Fish, bass, baked or broiled, coated
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Fish, bass, baked or broiled, coated is made up of 62.5% water, 7% fat, 0.1% sugars, and 0% alcohol.
| Water | 62.5% |
| Fat | 6.95% |
| Sugars | 0.14% |
| Alcohol | 0% |
Total solids
37.5%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
5.2%
Similar to 5.2 g of sucrose dissolved in 100g of water
Sweetness
Fish, bass, baked or broiled, coated is 0.14% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.14%
Nutrition
Fish, bass, baked or broiled, coated has 182 kcal per 100g. These calories are derived from 0.1 g of sugars, 7 g of fat, 7.8 g of carbohydrates, and 20.6 g of protein.
| Energy | 182 kcal |
| Fat | 7 g |
| Carbohydrates | 7.8 g |
| Sugars | 0.1 g |
| Fiber | 0.3 g |
| Protein | 20.6 g |