Egg, whole, cooked, NS as to cooking method
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Egg, whole, cooked, NS as to cooking method is made up of 72.4% water, 13.9% fat, 0.2% sugars, and 0% alcohol.
| Water | 72.4% |
| Fat | 13.9% |
| Sugars | 0.19% |
| Alcohol | 0% |
Total solids
27.6%
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)
3.1%
Similar to 3.1 g of sucrose dissolved in 100g of water
Sweetness
Egg, whole, cooked, NS as to cooking method is 0.19% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.19%
Nutrition
Egg, whole, cooked, NS as to cooking method has 176 kcal per 100g. These calories are derived from 0.2 g of sugars, 13.9 g of fat, 0.9 g of carbohydrates, and 11.8 g of protein.
| Energy | 176 kcal |
| Fat | 13.9 g |
| Carbohydrates | 0.9 g |
| Sugars | 0.2 g |
| Fiber | 0 g |
| Protein | 11.8 g |