Duck egg, cooked
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Duck egg, cooked is made up of 66.7% water, 18.6% fat, 0.9% sugars, and 0% alcohol.
| Water | 66.7% |
| Fat | 18.6% |
| Sugars | 0.88% |
| Alcohol | 0% |
Total solids
33.3%
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)
4.9%
Similar to 4.9 g of sucrose dissolved in 100g of water
Sweetness
Duck egg, cooked is 0.88% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.88%
Nutrition
Duck egg, cooked has 224 kcal per 100g. These calories are derived from 0.9 g of sugars, 18.6 g of fat, 1.4 g of carbohydrates, and 12 g of protein.
| Energy | 224 kcal |
| Fat | 18.6 g |
| Carbohydrates | 1.4 g |
| Sugars | 0.9 g |
| Fiber | 0 g |
| Protein | 12 g |