Kidney beans, from fast food / restaurant
See how Kidney beans, from fast food / restaurant affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Kidney beans, from fast food / restaurant is made up of 60.3% water, 9.5% fat, 0.3% sugars, and 0% alcohol.
Water | 60.3% |
Fat | 9.46% |
Sugars | 0.29% |
Alcohol | 0% |
Total solids
39.7%
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)
10.3%
Similar to 10.3 g of sucrose dissolved in 100g of water
Sweetness
Kidney beans, from fast food / restaurant is 0.29% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.29%
Nutrition
Kidney beans, from fast food / restaurant has 195 kcal per 100g.
| Calories | 195 kcal |
| Total fat | 9.5 g |
| Saturated fat | 1.3 g |
| Trans fat | 0 g |
| Carbohydrates | 20.5 g |
| Sugars | 0.3 g |
| Fiber | 6.7 g |
| Protein | 7.8 g |