Doughnut, jelly
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Doughnut, jelly is made up of 23.6% water, 18.2% fat, 28.4% sugars, and 0% alcohol.
| Water | 23.6% |
| Fat | 18.2% |
| Sugars | 28.4% |
| Alcohol | 0% |
Total solids
76.4%
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)
32.3%
Similar to 32.3 g of sucrose dissolved in 100g of water
Sweetness
Doughnut, jelly is 28.4% as sweet as table sugar.
Relative sweetness
(Also known as POD)
28.4%
Nutrition
Doughnut, jelly has 390 kcal per 100g. These calories are derived from 28.4 g of sugars, 18.2 g of fat, 52.3 g of carbohydrates, and 4.9 g of protein.
| Energy | 390 kcal |
| Fat | 18.2 g |
| Carbohydrates | 52.3 g |
| Sugars | 28.4 g |
| Fiber | 1.9 g |
| Protein | 4.9 g |