Pretzels, soft, ready-to-eat, topped with cheese
See how Pretzels, soft, ready-to-eat, topped with cheese affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Pretzels, soft, ready-to-eat, topped with cheese is made up of 19.3% water, 5.4% fat, 0.5% sugars, and 0% alcohol.
Water | 19.3% |
Fat | 5.36% |
Sugars | 0.45% |
Alcohol | 0% |
Total solids
80.7%
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)
9.4%
Similar to 9.4 g of sucrose dissolved in 100g of water
Sweetness
Pretzels, soft, ready-to-eat, topped with cheese is 0.45% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.45%
Nutrition
Pretzels, soft, ready-to-eat, topped with cheese has 339 kcal per 100g.
| Calories | 339 kcal |
| Total fat | 5.4 g |
| Saturated fat | 2.1 g |
| Trans fat | 0 g |
| Carbohydrates | 62.4 g |
| Sugars | 0.5 g |
| Fiber | 1.5 g |
| Protein | 10.2 g |