Rice, brown, cooked, no added fat
See how Rice, brown, cooked, no added fat affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Rice, brown, cooked, no added fat is made up of 69.7% water, 1.1% fat, 0.2% sugars, and 0% alcohol.
Water | 69.7% |
Fat | 1.11% |
Sugars | 0.22% |
Alcohol | 0% |
Total solids
30.3%
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)
6%
Similar to 6 g of sucrose dissolved in 100g of water
Sweetness
Rice, brown, cooked, no added fat is 0.22% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.22%
Nutrition
Rice, brown, cooked, no added fat has 123 kcal per 100g.
| Calories | 123 kcal |
| Total fat | 1.1 g |
| Saturated fat | 0.2 g |
| Trans fat | 0 g |
| Carbohydrates | 25.8 g |
| Sugars | 0.2 g |
| Fiber | 1 g |
| Protein | 2.4 g |