Rice, white, cooked with fat, Puerto Rican style
See how Rice, white, cooked with fat, Puerto Rican style affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Rice, white, cooked with fat, Puerto Rican style is made up of 57.3% water, 6.3% fat, 0.1% sugars, and 0% alcohol.
Water | 57.3% |
Fat | 6.3% |
Sugars | 0.05% |
Alcohol | 0% |
Total solids
42.7%
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)
14.6%
Similar to 14.6 g of sucrose dissolved in 100g of water
Sweetness
Rice, white, cooked with fat, Puerto Rican style is 0.05% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.05%
Nutrition
Rice, white, cooked with fat, Puerto Rican style has 200 kcal per 100g.
| Calories | 200 kcal |
| Total fat | 6.3 g |
| Saturated fat | 0.9 g |
| Trans fat | 0 g |
| Carbohydrates | 31.9 g |
| Sugars | 0.1 g |
| Fiber | 0.5 g |
| Protein | 2.8 g |