Plantain, cooked with butter or margarine
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Plantain, cooked with butter or margarine is made up of 63.8% water, 2.5% fat, 17% sugars, and 0% alcohol.
| Water | 63.8% |
| Fat | 2.53% |
| Sugars | 17% |
| Alcohol | 0% |
Total solids
36.2%
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)
19%
Similar to 19 g of sucrose dissolved in 100g of water
Sweetness
Plantain, cooked with butter or margarine is 17% as sweet as table sugar.
Relative sweetness
(Also known as POD)
17%
Nutrition
Plantain, cooked with butter or margarine has 138 kcal per 100g. These calories are derived from 17 g of sugars, 2.5 g of fat, 30.9 g of carbohydrates, and 1.3 g of protein.
| Energy | 138 kcal |
| Fat | 2.5 g |
| Carbohydrates | 30.9 g |
| Sugars | 17 g |
| Fiber | 1.6 g |
| Protein | 1.3 g |