Collards, fresh, cooked with butter or margarine
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Collards, fresh, cooked with butter or margarine is made up of 86.5% water, 3% fat, 0.5% sugars, and 0% alcohol.
| Water | 86.5% |
| Fat | 2.99% |
| Sugars | 0.49% |
| Alcohol | 0% |
Total solids
13.5%
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)
2.9%
Similar to 2.9 g of sucrose dissolved in 100g of water
Sweetness
Collards, fresh, cooked with butter or margarine is 0.49% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.49%
Nutrition
Collards, fresh, cooked with butter or margarine has 54 kcal per 100g. These calories are derived from 0.5 g of sugars, 3 g of fat, 5.7 g of carbohydrates, and 3.2 g of protein.
| Energy | 54 kcal |
| Fat | 3 g |
| Carbohydrates | 5.7 g |
| Sugars | 0.5 g |
| Fiber | 4.2 g |
| Protein | 3.2 g |