Collards, fresh, cooked with butter or margarine
See how Collards, fresh, cooked with butter or margarine affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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)
5%
Similar to 5 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.
| Calories | 54 kcal |
| Total fat | 3 g |
| Saturated fat | 1.1 g |
| Trans fat | 0 g |
| Carbohydrates | 5.7 g |
| Sugars | 0.5 g |
| Fiber | 4.2 g |
| Protein | 3.2 g |