Carrots, frozen, cooked, fat added, NS as to fat type
See how Carrots, frozen, cooked, fat added, NS as to fat type affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Carrots, frozen, cooked, fat added, NS as to fat type is made up of 87.6% water, 3% fat, 4.1% sugars, and 0% alcohol.
Water | 87.6% |
Fat | 3% |
Sugars | 4.07% |
Alcohol | 0% |
Total solids
12.4%
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)
9.4%
Similar to 9.4 g of sucrose dissolved in 100g of water
Sweetness
Carrots, frozen, cooked, fat added, NS as to fat type is 4.07% as sweet as table sugar.
Relative sweetness
(Also known as POD)
4.07%
Nutrition
Carrots, frozen, cooked, fat added, NS as to fat type has 61 kcal per 100g.
| Calories | 61 kcal |
| Total fat | 3 g |
| Saturated fat | 0.7 g |
| Trans fat | 0 g |
| Carbohydrates | 7.7 g |
| Sugars | 4.1 g |
| Fiber | 3.1 g |
| Protein | 0.8 g |