Winter squash, cooked, no added fat
See how Winter squash, cooked, no added fat affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Winter squash, cooked, no added fat is made up of 88.9% water, 0.3% fat, 3.3% sugars, and 0% alcohol.
Water | 88.9% |
Fat | 0.35% |
Sugars | 3.29% |
Alcohol | 0% |
Total solids
11.1%
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)
6.6%
Similar to 6.6 g of sucrose dissolved in 100g of water
Sweetness
Winter squash, cooked, no added fat is 3.29% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.29%
Nutrition
Winter squash, cooked, no added fat has 37 kcal per 100g.
| Calories | 37 kcal |
| Total fat | 0.4 g |
| Saturated fat | 0.1 g |
| Trans fat | 0 g |
| Carbohydrates | 8.8 g |
| Sugars | 3.3 g |
| Fiber | 2.8 g |
| Protein | 0.9 g |