Salsa, pico de gallo
See how Salsa, pico de gallo affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Salsa, pico de gallo is made up of 93.9% water, 0.1% fat, 2.1% sugars, and 0% alcohol.
Water | 93.9% |
Fat | 0.14% |
Sugars | 2.13% |
Alcohol | 0% |
Total solids
6.1%
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)
14.9%
Similar to 14.9 g of sucrose dissolved in 100g of water
Sweetness
Salsa, pico de gallo is 2.13% as sweet as table sugar.
Relative sweetness
(Also known as POD)
2.13%
Nutrition
Salsa, pico de gallo has 17 kcal per 100g.
| Calories | 17 kcal |
| Total fat | 0.1 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 3.7 g |
| Sugars | 2.1 g |
| Fiber | 1.1 g |
| Protein | 0.7 g |