Parsnips, cooked
See how Parsnips, cooked affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Parsnips, cooked is made up of 78% water, 2.8% fat, 4.7% sugars, and 0% alcohol.
Water | 78% |
Fat | 2.84% |
Sugars | 4.65% |
Alcohol | 0% |
Total solids
22%
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)
8.4%
Similar to 8.4 g of sucrose dissolved in 100g of water
Sweetness
Parsnips, cooked is 4.65% as sweet as table sugar.
Relative sweetness
(Also known as POD)
4.65%
Nutrition
Parsnips, cooked has 92 kcal per 100g.
| Calories | 92 kcal |
| Total fat | 2.8 g |
| Saturated fat | 0.7 g |
| Trans fat | 0 g |
| Carbohydrates | 16.5 g |
| Sugars | 4.7 g |
| Fiber | 3.5 g |
| Protein | 1.3 g |