Classic mixed vegetables, NS as to form, cooked
See how Classic mixed vegetables, NS as to form, cooked affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Classic mixed vegetables, NS as to form, cooked is made up of 80.9% water, 2.7% fat, 3% sugars, and 0% alcohol.
Water | 80.9% |
Fat | 2.69% |
Sugars | 3.02% |
Alcohol | 0% |
Total solids
19.1%
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)
7.5%
Similar to 7.5 g of sucrose dissolved in 100g of water
Sweetness
Classic mixed vegetables, NS as to form, cooked is 3.02% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.02%
Nutrition
Classic mixed vegetables, NS as to form, cooked has 86 kcal per 100g.
| Calories | 86 kcal |
| Total fat | 2.7 g |
| Saturated fat | 0.7 g |
| Trans fat | 0 g |
| Carbohydrates | 12.7 g |
| Sugars | 3 g |
| Fiber | 4.3 g |
| Protein | 2.8 g |