Classic mixed vegetables, frozen, cooked with butter or margarine
See how Classic mixed vegetables, frozen, cooked with butter or margarine affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Classic mixed vegetables, frozen, cooked with butter or margarine is made up of 81.2% water, 2.3% fat, 3% sugars, and 0% alcohol.
Water | 81.2% |
Fat | 2.33% |
Sugars | 3.03% |
Alcohol | 0% |
Total solids
18.8%
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)
7.7%
Similar to 7.7 g of sucrose dissolved in 100g of water
Sweetness
Classic mixed vegetables, frozen, cooked with butter or margarine is 3.03% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.03%
Nutrition
Classic mixed vegetables, frozen, cooked with butter or margarine has 83 kcal per 100g.
| Calories | 83 kcal |
| Total fat | 2.3 g |
| Saturated fat | 1 g |
| Trans fat | 0 g |
| Carbohydrates | 12.7 g |
| Sugars | 3 g |
| Fiber | 4.3 g |
| Protein | 2.8 g |