Vegetables, stew type, cooked, fat added
See how Vegetables, stew type, cooked, fat added affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Vegetables, stew type, cooked, fat added is made up of 78.7% water, 3.6% fat, 3% sugars, and 0% alcohol.
Water | 78.7% |
Fat | 3.64% |
Sugars | 3.04% |
Alcohol | 0% |
Total solids
21.3%
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)
8.2%
Similar to 8.2 g of sucrose dissolved in 100g of water
Sweetness
Vegetables, stew type, cooked, fat added is 3.04% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.04%
Nutrition
Vegetables, stew type, cooked, fat added has 97 kcal per 100g.
| Calories | 97 kcal |
| Total fat | 3.6 g |
| Saturated fat | 0.9 g |
| Trans fat | 0 g |
| Carbohydrates | 15.1 g |
| Sugars | 3 g |
| Fiber | 2 g |
| Protein | 1.4 g |