Broccoli, cauliflower and carrots, cooked, fat added
See how Broccoli, cauliflower and carrots, cooked, fat added affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Broccoli, cauliflower and carrots, cooked, fat added is made up of 89% water, 2.9% fat, 2.1% sugars, and 0% alcohol.
Water | 89% |
Fat | 2.9% |
Sugars | 2.13% |
Alcohol | 0% |
Total solids
11%
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)
6.5%
Similar to 6.5 g of sucrose dissolved in 100g of water
Sweetness
Broccoli, cauliflower and carrots, cooked, fat added is 2.13% as sweet as table sugar.
Relative sweetness
(Also known as POD)
2.13%
Nutrition
Broccoli, cauliflower and carrots, cooked, fat added has 50 kcal per 100g.
| Calories | 50 kcal |
| Total fat | 2.9 g |
| Saturated fat | 0.7 g |
| Trans fat | 0 g |
| Carbohydrates | 5.4 g |
| Sugars | 2.1 g |
| Fiber | 2.9 g |
| Protein | 1.7 g |