Vegetable tempura
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Vegetable tempura is made up of 59.4% water, 15.8% fat, 1.5% sugars, and 0% alcohol.
| Water | 59.4% |
| Fat | 15.8% |
| Sugars | 1.49% |
| Alcohol | 0% |
Total solids
40.6%
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)
1.7%
Similar to 1.7 g of sucrose dissolved in 100g of water
Sweetness
Vegetable tempura is 1.49% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.49%
Nutrition
Vegetable tempura has 239 kcal per 100g. These calories are derived from 1.5 g of sugars, 15.8 g of fat, 20.4 g of carbohydrates, and 3.8 g of protein.
| Energy | 239 kcal |
| Fat | 15.8 g |
| Carbohydrates | 20.4 g |
| Sugars | 1.5 g |
| Fiber | 1.6 g |
| Protein | 3.8 g |