Cream sauce, for use with vegetables
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Cream sauce, for use with vegetables is made up of 71.8% water, 14.2% fat, 1.2% sugars, and 0% alcohol.
| Water | 71.8% |
| Fat | 14.2% |
| Sugars | 1.16% |
| Alcohol | 0% |
Total solids
28.2%
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)
15.3%
Similar to 15.3 g of sucrose dissolved in 100g of water
Sweetness
Cream sauce, for use with vegetables is 1.16% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.16%
Nutrition
Cream sauce, for use with vegetables has 175 kcal per 100g. These calories are derived from 1.2 g of sugars, 14.2 g of fat, 10.6 g of carbohydrates, and 0.8 g of protein.
| Energy | 175 kcal |
| Fat | 14.2 g |
| Carbohydrates | 10.6 g |
| Sugars | 1.2 g |
| Fiber | 0.1 g |
| Protein | 0.8 g |