Cheese sauce, for use with vegetables
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Cheese sauce, for use with vegetables is made up of 76.1% water, 6.8% fat, 0.1% sugars, and 0% alcohol.
| Water | 76.1% |
| Fat | 6.8% |
| Sugars | 0.07% |
| Alcohol | 0% |
Total solids
23.9%
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)
13.8%
Similar to 13.8 g of sucrose dissolved in 100g of water
Sweetness
Cheese sauce, for use with vegetables is 0.07% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.07%
Nutrition
Cheese sauce, for use with vegetables has 120 kcal per 100g. These calories are derived from 0.1 g of sugars, 6.8 g of fat, 9.6 g of carbohydrates, and 4.7 g of protein.
| Energy | 120 kcal |
| Fat | 6.8 g |
| Carbohydrates | 9.6 g |
| Sugars | 0.1 g |
| Fiber | 0.1 g |
| Protein | 4.7 g |