Fish, cooked, as ingredient
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Fish, cooked, as ingredient is made up of 80% water, 0.6% fat, 0% sugars, and 0% alcohol.
| Water | 80% |
| Fat | 0.56% |
| Sugars | 0% |
| Alcohol | 0% |
Total solids
20%
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
Fish, cooked, as ingredient is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Fish, cooked, as ingredient has 82 kcal per 100g. These calories are derived from 0.6 g of fat, and 19.4 g of protein.
| Energy | 82 kcal |
| Fat | 0.6 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 19.4 g |