Eggplant, cooked, as ingredient
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Eggplant, cooked, as ingredient is made up of 91.7% water, 0.2% fat, 3.8% sugars, and 0% alcohol.
| Water | 91.7% |
| Fat | 0.19% |
| Sugars | 3.8% |
| Alcohol | 0% |
Total solids
8.3%
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)
3.8%
Similar to 3.8 g of sucrose dissolved in 100g of water
Sweetness
Eggplant, cooked, as ingredient is 3.8% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.8%
Nutrition
Eggplant, cooked, as ingredient has 27 kcal per 100g. These calories are derived from 3.8 g of sugars, 0.2 g of fat, 6.3 g of carbohydrates, and 1.1 g of protein.
| Energy | 27 kcal |
| Fat | 0.2 g |
| Carbohydrates | 6.3 g |
| Sugars | 3.8 g |
| Fiber | 3.2 g |
| Protein | 1.1 g |