Celery, cooked, as ingredient
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Celery, cooked, as ingredient is made up of 94.8% water, 0.2% fat, 1.4% sugars, and 0% alcohol.
| Water | 94.8% |
| Fat | 0.17% |
| Sugars | 1.44% |
| Alcohol | 0% |
Total solids
5.2%
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)
3%
Similar to 3 g of sucrose dissolved in 100g of water
Sweetness
Celery, cooked, as ingredient is 1.44% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.44%
Nutrition
Celery, cooked, as ingredient has 18 kcal per 100g. These calories are derived from 1.4 g of sugars, 0.2 g of fat, 3.6 g of carbohydrates, and 0.5 g of protein.
| Energy | 18 kcal |
| Fat | 0.2 g |
| Carbohydrates | 3.6 g |
| Sugars | 1.4 g |
| Fiber | 1.7 g |
| Protein | 0.5 g |