Vegetables as ingredient in curry
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Vegetables as ingredient in curry is made up of 85.5% water, 0.2% fat, 3.2% sugars, and 0% alcohol.
| Water | 85.5% |
| Fat | 0.2% |
| Sugars | 3.2% |
| Alcohol | 0% |
Total solids
14.5%
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)
3.5%
Similar to 3.5 g of sucrose dissolved in 100g of water
Sweetness
Vegetables as ingredient in curry is 3.2% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.2%
Nutrition
Vegetables as ingredient in curry has 53 kcal per 100g. These calories are derived from 3.2 g of sugars, 0.2 g of fat, 11.7 g of carbohydrates, and 1.8 g of protein.
| Energy | 53 kcal |
| Fat | 0.2 g |
| Carbohydrates | 11.7 g |
| Sugars | 3.2 g |
| Fiber | 2.2 g |
| Protein | 1.8 g |