Vegetables as ingredient in stews
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Vegetables as ingredient in stews is made up of 84.5% water, 0.3% fat, 3.2% sugars, and 0% alcohol.
| Water | 84.5% |
| Fat | 0.3% |
| Sugars | 3.16% |
| Alcohol | 0% |
Total solids
15.5%
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)
3.7%
Similar to 3.7 g of sucrose dissolved in 100g of water
Sweetness
Vegetables as ingredient in stews is 3.16% as sweet as table sugar.
Relative sweetness
(Also known as POD)
3.16%
Nutrition
Vegetables as ingredient in stews has 59 kcal per 100g. These calories are derived from 3.2 g of sugars, 0.3 g of fat, 12.7 g of carbohydrates, and 1.8 g of protein.
| Energy | 59 kcal |
| Fat | 0.3 g |
| Carbohydrates | 12.7 g |
| Sugars | 3.2 g |
| Fiber | 2.6 g |
| Protein | 1.8 g |