Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Don't Try This At Home !
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Larissima" data-source="post: 942772" data-attributes="member: 160311"><p>The carb count always changes from raw to cooked, as the composition and volume changes (water evaporates out). To end up with 100g cooked turnip, you'd need to start with more of it raw. That's why I always weigh the raw ingredient before using it in cooking, so I know how many carbs I'll be eating even though the cooked weight of the product will be reduced. If recording the full composition of the dish (fats and protein too), I add "tablespoon of butter" or however much I used in cooking. I found it easier then weighing a cooked dish/ingredient, especially as I don't know how much fat was supposed to be added in the process of cooking for the database values.</p></blockquote><p></p>
[QUOTE="Larissima, post: 942772, member: 160311"] The carb count always changes from raw to cooked, as the composition and volume changes (water evaporates out). To end up with 100g cooked turnip, you'd need to start with more of it raw. That's why I always weigh the raw ingredient before using it in cooking, so I know how many carbs I'll be eating even though the cooked weight of the product will be reduced. If recording the full composition of the dish (fats and protein too), I add "tablespoon of butter" or however much I used in cooking. I found it easier then weighing a cooked dish/ingredient, especially as I don't know how much fat was supposed to be added in the process of cooking for the database values. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Don't Try This At Home !
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…