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Carbohydrate Values

Discussion in 'Type 2 Diabetes' started by penick, Feb 21, 2015.

  1. penick

    penick Type 2 · Member

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    I have been wondering if any body has answers to these two questions.

    (1)........Does anybody know the carbohydrate value of Peanuts ?

    (2)........Can anybody suggest a suitable substitute for flour, which I can use in my baking.?

    I hope someone has answers.

    Penick
     
  2. noblehead

    noblehead Type 1 · Guru
    Retired Moderator

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    1) The carb value will vary depending on the type of nut.

    2) Seen almond flour be mentioned on the forum.
     
  3. cyclist

    cyclist Type 2 · Well-Known Member

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    Google has a handy Carb Calculator (for all foods)

    Just enter Peanut carbs into the search bar and it gives you options of Peanut type and portions to choose from
     
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  4. Dave Brierley

    Dave Brierley Type 2 · Well-Known Member

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  5. Bluetit1802

    Bluetit1802 Type 2 (in remission!) · Legend

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    I use the book Carbs & Cals (Amazon) and find it invaluable.

    Roasted peanuts have 1g carbs per 10g peanuts which is 1 tablespoonful.
    2g carbs per 30g roasted peanuts
     
  6. jack412

    jack412 Type 2 · Expert

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  7. Ruth B

    Ruth B Type 2 · Well-Known Member

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    I tend to use a mix of Ground Almonds and normal flour in my baking as I can still tolerate flour in small amounts and almonds, like many flour substitutes, don't have the binding effect that flour has. Some mention using Coconut flour as well, but I can taste even a smigin of coconut and i can't stand the taste, I don't like the taste of almonds normally but I find I can mask it with cocoa powder or spices. One thing to remember that while almonds are low carb they are higher in calories than flour.

    Also remember that it isn't necessarily a straight one for one swap flour to substitute, I find I am better working in volume (cups) rather than weight (grams) so I can end up with some rather unusual recipies. You might also find that baking with alternatives to flour mean that your mixtures have to be wetter to give the same cooked texture.

    I would suggest that you spend some time looking through the food and nutrition forums there are plenty of recipes there that might interest you.
     
  8. chris lowe

    chris lowe · Guest

    Yep, the Carbs & Cals is brilliant just about every carb you need to know. You could try coconut flour as a substitute. Wish I hadn't seen this now as I fancy some peanuts now.:)
     
  9. Type1Bri

    Type1Bri Type 1 · Well-Known Member

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    Carbs and cals and fat secret. Be careful with fat secret though as users enter the data and the carbs are often wrong
    Tonight I put some pasta in there fatsecret said 23g, when u checked packet it was 57g!!!
     
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  10. penick

    penick Type 2 · Member

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    Thanks to all who have responded to my call.
    There have been some good suggestions and I shall look it them.
    Thanks again.
    Peter
     
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  11. Sukayalid

    Sukayalid · Active Member

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    Coconut flour or almond flour can be used as substitutes in baking
     
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