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<blockquote data-quote="Sid Bonkers" data-source="post: 352483" data-attributes="member: 19121"><p><span style="font-size: 18px">Hi Jonhty, frozen vegetables will not have any more sugar in them than tinned or fresh vegetables, a veg is a veg. However sometimes sugar is added to processed vegetables.</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">Check the Carbohydrate content per 100grams and work out the portion size you are cooking and that will tell you the amount of carbs in that portion of veg.</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">For example if a bag of frozen peas says 9.7g per 100grams and you eat 50 grams then its easy to work out that that portion will contain half of 9.7g which would be 4.4 (4.35g rounded up). To work out more complicated portions just divide the grams per 100 by 100 and then multiply that answer by the amount of grams in the portion you will eat. </span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">ie. a food with 10g carbs per 100g of food and you eat 45g. Divide the carbs per 100g, 10g by 100 = 0.1 then times that by the portion size of 45g. 0.1 X 45 = 4.5g. This is best done with the help of a calculator. </span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">Most Microsoft keyboards have a dedicated button to open the Windows calculator just look for a picture icon of a calculator.</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">The of which part sugars is best ignored as it just tells you the amount of sugar in a food when all carbohydrates will turn to Glucose in our intestines. So always check the Carbohydrates and ignore the sugars.</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">The sugars just give you an indication of the GI (Glycemic Index) of a food, that tells you how hard and fast a food will be converted into glucose in the intestines, a lower GI food will be digested over a longer period so will have a lesser effect on blood glucose levels for a given amount of carbs as they are digested over a longer period and will enter the blood stream slowly, little by little. A very high GI food ie 'sugar' will be converted to glucose faster and enter the blood stream almost all at once so effecting blood glucose levels more</span></p></blockquote><p></p>
[QUOTE="Sid Bonkers, post: 352483, member: 19121"] [size=5]Hi Jonhty, frozen vegetables will not have any more sugar in them than tinned or fresh vegetables, a veg is a veg. However sometimes sugar is added to processed vegetables. Check the Carbohydrate content per 100grams and work out the portion size you are cooking and that will tell you the amount of carbs in that portion of veg. For example if a bag of frozen peas says 9.7g per 100grams and you eat 50 grams then its easy to work out that that portion will contain half of 9.7g which would be 4.4 (4.35g rounded up). To work out more complicated portions just divide the grams per 100 by 100 and then multiply that answer by the amount of grams in the portion you will eat. ie. a food with 10g carbs per 100g of food and you eat 45g. Divide the carbs per 100g, 10g by 100 = 0.1 then times that by the portion size of 45g. 0.1 X 45 = 4.5g. This is best done with the help of a calculator. Most Microsoft keyboards have a dedicated button to open the Windows calculator just look for a picture icon of a calculator. The of which part sugars is best ignored as it just tells you the amount of sugar in a food when all carbohydrates will turn to Glucose in our intestines. So always check the Carbohydrates and ignore the sugars. The sugars just give you an indication of the GI (Glycemic Index) of a food, that tells you how hard and fast a food will be converted into glucose in the intestines, a lower GI food will be digested over a longer period so will have a lesser effect on blood glucose levels for a given amount of carbs as they are digested over a longer period and will enter the blood stream slowly, little by little. A very high GI food ie 'sugar' will be converted to glucose faster and enter the blood stream almost all at once so effecting blood glucose levels more[/size] [/QUOTE]
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