Pasta - What Am I Weighing?

Use dry weight, you're only adding water to it.

I know I had a right argument with Asda about the labelling on there pasta where it states the carbs (and other nutritional info) per 100g cooked pasta, and then also gives you the info of 75g grams of dry pasta turns into 180g cooked pasta - I mean really could you make it more difficult and who weighs out pasta after its been cooked anyway especially if its cooked with a sauce ........... (note asda still show it per cooked weight ....), brain hurts ......

Need a younger brain to work that one out ........ and a calculator
As it happened I think I just googled dry pasta and carbs for a generic value for dried pasta as using 'Asda's' values actually worked out as a not particularly believable number

ajbod said:

Use dry weight, you're only adding water to it.

Click to expand...

Indeed water is zero carb I believe. But it is an approximation, since some soluble sugars and starches will leach into the water and get poured down the sink. But with pasta it is a minimal effect. rice can be more noticeable. I am not an insulin user so cannot advise, but it sounds like dry weight is the best bet. Maybe eat to meter till you know?

According to this following article, carbs do not change, but starches can. The main effect of cooking is altering the GI value not calories or glucose load.