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Pasta - What Am I Weighing?

S

sas108

Newbie
Messages
1
Type of diabetes
Type 1
Treatment type
Insulin
Hi. My son was diagnosed type 1 this week. Trying to get to grips with carb counting. Nutritional label on pasta gives carbs per 100g pasta. But is that cooked or uncooked? So if I take 100g of pasta with carb value on label that says 72g per 100g and it becomes 120g cooked weight do we just use the 72g or will it be 86.4g? Thanks. Feeling quite confused. And is fresh/wholewheat/dried better?
 
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.
 
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