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Looking for info on carb value of cooked vegetables



 
 
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  #11  
Old May 12th, 2010, 11:30 PM posted to alt.support.diet.low-carb
Billy[_4_]
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Posts: 215
Default Looking for info on carb value of cooked vegetables

In article ,
Hueyduck wrote:

bob abrams a écrit :
Billy wrote:


If you eat dry beans or raw potatoes, you probably don't need to count
all the carbs. Leafy vegetables are what they are (cellulose), cooked
or not.

Thanks for the note.
I am assuming that when you say dry beans you mean the beans would be
boiled and then eaten--I can't think of any other way to eat them but
want to be clear. I can do without the raw potatoes!


I think Billy's pulling your leg. He means that if you eat raw beans and
raw potatoes, you don't need to count the carb because... you won't
digest them at all :-)) (and btw: it will hurt).

Btw, you will have more of an answer if you look for "glycemic index" of
raw vegetable compared to the same vegetables cooked.
Many vegetables keep their content in glucide from one state to another,
but the availability of the sugars changes. Carots are a good example.


Huey


Definitely pulling your leg on potatoes and dry beans but not on leafy
vegetables.

You may want to look at carbohydrates at
http://beaninstitute.com/whats-in-a-...ean-chemistry/
and read about resistant starches. Different methods of cooking affect
their formation. The more resistant starches, the less dietary starches.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.thirdworldtraveler.com/Zinn/HZinn_page.html
  #12  
Old May 13th, 2010, 03:40 AM posted to alt.support.diet.low-carb
bob abrams
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Posts: 7
Default Looking for info on carb value of cooked vegetables

FOB wrote:
If you want beans that are low carb look for Eden's Black Soy Beans
(canned). They taste very good and are low in carbs and high in protein.
You can buy them online:
http://www.edenfoods.com/store/produ...ucts_id=103050
They have dry ones, too, if you're into more work:
http://www.edenfoods.com/store/produ...ucts_id=102814


bob abrams wrote:
| Hi
| I am trying to find out if the carb content of foods changes when it
| is cooked. Things like greens-celery, chard, escarole, etc- for soup.
| Seems to be a lot going on in the kettle so something must be
| happening!
|
| I would love to find that beans like great northern have a reduced
| content as that would really add to the soup I use for most of my
| hopefully low carb meals....this weeks is swiss chard, escarole,
| spices, about 1/4 pound of broken up ground beef all in beef broth.
| I am thinking this is about 5 or 6 carbs per cup or small bowl.
| Hopefully I am high!
| Thanks
| Joe


Thanks for the time
  #13  
Old May 13th, 2010, 03:42 AM posted to alt.support.diet.low-carb
bob abrams
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Posts: 7
Default Looking for info on carb value of cooked vegetables

Doug Freyburger wrote:
Billy wrote:
bob abrams wrote:

I am assuming that when you say dry beans you mean the beans would be
boiled and then eaten--I can't think of any other way to eat them but
want to be clear.


Look for specialty items and it's possible to find flour that was ground
from dried soy beans and likely other legumes.

No, I meant dry beans. I presume that they would be taken like pills.


In the case of fava beans their powder is toxic. How much that extends
to other legumes I don't know but it's enough that at least one
paleolithic plans suggests avoiding any legume. I think as long as the
final product is cooked and I have legumes as a small fraction of my
calories I'm okay.

The idea would to digest them, before they convert to starch. Sadly, I
don't see any recipes for them. Might be a bit tricky, though, when they
start to swell up. Should be good fiber;O)

Cooking shouldn't change the carb content of the food, but it may make
it more accessible.


I am looking for some bean taste and 'chewieness' like the cooked white
beans give. I think I will try the black soybeans but, in general, I
have been disappointed in the taste department with anything soybean.

Thanks for the post
  #14  
Old May 13th, 2010, 04:42 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default Looking for info on carb value of cooked vegetables

Bill who putters wrote:

The only legume I enjoy raw are snow peas. Cook them too. Some of the
string beans cooked and pickled were good as well. Three bean salad
comes to mind. Favas not eaten here but this will be remedied.

http://en.wikipedia.org/wiki/Vicia_faba


How would you like to define a legume?

If you define it in botanical terms then anything from the plants will
count as legumes. Snow peas and string beans are legumes by this
definition.

If you define it as the dried seeds from the pods, then only dried
beans, peas and lentils count. Because the fresh snow peas and string
beans are edible raw they would not count. Also notice that the carb
count for snow peas and string beans are lower than the carb count of
the dried ones. Also note that the paleolithic plans that do not allow
the dried legumes do allow the fresh ones.

For low carbing purposes the second definition is more useful. For my
purposes I don't count snow peas or string beans as legumes. I count
them by their relative carb count so for me they are in the same list of
low carb veggies with brocolli and asparagus.
  #15  
Old May 13th, 2010, 05:23 PM posted to alt.support.diet.low-carb
Bill who putters
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Posts: 10
Default Looking for info on carb value of cooked vegetables

In article ,
Doug Freyburger wrote:

If you define it as the dried seeds from the pods, then only dried
beans, peas and lentils count. Because the fresh snow peas and string
beans are edible raw they would not count.


So time and dehydration effect the carb perception but I wonder about
the nutrition. I used to think of life force but I digress. Sort of
suggests that living plant life is lower carb and that seeds are rich in
carb issues. Bottom line living plants may be of more import for carb
counting folks. Interesting how a plant food values can change and then
there is cooking to mudding the waters and all the food preservation we
encounter these days.

--
Bill S. Jersey USA zone 5 shade garden
What use one more wake up call?

http://www.thesunmagazine.org/ many stars
  #17  
Old May 13th, 2010, 09:25 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default Looking for info on carb value of cooked vegetables

Bill who putters wrote:
Doug Freyburger wrote:

If you define it as the dried seeds from the pods, then only dried
beans, peas and lentils count. Because the fresh snow peas and string
beans are edible raw they would not count.


So time and dehydration effect the carb perception but I wonder about
the nutrition.


As the beans mature they concentrate their stored energy and also start
to dry. It's a matter of how their life cycle works.

I used to think of life force but I digress. Sort of
suggests that living plant life is lower carb and that seeds are rich in
carb issues. Bottom line living plants may be of more import for carb
counting folks.


That argument has both spiritual components that are matters of wide
disagreement and freshness that is widely agreed upon. I mostly discuss
spiritual issues on other newsgroups. Thor likes coffee. I've never
asked him why but it's long been clear that he enjoys it when it is
shared with him. The old tradition is that he likes dark beer. That's
higher in carb but Guinness isn't any higher in carb than most see
through beers so it's not all that bad to share a Guinness with Redbeard
every week or so.
  #18  
Old May 14th, 2010, 11:53 AM posted to alt.support.diet.low-carb
bob abrams
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Posts: 7
Default Looking for info on carb value of cooked vegetables

Doug Freyburger wrote:
Bill who putters wrote:
The only legume I enjoy raw are snow peas. Cook them too. Some of the
string beans cooked and pickled were good as well. Three bean salad
comes to mind. Favas not eaten here but this will be remedied.

http://en.wikipedia.org/wiki/Vicia_faba


How would you like to define a legume?

If you define it in botanical terms then anything from the plants will
count as legumes. Snow peas and string beans are legumes by this
definition.

If you define it as the dried seeds from the pods, then only dried
beans, peas and lentils count. Because the fresh snow peas and string
beans are edible raw they would not count. Also notice that the carb
count for snow peas and string beans are lower than the carb count of
the dried ones. Also note that the paleolithic plans that do not allow
the dried legumes do allow the fresh ones.

For low carbing purposes the second definition is more useful. For my
purposes I don't count snow peas or string beans as legumes. I count
them by their relative carb count so for me they are in the same list of
low carb veggies with brocolli and asparagus.

Snow peas brings something to me that I can enjoy. Thanks.
  #19  
Old May 14th, 2010, 07:34 PM posted to alt.support.diet.low-carb
Billy[_4_]
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Posts: 215
Default Looking for info on carb value of cooked vegetables

In article ,
bob abrams wrote:

Doug Freyburger wrote:
Bill who putters wrote:
The only legume I enjoy raw are snow peas. Cook them too. Some of the
string beans cooked and pickled were good as well. Three bean salad
comes to mind. Favas not eaten here but this will be remedied.

http://en.wikipedia.org/wiki/Vicia_faba


How would you like to define a legume?

If you define it in botanical terms then anything from the plants will
count as legumes. Snow peas and string beans are legumes by this
definition.

If you define it as the dried seeds from the pods, then only dried
beans, peas and lentils count. Because the fresh snow peas and string
beans are edible raw they would not count. Also notice that the carb
count for snow peas and string beans are lower than the carb count of
the dried ones. Also note that the paleolithic plans that do not allow
the dried legumes do allow the fresh ones.

For low carbing purposes the second definition is more useful. For my
purposes I don't count snow peas or string beans as legumes. I count
them by their relative carb count so for me they are in the same list of
low carb veggies with brocolli and asparagus.

Snow peas brings something to me that I can enjoy. Thanks.


The you may enjoy this as well.
http://www.theproducehunter.com/productdisplay.asp?ID=2275

http://www.flavorandfortune.com/dataaccess/article.php?ID=307
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.thirdworldtraveler.com/Zinn/HZinn_page.html
  #20  
Old May 14th, 2010, 07:58 PM posted to alt.support.diet.low-carb
Bill who putters
external usenet poster
 
Posts: 10
Default Looking for info on carb value of cooked vegetables

In article
,
Billy wrote:

In article ,
bob abrams wrote:

Doug Freyburger wrote:
Bill who putters wrote:
The only legume I enjoy raw are snow peas. Cook them too. Some of the
string beans cooked and pickled were good as well. Three bean salad
comes to mind. Favas not eaten here but this will be remedied.

http://en.wikipedia.org/wiki/Vicia_faba

How would you like to define a legume?

If you define it in botanical terms then anything from the plants will
count as legumes. Snow peas and string beans are legumes by this
definition.

If you define it as the dried seeds from the pods, then only dried
beans, peas and lentils count. Because the fresh snow peas and string
beans are edible raw they would not count. Also notice that the carb
count for snow peas and string beans are lower than the carb count of
the dried ones. Also note that the paleolithic plans that do not allow
the dried legumes do allow the fresh ones.

For low carbing purposes the second definition is more useful. For my
purposes I don't count snow peas or string beans as legumes. I count
them by their relative carb count so for me they are in the same list of
low carb veggies with brocolli and asparagus.

Snow peas brings something to me that I can enjoy. Thanks.


The you may enjoy this as well.
http://www.theproducehunter.com/productdisplay.asp?ID=2275

http://www.flavorandfortune.com/dataaccess/article.php?ID=307


Always ate snow peas as a sort of garden nibble.

"ou miao or pea shoots, like many Asian vegetables, go by a confusing
number of names. Some people call them 'pea vines' others say 'pea
tips,' still others call them 'pea stems.' Because they are the tender
tips of the edible pea plant--the top several leaves and the tendril
that ends the vine, different names are used. "

I'll second the notion about being confusing.

Which brings me to a favorite most likely untrue story.

Why did the classical Chinese sciences not have a strong interest in
botany? Cause they always wondered what it would taste like.

--
Bill S. Jersey USA zone 5 shade garden
What use one more wake up call?

http://www.thesunmagazine.org/
 




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