Removing seeds from tomatoes - does it lower the carbs?

"Jenny" wrote:

The carbs in tomatoes are mostly fructose in the meat as tomatoes are really
fruits, not vegetables. Removing the seeds would not make a huge difference.
Look at the carb counts for tomato puree or canned tomato products without
seeds.

I agree. Paste and puree's concentrate the tomato and increase the
carb per weight/volume despite being seedless. However the ratio of
fiber decreases. This makes sense since hard seeds typically have
fiber content.

Tomatoes are sweetened by the sun/heat and this occurs in the flesh,
not the seeds suspended in the jelly-like center. Seeds can be fully
develped before the fruit ripens and develops it's sweetness.

Sounds like Rachel Ray is confused.

DiGiTAL_ViNYL (no email)
350/321/Mar-315/200
Atkins since Jan 12, 2004

When my husband and I were discussing this last evening, we thought
the same things that: a) fiber is being removed thus raising the "net"
carbs and b)the "sweet meat" of the tomato was more likely to be the
major source of carbs than relatively tasteless seeds.

Thanks for your input.

BTW, while on the FoodTV website, I saw a banner advertising that
there is a new show scheduled to begin in early May (5th or 9th, I
think) hosted by George Stella - a low-carb chef who once weighed over
400 pounds. Looking forward to seeing it. George, his wife and
teen-age or twenty-something son were featured in the FoodTV special
called Low Carb Revolution and told how low-carb had changed their
lives.