Looking for info on carb value of cooked vegetables

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

In article ,
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

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.
--
- 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

Billy wrote:
In article ,
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

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!

"bob abrams" wrote in message ...
| 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

This USDA website should give you the raw/cooked information
you want. It's a bit cumbersome but pretty authoritative:
http://www.nal.usda.gov/fnic/foodcomp/search/

pavane

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

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

bob abrams wrote:

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!

Check the USDA database. The more you work at it the more you're likely
to concluse that cooking has little effect on the count.

One of the theories of human evolution is that when our ancestors moved
from the trees to the plains they switched from mostly fruit to mostly
root vegitables and they discovered that fire made root vegitables
better tasting and easier to digest. I figure the theory is true but
only one of several evolutionary events.

When I first thought about the theory I concluded that cooking must
covert fiber to starch. When I looked though the USDA database and took
out the water content I looked to see if that was true. It turns out it
is not true, though at first I misread the numbers on the topic.
Cooking does increase the digestability of roots but it does so by
breaking them up and making them softer and easier to chew not by
digesting fiber into starch.

Absorption by digestion seems to be better after cooking but that does
not get reflected in carb counts. I'm not sure what that implies - Carb
counts work so I guess it implies that accuracy isn't as important as
folks want it to be.

In article ,
bob abrams wrote:

Billy wrote:
In article ,
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

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!

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

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.

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

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

http://www.thesunmagazine.org/ many stars