I read about fitday here and I decided to check it out. One of the things I've been eating lately is Daikon, also found out about in the forums.

But I looked it up and it shows a cup of Diakon Raw is 13.89g and 5.41g of fiber.

However,

"Radish, Japanese (daikon), cooked, fat not added in cooking"
Show's a cup is 6.39g and fiber 2.49g.

And the one cooked with fat is even lower.

Does this mean that cooking our vegies burns off part of the carbs?

It makes sense when liquid is lost that it would take sugars with it. But how do you compensate for counting raw/cooked, type of cooking, etc...

The other night I fried some daikon into chips and they were great. But the portion(only started with a 1/2 cup) was small since they shrank so much. But if it lose's a lot of the carbs from cooking this way, then maybe it still might be worth it.

Thanks,

Mike