Okay, silly question but it's bugging me to death.

I use fitday and I just need some clarification please. How in the world do my brussels go from 8 carbs a cup raw to 14 carbs a cup simply becuz I boiled them in water???!

This makes absolutely no sense to me. Someone please explain.

I think its something to do with if you boil them they lose the protien that reduces the carbs. Dont quote me on that though try steaming them and making them more crisp. I am trying that at the moment which is hard cause I love really soft veg, when I make veg crisp it always tastes like it aint cooked!!!

Hi Mel

I think this is to do more with how the measurements are taken. If you measure them raw then they should still be 8 carbs after they are cooked. However, if you weigh them boiled then they have shed some of the water and they are more dense, hence the higher carb figure.

Yes, Anne is correct ... many if not most vegetables become more dense when cooked. ie ... they "pack down". Leafy veggies like spinach, chard and kale especially will shrink quite a bit when cooked .. the one cup raw measure might only be ¼ cup after cooking. To measure a cupful after cooking, you'd have to add more. Brussels sprouts shrink less than spinach of course .. but it's likely that you'd need to start with 1½ cups raw to get 1 cup cooked.


hth,

Doreen

I recently read that raw veggies lose their phyto-power once cooked over 120 F'. And that's half the reason for eating veggies. If I wanted just fiber, I'd chew on hay. LOL

Thank you guys I always measure before I cook - and sorry Coolcat, just can't bring myself to eat raw brussels yet

Phyto power? Sounds like something Vegetable Man runs on.

Seriously - what is phyto power?

Hi there - in the Montignac book, he says that some vegetables become starchy during cooking and their glycemic index goes up. If you cook the heck of some things, you might as well eat a potato apparently .