From Metuchen, New Jersey, USA:
I do a lot of cooking and baking from scratch. Many recipes do not include carbohydrate counts. I usually figure out the carbohydrate count for the individual ingredients, total that number and divide by the number of servings. Does heating the food or baking the item affect the carbohydrate count? Also, is there a computer software program that would calculate this for you?
Overall, the carbohydrate content does not change that significantly due to the baking or heating of it. Although some people see a higher rise in blood glucose after cooking pasta al dente as opposed to "an overcooked" state, this is probably due to the fact that as pasta and rice cook longer, more water is absorbed into it and the starch content is broken down. Most cookbooks nowadays will have the nutrition content (i.e. carbohydrates) calculated per serving size.
[Editor's comment: See www.recipecalc.com for a computer program to perform nutrition analysis. BH]
Original posting 27 Jul 2005
Posted to Meal Planning, Food and Diet
Last Updated: Tuesday April 06, 2010 15:10:02
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents. Our mission is to provide education and support to families living with type 1 diabetes.
© Children with Diabetes, Inc. 1995-2016. Comments and Feedback.