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Calories/Weights in pasta

  • 07-09-2009 11:58AM
    #1
    Registered Users, Registered Users 2 Posts: 11,004 ✭✭✭✭


    Folks,

    When it says on a packet of pasta 100grams is 357 cals etc does that mean the weight after its cooked or before (sorry if that sounds stupid):D


Comments

  • Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    That is the weight before cooking, it usually would state "dry weight" or something. If you are used to counting calories you get to know what certain foods should be, I have spotted a few mistakes on some packets. Another to watch out for is "drained weight" on tinned stuff, some companies will include the water in the weight to make the product seem lower in calories.

    Some will also have "cooked weight", but this is dependant on how you cook it, i.e. overcooked pasta will be bulked out with water, so lower in calories per 100g cooked than pasta cooked for a short time.


  • Registered Users, Registered Users 2 Posts: 11,004 ✭✭✭✭billyhead


    rubadub wrote: »
    That is the weight before cooking, it usually would state "dry weight" or something. If you are used to counting calories you get to know what certain foods should be, I have spotted a few mistakes on some packets. Another to watch out for is "drained weight" on tinned stuff, some companies will include the water in the weight to make the product seem lower in calories.

    Some will also have "cooked weight", but this is dependant on how you cook it, i.e. overcooked pasta will be bulked out with water, so lower in calories per 100g cooked than pasta cooked for a short time.

    Thanks,

    So say I have 100grams of uncokked pasta at 357 cals. Once its cokked and drained of water it should still be 357 cals. Just want to make sure


  • Closed Accounts Posts: 4,184 ✭✭✭neuro-praxis


    billyhead wrote: »
    Thanks,

    So say I have 100grams of uncokked pasta at 357 cals. Once its cokked and drained of water it should still be 357 cals. Just want to make sure

    Yes you are quite right.

    A hearty portion of pasta for an adult in my opinion is 80g (dry weight). Restaurants typically give you a serving of 100g - 120g, which is really too much.

    Also, try wholegrain pasta. It's lovely, more filling and better for you.


  • Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    billyhead wrote: »
    Once its cokked and drained of water it should still be 357 cals. Just want to make sure
    Correct as mentioned, water has no calories in it so none added, in fact a small bit of starch/'calories might be rinsed away but not enough to worry about.

    Cooking can alter the way you absorb it, if you cook it very well then it is easily digested, otherwise it can pass through you partially digested. Somebody posted this link about thishttp://www.newscientist.com/article/mg20327171.200-the-calorie-delusion-why-food-labels-are-wrong.html?page=1

    As usual another study might contradict it, water is a good calorie free way to bulk out your food, and I have heard eating soups sort of tricks your body into thinking it is full of food (not just water & food) and so you will feel full. So one is saying you will absorb less calories by undercooking, but the other will say due to overcooking you might tend to eat less in the long run.
    A hearty portion of pasta for an adult in my opinion is 80g (dry weight).
    Also, try wholegrain pasta. It's lovely, more filling and better for you.
    Yes I weigh mine, and especially rice which is quite hard to gauge how much is right. I also use the wholegrain pasta in place of noodles.


  • Registered Users, Registered Users 2 Posts: 11,004 ✭✭✭✭billyhead


    Yes you are quite right.

    A hearty portion of pasta for an adult in my opinion is 80g (dry weight). Restaurants typically give you a serving of 100g - 120g, which is really too much.

    Also, try wholegrain pasta. It's lovely, more filling and better for you.

    I would not worry too much about the amount. I am on a bulk:D. Its just i want to factor it into my daily Macros.


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