Re: Re: Carrot mystery

[Guest guest]

Thornton wrote:

<< On page 40 of those tables, the carbohydrate content for Moehren (German

word for carrots) is given as 5.2g raw and 3.1g boiled, whereas your USDA

source had 10g both raw and cooked. Some members of this list report that

boiling increases the GI of carrots whereas 'The Glucose Revolution', 1999

edition, claims that raw carrots have a GI of 95 (p. 54) but lists boiled,

canned carrots as having a GI of 49 (p. 244).

The other aspect that puzzles me is that US carbohydrate figures seem to

include indigestible fiber whereas that would be illegal in Europe -

indigestible fiber must by law be listed as a separate food group over here.

>>

My free food composition software (http://www.siestasoftware.com), which is

based on the USDA, says:

100 mg (standard unit we use in this group, to keep things less confusing)

of:

raw carrots 8.2 grams

frozen carrots 9.0 grams

cooked carrots 10.5 grams

dietary fiber 1.8 grams

I don't know what quantity you are working with. At Rick Mendosa's excellent

Glycemic Index pages (http://www.mendosa.com/gilists.htm), the GI of carrots

is 49 (in the list where white bread has a value of 100) and 49 (in the list

where glucose has a value of 100). Are these cooked or raw? And what is the

quantity? Going to Rick's main GI page (http://www.mendosa.com/gi.htm), we

learn that the results are based on 50 grams of *available carbohydrate* -

so one would eat less of the higher-carb foods; e.g., 200 grams of spaghetti

were eaten to provide 50 grams of carbohydrates. (Fiber is excluded in the

calculation.) The test subjects are tested for 2-3 hours after eating each

food.

Susie

[Guest guest]

D'OH ... Can you tell I'm loaded up on Percoset? I wrote:

<< ... GI of carrots is 49 (in the list where white bread has a value of

100) and 49 (in the list

where glucose has a value of 100). >>

It should be 70, where white bread is 100, and 49, where glucose is 100.

Susie