Cabbage chips?

Foamroller

Looked irresistible to me. Sorry if I'm posting wrong place.

http://www.marksdailyapple.com/cabbage-chips/#axzz3Ii5D1MoY

kkimpel

we aren't the crabby sorts... wonder what the carbs are on that

alterone1982

I've tried the kale chips before. I wonder if you have to bake these a lot longer. Just occurred to me I haven't craved chips for a while.

deansdad101

kkimpel wrote: »

we aren't the crabby sorts... wonder what the carbs are on that

KK;

Excellent question and one which the answer may surprise some (if my math is close).

First revelation (for me) is that there is a significant difference between "green" and "red" ("red" being approx 20% higher in most of the numbers)

IF the MFP database numbers are correct here's what it shows for 1- medium (5.5") head, red, raw:
- Cals 218
- Fat 1
- Potassium 2039
- Total Carbs 62
- Fiber 18
- Protein 12
- Sugar 33

I have no idea how many "chips" one would get from 1 medium head (I'm guessing it's fewer than one might expect due to significant shrinkage from either baking or dehydrating, recipe above says to cut each leaf into 2 or "maybe" 4 pieces).

But, for the sake of keeping the math simple let's say it's 100 chips.

I don't "think"??? either baking or dehyd "should" change the macro numbers, so,

1 chip = 0.62 Total Carbs (or 0.31 if 200 chips/head)

Doesn't sound like much until you consider that 25 chips (probably not an excessive number for many of us) = 15.5 Total Carbs (more than many consume in a WHOLE DAY)

Of course, if counting "net" carbs the number is significantly lower and if 200 vs 100 it's halved, or if one only eats 5 chips it's 3 total carbs.

But in the end, as appetizing as they look at first glance, it hardly seems worth either the effort or the energy required to produce them. (at least in the oven)

But, I'm not a "snack" person (never have been) so that's probably coloring my perspective.

Foamroller

Oh, I thought green cabbage is pretty low, no? It says for 100g RAW napa cabbage: 5g carbs, 2g fiber and 3g sugar. Dehyd will probably up the suger vs baked chips weight ratio, since you suck out water.

Hmm, maybe you're right about subjective worth/efficiency. I'm crazy about kimchi, so anything cabbage-y is high up there for me

Ty for doing all that math, lol.

deansdad101

Foamroller wrote: »

Oh, I thought green cabbage is pretty low, no? It says for 100g RAW napa cabbage: 5g carbs, 2g fiber and 3g sugar. Dehyd will probably up the suger vs baked chips weight ratio, since you suck out water.

Hmm, maybe you're right about subjective worth/efficiency. I'm crazy about kimchi, so anything cabbage-y is high up there for me

Ty for doing all that math, lol.

Foam;

In a previous life I did the vegetable/cabbage soup "diet" for a few months and it actually worked quite well (had to lose prior to surgery).

All homemade, tons of veggies and thick enough that you could pretty much walk across it.

Gets "old" in a hurry though, delicious as it was, no meat, no pasta, and no variety just wasn't sustainable.

I really don't know how baking or dehyd will affect the macro count. One side of me says that removing the water shouldn't (necessarily) just make them go "up in smoke" - but the other side says it is entirely possible that some "might" evaporate....who knows and more importantly how on earth would one calculate it?

Heat can (and does) change the properties of some foodstuffs (EVOO e.g.) whether it does the same (and to what degree) to cabbage is way above my pay grade.

PS - yes, "green" cabbage is ~20% lower than "red", pretty much across the board but remember I'm using numbers both for "red" AND for the full head (figuring that one would use the whole head, count the number of chips, and divide it out - AND that the macro count would remain the same before and after.....unsubstantiated "assumptions", all.

PPS - there are a number of entries in the database for cabbage "cooked" in various forms but most of them are "user entered" and I pretty much put almost 0 faith in those (unless I have an item with a label to compare).

The ones I used are the (no asterik) main DB which is pretty much as good as it gets for what we have available to us.

Foamroller

deansdad101 wrote: »

Foamroller wrote: »

Oh, I thought green cabbage is pretty low, no? It says for 100g RAW napa cabbage: 5g carbs, 2g fiber and 3g sugar. Dehyd will probably up the suger vs baked chips weight ratio, since you suck out water.

Hmm, maybe you're right about subjective worth/efficiency. I'm crazy about kimchi, so anything cabbage-y is high up there for me

Ty for doing all that math, lol.

Foam;

(...)

I really don't know how baking or dehyd will affect the macro count. One side of me says that removing the water shouldn't (necessarily) just make them go "up in smoke" - but the other side says it is entirely possible that some "might" evaporate....who knows and more importantly how on earth would one calculate it?

Heat can (and does) change the properties of some foodstuffs (EVOO e.g.) whether it does the same (and to what degree) to cabbage is way above my pay grade.

PS - yes, "green" cabbage is ~20% lower than "red", pretty much across the board but remember I'm using numbers both for "red" AND for the full head (figuring that one would use the whole head, count the number of chips, and divide it out - AND that the macro count would remain the same before and after.....unsubstantiated "assumptions", all.

The ones I used are the (no asterik) main DB which is pretty much as good as it gets for what we have available to us.

Dried fruits and berries are more sugary than their fresh variants due to dehyd. That is the fructose IN RELATION to weight is higher. So if we apply the same logic to any veg with carbs, it would probably rise too, if you're going by the baked or dehyd (finished) weight.

Logging it raw will solve it, I would think. (when making recipe)

Silly me, the numbers I put in were for standard cabbage head, but I wrote napa cabbage in the post above. The standard cabbage is far chewier.

The numbers for the green cabbage were the USDA item.

Cabbage closed?