Hidden Carbs; Chart
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KetoCutie
Posts: 161 Member
I wanted to put a chart together of my most frequent foods that I could stick on the fridge....and imagine my outrage when I now realize that my garlic powder/onion seasoning/smoked paprika combo that I cook almost EVERY protein in has carbs it it! I'll be cooking with fresh herbs and garlic and onion now, thank you very much. And to think I wasn't even COUNTING these items- I was just shakin 'em on, willy nilly.
None of those cute spice jars had any nutrition info on them!! I feel very betrayed......
Hope this is helpful for someone else out there.
None of those cute spice jars had any nutrition info on them!! I feel very betrayed......
Hope this is helpful for someone else out there.
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*Note- I threw berries on there, more for information purposes. Anytime I feel like having blueberries (my kryptonite, I confess) I am hoping that whopping 21 carb total reminds me to to just chill the hell out and back away. LOL!0
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Great reference chart.Soon it will all be embedded in your brain. But this is also pretty to look at.
I checked the main spice I use and MFP says no carbs. There are carbs in onions. They have been the hardest for me to give up. Or reduce bit time.0 -
Suggest you only measure liquid... Measuring food in cups can reurn massive differences in carbs. Weigh veggies, fruit any solid. One other suggestion would be to alphabetize the list....other than that this looks great...thanks0
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Thanks! Edited above (alphbetical, now).
Also, thank you for the advice to weigh the veggies.0 -
Shades, which spice?
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Love the pic! I'm going to have to have to start using real garlic and ginger too, I think. I'll have to get a garlic masher and how long does ginger keep I wonder? I use it often but I'm not sure if it's enough to warrant buying fresh.0
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Blueberries are just 1g carb per tablespoon. That's what MFP tells me, so who am I to argue?
Meet my tablespoon....
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I do think the reason they don't get listed is that it's not common to use most of those quantities in a single serving. They'll go into a whole recipe, but once it gets divided down, there's less than 1 left.0
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Love the pic! I'm going to have to have to start using real garlic and ginger too, I think. I'll have to get a garlic masher and how long does ginger keep I wonder? I use it often but I'm not sure if it's enough to warrant buying fresh.
I was wondering the same thing. I'm headed to the store in a bit, I'm going to look at the options. I saw a freeze dried garlic not too long ago, but didn't even look at the ingredients.0 -
Frankly, a cup of blue cheese crumbles is totally worth the carbs it has in it. Same with the heavy cream. Ever drink a whole cup of heavy cream in a sitting? I have. It's freaking amazing. Of course, you get looks when people realize you've consumed the same amount of fat as a whole stick of butter.0
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BetterBalancedMe2015 wrote: »Love the pic! I'm going to have to have to start using real garlic and ginger too, I think. I'll have to get a garlic masher and how long does ginger keep I wonder? I use it often but I'm not sure if it's enough to warrant buying fresh.
I was wondering the same thing. I'm headed to the store in a bit, I'm going to look at the options. I saw a freeze dried garlic not too long ago, but didn't even look at the ingredients.
ginger lasts a long time. we always get fresh and leave it in the veggie drawer, 6 months later it is still good as long as you have left the skin on0 -
BetterBalancedMe2015 wrote: »Love the pic! I'm going to have to have to start using real garlic and ginger too, I think. I'll have to get a garlic masher and how long does ginger keep I wonder? I use it often but I'm not sure if it's enough to warrant buying fresh.
I was wondering the same thing. I'm headed to the store in a bit, I'm going to look at the options. I saw a freeze dried garlic not too long ago, but didn't even look at the ingredients.
ginger lasts a long time. we always get fresh and leave it in the veggie drawer, 6 months later it is still good as long as you have left the skin on
Awesome thanks.0 -
Safeway - Fajita Seasoning Mix, 0.25 tsp - Makes fajita Cal 2 Carb 0 Fats 0 Protein 0 Fiber 0 Sodium 31BetterBalancedMe2015 wrote: »Shades, which spice?
I just use a tiny bit. Probably not even 1/4 TSP but it was easy to put that amount in.0 -
That's fantastic BB thank you so much for sharing! I'm a lover of spreadsheets too
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BetterBalancedMe2015 wrote: »Love the pic! I'm going to have to have to start using real garlic and ginger too, I think. I'll have to get a garlic masher and how long does ginger keep I wonder? I use it often but I'm not sure if it's enough to warrant buying fresh.
I was wondering the same thing. I'm headed to the store in a bit, I'm going to look at the options. I saw a freeze dried garlic not too long ago, but didn't even look at the ingredients.
ginger lasts a long time. we always get fresh and leave it in the veggie drawer, 6 months later it is still good as long as you have left the skin on
@Sugarbeat & @Alliwan
As far as Ginger, I was watching a cooking show I like, and if you're grating the ginger to use it (or mincing it), you can actually store it in the freezer to prolong shelf life (I've never EVER had fresh ginger last more than a few weeks in the fridge without getting inedible, just FYI). Then you just grate it, skin and all, into your food. Works amazingly. I just need to get a better plane grater.0 -
Consider the context. As someone else mentioned, when it comes to spices, you might use a tablespoon in a whole recipe, but divide that up and you're talking maybe an eighth of a tablespoon or even less per serving. 3g divided even by 4 gives you less than a gram, which isn't that bad. It adds up, of course, and that's why it's good to build out your recipe list, especially with your staples, but you're not ingesting the entire 3g from that tablespoon of spices you put into the whole recipe, either.
Also, keep in mind that when you use fresh ingredients, you often use more than a tablespoon. Most recipes call for 3 or more cloves of garlic and half or whole onions, and these things still have carbs in them (that's where the carbs in the dried versions come from). The same principle applies, though -- divide that by the number of servings, and you're still talking fractions of a gram for the most part.0 -
Dragonwolf wrote: »Consider the context. As someone else mentioned, when it comes to spices, you might use a tablespoon in a whole recipe, but divide that up and you're talking maybe an eighth of a tablespoon or even less per serving. 3g divided even by 4 gives you less than a gram, which isn't that bad. It adds up, of course, and that's why it's good to build out your recipe list, especially with your staples, but you're not ingesting the entire 3g from that tablespoon of spices you put into the whole recipe, either.
Also, keep in mind that when you use fresh ingredients, you often use more than a tablespoon. Most recipes call for 3 or more cloves of garlic and half or whole onions, and these things still have carbs in them (that's where the carbs in the dried versions come from). The same principle applies, though -- divide that by the number of servings, and you're still talking fractions of a gram for the most part.
Very good point- this weekend I did my normal food prep measuring all spices and found that, in context, I probably didn't need to feel so panicked about the perceived extra hidden carbs I was getting. The good thing that came out of it though, is I now pay better attention to measurements and amounts- I can get lazy and eyeball ingredients pretty often- especially if its something that I cook often. Which, intuitively might be the way to go once I am in maintenance- but probably not before then.
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Great chart. I need to make a spreadsheet based on volume.
Thank you for posting....!
Dan the Man from Michigan
My Blog: It's Ketogenic or Bariatric (How I found the Ketogenic Diet)
Keto Abbreviations, Acronyms & Terminology Used in LCD & Keto Discussion Groups
My Past Discussions (lots of easy Keto recipes and other useful Keto info)0 -
Beef liver surprised the *kitten* out of me!
http://www.calorieking.com/foods/calories-in-variety-meats-by-products-offals-liver-beef-raw_f-ZmlkPTE4MjAyMw.html0
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