Cooked veggie carbs vs raw

Welcome2theHellmouth

So 6 oz of RAW butternut squash has 16 net carbs. When I baked it it turns into 4oz of cooked squash which has 10.8 carbs. Which do I count? I always ready baking and roasting added carbs. It’s not a big difference but things could add up quick.

KnitOrMiss

I would go to fatsecret.com and look there, or look up the USDA values. If you're looking here, half the nutritional data in the database is user added and totally skewed.

Welcome2theHellmouth

Thanks! I was using the calorieking app

KnitOrMiss

I'm not familiar with that one, but it could be good. But, if it says RAW BUTTERNUT and the COOKED SQUASH, not all squash is created equally...plus doing "cooked" is hard, because people cook to different levels of moisture and doneness and all that.... so raw is always the better suggestion...more consistent data.

Sunny_Bunny_

I always use raw data

sweetteadrinker2

Raw is always best, but sometimes not practical. I use cooked when I can't cook my portion separately.

Welcome2theHellmouth

Probably better safe then sorry!! It did say baked butternut but I'm still worried ill under estimate. Will stick with raw.

esaucier17

I always wonder this with other veggies as well...I guess raw is best?

KenSmith108

We use raw carb counts in recipes & actually eating them raw.
Cooked carbs when we can weigh or measure them separately.
Our frozen veggies we split between us after she nukes them & use what the label says.
The Atkins book has lists for both & if it's not on the lists we avoid it.
I usually only have veggies once a day.

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