Grilled/boiled Potatoes

ralostaz2000

Do boiled potatoes per 100 gm of them have less calories compared to grilled potatoes with no oil or salt?

larsminnaar

Potato is potato calories dont just magically appear when you cook it. Just dont add anything

melissa6771

Weigh them raw before you cook them. Then you won't have to guess at the calorie count after they're cooked.

brb_2013

I also like to weigh them raw, the entire system vary only by a few calories but I still think it makes more sense to weigh it raw.

Meganthedogmom

Weigh them raw.
Weigh them raw.
Weigh them raw.

Can we just have a sticky already telling people to weigh their stuff raw???

lemurcat12

Boiled potatoes will probably be heavier for the same amount (more water), so sure.

I agree with those saying weigh raw if possible.

ralostaz2000

Yes I weigh them raw..but I meant ..does the starch content remain the same after boiling?

If not. .then calories do change

lemurcat12

Here you go: http://www.eurekalert.org/pub_releases/2013-04/fi-rsc042513.php

Baking/roasting seems to increase resistant starch (which would reduce calories).

Soaking has a small effect on the amount of starch (and is why many recommend soaking before making mashed potatoes). http://projects.nytimes.com/qa/events/thanksgiving-help-line/question/8667

I think you might have to peel them for that, though, and the peel contains a lot of the nutrients.

IMO, I would take the calories from the amount raw, since none of this is going to be all that significant. Nice little bonus, maybe.

I roast potatoes because I usually prefer them that way. ;-)

tiffkittyw

So.... If I make baked potato in my crock pot with no intention of eating the skin I still weigh the entire potato raw instead of the flesh after cooking????

lemurcat12

You can weigh it cooked, but use the right entry. Using a raw entry for a cooked amount of many foods will understate the calories, because it is lighter after being cooked due to the evaporation of water. It's also why it's important to specify the cooking method if you use a cooked entry.

Here's one for potatoes, baked, flesh, without salt, which you can likely find in MFP's database.

https://ndb.nal.usda.gov/ndb/foods/show/3091?manu=&fgcd=

If you ate the skin there would be one for flesh and skin.

tiffkittyw

lemurcat12 wrote: »

You can weigh it cooked, but use the right entry. Using a raw entry for a cooked amount of many foods will understate the calories, because it is lighter after being cooked due to the evaporation of water. It's also why it's important to specify the cooking method if you use a cooked entry.

Here's one for potatoes, baked, flesh, without salt, which you can likely find in MFP's database.

https://ndb.nal.usda.gov/ndb/foods/show/3091?manu=&fgcd=

If you ate the skin there would be one for flesh and skin.

Oh good, that's the one I looked up and saved my meal under.

ralostaz2000

lemurcat12 wrote: »

Here you go: http://www.eurekalert.org/pub_releases/2013-04/fi-rsc042513.php

Baking/roasting seems to increase resistant starch (which would reduce calories).

Soaking has a small effect on the amount of starch (and is why many recommend soaking before making mashed potatoes). http://projects.nytimes.com/qa/events/thanksgiving-help-line/question/8667

I think you might have to peel them for that, though, and the peel contains a lot of the nutrients.

IMO, I would take the calories from the amount raw, since none of this is going to be all that significant. Nice little bonus, maybe.

I roast potatoes because I usually prefer them that way.
Thanks alot for the links and info within...it's funny to know there a United States Potato Board since 1971...and they only do research on potatoes. ...makes me think how potatoes are VIP vegetables...hehehhe...

thanks again..that's what I was looking for...