Atkins Foundation Vegetables -- cooked or raw

acamperunbound

Good afternoon, I am studying the Atkins Foundation Vegetables : https://www.atkins.com/how-it-works/atkins-20/phase-1/low-carb-foods. The list identifies some choices as cooked and some as raw. Does anyone know if there is a big difference in carb count between a cooked vegetable and a raw one? Thanks for your advice!

AlexandraCarlyle

@acamperunbound, Found this for you. Just Googled 'Carbs in raw and cooked vegetables' and Voila!

retirehappy

acamperunbound wrote: »

Good afternoon, I am studying the Atkins Foundation Vegetables : https://www.atkins.com/how-it-works/atkins-20/phase-1/low-carb-foods. The list identifies some choices as cooked and some as raw. Does anyone know if there is a big difference in carb count between a cooked vegetable and a raw one? Thanks for your advice!

Don't know, I used to hang on the Atkins boards before they messed them up last year. This topic was never discussed there, interesting they have a post on it now. The mods always said just eat AFVs, any way you want them. I personally liked them with lots of butter or cheese sauces

With raw vs. cooked it is usually can your body get to the nutrition in it easily. Most things will need to be cooked to start the breakdown of the fiber, etc. but things like lettuce, not so much.

kirkor

The cooked vs. raw carb counts is also going to depend on what nutritional data you are using for your calculations, primarily because of the water loss from cooking. That is, 100g of cooked broccoli is going to have more carbs than 100g of raw broccoli. So, eat veggies from the Atkins list, but log it on MyFitnessPal based on your method of preparation.
For the record, I always use raw/dry numbers, whether it's for veggies, meat, starches, etc.