Pasta?

EmmalB2015
EmmalB2015 Posts: 27 Member
edited November 24 in Food and Nutrition
Do you log pasta as its dried weight and calories, or cooked?

Replies

  • Faithful_Chosen
    Faithful_Chosen Posts: 401 Member
    Depends on when you weigh it. If dry then dry, if cooked, then find a 'cooked' entry...
  • vixtris
    vixtris Posts: 688 Member
    if you look on the nutrition label on the box (of noodles) it should say whether dried or cooked. I am going to assume dry, though.
  • IsaackGMOON
    IsaackGMOON Posts: 3,358 Member
    You should weigh it dry...
  • Dez11B
    Dez11B Posts: 1,542 Member
    Dry because the water it soaks does not have calories but will weigh more. Giving you wrong data
  • youdontknowwhatyousaw
    youdontknowwhatyousaw Posts: 221 Member
    Dry. You can't get an accurate calorie assumption after cooking, because, how long you cook it will determine how much water it absorbs.
  • EmmalB2015
    EmmalB2015 Posts: 27 Member
    Thank you, seemed a daft question to ask.
  • IsaackGMOON
    IsaackGMOON Posts: 3,358 Member
    EmmalB2015 wrote: »
    Thank you, seemed a daft question to ask.

    yeah
  • cityruss
    cityruss Posts: 2,493 Member
    edited September 2015
    As with everything, it's about picking the correct database entry and double checking your product.

    Raw is going to be the most accurate. But choosing cooked is not the end of the world, if the miniscule difference in calories due to water absorption is going to make or break things then you have bigger problems. There's USDA entries for both.

    Some packets I have in my cupboard state raw/as sold weights, some state cooked.

    Personally I log the same 360cal for every 100g of raw pasta and get on with life.
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