"Things You Wouldn't Know If We Didn't Blog Intermittently."
11 May 2022
How would you explain this?
Embedded above is the nutrition label for McCain Flavour Maker Smokey BBQ Fries. It appears to show that a serving of the fries gains calories when it is baked (baked, mind you - not deep fried).
This would be my guess too. As you bake, water, which is relatively heavy for it's volume evaporates. Fat, which is relatively lighter for the same volume, would not evaporate. In effect, it would concentrate and make up a higher proportion of the food unless you somehow skim it, drain it away, etc.
Agreed. Water from the potato itself as well as frozen condensation sticking to the Product evaporates, when food is heated. The fat fraction (at 9 kcal/g) only adds 4.1 g or 37 kcal. The bulk is of course starchy Carbohydrates adding 72 kcal. You can calculate the total non-water content by adding all the nutrients+fibre+salt. The water content of the original product is 62% and shrinks considerably to 36% in the prepared product.
Possibly because the way a food is prepared can affect how much of it is absorbed in the body. Perhaps not baking this food and eating it raw per se reduces absorption. A baked potato has more calories per pound than a raw potato. But I'm talking a little bit over my head!
Dehydration during baking could explain it.
ReplyDeleteThis would be my guess too. As you bake, water, which is relatively heavy for it's volume evaporates. Fat, which is relatively lighter for the same volume, would not evaporate. In effect, it would concentrate and make up a higher proportion of the food unless you somehow skim it, drain it away, etc.
DeleteAgreed. Water from the potato itself as well as frozen condensation sticking to the Product evaporates, when food is heated. The fat fraction (at 9 kcal/g) only adds 4.1 g or 37 kcal. The bulk is of course starchy Carbohydrates adding 72 kcal. You can calculate the total non-water content by adding all the nutrients+fibre+salt. The water content of the original product is 62% and shrinks considerably to 36% in the prepared product.
DeleteAnswer at link has been removed.
ReplyDeleteIt's there, further down the discussion thread. What was deleted at the top was some comment.
DeletePossibly because the way a food is prepared can affect how much of it is absorbed in the body. Perhaps not baking this food and eating it raw per se reduces absorption. A baked potato has more calories per pound than a raw potato. But I'm talking a little bit over my head!
ReplyDeleteConsider a popsicle. Bake it and all that is left is sugar. Per 100 grams the sugar is much more caloric than the intact popsicle
ReplyDelete