tag:blogger.com,1999:blog-4912713243046142041.post3933850629294020564..comments2024-03-28T12:17:44.126-05:00Comments on TYWKIWDBI ("Tai-Wiki-Widbee"): How would you explain this?Minnesotastanhttp://www.blogger.com/profile/01382888179579245181noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4912713243046142041.post-52309206001533740122022-05-18T14:03:32.896-05:002022-05-18T14:03:32.896-05:00Consider a popsicle. Bake it and all that is left...Consider a popsicle. Bake it and all that is left is sugar. Per 100 grams the sugar is much more caloric than the intact popsicleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-1955956689509585292022-05-15T07:47:44.500-05:002022-05-15T07:47:44.500-05:00Agreed. Water from the potato itself as well as fr...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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-79015880632945408322022-05-11T23:46:32.120-05:002022-05-11T23:46:32.120-05:00It's there, further down the discussion thread...It's there, further down the discussion thread. What was deleted at the top was some comment.Minnesotastanhttps://www.blogger.com/profile/01382888179579245181noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-27855779894210729712022-05-11T21:12:51.582-05:002022-05-11T21:12:51.582-05:00Possibly because the way a food is prepared can af...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!Bulletholeshttps://www.blogger.com/profile/09331404499950190378noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-16087965339772892302022-05-11T19:24:59.939-05:002022-05-11T19:24:59.939-05:00Answer at link has been removed.Answer at link has been removed.Bobhttps://www.blogger.com/profile/03244466681191412733noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-44999620226296901692022-05-11T17:48:36.423-05:002022-05-11T17:48:36.423-05:00This would be my guess too. As you bake, water, wh...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. WatsonSciencehttps://www.blogger.com/profile/01410085262322771853noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-71168378092998907022022-05-11T14:19:08.339-05:002022-05-11T14:19:08.339-05:00Dehydration during baking could explain it.Dehydration during baking could explain it.Anonymousnoreply@blogger.com