How does the calorie content of foods change after they are cooked: in some cases it increases, and in others it decreases

You may already know that during the cooking process, the calorie content of food can increase or, on the contrary, decrease.

This is why it happens.

Added oil

Just one tablespoon of oil increases the initial energy value by about 90 kcal. In this regard, baked potatoes and fried potatoes will differ in calorie content.

Sweetened and seasoned

100 grams of sugar contains about 362 kcal, so it is not surprising that the overall calorie content of a dish or drink increases after adding a sweetener to it.

As for spices and seasonings, here are some examples: vanilla has 287 kcal, turmeric has 325 kcal, and ground coriander has 216 kcal. All figures are given per 100 grams of product.

Boiled in water

The packaging of pasta, legumes and cereals indicates the number of calories contained in 100 grams of the product in dry form.

However, after cooking, these foods absorb water and swell. This causes them to increase in volume, which means that the nutritional value of the serving decreases.

On the other hand, the energy value of root vegetables rich in starch increases when cooked – by about 30%.

These changes are not critical, but they are still worth considering, especially if such products occupy a significant place in your diet.

• Related news:
• diet
• nutrition
• calories
• food products
• 4 October 2024

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