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Does a wedge of cabbage roasted in the oven without salt really have 749mg of Sodium and 113 calories? Does FS think it was doused with butter and salt or does this happened when heat is applied to veggies?
Diet Calendar Entry for 12 February 2016:
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1112 kcal
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Fat: 58.38g | Prot: 46.27g | Carb: 101.72g.
Breakfast: Bob's Red Mill Flaxseed Meal, Coffee, Water, Carrington Farms Pure, Unrefined, Cold Pressed Coconut Oil 100% Organic Extra Virgin, Great Value 100% Natural Green Tea, Sunsweet Ones California Prunes. Lunch: Tone's Cayenne Pepper, Fage Total 0% Greek Yogurt, Country Crock Shedd's Spread Plus Calcium & Vitamins Spread Vegetable Oil, Cooked Green Cabbage. Dinner: Alexia Sweet Potato Julienne Fries, Publix Ground Beef Sirloin 90/10, Labriola Pretzel Buns. Snacks/Other: Lindt Excellence Extra Fine Dark Chocolate 85% Cocoa. more...
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 Comments
I agree! I have seen the same thing with asparagus and other vegetables...I just log the veggies as either "cooked" or just plain.
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Oh, I'll try that. Thank you. I thought this was normal but then I was thinking, I've never heard of this... Lol.
12 Feb 16 by member: Mistybenner
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So, do you say raw cabbage is going to have the same nutrients as if I roast it in the oven, plain? Man I feel like a dingbat!
12 Feb 16 by member: Mistybenner
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"Cooked" often does mean "cooked with salt". And maybe oil, because sometimes I see "no fat added in cooking" in descriptions. I usually log everything as raw if I made it from raw ingredients. If I were tracking roasted cabbage, I would weigh the cabbage raw and enter it as raw cabbage. Any change in nutrients from cooking is not significant enough to worry me. You do lose water-soluble vitamins if you boil and then discard the water (the vitamins were in the water, of course), not that that's relevant here.
12 Feb 16 by member: ptburns
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Thank you. I tried the cooked no fat added but the sodium level was still high so it must include salt. Ok well, as long as my veggies aren't automatically rising in sodium when I cook them I feel better. 😱
12 Feb 16 by member: Mistybenner
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