What is a ration of carbohydrates? They vary the weights of the rations when the food is crude or is cooked?
A ration of any food type, is a standard gauge through which the calculation of A rations is facilitated to ingest in a diet and the interchange of rations of foods of the same group.
In the case of carbohydrates, a net ration is characterized to containÂ approximately 50 g of this nutrient, without depending on the majority carbohydrate typology or the combination of these. It is by this, that in the section Gallery of rationsÂ can be consulted the rations of different food groups, among them the farinaceous ones, who are the food group in which the prevalent nutrient is the carbohydrates.
The weights for the rations in crude of foods are very standardized, not thus in the weights in cooked of these foods, which when being re hydrated (that is to say, have gained more water) have a volume and greater weight. Also, as much the weight of cooked foods, as the amount of carbohydrates that remains in the food depends in great way of the baking level on these: to greater baking, major weight, and minor contained in carbohydrate. A clear example is the one of the vegetables or the rice, which yield part of starches to the baking water, which we consumed in the case of the stews or the soups.
Next a table in which it is possible to be consulted the certain rations of farinaceous, in crude appears as much, as in cooked.
|Bread of bar||100||8-10 fingers||-||-|
|Rice||75||Average cup of coffee||160||7 nosey spoonfuls|
|Lentils||75||Average cup of coffee||230||8 nosey spoonfuls|
|Chick-peas||75||Average cup of coffee||220||9-10 nosey spoonfuls|
|String beans||75||Average cup of coffee||180||8 nosey spoonfuls|
|Macaronis||75||1 cup of coffee||170||10-11 nosey spoonfuls|
Also, in the following table the power content and of carbohydrates of the rations before described is detailed.
|Energy (kcal)||Carbohydrates (g)||Energy (kcal)||Carbohydrates (g)|
|It grazes of wheat||251||50.7||237||48.3|
Finally, it is possible to emphasize that to be based strictly on a system of rations, although he is very useful and it makes agile the work of the consumer and the professional of the feeding, it can little get to be exact. For it, we must consider what type of tables of food composition is used, since the composition of foods can vary significantly between the different geographic zones and in different seasons from the year; as well as the degree of baking of the food.
- NUTTAB 2010 (Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and Co-workers AT the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and WFP Maggiore).
- Ortega RM, Lopez A.M., Requejo A.M., PA. The composition of foods. Basic tool for the nutritional valuation. Madrid: Complutensian editorial; 2004.
- Room-Save J. Nutrition and dietetic clinic. Barcelona: Elsevier Masson; 2008.Â