Wheat & Rye berries

[FLiP]

Does anyone have the nutritional information for these cooked in grams? Reason being it's easier to cook up a huge batch at the weekend for the week since they take a while to cook.

If anyone is unfamiliar with them it is just the whole wheat and whole rye kernel, minimally processed. Cooks up like rice, or a porridge etc.

Thanks, I'd really appreciate it if anyone has the nutritional info in grams of cooked! I can't seem to find it anywhere!

[Canadian_Bacon]

that is gonna be problematic to figure out FliP. I would guessstimate based on on dry weight. Make a sample batch that you know is 1 serving. Weigh or measure it out and use that as a baseline. How much water you use(and thus how thick it is) will really effect these types of measurements.

[FLiP]

yeah, it's a bugger. I figured there must be a measurement though, since there is for barley cooked, bulgur cooked etc!

[OldGuy]

Could it be this?

http://www.nutritiondata.com/facts-001-02s04fq.html

[Lost Dog]

I agree. Weight them before cooking. Cooking and water won't change the nutrional value, just the volume and weight.

After cooking, you'll need to measure out how many of your servings you made and divide the nutritional value up that way.

This is basically what I do with homemade soups. I figure each ingredient in and then measure out how many cups in the batch after it's done. That way, I can take the number of 1 cup servings that's right for me.

Have fun...

Lost Dog

PS. In case you don't have the nutrional info, here's a bit that I found.


Wheat Berries/1/3 cup uncooked

Calories 209
Total fat (g) 1
Saturated fat (g) 0.2
Monounsaturated fat (g) 0.1
Polyunsaturated fat (g) 0.4
Dietary fiber (g) 7.8
Protein (g) 8
Carbohydrate (g) 46
Cholesterol (mg) 0
Sodium (mg) 1
Thiamin (mg) 0.2
Niacin (mg) 3.5
Magnesium (mg) 81
Manganese (mg) 2.6
Phosphorus (mg) 184
Selenium (mcg) 45

http://www.wholehealthmd.com/refshel...utrition_Chart

Rye Berries

Higher in protein, phosphorus, iron and potassium than wheat. High in lysine, low in gluten, high in fiber, and has special long chains of 5-carbon sugars which digest slowly and impart a sense of fullness. Add cooked berries to soups, salads, breads or breakfast cereals. Side dish: sauté cooked berries in a little sesame oil with chopped vegetables and tamari.

Nutrition facts: 1/2 cup cooked 98 Cal 4 g Protein 0 g Fat
24 g Carb. 0 mg Sodium 2 g Fiber

http://www.organiconline.com.sg/prod...0Rye%20Berries

[FLiP]

Thanks, yeha my main problem is cooking up the very large batch at the weekend for the week. I reckon I will weigh a portion beforehand so lets say 100g raw comes to 250g cooked then I'll use that as the calorie information if you understand what I'm saying.

Thanks for your help.