Does steaming vegetables remove the carbs from them?

[2XL]

I know it removes some of the other nutrients, but wasn't sure about carbs. ~thanks~

[in10city]

I know it removes some of the other nutrients, but wasn't sure about carbs. ~thanks~

Depending on the vegetable in question and the preparation time, it could alter the molecular strucure of the carbohydrate and fiber molecules. For the most part, you're not going to gain or loose an appreciable amount.

[Skull Crusher Chris]

I know it removes some of the other nutrients, but wasn't sure about carbs. ~thanks~

steaming is the better choice vs. boiling them, when looking at the nutrients

[Mangekyou]

its best to eat vegetables raw, but if you must 'prepare' them, then steaming is the best way to retain most of the nutrients.

[skinnyboipgh]

According 2 www.fitday.com, the macros per ounce of raw vs. boiled broccoli r identical (8 cal, 0g fat, 1g carb, 1g protein) steamed would b similar IMO.

I think steaming is a better choice 4 the sake of appearance & consistency, plus it's faster & makes less pots & pans 2 clean up. I steam my veggies in a half-closed ziplock bag, w/ a couple tablespoons of water, in the microwave.

When I'm cooking rice in my steamer anyway, I'll toss the veggies in on top 4 the last few minutes.

[Sixpack]

Nope

[in10city]

A good article regarding how nutrients are affected... Raw, cooked, frozen or canned? How you prepare your produce determines the level of nutritional bang you'll get - Active Nutrition

http://en.wikipedia.org/wiki/Cooking#Carbohydrates

Carbohydrates used in cooking include simple sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.

Long-chain sugars such as starch tend to break down into more simple sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.

An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.