hi I have only been learning carb counting for two weeks my son age 12 got diagnosed Xmas week with type 1...I am stumped already , sorry if this has been asked before , I am sure the dietician told me to count soup as ten carbs per ladle but I have just made homemade veg soup consisting of carrot swede potato n leek , I feel ten per ladle is a lot and I can't see it in the carbs n cals book , unsure whether to give him it now for lunch ??
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Veg soup ??
- Thread starter Scot mum
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You will find your way but it does not happen over night. I would stick with things that can calculated easily & learn as you go along. A pkt of cup-a-soup tells you what the carb value is. Not as good as home cooked soup but while you are learning ?
Redkite
Well-Known Member
- Relationship to Diabetes
- Parent of person with diabetes
Bit late coming to this, but for future reference....potatoes, carrots and swede all contain carbs. When cooking with these I weigh the raw ingredients, calculate the total carbs in the dish, then work out carbs per portion when I serve it up. Potatoes contain 16g carb per 100g raw potato, carrots are 8g carb per 100g, parsnips 12g per 100g (all raw weights). Not sure about swede, but you can easily look it up online.
trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
That's batty what she told you - what if it happened to be French Onion soup? There are negligible carbs in a whole tureen of that ! (but then you spoil that carb-wise with the half a baguette you serve with it LOL)
I'd do as Redkite says (there are also Apps you can get, or use the Collins Gem CALORIE counter book, which gives Carbs, Protein, Fat, Fibre and Cals per 100g or 100ml) cos it's better to be more precise for a child, especially when you are learning, methinks?
However - Alison is partially right because thicker soup, like this one because some of the starch and the other veg will have leached into the liquid part, is likely to hit the blood a lot quicker than thinner ones eg Spring Veg - so although you might well start with the same amount of total carbs in the veg even though the Spring hasn't any spuds or thickening, because you haven't boiled the veg to mush, you would actually get away without counting all of it. See the logic there?
If you have veg with more fibre - green veg including (small) peas, runner or French beans (the small ones you cook whole) - you can generally ignore the carbs in them - but for eg marrowfat and chick peas or broad and haricot-type beans - you would count the lot. You know even lettuce and cucumber actually contain carbohydrate! - but in negligible amounts so you ignore them.
I'd do as Redkite says (there are also Apps you can get, or use the Collins Gem CALORIE counter book, which gives Carbs, Protein, Fat, Fibre and Cals per 100g or 100ml) cos it's better to be more precise for a child, especially when you are learning, methinks?
However - Alison is partially right because thicker soup, like this one because some of the starch and the other veg will have leached into the liquid part, is likely to hit the blood a lot quicker than thinner ones eg Spring Veg - so although you might well start with the same amount of total carbs in the veg even though the Spring hasn't any spuds or thickening, because you haven't boiled the veg to mush, you would actually get away without counting all of it. See the logic there?
If you have veg with more fibre - green veg including (small) peas, runner or French beans (the small ones you cook whole) - you can generally ignore the carbs in them - but for eg marrowfat and chick peas or broad and haricot-type beans - you would count the lot. You know even lettuce and cucumber actually contain carbohydrate! - but in negligible amounts so you ignore them.
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