What carbs to count in own recipes?

[Mulberry]

Hello all,

I started carb counting about a week ago and have a.A couple of quick questions of what to count in my own recipes.

For a vegetable soup, I use sweet potato, carrot, parsnip, turnip, leek and onion; in total about 2.5kg for 11 portions. Do I count the carb in everything or just the sweet potato?

For chilli, do I just count the carb in all the beans (I use 4 large tins for 15 portions) or do I add the carb in for the tomatoes and tomato paste as well?

I asked my healthcare team who told me use generic recipes and it will get easier when I do the courses, which may be true but I don't use generic recipes I use my own, as I cook these things in bulk so they can go in the freezer for my lunches/teas at work.

Any pointers would be appreciated.

 

[AlisonM]

I'd work out the carb content for the whole lot and then divide it into however many portions. That way you won't be 'surprised' by any hidden carbs.

 

[Sheila of Eskdale]

I'm guessing that with something like vegetable soup your quantities and exactly what you put in might vary a lot. If you're making quite a few of your own recipes that might vary depending on what you have available, then it might be best to put all the carbs per 100g for all the things you use in all recipes in a Excel Spreadsheet in one column then the quantity of each food in each recipe in another column then use a formula to work out the carbs for the total recipe. That way once its set up its easy enough to change the ingredients to get the new value.
If you don't know how to do all that let me know and I'll give you step by step instructions. Obviously you need access to some sort of spreadsheet.

 

[DeusXM]

Count the carbs in everything. Carbs in tomato paste will have the same effect as carbs in beans on your blood sugar, although I expect there are far fewer carbs in the paste.