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Old 06-16-2012, 02:13 PM   #12 (permalink)
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Join Date: Jun 2012
Posts: 41

Originally Posted by Kathy13118 View Post
I'm picturing raw broccoli - stiff cell walls and fairly watery - that is, containing water. Then I picture cooked broccoli. The cell walls, as they cook, soften and collapse. Some of the water (which is not calorie-dense) leaks out as it cooks. The broccoli collapses in on itself. You put stiff raw broccoli florets in a cup measure, and there will be less calories than when you put the collapsed, more compact cooked broccoli in the same cup measure. So that explains, for me, why cooked broccoli has more calories, per cup,than raw broccoli.

The same explanation would apply to cooked lettuce, 1 cup, vs. raw lettuce, 1 cup!

I measure a cup of frozen broccoli out before I cook it so think I should go by the 30 calories a cup value on the package. I can only stand eating so much of the stuff! Do you really cook lettuce? I've never seen anyone do that.
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