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Weight Loss Forum / General Topics / March 2005wine calories
When using wine in cooking, I realize the alcohol content burns off, but what about the caloric content? Is it worth the calories for the flavor enhancement? > When using wine in cooking, I realize the alcohol content burns off, but > what about the caloric content? Is it worth the calories for the flavor > enhancement? To me, yes. YMMV. And remember it has fewer calories than butter, cream, etc. -- Matthew 185/177/160 To reply by e-mail, heat things up a bit. Good point! Thanks. > > When using wine in cooking, I realize the alcohol content burns off, but > > what about the caloric content? Is it worth the calories for the flavor [quoted text clipped - 6 lines] > 185/177/160 > To reply by e-mail, heat things up a bit. >When using wine in cooking, I realize the alcohol content burns off, but >what about the caloric content? Is it worth the calories for the flavor >enhancement? Well, the calories in wine come from the alcohol, so to the extent that alcohol is burned off, so are calories. The percentage of alcohol that actually burns off during cooking depends on the cooking time and method; it's not 100%. This site addresses this: http://www.nutrition.com.sg/atd/atdalcohol.asp To me, the flavor enhancement from wine is often worth adding some calories. There's a TV show I watch sometimes on the Food Network called Calorie Commando, where the host makes lower-calorie versions of popular fattening dishes. The other night the dish he was replicating was lobster ravioli in a vodka cream sauce. Rather than using vodka, he took a bottle of white wine and reduced it down to about 1 cup of liquid. If I recall correctly (and I may be off on this), he said this took about 1 1/2 hours. If so, the site I posted above suggests that 20% of the calories would remain. A bottle of wine has roughly 500 calories, so this would be only about 100 calories added to the whole recipe, which served 4 people. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 >>When using wine in cooking, I realize the alcohol content burns off, but >>what about the caloric content? Is it worth the calories for the flavor [quoted text clipped - 24 lines] > 262/130s/130s > started dieting July 2002, maintaining since June 2004 Do you know whether the remaining calories were from carbs that were in the wine alongside the alcohol? >>>When using wine in cooking, I realize the alcohol content burns off, but >>>what about the caloric content? Is it worth the calories for the flavor [quoted text clipped - 27 lines] >Do you know whether the remaining calories were from carbs that were in >the wine alongside the alcohol? That's at least part of it. My database indicates that a bottle of wine would contain 14 grams of carbs, which would be 56 calories. I assume that none of this would burn away. I think the rest is just remaining alcohol. Further cooking would further burn that away. The site I quoted above, though, says that cooking for 2 1/2 hours removes 95% of the alcohol. I don't know if you can get down to zero alcohol. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 >>>>When using wine in cooking, I realize the alcohol content burns off, but >>>>what about the caloric content? Is it worth the calories for the flavor [quoted text clipped - 38 lines] > 262/130s/130s > started dieting July 2002, maintaining since June 2004 Very intersting, thank you for the info. Alcohol evaporates at somethinig like 60 degrees Celsius, I enver woudl ahve thought it woudl take so long to burn off. But I'll calculate there numbers into my diet. So thank you! Great informative site - that's a keeper. Thank you. > >When using wine in cooking, I realize the alcohol content burns off, but > >what about the caloric content? Is it worth the calories for the flavor [quoted text clipped - 24 lines] > 262/130s/130s > started dieting July 2002, maintaining since June 2004 |
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