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CLRWILLIAMS25 SparkPoints: (34,202)
Fitness Minutes: (33,686)
Posts: 1,091
7/30/13 9:28 A

I'm not sure the water to salt ratio method would work. When you boil pasta, water evaporates during the boiling process. The water that's left will actually be saltier than the water you started with because some of the water has evaporated. If you must use salt to boil pasta, I would just track 1/2 of 1/4 the amount of salt used as a guesstimate. Nutrition facts on foods are just an estimate anyways, so it's not really an exact science either.

EXCELDREAM SparkPoints: (50,689)
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Posts: 153
7/29/13 11:52 A

I understand your preference for no salt cooking, but I'm not there yet, especially for pasta. It did occur to me that ONE time I could measure the water poured in and measure the salt poured in. Then I could measure the water that is poured out afterward. I know some of the water would have evaporated during the cooking, but I think that same amount of pasta would always absorb the same amount of water. As long as I used water with the same proportion of salt, I should be able to calculate the salt absorbed in the pasta.

SP_COACH_DENISE Posts: 32,642
7/29/13 10:55 A

We recommend not using any salt to cook noodles, but if you do, you would just need to use your best guess at how much to track.

Coach Denise

EXCELDREAM SparkPoints: (50,689)
Fitness Minutes: (17,940)
Posts: 153
7/26/13 9:57 P

I track sodium on my nutrition tracker. When I enter a new recipe, how do I enter the sodium used to cook noodles when most of it is drained off afterwards?

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