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MAXIE4492's Photo MAXIE4492 Posts: 15
3/15/18 8:46 A

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Excellent information-thank you. Just what I'm looking for and I've not know how to go about finding the information.

I suspected this might be the way to go to cut the amount of carbs in items needing flour. I have a nut allergy so I'm not able to do nut flours.

I would use this to bread maybe chicken or even zucchuni (lol). The post I saw also said could substitute 1/2 flour in a zucchunni bread, muffins and such. So I was thinking maybe the receips that had coconut flour and almond flour try the zucchini flour.

How many points do you think 1 cup of zucchini flour would have?

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3/15/18 7:10 A

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If you're talking about air dehydration, you should be okay as far as starch. Dehydration doesn't introduce new nutrients unless you've done something like soak them in soy sauce or lemon sauce.
A huge pile of zucchinis will produce a couple of cups of flour. And even though zucchinis are somewhat low carb because of their fiber content, a concentrated portion may no longer be low carb.

If you take a look at the USDA database, they give a cup of raw chopped veggie close to 4 carbs. If it takes 6 cups raw to make 1 cup dried, you now have 24 carbs to consider -- still considerably less than the 95 carbs in a cup of flour.

I don't know what other things you have to consider such as sodium or potassium, but the calculations would be similar.

ndb.nal.usda.gov/ndb/foods/show/3180

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MAXIE4492's Photo MAXIE4492 Posts: 15
3/14/18 10:32 A

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I've posted this on several face book groups and no one seems to know. I'm interested in dehydrating zucchini and using as some flour replacement in hopes that it will lower the starch. I'm doing weight watchers and zucchunni is 0 points but I'm not sure if that is the same case when it is dehydrated. Any one know?

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