New answers tagged nutrition
Use Wolframalpha, it is just adding them up. But any lab result has to use average ingredient figures too. You need to allow for variance in supply i.e protein level of flour changes with variety and season It produce pretty labels, all ready to go! e.g. http://www.wolframalpha.com/input/?i=100g+flour+and+100g+butter+and+50g+sugar
Most plant carbohydrates come from sugars, which are water soluble. Intuition tells me that if you boil the plant long enough, some of the sugars will leech into the water and you'll be able to drink it. As @SAJ14SAJ mentioned, green leafy things are usually pretty devoid of carbs, so you won't get much. Also, as always, you'll get much more of the ...
According to Nutrition Data, using spinach as a sample green leafy vegetable, a 30 gram serving of spinach contains only about 1 gram of carbohydrates, and that is dietary fiber. So the simple answer is that there isn't much energy there at all, in the leaf or stem, or to be leached into the cooking liquid.
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