On Thu, 7 Feb 2002, S C wrote:

> Todd Moody wrote:
> > Parsnips, for example, have about 13g of utilizable carbohydrate
> (per 100g), of which 5g are sugars and the rest are
> polysaccharides.
>
> How did you find this out?  I'd love to have a source for this type of
> information.

I don't remember the site I used, but there are a number of web sites
that give the sugar content of various foods.  Once you know
that, it is easy to subtract the sugar (and fiber) from the total
carb content, and what's left is the polysaccharide content.

Todd Moody
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