orange zest?

pipee_pl · #1 September 12th, 2009, 01:57 PM

I have found a great sounding recipe for ribs- it calls for brown sugar- this is no problem as I have some Stevia so I can substitute that, but it also calls for orange zest. what about the carb count for this- any ideas? it only asks for 1 and a half table spoons for the entire sauce- but still??

pipee_pl · #2 September 12th, 2009, 02:03 PM

So far I have found this:

0.5g carbs/tsp of orange zest.

but what does this mean for the induction phase??

**mizski** · #3 September 12th, 2009, 02:15 PM

I recently replied to a post on orange peels and zest is just the outer part of the peel. I think it would be fine on Induction as peels and zest are comprised primarily of fiber and oils not sugars like in the fruit itself.

pipee_pl · #4 September 13th, 2009, 01:11 AM

thanks for the info- that is what I was thinking also, however- better safe than sorry.

**Georgiana** · #5 September 13th, 2009, 02:10 AM

Yep, it's okay to use as a spice. So maybe not eat a whole tablespoon of orange zest on your own, but in spice amounts, in cooking, it's okay to use.

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