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  1. #1
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    Carbo load: Pasta or Corn?

    Kenyan marathoners eat nothing but corn (maize) and there seemed to be more Kenyan marathon champs than Italians (who eat pasta). Going through the nutritional values of ordinary corn (yellow corn) looks like they have more carbohydrates than cooked pasta, bread, rice, potatoes. And more number of Potassium as well.

    Corn:Per 100g serving
    Calories: 365
    Carbohydrates: 74g
    Potassium: 287mg

    Cooked spaghetti: 100g serving
    Calories: 124
    Carbohydrates: 27g
    Potassium: 44mg

    Cooked spaghetti: 100g serving
    Calories: 124
    Carbohydrates: 27g
    Potassium: 44mg

    Cooked white rice 100g serving
    Calories: 130
    Carbohydrates: 28g
    Potassium: 35mg

    white bread 100g serving
    Calories: 266
    Carbohydrates: 51g
    Potassium: 100mg

    Nutrition experts please pipe in.

  2. #2
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    I'm no expert but....
    In general...it's not so much the amount per since you could simply eat more or less.
    Sugar is the simplest carb. The more complex the carb the longer it takes for it to be broken down into usable energy(sugar). Corn is a more complex carb then pasta so it will last longer but won't be available as soon. Ripe fruits provide some of both. The flip side is the faster it is available to be used, the faster it gets stored if not used or depleted.

    As far as why so many Kenyan's are so good at marathons....it has more to do with thousands of years of genetics.
    Last edited by theMeat; 04-14-2014 at 05:23 PM.
    Round and round we go

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