Good savory carb options for on the bike?

Nutrition
21

Savory carbs is something I’m willing to pay “sports nutrition” prices.

There are so many cheap and tastier options for sweet carbs that I only buy sports oriented food when I find a great deal. I know they have a place and are convenient, but it’s a saturated market and overpriced market.

However, it’s harder to find savory snacks with a good % of carbs, conveniently packed for rides and that taste good without warming them up.

I usually prepare them myself but sometimes I don’t have the time. I’m willing to pay a bit more for something savory already packed for those occasions.

22

Australian here :person_raising_hand: you know where this is going! :hear_no_evil:

My go-to on long rides when I want a break from sweet carbs is a white bread sandwich with vegemite & no butter or other spread. I personally spread the vegemite just thickly enough so that I can’t see the texture of the bread through it. Salt, carbs (from the bread), & a little bit of protein (maybe two grams). Definitely not sweet, & it makes me more willing to consume sugar again. Vegemite itself is an acquired taste (for a non-Aussie :laughing:) & if it interests you then a small amount of it might be worth a try next time you get back from a long ride hungry enough to eat anything.

1 Like
23

I lived in Aus for 2 years and tried Vegemite a bunch, each time foolishly thinking I might enjoy it. Nah. Tastes like poison.

2 Likes
24

That’s like me with onion. I tried to like it. Others love it. I’m just no way. Not even red onion. :face_vomiting: :rofl:

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25
  1. Thanks for nailing the Aussie stereotype, appreciated!
  2. That actually sounds pretty good. Maybe a hybrid from the suggestion above of some Hawaiian rolls with vegemite, but smashed.
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26

Spam Musubi

1 Like
27
  1. :rofl: :rofl: :rofl: Thank you, maybe. I think this was a compliment, I’m not sure. Poe’s Law is driving me barmy! :crazy_face:
  2. Hhhmmmm… yeah maybe. Don’t think I’ve ever had them so I looked up a recipe that looked to be similar to a plain brioche roll. How do you go with their fat content? Does it inhibit carb absorption in comparison to a plain white bread?