Simpky put...is 4 calories of vinegar worth your trouble...worrying about it is just about enough exercise to burn those 4 calories off.
As far as terryaki sauce is concerned the amount you actually consume is so minimal I would say it would be even less than the 2 TBSP, rule as Spaetzle mentions, however if you want to CYA than go ahead and assume 2 TBSP.
Chip
SPAETZLE 4/19/07 11:01 A
This is how I do it:
First, I put the marinade recipe in my food groups. Say I'm marinating chicken in teriyaki. I'll add low sodiumsoy sauce, sherry, garlic and ground ginger to my food groups. That covers the marinade.
I weigh/measure the amount that results from the recipe.
Then I marinate and cook the chicken, paying attention to and/or measuring whatever marinade is left in the bag. From there, I'll subtract what was left in the bag from what I started out with, divide that amount evenly over the servings of chicken, and add it to the food tracker that way.
That's for marinades I make myself.
Otherwise, I figure about 2 TBSP (generally considered one serving of dressings and sauces) and add it that way.
On plain or flavored vinegars, the calories are so negligible that you could probably go without adding them. On pre-packaged sauces and marinades that usually involve more than vinegar, though, I'd go with the 2 TBSP rule.
MAMA_MAGS_03 4/18/07 9:44 P
How do you calculate the nutritional information of a food that is marinaded?
If I marinade something - I'm not consuming ALL of the marinade - only what the food absorbs, or is coated with.
Should I just not worry about it since it's probably not much of a difference?
For example, cucumbers marinaded in vinegar. How would I figure that out? Or chicken marinaded in teriyaki sauce.
If anybody has some input - I'd appreciate your thoughts.
