If you've been using cooked measurements to account for raw chicken, you have overestimated calories, protein, fat, for the meat (it shrinks). Of course, any sauces, marinades, or basting would affect results too.
Fitness Minutes: (11,255)
592 10/7/11 10:25 A
It never occurred to me that the weight of chicken (and other meats, I guess) would change while cooking.
What I always did was divide the total weight listed on the package by the amount of servings I got from it (like recently, I got a 3.5 pound package of 5 chicken breasts that I cut in half to make 10 pieces, at roughly 5 oz per piece). By using the info on SP have I been over or under estimating calories? Eeep.
I do what EMMAFLY does: create a SP recipe using all the ingredients, then divide into the # of servings I plan.
Fitness Minutes: (79,700)
890 10/6/11 11:48 P
You can create a recipe, share it and use it in your tracker (comes up under the Recipe tab). I use it a lot for some of the things I make, it makes life a little easier.
You can also measure everything separately. Ex: Mass of chicken, entered. Mass or quantity of oats, entered. Etc... It's a little more time consuming every time you go to cook but it also works.
Fitness Minutes: (2,577)
487 10/6/11 9:33 P
I typically just weigh it raw and use that amount. It's worked well for me so far.
Fitness Minutes: (3,140)
297 10/6/11 8:59 P
Hey! I just wanted to echo that in those sticky situations I usually solve the problem by Googling it...there are so many websites now a days to help! The tracker on SP doesn't fail me too often though.
Fitness Minutes: (0)
23 10/6/11 6:22 P
You can also just weigh it raw and then use 2/3 of that weight for the cooked value. That's the conversion recommended by the nutritionists over at Medifast. Meat loses about 1/3 of its weight when cooked.
I just estimate it...I know what a chicken breast serving looks like and being off by a bit doesn't toss in tons of calories. For more calorie dense foods I'm more careful. I did weigh stuff in the past but I think at some point it just becomes overly tedious because once you've weighted something a few times you know what x ounces of it looks like. Of course, being really meticulous isn't exactly my personality and as long as I'm trending down towards goal I want to keep everything as simple as possible.
use a site like nutritiondata.com and find info for raw chicken, manually enter it as a food and use that entry.
Fitness Minutes: (5,162)
487 10/6/11 4:13 P
If you search the nutrition food database on Sparkpeople for chicken, Chicken Breast, No Skin comes up and one serving is listed as "yeild from 1lb ready-to-cook" which means they are weighing it raw. So if you weigh it raw and you have 1lb then you have 1 serving accoridng to the nutrition tracker. I hope that helps!
I'm looking at trying out a little recipe- oatmeal crusted chicken breast with a honey mustard sauce (the sauce is literally just honey and mustard). I always weigh my meat after it's cooked to get the most accurate calorie count.
However, this recipe requires coating the raw chicken in an oatmeal mixture before baking. This makes weighing the chicken after it's cooked a bit more complex than it would be if I just grilled it.
What am I supposed to do? I know how much the chicken breast weighs raw, but that's not going to help me with this website's database.
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