Fitness Minutes: (50)
996 2/9/11 6:43 P
Oh, I will eat the crispy parts of the skin but toss the stuff that doesn't crisp up (along with the fat).
One thing about judging nutrition by those rotissary chickens one sees in supermarkets: those are awfully overladen with salt and are in other manners not cooked the way I do them at home.
I still find the whole chicken to be diet friendly. Just exercise portion control and know that a good chicken stock is excellent for a number of future soups if stored (fat removed) frozen in the freezer. Plus, the dark meat is where the nutrients are.
Edited by: CEDARBARK1 at: 2/9/2011 (18:46)
Got rid of the ticker cuz my scale decided to flatter me unduly. I haven't re-gained, just got a better, honest, scale.
Just because you steam it, doesn't mean you can't add herbs and spices. (A gripe at those insipid restaurant "healthy choice" menu selections.)
The other user probably got it from WalMart/Sam's Club or a similar huge national US chain. In the US, if a company sells more than a certain amount of a processed food, they have to provide a nutrition label. My concern would be about whether your chicken was the same size. The ones we get range from 2 pounds at most supermarkets to almost 5 pounds at Sam's or Costco (warehouse club stores.) Guestimating the pieces might be more accurate. And if you look, you might find an entry for chicken skin alone, so for whichever piece didn't have an entry, you could add a little extra skin.
Thanks for the suggestion! I tried doing that, but ran into some terminology problems. Unclear what they mean w/ breast -- whole breast or half? One other chicken part wasn't described w/ skin. I ended up taking the calorie count for a whole rotisserie chicken. It was inputed by another member, so I have to wonder where he/she got the info. Oh well....
GOALS FOR 2014
1. Run 1500 training miles
2. Score 270+ on Army Physical Fitness Test (APFT)
3. Train and run in Fall road race
4. Lose average of 8 lbs. per month until target weight is achieved
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