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NIRERIN Posts: 12,032
2/22/13 6:47 A

I agree that if you are weighing raw you need to use raw nutrition info. If you do not have the info from the package Nutritiondata.self.com has most USDA raw info.

SLIMMERKIWI SparkPoints: (138,100)
Fitness Minutes: (33,254)
Posts: 21,851
2/22/13 5:44 A

I got the nutritional info for cooked AND raw meat, so unless I am having a roast or similar, I just record the raw meat's weight. Because our meats (names of cuts and fat content) are often different to SP's I contacted our meat board and they sent me REAMS of info re various cuts, so I could put it into my favourites.

When I make casseroles, I weigh all of the raw meat and then when it is cooked, I containerize them into single-serves sizes for the freezer. I divide the meat weight by the number of serves and THAT is what I record.

Hope you can understand, because sometimes I am clear as mud - LOL!
Kris

Edited by: SLIMMERKIWI at: 2/22/2013 (16:10)
FIFERS3 SparkPoints: (1,409)
Fitness Minutes: (1,680)
Posts: 14
2/22/13 5:39 A

How do I calculate the difference between raw meat that I can wiegh with the cooked meat which I sometimes cant weigh ? For example if I put 4 oz raw chicken in a stir fry how much cooked meat would I record? Another example If I put 4 oz raw beef in a casserole how much cooked meat would I record?

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