Algeragirl's got it. I'll add, YOU need to know where you started. The material you drain will likely be a mixture of fat and water, half and half for an 80/20 ground, more water and less fat the less in fat ratio the source.
Fat will be the top layer if you let it cool. Tare on your scale will give you the weight * Kcal/weight to deduct.
Note: do not do this buy weighing the source afterwards, steam and some of those wonderful aromatics went up the exhaust fan.
4/13/14 4:02 P
I believe your question is how many calories you save by draining off fat when you cook ground turkey.
The closest approximation you will get would be found, in my opinion, by cooking the ground turkey without any fat. That would be, for example, by frying it in a pan with some water, or, better yet, microwaving it without anything added.
Then, when you thoroughly drain off any liquid, you could take the extra step of rinsing the meat with some boiling water. The liquid that you get from draining and rinsing would be put in the refrigerator in a container so that it could get cold and you could lift off any congealed fat.
Remember, you didn't add any fat so all that you see is what came from rinsing and draining. If you see any hardened fat at all, lift it off and weigh it. One gram of fat is 9 calories (compared to 4 calories of pure protein or pure carbohydrate) so multiply the grams you come up with using the scale by 9 and then subtract that from the nutritional information you already have for your turkey. That information will already have fat grams because the fat you see in meat is not just the fat that drains off.
Sound like a lot of work? It is. But I think that's the way you would see what you can subtract by draining off fat.
Turkey breast without skin, roasted, with no added oil, is really very lean. But that would be a turkey breast, without skin, roasted, no oils, no fat added. Most people don't cook turkey that way. For the nutritional information for ground turkey breast, check the packaging.
Edited by: ALGEBRAGIRL at: 4/13/2014 (16:14)
Fitness Minutes: (8,314)
108 4/13/14 9:28 A
I don't know the exact percentage, for turkey because we get local raised meats and they are half white and half dark but not listed as to the fat percentage. the meat is very good and there isn't really much to drain. I worry more with beef because sometimes there is a lot of fat that liquefies in the pan and sausage has a whole lot more. I would just like to find out how many calories because it can be the difference in eating 500 calories for dinner instead of only 300-400. I stay within the range spark has given me but many days I go under and it may be even more than I think if there are quite a few calories being drained off the meats I eat.
I have to agree with DC. If this is even as high as 50 calories per serving, it isn't the end of the world, since you are eating enough calories in an SP range. Unless you are eating exactly 1200, and worried this is dropping you to 1170, I wouldn't even think about it.Better at that point to up calories to 1350, and just relax.
I eat 80/20 fat, and just count what is on the package. The only reason I can think for determining the few calories lost by draining fat is so that one can make them up elsewhere. If I figured out that I lost 100 calories from 8 ozs. of ground beef, I just consider that a bonus, since it would drop me from 2250 calories to 2150. Since I eat this way once a week, that would result in me losing a lb. every 35 weeks.
I would hardly make any dietary changes, or worry needlessly, over a few calories that might cause me 1.5 lbs weight loss over the course of a year. I think it more likely that one would over-consume the other way, and by counting drained fat, and replacing it elsewhere, they would end up with a net caloric gain.
If you aren't replacing the drained fat elsewhere, why bother counting it? Just be happy with any minimal weight loss you have from losing those few calories.
A great deal depends on the fat content of the meat you're starting with. If you buy 93/7 hamburger (93% lean, 7% fat), there's barely enough fat to brown the meat, and in my experience, there's no fat that runs off. If you buy 80/20 hamburger, you get a big pool of fat from it - it's great on the grill but gross in the pan, IMO. I was surprised one time to read a few labels in the grocery store and see that 93/7 ground beef was fewer calories than 85/15 ground turkey.
I don't know how to answer your question, really, because I don't know how the calorie count for a particular product is calculated -- drained, not drained? If you rarely eat those higher fat ground meat products, I would just drain the excess fat and do the best you can, and then enjoy it.
Fitness Minutes: (15,905)
9,717 4/10/14 4:15 P
Not enough to fret over, and certainly not enough to be worth taking the time to try and figure it out. The difference will be enough to account for underestimates in other places in your diet. :) Count them as bonuses, and nothing more.
4/10/14 2:59 P
I also assume that if it is cooked the drained fat has already been accounted for.
Fitness Minutes: (5,920)
3,789 4/10/14 12:24 P
What percent fat ground turkey are you starting with?
Fitness Minutes: (6,555)
4/10/14 11:41 A
It's really difficult to get an accurate count for something like that. Frankly, when places like caloriecounter.com list the nutrition facts for cooked ground beef, they are already assuming that the fat that was liquefied during the process is already discarded before measuring the calories.
Fitness Minutes: (8,314)
108 4/10/14 11:32 A
I really need to know how many calories and grams of fat I am saving by draining the FAT off of ground beef and ground natural sausage? I cook with ground turkey a lot of the time but occasionally I want to eat sausage and hamburger and when I do my recipes are always high in fat and calories. Do any of you wonderful sparkler's know how I can figure this out?
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