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  1. #1
    Registered User SrNG's Avatar
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    4 oz chicken breast.. Cooked or raw?

    I weighed 4 peices of raw chicken at 39.9 oz, then after I cooked it, 24.4 oz. thats a huge difference.. Am I suppose to go by raw or cooked weight for the nutritional facts?
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  2. #2
    Chasing cats since 1967 WonderPug's Avatar
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    Nutrition labels on raw foods as based on the raw weight.

    This is done in part because various cooking methods will result in varying weights without altering the nutritional content of the food.
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  3. #3
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    Originally Posted by SrNG View Post
    I weighed 4 peices of raw chicken at 39.9 oz, then after I cooked it, 24.4 oz. thats a huge difference.. Am I suppose to go by raw or cooked weight for the nutritional facts?

    Most nutritional sites go by raw unless it says cooked


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    COOKED chicken breast = 40 calories and 8 grams of protein per Oz.
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  5. #5
    Chasing cats since 1967 WonderPug's Avatar
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    Originally Posted by BigD208 View Post
    COOKED chicken breast = 40 calories and 8 grams of protein per Oz.
    Incorrect.

    Various cooking methods and cooking times will result in different amounts of dehydration, resulting in different net nutritional values per ounce.
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  6. #6
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    Originally Posted by BigD208 View Post
    COOKED chicken breast = 40 calories and 8 grams of protein per Oz.
    Read what Pug said and then read your sig..
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  7. #7
    Will lift for food. HunterCML's Avatar
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    Originally Posted by WonderPug View Post
    Incorrect.

    Various cooking methods and cooking times will result in different amounts of dehydration, resulting in different net nutritional values per ounce.
    Pug, if the nutrition facts say a piece of chicken breast has X amount of fat per serving, trimming the excess fat from the breast obviously would change that number up, right?

    Seems like a silly question, but since I've been taught as a kid to trim the fat off, I think I could be consequently cutting some dietary fat out of my diet on accident..
    IIFYM - not even once.

    www.AlanAragon.com
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  8. #8
    Chasing cats since 1967 WonderPug's Avatar
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    ^ Yes re: the impact to macronutrients resulting from trimming the fat as you, shockingly, will decrease the fat content if you remove visible fat.

    That said, why would you want to do that? The fat is the yummy part.
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  9. #9
    Will lift for food. HunterCML's Avatar
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    Originally Posted by WonderPug View Post
    ^ Yes re: the impact to macronutrients resulting from trimming the fat as you, shockingly, will decrease the fat content if you remove visible fat.

    That said, why would you want to do that? The fat is the yummy part.
    Old habits (taught in a misguided manner) die hard.
    IIFYM - not even once.

    www.AlanAragon.com
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  10. #10
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    Originally Posted by WonderPug View Post
    Incorrect.

    Various cooking methods and cooking times will result in different amounts of dehydration, resulting in different net nutritional values per ounce.
    True but Definitely works for a solid average IMO
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  11. #11
    Nutrex Midwest Rep Rog447's Avatar
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    I always weigh AFTER I cook it, doesn't really matter, just be consistent with it!
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  12. #12
    Will lift for food. HunterCML's Avatar
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    Originally Posted by Rog447 View Post
    I always weigh AFTER I cook it, doesn't really matter, just be consistent with it!
    Makes a huge difference. The water weight the chicken loses is very significant in some cooking applications. You've probably been eating way more calories than you've thought if you're weighing it cooked.
    IIFYM - not even once.

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  13. #13
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    Originally Posted by HunterCML View Post
    Makes a huge difference. The water weight the chicken loses is very significant in some cooking applications. You've probably been eating way more calories than you've thought if you're weighing it cooked.


    From the looks of his Avi I think he is doing alright ha ha
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  14. #14
    Will lift for food. HunterCML's Avatar
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    Originally Posted by BigD208 View Post
    From the looks of his Avi I think he is doing alright ha ha
    Strong logic my man.
    IIFYM - not even once.

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  15. #15
    Registered User Ksorra's Avatar
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    I weigh all my meat cooked, since I cook it in bulk and use it throughout the week. I just try to find info online about the average COOKED values of what im eating, then log it.
    My journal: http://forum.bodybuilding.com/showthread.php?t=131411183
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  16. #16
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    Originally Posted by HunterCML View Post
    Strong logic my man.
    Well IMO he is right. Consistency.

    If you are consistent with your diet than it really is not going to matter if you are eating a couple extra ounces of chicken breast. . .IMO
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    Nutrex Midwest Rep Rog447's Avatar
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    Originally Posted by BigD208 View Post
    Well IMO he is right. Consistency.

    If you are consistent with your diet than it really is not going to matter if you are eating a couple extra ounces of chicken breast. . .IMO
    Exactly! If you were weighing before cooking while bulking then switched to after when cutting, then you could argue it would make a difference!
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    Originally Posted by BigD208 View Post
    Well IMO he is right. Consistency.

    If you are consistent with your diet than it really is not going to matter if you are eating a couple extra ounces of chicken breast. . .IMO
    According to you, a couple of oz is 80 calories...

    80 x 365 = 29,200 extra calories a year
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  19. #19
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    Originally Posted by PhiSig2298 View Post
    According to you, a couple of oz is 80 calories...

    80 x 365 = 29,200 extra calories a year
    80 extra calories a day isn't going to halt progress if you are doing things correctly. Everything is estimated anyways...Caloric maintenance, Calories burned, etc. With these things There is really no way of being EXACT the way I see it. You will never be 100% spot on.

    Its about finding what works for you and being consistent. Its always an educated guess. I provided a legitimate average that has worked for me and others in working towards our goals.
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  20. #20
    Nutrex Midwest Rep Rog447's Avatar
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    Originally Posted by PhiSig2298 View Post
    According to you, a couple of oz is 80 calories...

    80 x 365 = 29,200 extra calories a year
    I wish metabolism's were this "black and white". If that were the case everyone would be 7000lbs lol! I'll keep doing what I'm doing and put those 29,200 extra calories of protein to good use to help me get swole .
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  21. #21
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    Ok so really stupid question about food prep then, for those of you who weigh raw meat, if you want to cook in bulk for later meals how would you calculate the macros?

    For instance, every week I cook a couple of packages of ground turkey and have a few ounces every morning. Also, I cook big bags of chicken thighs, cut it up into pieces and store it. Then I weigh and eat whatever portion I feel like eating, and log it.

    What would be the best way to get the most accurate weight/macros for advanced prep? just weigh it all and separate it into equal portions?

    Sorry for the dumb question, I'm still new to this...
    My journal: http://forum.bodybuilding.com/showthread.php?t=131411183
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  22. #22
    Nutrex Midwest Rep Rog447's Avatar
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    Originally Posted by Ksorra View Post
    Ok so really stupid question about food prep then, for those of you who weigh raw meat, if you want to cook in bulk for later meals how would you calculate the macros?

    For instance, every week I cook a couple of packages of ground turkey and have a few ounces every morning. Also, I cook big bags of chicken thighs, cut it up into pieces and store it. Then I weigh and eat whatever portion I feel like eating, and log it.

    What would be the best way to get the most accurate weight/macros for advanced prep? just weigh it all and separate it into equal portions?

    Sorry for the dumb question, I'm still new to this...
    Keep doing what your doing! Weigh it afterwards.....so much easier.
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    Originally Posted by Rog447 View Post
    I wish metabolism's were this "black and white". If that were the case everyone would be 7000lbs lol! I'll keep doing what I'm doing and put those 29,200 extra calories of protein to good use to help me get swole .

    Whatever you're doing is clearly working.. I wish it were that Black and White as well! I was just showing the other guy that 80 calories surplus a day can add up. Of course everything is estimates and that's what we go by. I still believe that weighing food raw is the most accurate way but as long as a person is consistent, that's what matters
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    Originally Posted by Ksorra View Post
    Ok so really stupid question about food prep then, for those of you who weigh raw meat, if you want to cook in bulk for later meals how would you calculate the macros?

    For instance, every week I cook a couple of packages of ground turkey and have a few ounces every morning. Also, I cook big bags of chicken thighs, cut it up into pieces and store it. Then I weigh and eat whatever portion I feel like eating, and log it.

    What would be the best way to get the most accurate weight/macros for advanced prep? just weigh it all and separate it into equal portions?

    Sorry for the dumb question, I'm still new to this...
    I separate into equal weight into ziplock bags and freeze
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    Originally Posted by Ksorra View Post
    Ok so really stupid question about food prep then, for those of you who weigh raw meat, if you want to cook in bulk for later meals how would you calculate the macros?

    For instance, every week I cook a couple of packages of ground turkey and have a few ounces every morning. Also, I cook big bags of chicken thighs, cut it up into pieces and store it. Then I weigh and eat whatever portion I feel like eating, and log it.

    What would be the best way to get the most accurate weight/macros for advanced prep? just weigh it all and separate it into equal portions?

    Sorry for the dumb question, I'm still new to this...
    Weigh it all and separate into equal portion, or weigh it before and after and figure the new calorie value/ounce.
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    Originally Posted by Ksorra View Post
    Ok so really stupid question about food prep then, for those of you who weigh raw meat, if you want to cook in bulk for later meals how would you calculate the macros?

    For instance, every week I cook a couple of packages of ground turkey and have a few ounces every morning. Also, I cook big bags of chicken thighs, cut it up into pieces and store it. Then I weigh and eat whatever portion I feel like eating, and log it.

    What would be the best way to get the most accurate weight/macros for advanced prep? just weigh it all and separate it into equal portions?

    Sorry for the dumb question, I'm still new to this...
    Since I write the date I cooked something on the storage bag I thought it would be easy to write the weights down. I'll weigh a few pounds of raw chicken breast, and I place them on the grill in a descending order of weight. I put the heaviest on the back of the grill plate(so they cook more thoroughly and I can keep track of where each piece is) and the the lighter pieces forward. I know what each piece weighed before I put it on the grill so when I take it off and store it with the heaviest piece in the bottom of the bag and I stack the lighter pieces in descending order and mark the order beside the date.

    example

    6/26/11
    4
    3.8
    2.7
    3.0

    It takes about an extra minute or two of my time to do and it makes the margin of error in calculations smaller. BigD208 is right about a few ounces a week not making a difference, but for some people, they worry less if they feel they are as accurate as they can be.

    Oh I just read your comment again and noticed that you are using ground turkey and chicken thighs cut into pieces. I just eyeball ground meats. If i put a pound of ground beef into a pan and fry it and want to divide it into portions, I drain the beef, then I use a spatula and spread it around the pan until it covers the pan evenly. Then I just divide into four sections for my 4 oz servings.
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  27. #27
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    Originally Posted by Ksorra View Post
    Ok so really stupid question about food prep then, for those of you who weigh raw meat, if you want to cook in bulk for later meals how would you calculate the macros?

    For instance, every week I cook a couple of packages of ground turkey and have a few ounces every morning. Also, I cook big bags of chicken thighs, cut it up into pieces and store it. Then I weigh and eat whatever portion I feel like eating, and log it.

    What would be the best way to get the most accurate weight/macros for advanced prep? just weigh it all and separate it into equal portions?

    Sorry for the dumb question, I'm still new to this...
    I weigh everything out in portion sizes that I know I'll eat them. Usually like 8oz or 12oz of chicken breasts or 12-16oz of pork ribs. Whatever I have I split it up into serving sizes I'll most likely use per meal, then I put each serving in aluminum foil and write what it is and it's weight on the outside. Then put it back in the fridge/freezer.
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    Ksorra,

    You can divide it into equal portions after you cook it but you should use the pre-cooking weight for your calculations.

    Example - you buy 5lbs. of chicken breast and the package says 4oz has 120 calories. That means 1lb. of it has 480 calories and the entire package has 2400 calories. After you cook it the weight is likely to drop down to something like 3lbs. however it didn't just suddenly drop down to 1440 calories for the package of chicken - those 3lbs. still have 2400 calories.
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  29. #29
    Train hard play harder Tommy W.'s Avatar
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    Originally Posted by WonderPug View Post
    Incorrect.

    Various cooking methods and cooking times will result in different amounts of dehydration, resulting in different net nutritional values per ounce.
    THIS^^^^^^^^^^^^^

    A well done steak and a rare one will yield the same nutrients but will be vastly different in weight. Always weigh meat, fish, etc in a raw state. If you don't you can be off as much as 50%. When I bbq chicken I can pick a breast off the grill and tell if its ready simply by the weight.

    I love going to parties and telling the host that the chicken isn't done yet and he doesn't believe me until everyone goes "This is fricken RAW dude". Then he asks how I knew and I tell him because it was too heavy.
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    Originally Posted by BradleyT74 View Post
    Ksorra,

    You can divide it into equal portions after you cook it but you should use the pre-cooking weight for your .
    Why? If she is consistent and seeing results it doesn't matter. Personally i do it raw but if she does it the same way every time and likes her results why change?
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