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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06-25-2011, 04:46 PM #1
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06-25-2011, 04:47 PM #2
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06-25-2011, 04:47 PM #3
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06-25-2011, 04:51 PM #4
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06-25-2011, 04:53 PM #5
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06-25-2011, 04:57 PM #6
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06-25-2011, 04:59 PM #7
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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06-25-2011, 05:01 PM #8
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06-25-2011, 05:02 PM #9
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06-25-2011, 05:19 PM #10
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06-25-2011, 05:23 PM #11
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06-25-2011, 05:27 PM #12
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06-25-2011, 05:31 PM #13
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06-25-2011, 05:32 PM #14
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06-25-2011, 05:35 PM #15
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06-25-2011, 05:36 PM #16
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06-25-2011, 05:40 PM #17
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06-25-2011, 05:45 PM #18
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06-25-2011, 05:54 PM #19
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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06-25-2011, 06:25 PM #20
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06-25-2011, 06:50 PM #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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06-25-2011, 06:52 PM #22
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06-25-2011, 07:24 PM #23
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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06-25-2011, 07:39 PM #24
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06-25-2011, 10:03 PM #25
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06-26-2011, 08:10 AM #26
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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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06-26-2011, 08:15 AM #27
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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06-26-2011, 08:36 AM #28
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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06-26-2011, 08:46 AM #29
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.If you don't get what you want you didn't want it bad enough
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06-26-2011, 09:06 AM #30
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