Counting veggies
DosEquisToGo
Posts: 41
How do you count a 1 cup of mixed veggies....broccoli, onions, mushrooms, zuchinni and jalapenos... I made a soup out of it but then for dinner I measure 1 cup and drain the broth and add that to my chicken. Works really nicely! But I don't know how to measure the calories for this. Any advice?
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Replies
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When I make veggies I weigh each out on a food scale before I cook them. I usually eat them all though, so I log whatever was weighed out.
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You create a recipe with the amounts of ingredients you use, and tell MFP the number of servings. Easy. If it's over-estimated, you'll just be a little under calories. No biggie.0
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It's not really a recipe. Three broccoli florets, 3 slices of zuchinni, a few slices of onion and tomato. Made about a cup.0
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Teresa_Jones wrote: »It's not really a recipe. Three broccoli florets, 3 slices of zuchinni, a few slices of onion and tomato. Made about a cup.
That is minuscule....Anyway. Weigh your veggies before you put them in the pan.0 -
next time weigh it, then log it0
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40 sounds good...I'll take it!0
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Teresa_Jones wrote: »40 sounds good...I'll take it!
Oh boy. Good luck OP0 -
Just google mixed veggies, and then you will at least get a ballpark guess...0
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Weigh it, then log it!0
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gotobedhungry wrote: »
It really is not much. Depending on how accurate the OP becomes at counting calories, an educated guess can be the best option sometimes. I can eyeball something and guess within 50 calories the content of most foods. And when I'm unsure, I overestimate. However, I am really dedicated to logging, and I've been counting calories for nearly 20 years.arditarose wrote: »Teresa_Jones wrote: »40 sounds good...I'll take it!
Oh boy. Good luck OP
I know it is not much. I eat zucchini and squash at least 4-5 times a week. She was asking how you measure it. I was just answering that question.0 -
Look up cooked, mixed veggies. It'll be somewhere around there.0
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I calculated 150 for 1 cup. Fair enougb.0
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I would go with the mixed veggies...or if you know one is more calories than the other, count that one. Enjoy your veggies.
150 seems like a lot for a cup of veggies unless they are coated in oil!0 -
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Onlythetruth wrote: »Take an educated guess. Do you really want to weigh five or more different things in your salad? That is not living life.
Worry about the number of calories in mushrooms? Or onions? Really?
I weigh everything that goes into my salad because I want to be as accurate as possible. It maybe takes three minutes tops. Then again, other than lettuce/broccoli/tomatoes the rest is cheese/meat/dressing, which can easily put me over if I don't weigh them out.0 -
Onlythetruth wrote: »Take an educated guess. Do you really want to weigh five or more different things in your salad? That is not living life.
Worry about the number of calories in mushrooms? Or onions? Really?
I do, back when I used to eat lots of salads I would weigh out every single ingredient. Everything counts!0 -
You can still use the recipe builder even though it's not a recipe.
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1. Put a measuring scale next to your cutting board
2. Put a bowl on your scale.
3. Tare the scale
4. Grab a tablet and pencil, bring it to the kitchen
5. Prep your first veggie, add it to the bowl. Note the weight on the tablet. Tare the scale.
6. Prep your second veggie, add it to the bowl. Note the weight on the tablet. Tare the scale.
7. Repeat steps 5 & 6 as needed until all veggies in your vegetable mix are prepped.
8. Enter your veggie mix into the MFP recipe builder, adding any oil used in cooking.0 -
Teresa_Jones wrote: »How do you count a 1 cup of mixed veggies....broccoli, onions, mushrooms, zuchinni and jalapenos... I made a soup out of it but then for dinner I measure 1 cup and drain the broth and add that to my chicken. Works really nicely! But I don't know how to measure the calories for this. Any advice?
If they're fresh, weigh them before putting in the soup. If they are packaged, weigh and log according to the package.
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Onlythetruth wrote: »Take an educated guess. Do you really want to weigh five or more different things in your salad? That is not living life.
Worry about the number of calories in mushrooms? Or onions? Really?
Cute. It's not about living life, it's about accuracy and accountability. I weighed everything that went into my salad for lunch. 0 -
Teresa_Jones wrote: »I calculated 150 for 1 cup. Fair enougb.
There's no way 1 cup of mixed veggies is 150 calories...not broccoli, onion, and zucchini anyway. I eat a massive garden salad pretty much everyday and I've weighed everything out and it clocks in around 50ish calories...0 -
Onlythetruth wrote: »Take an educated guess. Do you really want to weigh five or more different things in your salad? That is not living life.
Worry about the number of calories in mushrooms? Or onions? Really?
Yup. They really add up. It's not about living life, it's about reaching your goals. When you're preparing recipes, you could easily add quite a few calories worth of mushrooms or onions to a recipe. I certainly do.
You know, some of us are on very few calories because of our height or our age. Some people come on here wondering why they don't lose. Soooooo many problems could be avoided if people would simply weigh all their food and know exactly (insofar as that's possible) how many calories they are eating.
Weigh your vegetables. They have calories.
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mamapeach910 wrote: »1. Put a measuring scale next to your cutting board
2. Put a bowl on your scale.
3. Tare the scale
4. Grab a tablet and pencil, bring it to the kitchen
5. Prep your first veggie, add it to the bowl. Note the weight on the tablet. Tare the scale.
6. Prep your second veggie, add it to the bowl. Note the weight on the tablet. Tare the scale.
7. Repeat steps 5 & 6 as needed until all veggies in your vegetable mix are prepped.
8. Enter your veggie mix into the MFP recipe builder, adding any oil used in cooking.
Also, if you weigh the entire dish of food in grams and divide it into however many servings you put into the recipe builder, then enter the recipe name and nutrition information in grams under "My Foods," you will be even more accurate with the servings. I figured this out a few months back.0 -
For higher calorie items it's worth the extra work to be super accurate. For low cal items like nonstarchy vegetables I don't mind being off by a couple calories to save work. I would probably look up "1 cup mixed vegetables" and leave it at that. I know it's not absolute perfection but I lost 30 lb using my logging method.... up to you really.0
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I manage to have plenty of time for living my life before and after my vegetables are weighed...
All that life living is a lot more fun when you look
<--- like this
and feel like this
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I use a food scale and the recipe builder for everything that combines more than a few ingredients. I even use it for a dog-cookie recipe so I could calculate the calories in the doggies' treats. (They're REAL good dogs, so they get a lot of cookies.)
You could just assume 40 calories and add them as quick calories, but without being able to specify what they are, you won't see their fiber, vitamins and minerals in your report, if that's important to you.0 -
So, last night I made a new batch of soup. So I put it in the recipe builder, it came out to 32 calories per 1 cup serving! I was calculating 150 calories! HA! I'm excited now and I'm having a cup before each meal.0
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