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How do you calculate calories for homemade nut milk?
sunn_lighter
Posts: 7,891 Member
Well, that's pretty much the whole question.
I can't just add the ingredients into the recipe builder because I'm not using the whole almond (soak the almonds, blend the almonds, drain with cheesecloth, discard almond pulp = almond milk).
Any ideas?
I can't just add the ingredients into the recipe builder because I'm not using the whole almond (soak the almonds, blend the almonds, drain with cheesecloth, discard almond pulp = almond milk).
Any ideas?
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Yeah... I've wondered this a lot. Stopped thinking about it when I stopped using nut milk
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I thought this thread meant something else.
I will see myself out.0 -
Well, that's a head scratcher. Unless you have a bomb calorimeter lying around, there's no accurate way I can think of to do it. You could check the stats of some of the commercial products and make your own entry based off those. That might be close.0
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I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.1
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I have the same question. I only made my own almond milk once (very messy!) and I just used the listing for Pacific brand almond milk. I'm sure that the nutrition is close, but not exactly the same.
In the same vein, I've often wondered if there is an accurate way to track fruit/vegetable/herb waters. You know, when you put a lemon, cucumber, and some mint in a container to steep and then only drink the water, not the solids. Obviously this is not calorie free...but could it be accurately tracked?0 -
SherryTeach wrote: »I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
That's what I would do.
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Would weighing the water and nuts before blending, then taking away the wet pulp work?
You'd also need the raw nut weight prior to soaking... Then the soaked weight... Then some calculations...
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Yes.SherryTeach wrote: »I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.0 -
missiontofitness wrote: »Yes.
I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.
Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.
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Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.
Exactly...and would you weigh the whole nuts dry or after soaking? Would you weigh the leftovers dry or wet?0 -
Well, that's a head scratcher. Unless you have a bomb calorimeter lying around, there's no accurate way I can think of to do it. You could check the stats of some of the commercial products and make your own entry based off those. That might be close.
Surely more of a ball scratcher, no?0 -
Hmm. Tricky one. I found a blog with a suggestion http://smallbites.andybellatti.com/you-ask-i-answer-nutritional-content-of-almond-milk/
If I was making it I'd probably start with weighing the almonds before soaking and guesstimate that half the fat and about a third of the calories end up in the milk.0 -
You, I like!Alyssa_Is_LosingIt wrote: »I thought this thread meant something else.
I will see myself out.
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Won't the almond milk you make have about the same calories per cup as the calories of unsweetened at the store? I can't imagine there being much of a difference unless you add other ingredients. This might be something you need estimate.0
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Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.
You're right. I'm confused.
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missiontofitness wrote: »
No worries....this is beyond the scope of MFP forum expertise. We need a professional:
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That's your expert? You're certain? Because I'm not certain about using him on principle.
No worries....this is beyond the scope of MFP forum expertise. We need a professional:
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That's your expert? You're certain? Because I'm not certain about using him on principle.
NOW you have principles?0 -
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what i do is this
I weigh the almonds
make the milk
subtract the weight of the pulp from total almonds weight, so now i have the almond milk calories
make of the pulp nut butter ( rest of the calories) and eat and drink it together lol
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Log the calories in commercial almond milk that is the closest to the ingredients - 60 cals for 250 ml
Because seriously a case of majoring in the minors0 -
That's your expert? You're certain? Because I'm not certain about using him on principle.
It's not about the principles. It's about knowing how to do something and getting it done.0 -
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As I see it:
Option 1: use commercial almond milk data, understanding that this may underestimate.
Option 2: just assume you ate the almonds and enter that, understanding that this may overestimate.
Honestly, this probably isn't a huge deal. You probably aren't getting a large % of your calories or macros from this, so worrying about it too much is probably a case of spending 80% of your effort on 20% (or less) of the issue.0 -
I use the pulp in things (cookies, smoothies, whatever), so would just log the weight of the almonds as it's all used. If I made nut milk these days, anyway - it's very messy!0
This discussion has been closed.
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