Nutrition for brined items

badnoodle

Does anyone have any suggestions for how to adjust the nutrition on recipes than contain brines, or otherwise cook food in a flavored liquid that you don't actually consume?

Take a super-basic chicken brine: quart of water, 1/3 c sugar, 1/3 c salt, 4 chicken breasts. If you enter that as a MFP recipe, you get a giant amount of sugar and salt. But only a tiny fraction of the brine enters the meat. There's enough that you can taste it, hut the vast majority gets poured off before cooking.
The same goes for homemade pickles, or something like Southern style pot of greens, where you might have a heap of flavorings in the cooking liquid, but which aren't necessarily consumed.
I like to log accurarely, and keep an eye on things like salt and certainly sugar, but this stymies me.

queenliz99

I would divide the brined ingredients by servings and call it good. Otherwise weigh the chicken before and after then measure the leftover brine. Add missing brined amount to the chicken. Did I make sense?