Weighing food this morning

assetrecoverygroupllc1

Just passing this on when weighing meat weigh raw for accurate nutrient values. Rule of thumb you lose 25% of the weight when cooked. This can mess up macros.

Francl27

Or use a 'cooked' entry.

elphie754

So are you saying weigh it raw or cooked? Not sure I'm understanding you correctly.

I weigh raw.

assetrecoverygroupllc1

Weigh raw for accurate macros!

abatonfan

If you're really in a pinch, cooked entries with weights are better than generic volume entries ("1 cup of broccoli" vs "150g broccoli, cooked boiled drained, without salt", "1 chicken breast" vs "100g chicken, breast meat only, cooked, broiled, skin removed", etc). Weighing everything raw is best, but it's not possible 100% of the time.

What I like to do is have a cook factor in place for foods that I often batch cook and portion out throughout the week. If I make cauliflower rice, I might have 2,000g of raw cauliflower, but after cooking it I only get 1,500g of cauliflower rice; I then create a recipe on MFP (like "Mimikins cauliflower rice -100g cooked"), input the ingredients (in this case, the 2,000g of raw cauliflower), and have the serving size be based off the weight of the dish (in this case, 15 servings). That way, I only have to weigh out the raw portion once and should have a relatively accurate cooked entry to use for that specific food based off how I prepare it.

King_Spicy

Good information.

SezxyStef

assetrecoverygroupllc1 wrote: »

Weigh raw for accurate macros!

I can't I don't cook just for myself.

If you log it the way you cooked it ie baked chicken breast skinless/boneless you can get correct macros.