How do you track things like marinades?

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lmbecker12
lmbecker12 Posts: 46 Member
in Health and Weight Loss
So I baked chicken for lunch and brushed a marinade over it. How do I track that? I know one serving of the marinade is 2 TBSPs--other than what "soaked" into the chicken, I didn't eat any of it....do I just track as 1 serving or what?

I know it's "only" 50 calories, but I want to be as accurate as possible.

Sorry if this is a dumb/obvious question...

Replies

  • LazSommer
    LazSommer Posts: 1,851 Member
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    Measure how much you used and assume you ate it all.
  • Mentali
    Mentali Posts: 352 Member
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    Could you weigh the meat before and after? And the added weight is all sauce? Or weigh the whole sauce at the start and then weigh the leftovers after.
  • Francl27
    Francl27 Posts: 26,371 Member
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    Honestly, I just log 2 tbsp of marinade and call it a day.
  • cwolfman13
    cwolfman13 Posts: 41,867 Member
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    I never bothered...not that much is going to actually stick to the meat.
  • Brandi1168
    Brandi1168 Posts: 105 Member
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    I'd probably log a tbsp, depending on the size of the piece of chicken.
  • KnightsGal76
    KnightsGal76 Posts: 69 Member
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    I would log the amount that you used to baste the chicken... in my opinion it is always better to over estimate the calories than under estimate.
  • amyoliver85
    amyoliver85 Posts: 353 Member
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    I was told by my nutritionist to count the full amount that was used. Her reasoning is this: Say the marinade is 100 calories for 2 tbsp and you don't count any...then you're letting an unknown number of calories creep up on your scale and an unknown amount of sodium and fat and other things. But if you count them all, and only 10 of them were actually on the chicken, you just burned an extra 90 calories and you're that much closer to your goal.
  • vxCricketxv
    vxCricketxv Posts: 27 Member
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    I usually enter the whole recipe into MFP and then log the serving size accordingly. This way whatever portion I'm taking includes the marinade as well.
  • jdhcm2006
    jdhcm2006 Posts: 2,254 Member
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    I normally log half of everything used. I make a quick shrimp scampi on Wednesday bc I get out of my PT session late, and I'll log the about half of everything bc the majority of the sauce is still left in the pan.
  • 85Cardinals
    85Cardinals Posts: 733 Member
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    I log it as marmalade, close enough!
  • chimaerandi
    chimaerandi Posts: 153 Member
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    Francl27 wrote: »
    Honestly, I just log 2 tbsp of marinade and call it a day.

    Same, life is too short and I have no problem losing doing this.
  • BurnWithBarn2015
    BurnWithBarn2015 Posts: 1,026 Member
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    i use my recipe builder, so the whole amount of the marinade is xxx grams is xxx calories...then i use xx grams on my chicken and know almost accurate how much calories i used.

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  • melissa6771
    melissa6771 Posts: 894 Member
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    I don't log Marinade. 3/4 of it is left behind. If I did, I would log half of what I used.
  • cbihatt
    cbihatt Posts: 319 Member
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    Francl27 wrote: »
    Honestly, I just log 2 tbsp of marinade and call it a day.

    This is what I do, as well.

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