Nutrition label help?

fatty2sixpack

What do you do when some of the ingredients to a recipe you typed in the recipe creator manually are homemade instead of store bought like homemade bacon bits, ketchup, honey bbq sauce, salad dressing, etc?

rainbowbow

I would pick whatever equivalent product that most closely matches the ingredient. I would also tend to over-estimate (pick the highest calorie equivalent).

lemurcat12

Depends what it is. If you made it, create a recipe and use that. With something like bacon bits it's just crumbled up bacon, so log the amount of bacon. If someone else made it, yeah, pick whatever seem closest, especially if it's just a small amount.

shaumom

I start building up the calories from scratch for what I made from scratch, and keep that written down somewhere. Like, for any of my sauces, I figured out how much the calories were present for all the ingredients together, then figured out how much sauce I made, and keep track of how much a tsp/Tbsp of my own sauce is, in calories.