Nutrition label help?

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fatty2sixpack
fatty2sixpack Posts: 67 Member
in Food and Nutrition
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?

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  • rainbowbow
    rainbowbow Posts: 7,490 Member
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    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
    lemurcat12 Posts: 30,886 Member
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    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
    shaumom Posts: 1,003 Member
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    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.

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