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Nutrition accurate for recipe creation?

jonathanbarton9
jonathanbarton9 Posts: 6 Member
edited November 2024 in Food and Nutrition
I am curious about the accuracy of the recipes I create in MFP. For example, I recently made spaghetti sauce to serve with turkey meatballs. For the sauce, I put canned whole tomatoes in a food mill, sweated minced onion and carrot, then simmered both until reduced sufficiently.
Each one had lots of nutrition, but doesn’t that change when cooked? How do I account for that in my daily diary?

Replies

  • dalerst
    dalerst Posts: 174 Member
    Over thinking.com jut enjoy it
  • VUA21
    VUA21 Posts: 2,072 Member
    You really don't lose the nutriets when you have the whole thing. Boiling veggies lose nutrients, because some of the nutriets are now in the water. With sauces you eat everything, so don't worry and just enjoy.
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