Confused about chicken
zfitgal
Posts: 519 Member
Hi,
I'm measuring cooked chicken by grams and there are 2 listings in MFP for chicken cooked and they're both different calories for the same amount of grams...how do I know which to use? One has a green icon next to it and the other doesnt...all.i do is put chicken breast in the over with some spices, a little water and cook it...
I'm measuring cooked chicken by grams and there are 2 listings in MFP for chicken cooked and they're both different calories for the same amount of grams...how do I know which to use? One has a green icon next to it and the other doesnt...all.i do is put chicken breast in the over with some spices, a little water and cook it...
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Replies
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The listing are user entered, and both might not be accurate for your dish.2
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There are a heck of a lot more entries in the MFP database for cooked chicken than just two
If it was breast and you roasted it, here is the entry to use: Chicken, broilers or fryers, breast, meat only, cooked, roasted.
Unfortunately, the green check marks in the MFP database are used for both user-created entries and admin-created entries that MFP pulled from the USDA database. To find admin entries for whole foods, I get the syntax from the USDA database and paste that into MFP.
The USDA recently changed the platform for their database and it is unfortunately a little more difficult to use. I uncheck everything but SR Legacy - that seems to be what MFP used to pull in entries. In order to find the entry I wanted for chicken I had to include a bunch of keywords. "Chicken, breast, cooked, roasted" gave me https://fdc.nal.usda.gov/fdc-app.html#/?query=chicken, breast, cooked and from that you can see the syntax for the MFP entry to use is "Chicken, broilers or fryers, breast, meat only, cooked, roasted"
Note: any MFP entry that includes "USDA" was user entered.
For packaged foods, I verify the label against what I find in MFP. (Alas, you cannot just scan with your phone and assume what you get is correct.)7 -
kshama2001 wrote: »There are a heck of a lot more entries in the MFP database for cooked chicken than just two
If it was breast and you roasted it, here is the entry to use: Chicken, broilers or fryers, breast, meat only, cooked, roasted.
Unfortunately, the green check marks in the MFP database are used for both user-created entries and admin-created entries that MFP pulled from the USDA database. To find admin entries for whole foods, I get the syntax from the USDA database and paste that into MFP.
The USDA recently changed the platform for their database and it is unfortunately a little more difficult to use. I uncheck everything but SR Legacy - that seems to be what MFP used to pull in entries. In order to find the entry I wanted for chicken I had to include a bunch of keywords. "Chicken, breast, cooked, roasted" gave me https://fdc.nal.usda.gov/fdc-app.html#/?query=chicken, breast, cooked and from that you can see the syntax for the MFP entry to use is "Chicken, broilers or fryers, breast, meat only, cooked, roasted"
Note: any MFP entry that includes "USDA" was user entered.
For packaged foods, I verify the label against what I find in MFP. (Alas, you cannot just scan with your phone and assume what you get is correct.)
I'm so confused...isn't chicken breast cooked in the oven boneless skinless the same calories??1 -
I measure in grams and the link you sent me is a bit confusing1
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Click to select require all words
Click to de-select Foundation, Survey, and Branded while leaving only the 14 SR Legacy options selected.
Then look at whichever of the 14 entries best matches your cooking method. Some list with skin, some without.
You will probably be looking at 171477, or 171534, or 171118. If you used frozen boneless skinless chicken breasts you will probably be looking at 171536
All of these entries have calories per 100g listed. In order: 165, 151, 137, 148 per 100g
Pick the entry you want to use and copy and paste the name of the entry into MFP.
Verify that the entry you select has the same values, or, that at a minimum lists the same calories.
Note that % of nutrients does not equal the mg or g of nutrients so most entries where the percentage is the same as the actual USDA value are incorrect.
Log.
https://fdc.nal.usda.gov/fdc-app.html#/?query=chicken, breast, cooked1 -
Unless it's already cooked when you get it don't weigh cooked food. Always weigh raw.
Food changes weight when it's cooked so it reduces the accuracy of your logging even more than normal.
What's worse is some foods get heavier when cooked and some get lighter. For example, meat when cooked will reduce in weight by some amount. Pasta and Rice will get heavier after it's cooked. How much heavier (or lighter) will depend on how it was cooked, how long it was cooked and other factors.7 -
kshama2001 wrote: »There are a heck of a lot more entries in the MFP database for cooked chicken than just two
If it was breast and you roasted it, here is the entry to use: Chicken, broilers or fryers, breast, meat only, cooked, roasted.
Unfortunately, the green check marks in the MFP database are used for both user-created entries and admin-created entries that MFP pulled from the USDA database. To find admin entries for whole foods, I get the syntax from the USDA database and paste that into MFP.
The USDA recently changed the platform for their database and it is unfortunately a little more difficult to use. I uncheck everything but SR Legacy - that seems to be what MFP used to pull in entries. In order to find the entry I wanted for chicken I had to include a bunch of keywords. "Chicken, breast, cooked, roasted" gave me https://fdc.nal.usda.gov/fdc-app.html#/?query=chicken, breast, cooked and from that you can see the syntax for the MFP entry to use is "Chicken, broilers or fryers, breast, meat only, cooked, roasted"
Note: any MFP entry that includes "USDA" was user entered.
For packaged foods, I verify the label against what I find in MFP. (Alas, you cannot just scan with your phone and assume what you get is correct.)
I'm so confused...isn't chicken breast cooked in the oven boneless skinless the same calories??
Yes it is the same number of calories. The problem is, as mentioned above, the entries in the MFP food database are added by users like you and me. You still need to check that the amount of calories listed is correct. One way to do this is using the USDA database, or you could for example compare to the calories oer 100g on your packaging.1 -
I can't measure raw I cook all my chucken at once and then freeze it once its cooked for the week.3
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I can't measure raw I cook all my chucken at once and then freeze it once its cooked for the week.
Why does that stop you weighing it beforehand? Weigh the whole lot and divide by number of portions if they are relatively the same size, you'll have an average and if it's only you eating it, doesn't really matter if one day it's slightly more and another slightly less, you will still have eaten all the overall calories once all consumed.7 -
I think you’re making this harder than necessary. I did the same thing at the start.
I always weigh my meat raw, log it, and then separately log any oils or sauces or spices I use.
Put an empty plate on your scale and hit “tare”. That will zero your scale even though the plate is on it. Then it will provide the weight on any meat you place on it.
If it’s four servings, divide by four and log 1/4 to your food diary. Even if you’re a little off on dividing, the total for the four meals will still be accurate.
Then weigh any spices, sauces etc. if you’re using a sauce in a jar, take off the cap, tare the scale and add your sauce. Out the bottle back on the scale and now the negative number is how much sauce you used. ( Remember not to weigh the cap. )
I forgot to weigh a roast the other day and figured that by the time I got done cooking it weighed (very!!!) roughly 39% less than it did raw. That’s a substantial difference if you’re counting calories.
If you really want to get fancy, use the “recipes” function. If you’re making a pan of lasagna, which is supposed to serve 8, enter “8 servings” then weigh and enter each of your ingredients. By the time you are done it will calculate the calories per serving and you can log a single serving to your diary.
I wish you could change the number of servings later but you can’t. So when I make something that I don’t know how many servings it will be, I enter it as one serving and then divide myself. For example, I change it up every time I make beef jerky and never know how many 1 ounce servings will result. So if it creates 20 servings, I enter it in my diary as .05 serving.1 -
And btw, metric will become a lot more user friendly and WAY more accurate as you get into this. I actually find that I prefer weights in metric these days. Easier to divide and do mathematical gymnastics with than Imperial.3
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springlering62 wrote: »
I wish you could change the number of servings later but you can’t. So when I make something that I don’t know how many servings it will be, I enter it as one serving and then divide myself. For example, I change it up every time I make beef jerky and never know how many 1 ounce servings will result. So if it creates 20 servings, I enter it in my diary as .05 serving.
When you edit a recipe you can change the number of servings and the ingredients.4 -
@tinkerbellang83 I have been all over trying to figure out how to adjust servings and can’t. I can easily edit ingredients.
Please tell me how! This would make life so much easier!
(Note: I generally use the app.)1 -
springlering62 wrote: »@tinkerbellang83 I have been all over trying to figure out how to adjust servings and can’t. I can easily edit ingredients.
Please tell me how! This would make life so much easier!
(Note: I generally use the app.)
After editing ingredients, just before you save, you can click on the serving size and edit it. I use the app too and have attached a screenshot
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tinkerbellang83 wrote: »I can't measure raw I cook all my chucken at once and then freeze it once its cooked for the week.
Why does that stop you weighing it beforehand? Weigh the whole lot and divide by number of portions if they are relatively the same size, you'll have an average and if it's only you eating it, doesn't really matter if one day it's slightly more and another slightly less, you will still have eaten all the overall calories once all consumed.
this is why i have a bulk chicken recipe tha ti use when i make mine for the week - i adjust the raw amount made and the final cooked weight but otherwise it does it all for me2 -
I must admit I often weigh things cooked.
I don't think it really matters as long as your entry matches- ie make sure your entry is correctly cooked, or raw, if that is what you are weighing.
Same goes for rice, pasta etc as well as meat.2 -
Edited because I'm late to the party, and didn't read all the way to the end before posting. Oops.1
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Please weigh your meats cooked and not raw. The only raw things you should be weighing are veggies (cooked or not) and fruits etc. Calories for chicken breast will be different depending on the size/weight. It will also weigh more with bone in it. So I suggest you use boneless if possible. As far as entering your data, always select or type in homemade grilled, roast or cooked chicken breast. Select one that's closest to your recipe. Don't get stuck on using grams only. Be flexible a little. For example if the chicken weighed 4oz and the selection on the app only displays 1oz. Go ahead and chose 1oz and adjust the serving to 4 servings. I hope this makes sense. Also, depending on the spices you use and amount, you can enter those as well.0
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I read 'weigh raw unless you buy already cooked chicken'. So why can't we cook the chicken ourselves and then weigh it? I guess I'm not understanding the difference?3
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paperpudding wrote: »I must admit I often weigh things cooked.
I don't think it really matters as long as your entry matches- ie make sure your entry is correctly cooked, or raw, if that is what you are weighing.
Same goes for rice, pasta etc as well as meat.
Ok, same here for the chicken part.1 -
Cooking meats, including chicken, causes them to lose moisture. If you cook your chicken just until it's done, but still juicy, it may closely match the calorie counts given for cooked chicken. If you put it back in the pan and keep cooking it until it is dry, it will lose water weight, but it will not lose calories. Now, you'll log it and think it has fewer calories than it actually does AND you're stuck eating dry chicken.
Weigh raw for greatest accuracy. If you bought it cooked, weigh it and use a cooked chicken entry - that's more accurate than not weighing at all.5 -
paperpudding wrote: »I must admit I often weigh things cooked.
I don't think it really matters as long as your entry matches- ie make sure your entry is correctly cooked, or raw, if that is what you are weighing.
Same goes for rice, pasta etc as well as meat.
Yes, depending on what makes more sense for the particular meal, I will weight raw or cooked - I just ensure I am using an appropriate admin-created entry that came from the USDA database.1 -
paperpudding wrote: »I must admit I often weigh things cooked.
I don't think it really matters as long as your entry matches- ie make sure your entry is correctly cooked, or raw, if that is what you are weighing.
Same goes for rice, pasta etc as well as meat.
This is true for me too. Cooked works fine and is much easier if you cook meat bone-in or cook something like a whole chicken.1 -
I read 'weigh raw unless you buy already cooked chicken'. So why can't we cook the chicken ourselves and then weigh it? I guess I'm not understanding the difference?
There isn't one. Weighing cooked is fine so long as you use a cooked entry. The only time it wouldn't be is if the chicken had other ingredients added and thus you needed to use the package (which is not something I've ever come across, but I suppose it might be an issue for some).
People say use raw since cooked will weigh more or less depending on how cooked it is, but that should be a minor difference for something like chicken (which is either cooked properly or not) and also it's all an estimate anyway.3 -
@springlering62 Were you able to figure out how to edit your recipe servings? I have the android app and had no problem changing it there. It only changes the entries going forward - it doesn't change the calories logged prior to the change.1
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just_Tomek wrote: »I read 'weigh raw unless you buy already cooked chicken'. So why can't we cook the chicken ourselves and then weigh it? I guess I'm not understanding the difference?
Is this just the chicken breast you are cooking, no added anything? Then I see no difference from using the cooked weight. But please note, the longer you cook it, the more moisture it will lose and therefore you will end up with less weight that you should due to water being gone.
Thats why I prefer to weight everything raw.
Yes, boneless, skinless chicken breast is what I always use. Nothing else added.
I guess in the grand scheme of things, and all that.1 -
Yes, boneless, skinless chicken breast is what I always use. Nothing else added.
I guess in the grand scheme of things, and all that.
The big scheme of things definitely applies. it is not as if skinless chicken breasts are particularly dense in terms of calories for weight.
With boneless skinless you have to differentiate between air chilled non solution infused chicken and the frozen chicken breasts that are often infused with a sodium water and texture protein solution.
The evaporation and weight reduction is substantially different.
In general as long as you log in a consistent manner small differences will be resolved when your review your progress and compare your weight trend to your expectations four to six weeks down the road and decide whether you're going to make any adjustments.1 -
SlayLikeAWarrior wrote: »Please weigh your meats cooked and not raw. The only raw things you should be weighing are veggies (cooked or not) and fruits etc. Calories for chicken breast will be different depending on the size/weight. It will also weigh more with bone in it. So I suggest you use boneless if possible. As far as entering your data, always select or type in homemade grilled, roast or cooked chicken breast. Select one that's closest to your recipe. Don't get stuck on using grams only. Be flexible a little. For example if the chicken weighed 4oz and the selection on the app only displays 1oz. Go ahead and chose 1oz and adjust the serving to 4 servings. I hope this makes sense. Also, depending on the spices you use and amount, you can enter those as well.
Please weigh your meats cooked and not raw??
Why??
I weigh sometimes weigh cooked for convenience, but that's all, absolutely no reason not to weigh raw.
Just make sure entry is correct - obviously use boneless entry if you are not eating the bone, skinless if you are not eating the skin etc.
Of course also enter any oil you are using for cooking.
Wouldn't bother entering spices myself -the calorie count of them is so minimal.
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I read 'weigh raw unless you buy already cooked chicken'. So why can't we cook the chicken ourselves and then weigh it? I guess I'm not understanding the difference?
Raw is more accurate, thats all.
But if you buy a pre cooked chicken, obviously you can only weigh cooked - then do so and use a cooked entry.
If you prefer weighing cooked at home, just accept it is not quite as accurate and also of course, use a cooked entry.
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Just choose whichever has the highest calories and be done with it. You'll drive yourself crazy with all this.0
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