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Meals

beatricetonelli
beatricetonelli Posts: 1 Member
edited December 2024 in Health and Weight Loss
When you enter a food as a sandwich is the bread included in the calories. Example. I entered a tuna salad sandwich which was 180 calories. Do I need to also add the bread or is it already included?

Replies

  • janejellyroll
    janejellyroll Posts: 25,763 Member
    To know that, you'd have to know if the person who created the entry included the bread when calculating the calories. You can't ask them, just like you can't ask them how much mayo they used or how big a scoop of tuna they used.

    For that reason, it's best to avoid generic database entries and create your own. That way you can know what calories are included and you don't have to worry if someone else was considering the bread or if their idea of a sandwich is much smaller than what you actually ate.
  • briscogun
    briscogun Posts: 1,156 Member
    edited May 2020
    I have a recipe i created for myself in my diary for a tuna fish sandwich. It uses 1/2 can of tuna, 1 tbsp of light mayo, 1/2 tbsp of relish, 2 pieces of light calorie bread, tomato slice and a leaf of lettuce. I believe it’s 186 calories. But I measured the entire recipe.

    I will almost never use someone else’s recipe in the database because I have NO idea what ingredients they used. If I make it, I enter it under my own recipes and log it. Being lazy is what got me overweight. Not going to be lazy with my logging/food.

    EDIT: it’s 196 calories
  • TonyB0588
    TonyB0588 Posts: 9,520 Member
    Even when you add the bread separately, there's such a wide variety of bread entries in the database.
  • NovusDies
    NovusDies Posts: 8,940 Member
    Did you make the sandwich yourself or are you just trying to find a way to log a sandwich that was prepared by someone else?

  • kimny72
    kimny72 Posts: 16,011 Member
    Log 2 slices of bread, log 100g of tuna by brand, log 20g of mayo by brand, log celery, log anything else you put in there.

    :smile:
  • lynn_glenmont
    lynn_glenmont Posts: 10,130 Member
    TonyB0588 wrote: »
    Even when you add the bread separately, there's such a wide variety of bread entries in the database.

    You shouldn't be using random bread entries any more than you should be using random tuna sandwich entries. If it's commercially made bread, find an entry that matches the specific bread you're using, check the entry against the nutrition information on the bread package, weigh your bread, and enter the appropriate number of servings (the two slices you use might be equal to 2.7 "slices" according to the weight on the nutrition label for a slice).

    If it's not commercially made bread, find an entry based on the USDA-database for the type of bread (e.g., "white, includes Vienna and sourdough" or whole wheat or rye, seeded) and weigh your bread to determine the number of servings (those entries should have 100 g as a serving size option, so if you use 90 g of bread, enter it as 0.9 serving).
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    TonyB0588 wrote: »
    Even when you add the bread separately, there's such a wide variety of bread entries in the database.

    This is why you look for the specific brand you're using and compare the database results to what shows on the label for the bread.
  • TonyB0588
    TonyB0588 Posts: 9,520 Member
    janejellyroll wrote: »
    TonyB0588 wrote: »
    Even when you add the bread separately, there's such a wide variety of bread entries in the database.

    This is why you look for the specific brand you're using and compare the database results to what shows on the label for the bread.

    I agree, but often the American or European brands listed are not what we get from the big local bakery in the country I live in.
  • lynn_glenmont
    lynn_glenmont Posts: 10,130 Member
    TonyB0588 wrote: »
    janejellyroll wrote: »
    TonyB0588 wrote: »
    Even when you add the bread separately, there's such a wide variety of bread entries in the database.

    This is why you look for the specific brand you're using and compare the database results to what shows on the label for the bread.

    I agree, but often the American or European brands listed are not what we get from the big local bakery in the country I live in.

    You can create a new entry.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    TonyB0588 wrote: »
    janejellyroll wrote: »
    TonyB0588 wrote: »
    Even when you add the bread separately, there's such a wide variety of bread entries in the database.

    This is why you look for the specific brand you're using and compare the database results to what shows on the label for the bread.

    I agree, but often the American or European brands listed are not what we get from the big local bakery in the country I live in.

    But surely you have some idea of the *type* of bread you're buying so that you can compare it to entries and determine what is reasonable. Sometimes if I'm truly unsure about how to estimate a baked good, I'll find a recipe that looks similar, build it in the recipe builder, and then log that. It's an estimate, but it's better than nothing.
This discussion has been closed.

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