Logging a Marinade

kaimyn

Are there any recommendations on how to do this? I can't imagine logging the entire marinade because probably 1/2 of it gets left behind.

JTick

What is the serving size? 1/4 cup? 2 TBS?

I use Italian dressing for a marinade...the serving size is 1/4 of a cup, but not nearly that much sticks. I log it as .5 servings (25 calories) and figure if that's not exact then it's a low enough calorie marinade that it's okay.

ETA: If the serving size is something small (say 1 TBS) then I would probably log it as a serving to be safe. I suppose you could weigh the chicken before and after marinade to see how many grams stick, but that sounds like a lot of work for not very many calories.

Jenny8511

I've always wondered this. I just don't eat marinades anymore! If I were to eat a marinade, then I would probably just log 1/2 of a serving.

ShannonMpls

If I'm making the marinade, I use the recipe builder and simply log half the marinade ingredients.

You could be really picky if you wanted, and use the recipe builder to make it, then weigh or measure it and weigh or measure what's left after marinating to come up with the total that was absorbed by the meat.

Logging half has worked very well for me though

Marie047

I just use the recipe builder and add everything in, and keep the marinade as if I am eating it, that way I will be slightly overestimating the cals I am consuming.

thavoice

Are there any recommendations on how to do this? I can't imagine logging the entire marinade because probably 1/2 of it gets left behind.

Eh. Very minimal and I dont usually even worry about it but when I used to I would just add one oz to my logging for whatever meat I was eating. Steak was usually roughly 50 cals and oz so I would just ad 50 to be safe.