Any value in logging spices?

PapaChanoli

Not including salt; which I consider to be in a class of its own for the purpose of this topic, does anybody see any value in the hassle of logging spices? I understand that they have micronutrient value, but does anyone think it is worth it?

shmerek

If I look on the label and the caloric value is negligible I don't bother. Mind you I don't use very many at all. I don't log my coffee either as it is only a couple of calories.

amwood89

I log my spices as I use quite a lot in most of my meals. Even though it might only be 2-3 calories for a tbsp for most of the spices I use, it soon mounts up when you use a fair bit daily!

paperpudding

Me personally - No, no value.

I don't log 'trivial' foods like this with next to no calories

jenanon1

I don't bother unless I'm doing (e.g.) a curry from scratch, in which case I log about 50 calories for the garlic, ginger, turmeric, fennel seeds etc. Just so I keep honest!

Zombielicious

I log spices and food most people would find have a negligible caloric value...three to four calories here or there can easily add up, especially when you cook from scratch.

TiffieLand

I don't really, it's too much of a hassle for me.

candistyx

I don't log them, I don't even log balsamic vinegar (15 calories a tbsp) because I don't use enough in any one recipe to make a real dent in the overall calories.

DeadsAndDoritos

I do if I am recording a recipe so I can use the same recipe next time. Otherwise, I might not bother.

RickDube64

I will typically log calories in spices, because they can add up. More importantly, it's about about a mind set. If I get the attitude of "oh, it's not much, not even worth thinking about", then I may start doing that when it comes to adding a dollop of butter to something, maybe a little extra oil in the pan, or not bother with measuring out the salad dressing. I have a very specific goal in mind, so I can't become complacent.

yirara

Yes, I do. But I do eat lots of curries. For canteen food without calorie indication (usually dry vegetable curries) I usually log an additional 10 kcal without specification. For the lentil soup I just cooked there's about 12 kcal of dry spices in there, plus lots of onion and fresh ginger. It's four portions, though.

danimalkeys

I don't log them if I'm sprinkling some on chicken or fish, or over vegetables I'm sautéing. If I'm creating a recipe to log a particular meal, I log it all.

Things like fresh garlic, I'll log that when I use it.

PapaChanoli

I hadn't thought about fresh onions, where the calories could be significant. I definitely log those.

I also like the idea of just putting a bulk number in to account for multiple added spices.

For the most part I assume that the negligible calorie count of spices isn't enough to offset the margin for error in my estimates, so I'm beginning not to bother as I am working on incorporating both accuracy and simplicity into my food logging systematics.

The high content of nutrients like potassium sometimes keeps me interested, by at the same time I don't allow myself to get too obsessive with the counting. My goal is sustainability with minimum hassle, which encourages further sustainability.

Thanks for the input. It's interesting to hear other approaches.

stealthq

I don't think of onions, garlic, fresh chiles, etc as spices, more like vegetables, so they get logged.

Spices don't unless I'm using the recipe builder. Then I'll usually throw them in. I don't even log my Penzey's Brady Street cheese sprinkle. At 2 cals per 1/4 tsp (and I use about 1 tsp at a time at most), it just isn't worth it to me.

If 10-20 cals off means that I stop losing weight, I think I have a bigger problem than spice logging.

PapaChanoli

I don't think of onions, garlic, fresh chiles, etc as spices, more like vegetables, so they get logged.

Spices don't unless I'm using the recipe builder. Then I'll usually throw them in. I don't even log my Penzey's Brady Street cheese sprinkle. At 2 cals per 1/4 tsp (and I use about 1 tsp at a time at most), it just isn't worth it to me.

If 10-20 cals off means that I stop losing weight, I think I have a bigger problem than spice logging.

Yep. This.

crescentgaia

Yeah - I'm in the don't log unless I'm putting in a recipe to the builder camp. The only big spices I use are a spice mix and garlic really. I'm not even sure that I log olive oil / butter when using them to grease a pan, which is probably a no-no, but I'm losing. I think the big message is to not sweat the small stuff and it'll get your body to relax and therefore lose more weight.

twinkletwinklemeganstar

I'm watching my sodium VERY close so I do log my salt and salt blends, but if there are no sodium or calories I just let it go.

Shalaurise

I log them. Why am I going to lie about 3 calories. Hell yeah I added garlic powder. It was fantastic! Logging everything keeps me honest.

leggup

I will sometimes Quick Add Calories if I put in minced garlic (7 cals), fresh basil from my garden (5-10 cals), and some minced parsley (2-3 cals worth). I'll just quick-add 15-20 cals. Honestly, I usually leave myself a spare 50-100 cals at the end of the day anyway to account for things like spices, a sip of beer, etc.