Is this Tyson Chicken Accurate?
JakeSim
Posts: 13 Member
Is the cooked version accurate on cals and macronutrients?
Tyson - 100% All Natural Boneless Skinless Chicken Breast With Rib Meat - Cooked, 4.5 oz
195 cals
0 carbs
6 fat
37 protein
0 sugar
0 trans fat
Compared to below (frozen? raw?)
Tyson - 100% All Natural Boneless Skinless Chicken Breasts W/ Rib Meat (10 lb Bag), 4.5 oz. (112 g)
124 cals
0 carbs
1 fat
28 protein
0 sugar
0 trans fat
Tyson - 100% All Natural Boneless Skinless Chicken Breast With Rib Meat - Cooked, 4.5 oz
195 cals
0 carbs
6 fat
37 protein
0 sugar
0 trans fat
Compared to below (frozen? raw?)
Tyson - 100% All Natural Boneless Skinless Chicken Breasts W/ Rib Meat (10 lb Bag), 4.5 oz. (112 g)
124 cals
0 carbs
1 fat
28 protein
0 sugar
0 trans fat
0
Replies
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That first listing seems wrong - I would go with the second one.0
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Looks like the second entry isn't cooked. If so, yeah, sounds about right.
Edit: Sorry, bad critical reading skills I guess! Meat loses moisture when you cook it, and water has weight, so an ounce of cooked chicken will have more calories and protein than an ounce of raw chicken.0 -
You could always weigh the chicken breast and try to calculate the calories online.0
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Tyson - 100% All Natural Boneless Skinless Chicken Breast With Rib Meat - Cooked, 4.5 oz
This is the problem for me. It doesn't specify how it was cooked. Cooking method matters for meat especially comparing 6g of fat in cooked vs 1g of fat in raw~ It surely doesn't take 27 oz of raw chicken to get 4.5 oz of cooked meat so I would definitely not use it. That's around 40 unknown calories for me. And since my serving size is around double of that, that'd make 80 cals. Bad input.0 -
Ugh, how much cals should I be using here?0
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Use the raw if you weighed the meat raw. If you haven't, just guesstimate how heavy your meat could be before cooked and add the calories from oil, condiments, vegetables etc whatever you use in your recipe.0
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Use the raw if you weighed the meat raw. If you haven't, just guesstimate how heavy your meat could be before cooked and add the calories from oil, condiments, vegetables etc whatever you use in your recipe.
Thing is, I don't want to eat the whole chicken that I make. I like to have small meals, so this is where it gets complicated. I seemed to get results (prob a mental aspect) by eating 4.5oz of cooked chicken in a meal. But I just got no clue how many cals that actually is.
For now, I just put down 4.5oz of the raw version and added 2.9oz to it. So I pretty much just put 7.4oz as how much I ate. Does that seem right?
So confused.0 -
Next time if you use the recipe calculator under the Food tab, you'll have an easier time, especially if it's a recipe you use regularly Measure and log everything in raw, decide on number of servings and voila!
I think 7.4 oz sounds okay, maybe a bit overestimated but it's better to be on the safe side.0 -
I created my own food.
This is the Tyson chicken's nutritional label.
Serving Size: 4 OZ. SERVING (112g)
Servings Per Container: 12
Amount Per Serving
Calories from Fat 20 Calories 110
% Daily Value*
Total Fat 2.5g 3%
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 65mg
Sodium 220mg
Total Carbohydrate 0g 0%
Dietary Fiber 0g
Sugars 0g
Protein 23g
This is what I put for 4.5oz
Tyson - Tyson Chicken Breast 100% Cooked w/ Rib Meat, 4.5 oz
204 cals
0 carbs
3 fat
28 protein
0 sugar
0 trans fat
Does the food I made (the one directly above) seem correct?
Also, if I was getting results with the way I was doing...should I really stop weighing it cooked?0 -
I think it looks good. Hope you're less confused about weighing raw thing. You'll get used to it once you start using that :flowerforyou:0
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Should I really bother to stop weighing it cooked and transition to weighing it raw when I was getting results weighing it cooked? Kind of has me think and wonder how much further of a deficit I'm going into, instantly at that. I'm thinking I'm jumping atleast 240 cals down right away. Is that bad?0
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Also, if I was getting results with the way I was doing...should I really stop weighing it cooked?
Yes, it's counterproductive with most food. If you weight 4 oz. meat raw, you can log it perfectly fine as raw and add other ingredients but suppose you baked it without weighing raw and it say 3 oz now. It's all about the water loss and water loss depends on how a food is cooked and how long it's cooked so the meat, cooked (3 0z.) input will be wrong as we don't know what they based that info on (is it baked, at what temperature, for long, or is it boiled etc) when they added it to the database.
Since cooking only takes water weight, it won't matter how heavy your serving weighs when you log them raw, you'll still eat the same amount of proteins, carbs and fats in raw as none of them vaporize.0 -
Kind of has me think and wonder how much further of a deficit I'm going into, instantly at that. I'm thinking I'm jumping atleast 240 cals down right away. Is that bad?
One day of lower calories than your goal won't hurt anything but if you're not comfortable with going low, you can have a handful of nuts (if you don't have allergies) for around 100 cal. and cut tat 240cal deficit you think to half.0 -
Kind of has me think and wonder how much further of a deficit I'm going into, instantly at that. I'm thinking I'm jumping atleast 240 cals down right away. Is that bad?
One day of lower calories than your goal won't hurt anything but if you're not comfortable with going low, you can have a handful of nuts (if you don't have allergies) for around 100 cal. and cut tat 240cal deficit you think to half.
Hmm, just not sure how many cals total I was eating before (before I found out about the weighing raw thing). Thing is, I don't want to be at maintenence or at a surplus either.
Plus I bought a new scale and my measurements on my other scale were off. So Idk how many extra cals I could be down by.0
This discussion has been closed.
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