Reliable nutrition data for EGGS

Derpes
Derpes Posts: 2,033 Member
in Food and Nutrition
Hi everyone,

I recently started utilizing the food tracker - confirming the nutritional data has been interesting to say the least.

Anyway, I have done some research on a large scrambled egg and have found several different sets of numbers.

If the egg is prepared with skim milk and light margarine, should there be much of a deviation from the numbers listed on the carton?

Any feedback would be appreciated.

Replies

  • Captain_Tightpants
    Captain_Tightpants Posts: 2,215 Member
    If you scramble it with light margarine and skim milk then you need to include the margarine and milk measurments in your log as well as the egg, they will add a significant number of calories.
  • FitBeto
    FitBeto Posts: 2,121 Member
    You guys look like you could be brothers
  • DanaDark
    DanaDark Posts: 2,187 Member
    HOW you cook them rarely matters. What matters is WHAT you cook them with.

    Simply look up each individual ingredient and put it in that way, you're better off.
  • Chief_Rocka
    Chief_Rocka Posts: 4,710 Member
    Someone should create a website where you can look that kind of stuff up.
  • sjohnny
    sjohnny Posts: 56,142 Member
    Someone should create a website where you can look that kind of stuff up.

    How about in Fantasyland?
    rodney-dangerfield.jpg
  • gingerjen7
    gingerjen7 Posts: 821 Member
    I either track all my ingredients separately (one large sunny meadow egg, one tablespoon milk, one slice turkey bacon, one table spoon fat free cheddar) or make a recipe for it. Either way, I'm still logging all my ingredients. I wouldn't use something that was already in the system because you don't know what ingredients they use or how they are different from the ones you are using.
  • jofjltncb6
    jofjltncb6 Posts: 34,415 Member
    Someone should create a website where you can look that kind of stuff up.


    If only...

    ...but until then, we'll just have to make our best guess based on how we feel about the food.
  • Derpes
    Derpes Posts: 2,033 Member
    Thanks
  • Derpes
    Derpes Posts: 2,033 Member
    Someone should create a website where you can look that kind of stuff up.

    That's the problem - there are hundreds of sources, all with different information. Even on this site there dozens of inaccurate listings with numbers pulled out of thin air.

    "Fuzzy math".
  • jhc7324
    jhc7324 Posts: 200 Member
    Someone should create a website where you can look that kind of stuff up.

    That's the problem - there are hundreds of sources, all with different information. Even on this site there dozens of inaccurate listings with numbers pulled out of thin air.

    "Fuzzy math".
    Normally I try to focus on the MFP submitted entries, the ones without the * on them. The problem with eggs is that there's about a dozen MFP submitted entries that are all different. Hard boiled, scrambled, poached, fried, etc. As far as I can tell there's no MFP entry for a generic "egg".
  • cmriverside
    cmriverside Posts: 34,412 Member
    The only way to get any foods correct is to check them all yourself against the labels.

    Always use the raw ingredients from this food database here that do not have an asterisk ( * ) in front of the names. Those are entered by the site admin, and are correct. If you enter food data yourself, it will also show to YOU with no asterisk.
  • cmriverside
    cmriverside Posts: 34,412 Member
    Normally I try to focus on the MFP submitted entries, the ones without the * on them. The problem with eggs is that there's about a dozen MFP submitted entries that are all different. Hard boiled, scrambled, poached, fried, etc. As far as I can tell there's no MFP entry for a generic "egg".

    EGG = egg raw

    The MFP-entered "egg" is the one that has no asterisk, but has "raw" after it. All the MFP-entered ones are like that....always search for "raw" after the ingredient (you know, in cases where raw is an applicable term. Obviously some things are not going to have a "raw" entry. But I know "egg" does because I use it.)

    I think this database is the best on the web, believe me, I've looked.
  • alaskaang
    alaskaang Posts: 493 Member
    Normally I try to focus on the MFP submitted entries, the ones without the * on them. The problem with eggs is that there's about a dozen MFP submitted entries that are all different. Hard boiled, scrambled, poached, fried, etc. As far as I can tell there's no MFP entry for a generic "egg".

    EGG = egg raw

    The MFP-entered "egg" is the one that has no asterisk, but has "raw" after it. All the MFP-entered ones are like that....always search for "raw" after the ingredient (you know, in cases where raw is an applicable term. Obviously some things are not going to have a "raw" entry. But I know "egg" does because I use it.)

    I think this database is the best on the web, believe me, I've looked.

    Agreed - The raw egg is about the only accurate one. I'd been using hard boiled until I looked again... How does a hard boiled egg have sugar???

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