How to Calculate Calories in a Marinade...FINALLY!!!

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  • Change_is_Good_
    Change_is_Good_ Posts: 272 Member
    Aha! Just questioned this. Oops.

    Ta though, very helpful
  • dnico33
    dnico33 Posts: 1
    I hate to burst the bubble here, but the total surface area has a lot more to do with amount of marinade you actually eat than the weight of what you're marinating. But to calculate half of what you pour out of the bottle divided by the % of the entire amount that you eat would have to be close and probably over a bit so it's on the safe side.
  • codycsweet
    codycsweet Posts: 1,019 Member
    Bump
  • DAMETRE
    DAMETRE Posts: 24 Member
    Bump.. thanks
  • redversustheblue
    redversustheblue Posts: 1,216 Member
    Saving this. I love to marinate things, but I always get so confused on how to log it.
  • Brilynn492
    Brilynn492 Posts: 6 Member
    Bump :heart:
  • mrogers52
    mrogers52 Posts: 378 Member
    Really helpful!
  • FredDoyle
    FredDoyle Posts: 2,272 Member
    I just divide the marinade calories by the serving, then you at least know you aren't underestimating.
    I don't weigh the leftovers because of a little thing called osmosis. It's almost impossible to calculate what has been absorbed. so just bite the bullet and over book the calories/sodium/sugar.
  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
    I don't see this method being terribly accurate. I prefer to weigh the marinade before and then after, and log the difference. Same for frying, btw, for the person who asked.
  • _Terrapin_
    _Terrapin_ Posts: 4,301 Member
    I don't see this method being terribly accurate. I prefer to weigh the marinade before and then after, and log the difference. Same for frying, btw, for the person who asked.

    ^^this^^
  • FredDoyle
    FredDoyle Posts: 2,272 Member
    I don't see this method being terribly accurate. I prefer to weigh the marinade before and then after, and log the difference. Same for frying, btw, for the person who asked.
    How do you account for the sugar and sodium that transferred by osmosis?
    Marinade is always more watery and weaker after removing the item being marinaded.
    Nit picking for sure, but if one is counting calories, it's surely better to err on the high side.
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  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
    I don't see this method being terribly accurate. I prefer to weigh the marinade before and then after, and log the difference. Same for frying, btw, for the person who asked.
    How do you account for the sugar and sodium that transferred by osmosis?
    Marinade is always more watery and weaker after removing the item being marinaded.
    Nit picking for sure, but if one is counting calories, it's surely better to err on the high side.

    Well, if the options are this way, OP's way, or logging all of it, any of those options is going to be slightly inaccurate. I have always approached calorie counting with the philosophy that one should get as close as one can without making oneself crazy. If I worry about the sugar/sodium from osmosis then how do I account for the fact that the calories I'm using for raw chicken breast are just an average? Or the fact that food labels can be off by 20%? I just get as close as possible, then I adjust based on my actual results.

    If you've got a method that's 100% accurate I'd be interested to hear it though.
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