fruit weighing

NurseCU
NurseCU Posts: 122 Member
edited November 12 in Food and Nutrition
Hello everyone! Do you guys subtract the core from your apple, pear (ect.) weight as well as the peel from the oranges? For example, I have a beautiful honey crisp apple, and it weighs 279g, should I weigh the core when I'm done eating the fruit and subtract that from the 279? This seems like the way I would do it, but I'm not sure how everyone else does. Thanks!

Replies

  • kommodevaran
    kommodevaran Posts: 17,890 Member
    I subtract what I'm not eating, either before or after.
  • ShannonMpls
    ShannonMpls Posts: 1,936 Member
    edited February 2015
    If it's convenient for me, I slice/peel/stem/core the fruit, then weigh the edible portion.

    If it's not convenient - for instance, if I am bringing a banana or orange to work with me - I use MFP's default entries (the ones without an asterisk, based on USDA data) and estimate. I have been doing this long enough to know the size of a medium apple or small orange. It's not exact, but nothing in calorie counting is :)
  • NurseCU
    NurseCU Posts: 122 Member
    Ok, thanks guys! It made sense to subtract the core, but I wasn't sure. It probably wouldn't hurt me to count the weight of the core either! Ha.
  • wizzybeth
    wizzybeth Posts: 3,578 Member
    I always just weigh the edible parts.
  • NurseCU
    NurseCU Posts: 122 Member
    Thanks! That seems like common sense, and I'm an educated woman, but I guess when it starts getting down to the nitty gritty, I want to be as precise as I can, and start second guessing everything. :)
  • hortensehildegarde
    hortensehildegarde Posts: 592 Member
    agreed I either only weigh the edible parts or when in a rush weigh the whole thing. I'd rather go over by a little and it's not going to be much with fruit/veg

  • gainer39911
    gainer39911 Posts: 125 Member
    The USDA quantities in the USDA database are calculated on the basis of the edible portion of a food. So, to accurately determine the calories in a food, you need to subtract the unedible portion, or "refuse" in the USDA terminology. The USDA database lists nutritional content for five varieties of apples "raw, w/ skn", and reports an average refuse content of 10%. You could check that a few times by weighing the cores of a few apples, then apply that correction in the future.
  • NurseCU
    NurseCU Posts: 122 Member
    Thanks for the advice!
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