Weighing and logging fruit with skin?

exwilson
exwilson Posts: 154 Member
edited November 14 in Food and Nutrition
I prepare all of my food a day ahead. This includes weighing all my portions and packaging them up to take to work the next day. The challenge I face is when I want to take fruits with me to work but they have a skin (oranges, avocados, clementines, etc.).

I can't really weigh them ahead of time because I don't want to peel them a day ahead (avocados and bananas get NASTY), and I don't have my scale with me at work. Oranges are a bit easier because they don't go brown in the air like other fruits.

So I'm curious how others handle this challenge when you've got to bring unpeeled fruit with you to a location that does not have a food scale.

Replies

  • queenliz99
    queenliz99 Posts: 15,317 Member
    Weigh them as is because the calorie difference doesn't make that much of a difference. If you want you could subtract 5%.
  • AlisonH729
    AlisonH729 Posts: 558 Member
    I would just weigh them as is. Apple, pears or anything else with a core you won't eat, too. The extra weight won't amount to too many calories. But I prefer to round up & overestimate anyway.

    I suppose if you were really looking to be meticulous you could weigh the fruit with a baggie, bring the skin/pit/whatever back home in said baggie, re-weigh and subtract...
  • tincanonastring
    tincanonastring Posts: 3,944 Member
    Negative to weighing as is. The difference is not neglible over time. Yesterday, 31% of my banana's weight was peel.

    Like the above poster said, get an extra tupperware or bring a sandwich bag. Store the rinds and peels in the container and weigh them when you get home. You can then deduct the weight from your pre-logged entries.
  • Timorous_Beastie
    Timorous_Beastie Posts: 595 Member
    edited March 2015
    You could weigh an average sized one at home (when you're going to eat it all) before and after skinning, and see what the difference is. Adjust the others during the work week accordingly.
  • zyxst
    zyxst Posts: 9,149 Member
    Along with what PP said, you could plump up for a small scale to take to work and weigh your fruits.
  • tincanonastring
    tincanonastring Posts: 3,944 Member
    zyxst wrote: »
    Along with what PP said, you could plump up for a small scale to take to work and weigh your fruits.

    I'm planning on doing this, because I feel a bit gross carrying around apple cores, banana peels, and orange rinds.
  • exwilson
    exwilson Posts: 154 Member
    I'm against weighing as is as well. My oranges can have a peel that weighs 300g. That's works out to a lot of unrealized calorie intake.

    PS - weird, I thought I posted something similar in a prior update. Maybe not?
  • tincanonastring
    tincanonastring Posts: 3,944 Member
    exwilson wrote: »
    I'm against weighing as is as well. My oranges can have a peel that weighs 300g. That's works out to a lot of unrealized calorie intake.

    PS - weird, I thought I posted something similar in a prior update. Maybe not?

    Through the app? I've been having some issues where a comment doesn't post when I'm on the app but is sitting there in the comment box when I use a computer.
  • kdeaux1959
    kdeaux1959 Posts: 2,675 Member
    Personally, I would just weigh it as is BUT, if you prefer, take each of the fruit that you like to eat at work and weigh it with the skin and without the skin. If you find that a banana, for example, is 31% peeling, then weigh the bananas that you take to work and multiply by .7 to get the estimated weight of the fruit.... You could do the same for oranges, avocados, etc. It may not be exact but it will be pretty close.
  • exwilson
    exwilson Posts: 154 Member
    @tincanonastring‌ - totally through the website.
  • crosbylee
    crosbylee Posts: 3,455 Member
    I went out and bought a scale to keep at work just for things like this. Banana peels can be heavy.
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