How do you calculate calories for homemade nut milk?

sunn_lighter
sunn_lighter Posts: 7,891 Member
edited November 20 in Health and Weight Loss
Well, that's pretty much the whole question.

I can't just add the ingredients into the recipe builder because I'm not using the whole almond (soak the almonds, blend the almonds, drain with cheesecloth, discard almond pulp = almond milk).

Any ideas?

Replies

  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Yeah... I've wondered this a lot. Stopped thinking about it when I stopped using nut milk
    :p
  • Unknown
    Unknown
    This content has been removed.
  • Alyssa_Is_LosingIt
    Alyssa_Is_LosingIt Posts: 4,696 Member
    I thought this thread meant something else.


    I will see myself out.
  • bpetrosky
    bpetrosky Posts: 3,911 Member
    Well, that's a head scratcher. Unless you have a bomb calorimeter lying around, there's no accurate way I can think of to do it. You could check the stats of some of the commercial products and make your own entry based off those. That might be close.
  • SherryTeach
    SherryTeach Posts: 2,836 Member
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
  • azulvioleta6
    azulvioleta6 Posts: 4,195 Member
    I have the same question. I only made my own almond milk once (very messy!) and I just used the listing for Pacific brand almond milk. I'm sure that the nutrition is close, but not exactly the same.

    In the same vein, I've often wondered if there is an accurate way to track fruit/vegetable/herb waters. You know, when you put a lemon, cucumber, and some mint in a container to steep and then only drink the water, not the solids. Obviously this is not calorie free...but could it be accurately tracked?
  • kshama2001
    kshama2001 Posts: 28,052 Member
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.

    That's what I would do.

  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Would weighing the water and nuts before blending, then taking away the wet pulp work?

    You'd also need the raw nut weight prior to soaking... Then the soaked weight... Then some calculations...



  • Unknown
    Unknown
    edited June 2015
    This content has been removed.
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.
  • bpetrosky
    bpetrosky Posts: 3,911 Member
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.
  • azulvioleta6
    azulvioleta6 Posts: 4,195 Member
    bpetrosky wrote: »
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.

    Exactly...and would you weigh the whole nuts dry or after soaking? Would you weigh the leftovers dry or wet?
  • myfelinepal
    myfelinepal Posts: 13,000 Member
    bpetrosky wrote: »
    Well, that's a head scratcher. Unless you have a bomb calorimeter lying around, there's no accurate way I can think of to do it. You could check the stats of some of the commercial products and make your own entry based off those. That might be close.

    Surely more of a ball scratcher, no?
  • teanahk
    teanahk Posts: 81 Member
    Hmm. Tricky one. I found a blog with a suggestion http://smallbites.andybellatti.com/you-ask-i-answer-nutritional-content-of-almond-milk/

    If I was making it I'd probably start with weighing the almonds before soaking and guesstimate that half the fat and about a third of the calories end up in the milk.
  • Liftng4Lis
    Liftng4Lis Posts: 15,151 Member
    Alyssa_Is_LosingIt wrote: »
    I thought this thread meant something else.


    I will see myself out.
    You, I like!
  • SLLRunner
    SLLRunner Posts: 12,942 Member
    Won't the almond milk you make have about the same calories per cup as the calories of unsweetened at the store? I can't imagine there being much of a difference unless you add other ingredients. This might be something you need estimate.
  • DavPul
    DavPul Posts: 61,406 Member
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  • Daiako
    Daiako Posts: 12,545 Member
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  • Daiako
    Daiako Posts: 12,545 Member
    DavPul wrote: »
    YogsHkq.gif

    IDGAF
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    bpetrosky wrote: »
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.

    You're right. I'm confused.
    yn9u3eu8w9x7.gif

  • bpetrosky
    bpetrosky Posts: 3,911 Member
    missiontofitness wrote: »
    bpetrosky wrote: »
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.

    You're right. I'm confused.
    yn9u3eu8w9x7.gif

    No worries....this is beyond the scope of MFP forum expertise. We need a professional:

    2rwhqz671ahm.jpeg
  • senecarr
    senecarr Posts: 5,377 Member
    bpetrosky wrote: »
    missiontofitness wrote: »
    bpetrosky wrote: »
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.

    You're right. I'm confused.
    yn9u3eu8w9x7.gif

    No worries....this is beyond the scope of MFP forum expertise. We need a professional:

    2rwhqz671ahm.jpeg
    That's your expert? You're certain? Because I'm not certain about using him on principle.

  • bpetrosky
    bpetrosky Posts: 3,911 Member
    senecarr wrote: »
    bpetrosky wrote: »
    missiontofitness wrote: »
    bpetrosky wrote: »
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.

    You're right. I'm confused.
    yn9u3eu8w9x7.gif

    No worries....this is beyond the scope of MFP forum expertise. We need a professional:

    2rwhqz671ahm.jpeg
    That's your expert? You're certain? Because I'm not certain about using him on principle.

    NOW you have principles?
  • Unknown
    Unknown
    This content has been removed.
  • BWBTrish
    BWBTrish Posts: 2,817 Member
    what i do is this

    I weigh the almonds
    make the milk

    subtract the weight of the pulp from total almonds weight, so now i have the almond milk calories
    make of the pulp nut butter ( rest of the calories) and eat and drink it together lol B)
  • Sued0nim
    Sued0nim Posts: 17,456 Member
    Log the calories in commercial almond milk that is the closest to the ingredients - 60 cals for 250 ml

    Because seriously a case of majoring in the minors
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    senecarr wrote: »
    bpetrosky wrote: »
    missiontofitness wrote: »
    bpetrosky wrote: »
    missiontofitness wrote: »
    SherryTeach wrote: »
    I guess you could weigh the almonds at the start and then weigh the part you throw away, subtracting that weight from the original weight of the almonds. That might be close.
    Yes.
    I would weigh the blended soaked nuts first, subtract the weight of what was strained out, and then use the leftover weight as the weight of the almonds. I honestly think that's the closest you'll get, without fancy equipment.

    Except, if you've extracted the oil components, and the pulp is mostly cellulose, most of the calories would be in the extracted material and not the pulp.

    You're right. I'm confused.
    yn9u3eu8w9x7.gif

    No worries....this is beyond the scope of MFP forum expertise. We need a professional:

    2rwhqz671ahm.jpeg
    That's your expert? You're certain? Because I'm not certain about using him on principle.

    It's not about the principles. It's about knowing how to do something and getting it done.
  • Unknown
    Unknown
    This content has been removed.
  • allbarrett
    allbarrett Posts: 159 Member
    As I see it:

    Option 1: use commercial almond milk data, understanding that this may underestimate.

    Option 2: just assume you ate the almonds and enter that, understanding that this may overestimate.

    Honestly, this probably isn't a huge deal. You probably aren't getting a large % of your calories or macros from this, so worrying about it too much is probably a case of spending 80% of your effort on 20% (or less) of the issue.
  • icck
    icck Posts: 197 Member
    I use the pulp in things (cookies, smoothies, whatever), so would just log the weight of the almonds as it's all used. If I made nut milk these days, anyway - it's very messy!
This discussion has been closed.

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