Actual Calories in Marinades

anthonybongiorni
anthonybongiorni Posts: 1 Member
edited December 2024 in Food and Nutrition
How do folks out there calculate the amount of calories they're adding to things like grilled chicken with commercial marinades that call for the addition of oil (and vinegar)? McCormick, for example, calls for 1/4 of olive oil to its marinades, which works out to 4 tablespoons. But you're supposed to take the chicken out of the marinade before cooking.

The marinade itself and the vinegar have a negligible amount of calories, but it's a tough call as to how much oil is actually getting consumed. Any suggestions and rules of thumb would be really welcome!!

Replies

  • vance316
    vance316 Posts: 6 Member
    I don't know the answer, but am interested in the responses.

    I guess you could weigh the marinade before and after, the difference would be what was left on the meat.
  • TeaBea
    TeaBea Posts: 14,517 Member
    You can create a recipe for your marinade in MFP. Then measure it before use, and then again afterwards. For most cuts of meat this is going to be in the neighborhood of a couple of tablespoons.
  • ScreeField
    ScreeField Posts: 180 Member
    edited May 2016
    TeaBea wrote: »
    You can create a recipe for your marinade in MFP. Then measure it before use, and then again afterwards. For most cuts of meat this is going to be in the neighborhood of a couple of tablespoons.

    This. And, ignore any added water which you're going to drain off. If you add liquidy ingredients (like vinegar), I'd scale them back in the calculation as well. Pretty much the easiest way would be to just add a tsp or so of sugar and half that of salt to your serving--which is likely the profile of most marinades.
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