Having a problem to add home made food.
Kate_therapist1
Posts: 75 Member
Hello, I'm still learning. Now I'm struggling with chicken. Lol... Been told to weight raw. That's fine... For example. Oven rosted whole chicken...(I tried to make my own recepie, but then sodium was too high, don't know where I made a mistake.) Just added, salt, paprika, black pepper, but then you obviously not going to eat whole chicken, propably just 200g just a tight or whatever.. I guess will be less fat, less water, bones weight... I'm going to addy recipe under dinner in my diary (haven't eaten yet) If anyone will be that nice and explain how am I supposed to do that.. Thank you so much.
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Replies
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If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.3
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tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
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Kate_therapist1 wrote: »tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
Where did the 7000 sodium come from? Is that per serving? That sounds very high for what you've listed. (USDA is the U.S. Dept of Agriculture)1 -
USDA is the United States Department of Agriculture and they regulate food, among other things. I would skip the salt in the recipe and not eat the skin. I hope this helps.1
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Where are you getting the 7000 figure from though, is that for the whole chicken? 100g of roasted chicken without skin/bones is around 125mg of sodium.
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I regulary use the receipt adder on here for making homemade stuff. I personally do not add salt to any of my food. I eat a lot of chicken too.
Add the recipe to " recipes meals and foods" include all ingrediants . Input how many portions you will get and that gives u the calories and other information you require; like salt etc per portion.
However some foods are high in salt and from time to time i even get "your daily allowance of...... is this but this food contains this......"
I figure over the week it all balances out.
I look at the weekly nutriants on a sunday and see how pervious week has gone based on what ive eaten.
Also why dont you scan the product label instead of inputting info from data on here. Not saying info on here is not correct but if u scan what u have in front of u it might help.
Feel free to add me if you wish.
Good luck on your journey0 -
tinkerbellang83 wrote: »Where are you getting the 7000 figure from though, is that for the whole chicken? 100g of roasted chicken without skin/bones is around 125mg of sodium.
Hi, that's what I don't know and why I'm looking for help, I've added this recipe to my dinner for you to have a look, don't know where I made a mistake.serindipte wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
Where did the 7000 sodium come from? Is that per serving? That sounds very high for what you've listed. (USDA is the U.S. Dept of Agriculture)
That's why I'm looking for help. As I mentioned earlier, it's my first time. Don't know how to do it.0 -
Kate_therapist1 wrote: »tinkerbellang83 wrote: »Where are you getting the 7000 figure from though, is that for the whole chicken? 100g of roasted chicken without skin/bones is around 125mg of sodium.
Hi, that's what I don't know and why I'm looking for help, I've added this recipe to my dinner for you to have a look, don't know where I made a mistake.serindipte wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
Where did the 7000 sodium come from? Is that per serving? That sounds very high for what you've listed. (USDA is the U.S. Dept of Agriculture)
That's why I'm looking for help. As I mentioned earlier, it's my first time. Don't know how to do it.
You don't have an open food diary, you'd need to set it to public if you want us to take a look.0 -
Kate_therapist1 wrote: »tinkerbellang83 wrote: »Where are you getting the 7000 figure from though, is that for the whole chicken? 100g of roasted chicken without skin/bones is around 125mg of sodium.
Hi, that's what I don't know and why I'm looking for help, I've added this recipe to my dinner for you to have a look, don't know where I made a mistake.serindipte wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
Where did the 7000 sodium come from? Is that per serving? That sounds very high for what you've listed. (USDA is the U.S. Dept of Agriculture)
That's why I'm looking for help. As I mentioned earlier, it's my first time. Don't know how to do it.
Double check each of the items you entered into the recipe builder. It looks, to me, like something was off in your item entry. Can you do a screen shot of your recipe and share that?0 -
lisasimmons155 wrote: »I regulary use the receipt adder on here for making homemade stuff. I personally do not add salt to any of my food. I eat a lot of chicken too.
Add the recipe to " recipes meals and foods" include all ingrediants . Input how many portions you will get and that gives u the calories and other information you require; like salt etc per portion.
However some foods are high in salt and from time to time i even get "your daily allowance of...... is this but this food contains this......"
I figure over the week it all balances out.
I look at the weekly nutriants on a sunday and see how pervious week has gone based on what ive eaten.
Also why dont you scan the product label instead of inputting info from data on here. Not saying info on here is not correct but if u scan what u have in front of u it might help.
Feel free to add me if you wish.
Good luck on your journey
Thank you so much. Yes I did scan a label...please would you mind to have a look what I have done?
Please add me.
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tinkerbellang83 wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »Where are you getting the 7000 figure from though, is that for the whole chicken? 100g of roasted chicken without skin/bones is around 125mg of sodium.
Hi, that's what I don't know and why I'm looking for help, I've added this recipe to my dinner for you to have a look, don't know where I made a mistake.serindipte wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
Where did the 7000 sodium come from? Is that per serving? That sounds very high for what you've listed. (USDA is the U.S. Dept of Agriculture)
That's why I'm looking for help. As I mentioned earlier, it's my first time. Don't know how to do it.
You don't have an open food diary, you'd need to set it to public if you want us to take a look.
it's public now, sorry about that0 -
serindipte wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »Where are you getting the 7000 figure from though, is that for the whole chicken? 100g of roasted chicken without skin/bones is around 125mg of sodium.
Hi, that's what I don't know and why I'm looking for help, I've added this recipe to my dinner for you to have a look, don't know where I made a mistake.serindipte wrote: »Kate_therapist1 wrote: »tinkerbellang83 wrote: »If you're cooking a meal at home and it's one you might make regularly use the recipe builder. Unless you have a medical reason to be watching sodium I wouldn't worry too much. If you're just roasting a chicken use the USDA entry for whatever part of it you're eating and weigh it out and add whatever dressings/seasonings you've used that have calories.
Thanks for your reply,
Yes I'm planning to have a chicken guite often... I checked usda one.. (no clue what usda means) its a 120 cal less then mine.... I build my recepie.. but 7000mg sodium is really high for me. I have a medical reason to have sodium low.
Where did the 7000 sodium come from? Is that per serving? That sounds very high for what you've listed. (USDA is the U.S. Dept of Agriculture)
That's why I'm looking for help. As I mentioned earlier, it's my first time. Don't know how to do it.
Double check each of the items you entered into the recipe builder. It looks, to me, like something was off in your item entry. Can you do a screen shot of your recipe and share that?
I've added this recepie as my dinner for today.0 -
Friend request sent1
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All I can see in your diary entry is "oven baked chicken" with 334 calories and 7000 mg of sodium. I can't see your recipes so there's no way to tell how you built your recipe -- and I'm not seeing "oven baked chicken" in the database with 334 calories.
Look at the spices and salt you've added to the recipe. A tablespoon of salt has 6,976 grams of sodium, so my guess would be you've entered a tablespoon of salt when creating the recipe rather than a teaspoon of salt.4 -
All I can see in your diary entry is "oven baked chicken" with 334 calories and 7000 mg of sodium. I can't see your recipes so there's no way to tell how you built your recipe -- and I'm not seeing "oven baked chicken" in the database with 334 calories.
Look at the spices and salt you've added to the recipe. A tablespoon of salt has 6,976 grams of sodium, so my guess would be you've entered a tablespoon of salt when creating the recipe rather than a teaspoon of salt.
omg, you're right!! I didn't know... I'm not good English-speaking person... yes I have added 3 tablespoons of salt..2 -
Can't see your recipe from your food diary, but 4 oz of oven baked chicken has 75mg of sodium, so it has to be something you added to it and, as mentioned before, likely an incorrect entry. Look at each component of your recipe and find the sodium bomb, then check and see if that's accurate.2
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Kate_therapist1 wrote: »All I can see in your diary entry is "oven baked chicken" with 334 calories and 7000 mg of sodium. I can't see your recipes so there's no way to tell how you built your recipe -- and I'm not seeing "oven baked chicken" in the database with 334 calories.
Look at the spices and salt you've added to the recipe. A tablespoon of salt has 6,976 grams of sodium, so my guess would be you've entered a tablespoon of salt when creating the recipe rather than a teaspoon of salt.
omg, you're right!! I didn't know... I'm not good English-speaking person... yes I have added 3 tablespoons of salt..
Thanks for your help.)0 -
Kate_therapist1 wrote: »All I can see in your diary entry is "oven baked chicken" with 334 calories and 7000 mg of sodium. I can't see your recipes so there's no way to tell how you built your recipe -- and I'm not seeing "oven baked chicken" in the database with 334 calories.
Look at the spices and salt you've added to the recipe. A tablespoon of salt has 6,976 grams of sodium, so my guess would be you've entered a tablespoon of salt when creating the recipe rather than a teaspoon of salt.
omg, you're right!! I didn't know... I'm not good English-speaking person... yes I have added 3 tablespoons of salt..
That be why . Adding salt to any product will of course do this. Just be mindful next time ypu add salt to ypur meals.
Also 3 tables spoons is alot!!
Mesurements really need to be accurate but as you said your new to this and i know it took me ages to figure it all out.
But thats what MFP community is here for2 -
serindipte wrote: »Can't see your recipe from your food diary, but 4 oz of oven baked chicken has 75mg of sodium, so it has to be something you added to it and, as mentioned before, likely an incorrect entry. Look at each component of your recipe and find the sodium bomb, then check and see if that's accurate.
I found it, it was salt obviously.. but I was sure tabelsoon is just a little bit, that's a understating issue...1 -
I invested in some kitchen measuring spoons which are a great help not only for measuring (of course) but then ot helps witj information input for ypur diary/recipies0
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A visual reference that may help. Also, this is one reason weighing food on a food scale is so helpful!
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serindipte wrote: »A visual reference that may help. Also, this is one reason weighing food on a food scale is so helpful!
I need to get those ones... helpfull.. thanks a lot. I haven't added that much.1 -
Good discussion, helped me too!1
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lisasimmons155 wrote: »I regulary use the receipt adder on here for making homemade stuff. I personally do not add salt to any of my food. I eat a lot of chicken too.
Add the recipe to " recipes meals and foods" include all ingrediants . Input how many portions you will get and that gives u the calories and other information you require; like salt etc per portion.
However some foods are high in salt and from time to time i even get "your daily allowance of...... is this but this food contains this......"
I figure over the week it all balances out.
I look at the weekly nutriants on a sunday and see how pervious week has gone based on what ive eaten.
Also why dont you scan the product label instead of inputting info from data on here. Not saying info on here is not correct but if u scan what u have in front of u it might help.
Feel free to add me if you wish.
Good luck on your journey
Even if you scan the label, you're still just getting user-entered information. It's no guarantee of accuracy.
Is the chicken you're using just chicken? Not brined, no sodium added? If so, I would weigh my portion of cooked chicken (subtracting the weight of the bones) and just use the USDA entry for roasted chicken for whatever part of the chicken you're eating (wing, thigh, breast, etc.), and log a proportional amount of whatever salt you added in cooking (although, personally, if I had a medical reason to restrict salt, I wouldn't be adding it to chicken).1 -
lynn_glenmont wrote: »lisasimmons155 wrote: »I regulary use the receipt adder on here for making homemade stuff. I personally do not add salt to any of my food. I eat a lot of chicken too.
Add the recipe to " recipes meals and foods" include all ingrediants . Input how many portions you will get and that gives u the calories and other information you require; like salt etc per portion.
However some foods are high in salt and from time to time i even get "your daily allowance of...... is this but this food contains this......"
I figure over the week it all balances out.
I look at the weekly nutriants on a sunday and see how pervious week has gone based on what ive eaten.
Also why dont you scan the product label instead of inputting info from data on here. Not saying info on here is not correct but if u scan what u have in front of u it might help.
Feel free to add me if you wish.
Good luck on your journey
Even if you scan the label, you're still just getting user-entered information. It's no guarantee of accuracy.
Is the chicken you're using just chicken? Not brined, no sodium added? If so, I would weigh my portion of cooked chicken (subtracting the weight of the bones) and just use the USDA entry for roasted chicken for whatever part of the chicken you're eating (wing, thigh, breast, etc.), and log a proportional amount of whatever salt you added in cooking (although, personally, if I had a medical reason to restrict salt, I wouldn't be adding it to chicken).
Yes, I just wanted to have a chicken. I thought what a simple thing..hmm... not really, when I saw nearly 400cal... just for a piece of meat.. but it was my mistake....0 -
is that correct for whole chicken?? not familiar with oz..and there is no other option...have used google to convert 1400g to oz...
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I looked up "whole chicken" and it showed me of by Foster Farms that has a gram option1
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Find an entry that matches data here, which offers info per 100 grams
https://ndb.nal.usda.gov/ndb/foods/show/300095?manu=&fgcd=&ds=SR&q=Chicken, broilers or fryers, meat and skin, cooked, roasted1 -
lynn_glenmont wrote: »Find an entry that matches data here, which offers info per 100 grams
https://ndb.nal.usda.gov/ndb/foods/show/300095?manu=&fgcd=&ds=SR&q=Chicken, broilers or fryers, meat and skin, cooked, roasted
that's awesome! Thanks a lot0
This discussion has been closed.
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