Chicken breast

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Morganzilla

Joined: Jan 13
Posts: 3

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Posted: 12 Feb 2013, 13:27
I really struggle with determining how many calories are in a chicken breast. What classifies as small medium or large (without needing a scale). Any ideas out there?
BgIrn

Joined: Dec 12
Posts: 97

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Posted: 12 Feb 2013, 13:46
If you always use the numbers for the large, you'll never be short calories, right?
Anna894

Joined: Feb 13
Posts: 9

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Posted: 12 Feb 2013, 13:53
What I always do when I'm unsure about the calories in something I look it up online and then round up/ approximate.
Spacey47

Joined: Apr 12
Posts: 916

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Posted: 12 Feb 2013, 14:42
Do it right buy a scale
fredmugs

Joined: Jan 11
Posts: 382

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Posted: 12 Feb 2013, 15:02
Not only do you need a scale but you have to weigh it before you cook it. Meat loses a lot of weight after it's cooked.

If I buy a package of chicken breasts and there's say 3 in the pack then I will weight them all and divide by 3. It will work out in the end as long as they are all roughly the same size to begin with.
Pain is a by-product of a good time.
msawyer13

Joined: May 10
Posts: 126

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Posted: 12 Feb 2013, 15:05
"Not only do you need a scale but you have to weigh it before you eat it."

Aren't there options to select the numbers of ounces cooked vs uncooked? I'm guessing uncooked is more accurate though...
Spacey47

Joined: Apr 12
Posts: 916

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Posted: 12 Feb 2013, 16:34
weigh it after you have cooked it thats what you consume, the app is based on cooked weight unless it says otherwise in my experience
fredmugs

Joined: Jan 11
Posts: 382

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Posted: 12 Feb 2013, 17:09
All food is based on it not being cooked. This should be obvious since styles of cooking will result in different final weights. Just look at a George Foreman grill vice a frying pan.
Pain is a by-product of a good time.
fredmugs

Joined: Jan 11
Posts: 382

      quote  
Posted: 12 Feb 2013, 17:10
I stand somewhat corrected. There are options for various styles of cooking but I still wouldn't rely on them.
Pain is a by-product of a good time.
Spacey47

Joined: Apr 12
Posts: 916

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Posted: 12 Feb 2013, 23:53
It works for me, roast chicken breast no skin etc

Weighing before doesn't take into account the cooking style and the weight may be up to one third higher
msawyer13

Joined: May 10
Posts: 126

      quote  
Posted: 13 Feb 2013, 10:46
fredmugs wrote:
...styles of cooking will result in different final weights. Just look at a George Foreman grill vice a frying pan.... There are options for various styles of cooking but I still wouldn't rely on them.


I agree, which plays into the cooked weight point too. assume your cooking a Ribeye on the grill to a temp of Medium. You've cooked a LOT of fat out of that steak. A cooked weight might be more accurate.

Now, of you were to pan fry it to rare, it's got a lot more fat still in it. In this case, a raw weight might be more accurate...

It's all really just one big estimate. Nobody even talks about the big unknown, which is how many of the calories you actually absorb. It's different for everyone, for all food types. Raw whole foods generally are harder to digest so you actually get less of those calories than cooled/processes foods.

I think the most important part is to be consistent, that way you can adjust your RDI based on the results your getting and/or desire and it will still be applicable.



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