Quote:
Originally Posted by 5kgLifter
Of course, each chicken breast could be different because one manufacturer may pump more water in to their meat as well.
I always wondered how people worked out the calorie values of things like banana since most would just see a banana as whatever the book/internet listing said it was supposed to be and yet probably didn't account for skin which varies in thickness as the banana ripens and the weight of a small/medium/large banana wouldn't always be the same as the one sat next to it, etc...
Just adding to the calorie confusion here  But something for people to consider. |
Peal the bannana and then weight it.
Find a macro listing that gives the peeled weight then keep it in a book or log for next time. I just added it to my protrack and I have it for every time I set up a meal. Then I just adjust the serving size and the program automatically adjusts the macro's for that set serving I log. I do this with everything I eat. I never just go by the "General/generic" listing.