Food choice and macro variances

[Rich Knapp]

Originally Posted by bamazav

I hear ya Rich, your exhortations are one reason I am picking up a digital scale in the coming days. My current scale is not too reliable with the light weights like that of the MPR mini scoop.

I have a nice digital glass top from Walmart the only draw back is anything under 12 grams it don't work but after you hit 2 grams it nails every gram.

Running a weight diffrence between cooked and uncooked chicken breast now.

[5kgLifter]

Originally Posted by Rich Knapp

I have a nice digital glass top from Walmart the only draw back is anything under 12 grams it don't work but after you hit 2 grams it nails every gram.

Running a weight diffrence between cooked and uncooked chicken breast now.

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.

[Rich Knapp]

RESULTS:

I had a trimed breast uncooked it weighed in at 4.23 Thats cool 24g protein right?

Cooked down to weighing in at 2.72 = 16g protein.

Muscle is majority water - meat is muscle. Stands to reason when you cook it majority of the water weight will cook off and leave you with true protein fibers and not all the water weight.

[Rich Knapp]

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.

[Rich Knapp]

Heres your Banana I have it by the 100g's, I just do the math to know the serving like .25 for 25g's or .5 for 50g's. and so on. The list on the right automatically calculates the macro's by serving size, as you see with the .25 serving one on the pic on the right.