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Feeder nutrients and caloric compostors

Home-made recipe calorie calorie, table of food ingredients in your private room.

Feeding formulations entered

Manually enter the nutritional value per 100 g (see table of nutritional composition on the back of the packaging) and enter the actual number of grams used.

Quick fill of common foods (data per 100 g):
Chicken chest (live) Skin beef. - Fresh rice. Eggs. Orchid. Olive oil.
Name of the food
- Every 100 grams.
- Protein per 100 grams.
Every 100 grams, fat.
Carbon water per 100 grams

Analysis of the total nutrients of the whole dish

Total weight: 0 grams
Total calorie (large card)
0
Protein (g)
0
Fat (g)
0
Carbohydrates (g)
0

Note: Actual finished products change (reduced) weight due to evaporation of water, but the sum of internal macronutrients remains essentially unchanged.

Why precisely calculate the nutritional content of a whole course of food?

There are many calories on the market that record APs (e.g. MyFitnessPal, Mintmint Health) and a box of cookies can be found in a bag. But if you're a gym or a group of people who are used to cooking themselves, the worst nightmare you'll find is: The exact amount of heat you can't find in the tomato fried eggs you made tonight.

The tomato fried eggs that are uploaded in the APP database could be 50 grams sugar and 3 Spoon oil, and you only put sugar and a few drops of olive oil. If you apply data directly to others, your calorie records will cause huge errors, leading to a stagnate in lipid loss.

The only way to control exactly what you eat is to... Accounting for raw materials (Recipe Macro Calculation) 。

Use this tool to calculate the path of the private cabbage calorie

  1. Before cooking, all will be Raw food. (e.g. raw meat, rice, vegetables) Take a kitchen scale and record the number of grams.
  2. Check the nutritional table on the back of the food packaging (usually indicating how much protein, fat and gill is present per 100 g). Note: If the packaging is marked with kJ, it needs to be divided by 4.18 to convert to the kcal that we use most frequently.
  3. Enter these " Base data per 100 g " and " the number of grams you actually weigh " in the calculator on this page.
  4. Don't forget to add the one you used. Oil and cooking ！ A large spoon of peanut oil for cooking, with a high amount of heat. 130 large cards, all pure fat, are often the biggest hidden killers who fail to lose their fat.

Does the evaporation of water after cooking affect the heat?

This is a very confusing issue. And many people said, "I cooked 200 grams of raw chicken, and all I had was the chicken. 140 grams. Am I eating less heat? ”

Absolutely not! Most of the losses during cooking are water (water is not caloric). You were 200 grams. The proteins and calories contained in the raw chicken meat are still intact concentrated in the 140 grams of meat.

So the most accurate method of nutrition calculation is always: Calculated as “removable” and “total before the boiler”. When you calculate the total heat of this big pot, you divide the total calories at the bottom by two. - Yeah. This is the ultimate secret for obtaining the most accurate dietary data.