Counting calories (what counts and what doesnt)

[lucas7]

So just wanting to know what to count when adding up calories..

So do i count the 14g of card in my pasta bake sauce (that would be sugar) ?

Do i count the protein in broccoli ?

Do i count the protein in oats ?

[Dr Pepper]

Yes count it all and work it into your daily required calories. For example 1 stem of broccoli has 0.9g of Protein, 2g of carbs, 0.1g of fat and is 11 calories.

Try using calorieking.com

Hope that helps

[PurpleOnes]

I just use food scale and it tells me automaticly calories, proteins,fats and carbs.

[frytlon]

There are good sites on the net that will compute and track for you.

[Windex]

Yes count it all and work it into your daily required calories. For example 1 stem of broccoli has 0.9g of Protein, 2g of carbs, 0.1g of fat and is 11 calories.

Try using calorieking.com

Hope that helps

I strongly disagree. Fibrous vegetables such as Broccoli, Cauliflower, Spinach, etc do NOT have to be accounted for because the body burns more calories than the vegetables actually contain in them. Moreover, vegetables are eaten for their micronutrients and phytonutrients. Furthermore, because of the high fibre contents, the other values are miniscule. In addition, size of vegetables are so variable saying 1 stem isn't very accurate. Nobody eats exactly X number of calories above/below their TDEE in any case, as long as your close that's important. It would be like adding 1 Tbsp of olive oil to your chicken. Unless your willing to lick your plate dry some of that oil is going to be left on the plate.

I would factor in though protein in the oats. Finally, if you use whole canned tomatoes or mashed tomatoes, you don't need to factor in their value depending on what your using them for. Sauce however you would account for. For example, when I cook my beef I boil it in a pot of mashed tomatoes. "Technically" there would be 5g carbs per serving but also I cook on low heat for a long time so most of it get's boiled away.

[frank784]

I would count every calorie going into your body and I mean everything....sauces, supplements, and anything else that you consume.

IMO no matter how your body breaks down the food, the food is still being eaten.


Best of luck.

[joshh]

For broccoli you minus the fiber from the total carbs to give us net carbs. So that example above, 2g carbs minus 1g fiber = 1g net carbs

[Windex]

I would count every calorie going into your body and I mean everything....sauces, supplements, and anything else that you consume.

IMO no matter how your body breaks down the food, the food is still being eaten.


Best of luck.

Sauces and supplements are one thing, but if you squeezing tomatoes that is mostly water and can't be quantified accurately. In addition, not all food is simply "broken down". Most of the nutrients from vegetables are absorbed in the large and small intestine and in your stomach. Everything is that cannot be absorbed is deteriorated from the bile in your stomach and excreted when you use the washroom. Essentially, veggies = Water + Phytonutrients + Micronutrients + Contribute to digestion (flow, volume, increase of waste expelled) + Psychological Buffers [help you feel full between meals]

For broccoli you minus the fiber from the total carbs to give us net carbs. So that example above, 2g carbs minus 1g fiber = 1g net carbs

The problem still remains that unless your weighing out your food to the gram your not going to know. Even still, say your eating 1 cup of Broccoli (91g) and you measure out "exactly" 91g 3g of that are fibre, and 3g are net carbs. Even if you ate this much broccoli at every single meal, I gaurentee you will never notice the 18g carb surplus from this or any other fibrous vegetable.

[Noles12]

Plain and simple the easiest way to go about it is just count everything. Come as close as you can to exact measurements and weights and base it off of there.

[Dr Pepper]

I strongly disagree. Fibrous vegetables such as Broccoli, Cauliflower, Spinach, etc do NOT have to be accounted for because the body burns more calories than the vegetables actually contain in them. Moreover, vegetables are eaten for their micronutrients and phytonutrients. Furthermore, because of the high fibre contents, the other values are miniscule. In addition, size of vegetables are so variable saying 1 stem isn't very accurate. Nobody eats exactly X number of calories above/below their TDEE in any case, as long as your close that's important. It would be like adding 1 Tbsp of olive oil to your chicken. Unless your willing to lick your plate dry some of that oil is going to be left on the plate.

I would factor in though protein in the oats. Finally, if you use whole canned tomatoes or mashed tomatoes, you don't need to factor in their value depending on what your using them for. Sauce however you would account for. For example, when I cook my beef I boil it in a pot of mashed tomatoes. "Technically" there would be 5g carbs per serving but also I cook on low heat for a long time so most of it get's boiled away.

I understand what ur saying. It's depends how far the op wants to take it in regards to weighing/measuring. Personally il count everything though. Your right I won't get it exactly but pretty dam close.

Good info anyway Windex

[lucas7]

ok ill count everyting such as pasta bake sauce and veggies