(I always use the barcode feature when I can!) It will shrink and weigh less now, but it doesn’t matter since you know you’re eating the whole portion.īut it’s not always that simple because we’re not always just cooking for one.
Cronometer vs mfp full#
just log the full 112 grams of the chicken you scanned in. SO – if I were cooking a quick meal for myself, I can weigh out and cook that 112 gram portion of raw chicken and call it good. It could be slowing my progress and spending macros on something that’s not even worth the cheat! If I logged 90 grams of “Kirkland chicken tenderloins” because that’s what I put on my plate, I’d be under-logging. So I just need to make sure I log the higher amount. But I’m still getting all the macros/nutrients/calories of the original weight, since all we lost was water. When I cook it, water will be lost and the meat will shrink and weigh somewhere around 30% less from my experience. So for instance, I buy the frozen chicken tenderloins from Costco which is 1 fat and 23 protein for a 4 oz (112 gram) portion. When you buy a product, the nutrition information listed pertain to that product in THAT state. But for the most part I’ve got it down if I want to be precise and I’ve got shortcuts if I want to estimate. It’s still not totally second nature, and my logging isn’t always perfect. It all sounded totally unrealistic and unsustainable.
And what if I change my mind and want more or less!? So much commitment. What if I’m using leftover grilled chicken or taco meat? And I’m certainly not always cooking just my own portion where I can weigh it before and plan it all out. What if I’m at a friend’s house? I’m not always making a recipe fresh. At first I thought it was totally unrealistic. Although I can’t promise I won’t do the same thing. As if I can taste the raw meat to know if I’ve got the right amount in there. (Kind of like when recipes say add salt and pepper “to taste” to your meatballs or something…. When I first started tracking and would hear people recommend weighing things raw… It just made zero sense to me. Weighing meat and veggies before they’re cooked is just the easiest way to be accurate. That is kind of the key to macros after all– finally truly knowing and taking control of exactly what and how much we are putting in our bodies. Here’s the gist: it’s just all about LOGGING THE ACCURATE AMOUNT OF FOOD. You can reach your goals! And I want you to stay motivated. Because nobody needs this macro-counting thing to be any HARDER than it already is. If you eat a lot of whole foods, Cronometer is way, way better than MFP.Ok, so first let’s understand what the big deal is about weighing your food raw vs cooked.
I found that I don't enter brand names for a lot of produce, since companies are required to provide only limited label info, but instead I enter the generic product (e.g., oatmeal, steel-cut) and then I get the NCCDB info, which lists a pretty complete profile of nutrients (standard is 76). These databases are much more accurate than what you see in MFP and also provide a lot more nutrient information (like Omega-3, Omega6, all essential vitamins, including B12 and B6 and a much more detailed fats profile).Ĭronometer has people manually check custom user entries before it includes them in its database, so its entries are much more accurate. Cronometer doesn't have as many packaged foods in its database as MFP, but uses a host of official databases, like USDA, NCCDB, etc. I recently switched to Cronometer ( ) mostly because I found MFPs database to be often inaccurate and it provided only very basic nutrients information.Ĭronometer is much better, at least for me.
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