Need help regarding making the right selection of chicken breast entry

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12-01-2011, 01:46 PM

rajkanneganti

FitDay Member

Thread Starter

Join Date: Jan 2010

Posts: 3

Need help regarding making the right selection of chicken breast entry

Hello guys. Big howdy from a newbie here. I"m having trouble making the right selection and would like your suggestion on what is the best way to do this. I want to input 10oz of boneless chicken breast raw uncooked weight into fitday. How do I do this?

Please check the attachment for the options fitday gives.

Uploaded with ImageShack.us

Thanks!

12-01-2011, 02:05 PM

01gt4.6

Super Moderator

Join Date: Jan 2010

Location: Slidell, Louisiana

Posts: 8,232

I weigh my chicken cooked but of those options, I'd go oz, boneless, raw (YAC)

12-01-2011, 02:50 PM

rajkanneganti

FitDay Member

Thread Starter

Join Date: Jan 2010

Posts: 3

Quote:

Originally Posted by 01gt4.6

I weigh my chicken cooked but of those options, I'd go oz, boneless, raw (YAC)

even if its not cooked?

thank you!

12-01-2011, 03:34 PM

VitoVino

FitDay Member

Join Date: Jul 2011

Location: 86

Posts: 1,875

Quote:

Originally Posted by 01gt4.6

I weigh my chicken cooked but of those options, I'd go oz, boneless, raw (YAC)

This is exactly what I use; I use this when weighing the cooked chicken.

Quote:

Originally Posted by rajkanneganti

even if its not cooked?

thank you!

I weigh it after cooking using the selection above. I think it would be more accurate weighing after cooking.

12-01-2011, 06:49 PM

rajkanneganti

FitDay Member

Thread Starter

Join Date: Jan 2010

Posts: 3

Quote:

Originally Posted by VitoVino

This is exactly what I use; I use this when weighing the cooked chicken.

I weigh it after cooking using the selection above. I think it would be more accurate weighing after cooking.

Issue I'm having with this method is that you can have various ingredients and the weight can considerably go up. Correct me if I"m wrong.

12-01-2011, 08:33 PM

mecompco

FitDay Premium Member

Join Date: May 2010

Posts: 2,621

I suggest using the raw value, then adding any additional ingredients (i.e. "fat", coatings, sauces, etc.) that might be added during preparation. That's what I usually do.

Regards,
Michael