Nutritionists claim that decrease in caloric content of a daily diet by only 200 units provides loss of 5-6 kg for half a year. However to count calories – business quite difficult. And if on packing of food the energy value of a product, as a rule, is affixed and is well visible, then how, for example, to count calories in soup? Very simply.
Instruction
1. Decide on ingredients. Open the table of energy value of the main products food (for example, here: http://www.vseki.ru/tablica-kaloriynosti-productov.htm), note in it components of your soup, summarize everything, and then calculate the caloric content of a portion. For example. You cooked basic broth as a part of which meat (250 g – 540 kcal), carrots (2 pieces – 48 kcal), a parsley root (1 piece – 24 kcal), onions (2 average heads – 60 kcal), well and, actually water (one and a half liters – zero kcal). It is clear, that a lot of things in such calculations are conditional as different people interpret a concept of "the average size" differently. And still such calculation quite is good. Total in your broth there were 672 kcal. It is necessary only to divide into portions. Or to remember and mean when you do final calculations of caloric content of soup, including energy value of all components with which you will fill broth. You will see their caloric content in the standard table.
2. Weigh everything! That is literally everything that you put in soup. And then you correlate all components to tables of caloric content of food. Usually kcal in 100 g of a product are specified in them, but in some tables also other weights are put down (for example, a glass, a tablespoon and the same average size). Having counted the kcal sum, define on how many portions you distribute soup, and be engaged in division.
3. It is possible to simplify calculation process, having used the calculator of calories which can be downloaded on the Internet. Or having addressed the calculator of calories online. For example, here: http://dofitness.ru/kalkulyator_kaloriy.php However should weigh products (or at least to estimate their weight by eye) all the same.
4. As many do calculations of caloric content of food, and soups today including, on the Internet there were tables in which it is possible to see energy value of ready-to-eat meals. The figures designated in them mean 100 g of a product. So you can look at the approximate caloric content of some soups here: http://www.kalor.ru/table_kalor and also on similar resources which there is a lot of floating around the Internet today.