Calculation of calories is necessary at observance of a diet and by drawing up the menu. But at the same time there can be difficulties, for example, how to count the caloric content of the dish consisting of several products?
Instruction
1. For a start it is necessary to consider the mass of the water added to a dish, you will count caloric content on 100 grams of the total weight of a dish. Besides, some products in interaction with water in the course of preparation change the weight: grain and pasta boil soft, absorbing water, and when calculating caloric content you will need to consider only the weight of a dry product. Meat, a sausage goods and a bird, on the contrary, uvarivatsya, giving a part of the weight to water. All these changes of weight of products need to be considered, only if you change structure of a dish when cooking, for example, you drain water when cooking pasta, and the part it remains in pasta, or you delete from bone meat, at the same time its weight decreases.
2. For an example, calculation of caloric content of the cooked pasta. Weigh 200 g of pasta, weld until ready. Having drained water, again weigh, without forgetting to subtract ware weight. For example, at you 385 g turned out. "The razvarivaniye coefficient" (relation of final weight to initial weight) makes in this case 385/200 = 2.825. There are two options of use of the turned-out coefficient: the first – if you use a ready-made product directly, the second – you use it at preparation of a dish from several ingredients.
3. At the first option you just divide the mass of your portion into the received coefficient and you consider caloric content already for the turned-out weight as usual. The second option is more difficult the fact that you don't know quantity of a product in portion as it is mixed with other components. Therefore it is better to count taking into account the received coefficient the caloric content of 100 g of a product, but not its weight after cooking. For example, for pasta from an example this value such will be higher: 321 (caloric content of 100 g of dry pasta)/2.825 = 113.63.
4. Example: pasta in a naval way. Structure: 120 g of pasta, 160 g of water, 850 g of forcemeat, 47 g of onions, 12 g of oil. Weld them, drain water. 375 g turned out. The coefficient of a razvarivaniye made 3.125. Put the caloric content of all other ingredients and divide the sum into their total weight. At you 129 kcal will turn out - it is the caloric content of ready forcemeat. For calculation of a final dish use the mass of dry pasta, and divide caloric content into the coefficient received earlier.
5. Thus, the caloric content of 100 g of the cooked pasta in this example will be 102.72 kcal, and the caloric content of 120 g – 123.26 kcal. Now put the caloric content of already boiled pasta and ready forcemeat again and divide it into their total weight. So, the caloric content of 100 g of pasta in a naval way will be in our example 126.43 kcal on 100 g.