Is this a totally bad idea? at the moment I grill meat a lot and boil eggs. However this get’s really monotonous, so sometimes I make a stir fry consisting of lean turkey mince fried in a tablespoon of extra virgin oil along with beans and vegtables.
Additionally if i’m pressed for time i will scramble eggs in a non stick pan in a teaspoon of e.v. olive oil and add baked beans to up the protein content(one can contains roughly 17 grams).
best regards Shire.
P.S. I think I will ditch the baked beans as they are quite a processed foodstuff and replace it with black beans canned in water(similar level of protein content).
Stir-frying and scrambling eggs with a little olive oil are not the same as deep frying foods in a vat of vegetable oil. I eat scrambled eggs and stir-fried vegetables every day, and you should too.
Doesn’t the frying (heating process) affect the proteins? I thought they were sensitive to very high temps (denatured?).
If a pack of chicken breasts claims to have 25g per 100g, is that accurate to what you will get when its cooked? Just curious.
Nothing wrong with pan frying some eggs. If you’re cutting you may want to use a non-stick cooking spray. If you’re bulking then using the fat or some butter is fine as long as your total dietary intake of saturated fat is kept within reason.
yeah i wonder about this too…is there some kind of guide, article or site that can explain the effect cooking has on the raw food nutritional values?
some food packs tell you the cooked version, but i was wondering if there is any kind of ‘rough’ standard that could be applied to say a meat when you cook it.
things like rice seem to lose 1/3-1/2 of the raw nutrition when boiled.
[quote]chutec wrote:
yeah i wonder about this too…is there some kind of guide, article or site that can explain the effect cooking has on the raw food nutritional values?
some food packs tell you the cooked version, but i was wondering if there is any kind of ‘rough’ standard that could be applied to say a meat when you cook it.
things like rice seem to lose 1/3-1/2 of the raw nutrition when boiled.[/quote]
I’m not sure of all meats, but on the thin sliced chicken I get, says 25g of protein uncooked, and 24g of protein cooked. I’d say it’s similar for all meats, where you only lose a gram or so of protein when you cook it. Not something to stress about by buying more meat.
[quote]chutec wrote:
yeah i wonder about this too…is there some kind of guide, article or site that can explain the effect cooking has on the raw food nutritional values?
some food packs tell you the cooked version, but i was wondering if there is any kind of ‘rough’ standard that could be applied to say a meat when you cook it.
things like rice seem to lose 1/3-1/2 of the raw nutrition when boiled.[/quote]
Yo Chutec, you should steam rice or stir fry it. What my folks told me was that cooking foods allow your body to better absorb the nutrients(they’re Indian and that’s the common belief back home).
yeah no doubt.
also apprently cooking veg with a little fat helps make the nutrients more accessible.
i have no prob with cooking my food, i am just looking for a cooking conversion rule of thumb, because i dont like my calorie counting to be overshooting by basing it on the raw products numbers