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How to Calculate Recipe Calories

How to Calculate Recipe Calories



It's easy to pull a box of cookies off the grocery store shelf and glance at the nutritional information to know how many calories you are eating. But when you're making a recipe, sometimes it's hard to know how many calories are going into your culinary creation. With some basic math, you can get a good estimate of calories for all of your home-cooked meals.

Instructions

    • 1
      Write down the number of calories in each recipe ingredient. If some of your ingredients are in bulk form, calculate by the serving size listed on the package's nutritional information. For example, one cup of flour has 455 calories. If you are using two cups, write down 910 calories. If some of your ingredients don't have nutritional information, many websites have searchable calorie lists.
    • 2
      Add up the calories you wrote down. This will often be a large number, but don't be put off by it.


  • 3
    Divide the total number by the number of servings. For example, if the calorie total is 3,000 and you made 24 cookies, 3,000 divided by 24 is 125. Each cookie has 125 calories.
  • 4
    Divide liquid-based foods, such as dips and puddings, evenly into individual serving cups. This will make it easier to calculate how many calories are in each serving.
  • How to Calculate Recipe Calories

    How to Calculate Calories

    How to Calculate Calories


    Counting and calculating calories can be difficult to do while trying to lose weight or maintain a healthy lifestyle. There are several different ways to do it, and be aware that many calculators tally total calories differently. However, rather than depending on a calculator that may or may not provide an accurate answer, you can actually count and calculate your calories yourself with a simple formula.

    Instructions

      • 1
        Determine your current weight situation. Before calculating calories it's very important to determine what your weight goals are. Your calorie calculations will vary depending on whether you want to lose a large amount of weight or simply keep your current weight and muscle mass.
      • 2
        Calculate your resting metabolic rate, or RMR. Your RMR is what you burn everyday to maintain your current weight. To calculate this value, take your current weight and multiply the number by your metabolic rate. The metabolic rate values are 10, 11 and 12, with 10 representing a slow metabolism, 11 being a medium rate metabolism, and 12 being a fast metabolism. Which number to use depends on your observation on how fast your body digests foods.
      • 3
        Add or subtract calories based on your weight goals. If you're aiming to lose weight, subtract a small amount of calories from your RMR value. For example, if you'd like to slowly lose weight, subtract about 100 calories from your RMR. The resulting value will be your new RMR, or how many calories you are allowed to consume in a daily period in order to lose weight. To gain weight, add an amount of calories to the RMR value to determine how many calories you must consume to gain weight on a daily basis.
      • 4
        Count your daily caloric intake. You can do this by looking for the total calories value located in the nutrition facts label on the back of packages of food that you consume. The calorie value is broken down into calories per serving, which makes it easy to know how many calories you've consumed from a package or serving of food. Take careful note of everything that you eat in a day and add up the total amount of calories.
      • 5
        Compare your daily caloric intake value to your new RMR. Your daily caloric intake should be fairly close to your new RMR value in order to reach your weight gain or weight loss goals.

    How to Calculate Calories

    Can You Be Fat But Fit ? The Anti-Diet

    Can You Be Fat But Fit ?


    Hungry? Step away from the snack machine. Control your cravings and keep track of your calories here.

    The Anti-Diet

           Party girl with cake
    Turns out the key to losing weight is not dieting at all. Find out the latest research on this trend and why it really works.

    New research shows you can't judge a person's fitness by looks alone. Here, the surprising new thinking on size and exercise.

    Your Weight and Fitness


    There are two large women who've been in boot camp with me for years. They almost never miss a class and never take it easy. Yet as I've lunged, squatted, and planked alongside them nearly daily, I'm ashamed to admit that one question has occasionally bounced around my brain: With all thatexercise, after all this time, why aren't these women in better shape?
    Then came the 2012 Olympic Games. The world was poised to witness its most formidable female athletes lock horns in London. And what did we hear? Slams against Australian swimmer Leisel Jones, declaring the eight-time medalist fat and thus unfit to represent her country. Cheap shots about muffin tops and saddlebags on the British women's beach volleyball team. And tweets about British swimmer Rebecca Adlington's physique that became so vicious, she dropped off Twitter altogether. "These women made it to the Olympics, for god's sake. How unfit could they be?" I found myself ranting at the TV.
    Then I thought, sheepishly, about the women at boot camp. It became clear to me that the knee-jerk connection I and apparently others might make between how much a person weighs and how physically fit and healthy she is needed some serious reevaluation.
    The New Thinking on Weight
    Recent research suggests that being overweight or even obese may not, in and of itself, be the health threat we think it is. A 2012 study from the National Cancer Institute found that moderately obese people actually lived about 3.1 years longer than normal-weight women and men. Another study, published in the European Heart Journal, showed that when obese people are metabolically healthy -- which means their blood pressure, cholesterol, blood sugar and other indicators fall within a healthy range -- they are at no greater risk of dying from heart disease or cancer than those who are of normal weight.
    "What we're learning is that a body that exercises regularly is generally a healthy body, whether that body is fat or thin," says Glenn Gaesser, PhD, a professor of exercise and wellness at Arizona State University and the author of Big Fat Lies: The Truth About Your Weight and Your Health. Case in point, the metabolically healthy participants in theEuropean Heart Journal study were generally more physically fit than their obese peers. "The message should really be that if you are exercising regularly, you shouldn't necessarily be looking at the scale to determine how healthy or fit you are," Gaesser says.
    There are a multitude of reasons that movement is such strong medicine: Because muscles are the largest consumers of sugar in the body, increased muscle mass reduces the chance of excess sugar accumulating in the blood, which is essentially what diabetes is. Regular physical activity reduces inflammation in the cardiovascular system and affects the secretion of clotting hormones, allowing blood to flow more easily to muscles and preventing the formation of deadly clots. Moderate exercise (at least 150 minutes a week of medium-intensity exercise like walking) combined with diet changes can also reduce the amount of potentially deadly fat in the liver. And study after study has shown that overweight and obese people who work out can reap such benefits and improve their metabolic health even if they don't shed a pound.

    Grilled Tomato Gazpacho / Healthy Spring & Summer Soups

    Grilled Tomato Gazpacho / Healthy Spring & Summer Soups



    INGREDIENTS
    2 pounds  ripe plum tomatoes
    1   small red bell pepper
    1   English cucumber, peeled and seeded, divided
    1/2 cup  torn fresh or day-old country bread, (crusts removed)
    1 small clove  garlic
    2-3 tablespoons  red-wine vinegar
    1 tablespoon  chopped fresh parsley
    1/4 teaspoon  piment d'Espelette, (see Ingredient Note) or hot Spanish paprika or pinch of cayenne pepper
    1/2 teaspoon  salt
    1/4 teaspoon  freshly ground pepper
    2 tablespoons  extra-virgin olive oil
    DIRECTIONS

    1. Preheat grill to medium-high.
    2. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
    3. Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, piment d'Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
    4. Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.
    Tips:
    Ingredient Note: Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.
    MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving.
    NUTRITION FACTS
    Calories 84, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 219 mg, Carbohydrate 9 g, Fiber 2 g, Protein 2 g, Potassium 405 mg. Daily Values: Vitamin A 35%, Vitamin C 60%. Exchanges: Vegetable 1.5,Fat 1.
    Percent Daily Values are based on a 2,000 calorie diet

    Tilapia Corn Chowder / Healthy Spring & Summer Soups

    Tilapia Corn Chowder / Healthy Spring & Summer Soups



    INGREDIENTS
    2 ounces  bacon, (about 2 slices)
    1 teaspoon  canola oil
    1 stalk  celery, diced
    1   leek , white part only, halved lengthwise, rinsed and thinly sliced
    1/2 teaspoon  salt
    1/2 teaspoon  freshly ground pepper
    4 cups  reduced-sodium chicken broth
    8 ounces  Yukon Gold potatoes, diced
    2 cups  fresh corn kernels, (about 4 ears)
    1 1/2 pounds  tilapia fillets, cut into bite-size pieces
    1 teaspoon  finely chopped fresh thyme
    1 cup  half-and-half
    2 teaspoons  lemon juice
    2 tablespoons  chopped fresh chives, (optional)
    DIRECTIONS
    1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
    2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
    3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.
    NUTRITION FACTS
    Calories 288, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 78 mg, Sodium 453 mg, Carbohydrate 21 g, Fiber 2 g, Protein 31 g, Potassium 598 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 1.5,Lean Meat 3,Fat 2.
    Percent Daily Values are based on a 2,000 calorie diet

    Creamy Cucumber Soup / Healthy Spring & Summer Soups

    Creamy Cucumber Soup / Healthy Spring & Summer Soups



    INGREDIENTS
    1 tablespoon  extra-virgin olive oil
    2 cloves  garlic, minced
    1   small onion, diced
    1 tablespoon  lemon juice
    4 cups  peeled, seeded and thinly sliced cucumbers, divided
    1 1/2 cups  vegetable broth , or reduced-sodium chicken broth
    1/2 teaspoon  salt
    1/4 teaspoon  freshly ground pepper
    Pinch of  cayenne pepper
    1   avocado, diced
    1/4 cup  chopped fresh parsley, plus more for garnish
    1/2 cup  low-fat plain yogurt

    DIRECTIONS
    1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
    2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
    Tip:
    MAKE AHEAD TIP: Refrigerate for up to 4 hours.
    NUTRITION FACTS

    Calories 173, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Cholesterol 2 mg, Sodium 494 mg, Carbohydrate 15 g, Fiber 5 g, Protein 4 g, Potassium 544 mg. Daily Values: Vitamin C 30%. Exchanges: Vegetable 1, Fat 2.
    Percent Daily Values are based on a 2,000 calorie diet

     

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