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Nutritional calculator?

Thalia's picture

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I've been away a while...it's nice to
see this board is as interesting and
humorous as ever. Anyway, here's my
question:
Somewhere on the Web I've come
across recipe convertors or nutritional
calculators. Whatever they're called,
they can take your input of ingredients
from a recipe and calculate calories,
fat, cholesterol, etc. Unfortunately,
I can no longer find them...do any of
you know where they can be found?
Thanks--Thalia

mangia!'s picture

(post #53692, reply #1 of 9)

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I have an electronic scale that does something like this as one of it's features. Was it scales you were looking at, Thalia? This one is by Sunbeam, and it's called "Nutriscale II". I've had it quite a while, but maybe this gives you a place to start. You could look up various company names' websites that you think may make the tool you're looking for.

leaf_lady's picture

(post #53692, reply #2 of 9)

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I ran across this by accident, and finally found it again - it's called MasterCook, and has a nutritional calculator included. You can find info at www.sierra.com/sierrahome/cooking/titles/mc5/

Hope it's what you're looking for.

MEAN_CHEF's picture

(post #53692, reply #3 of 9)

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Most of the recipe management software programs have nutrition components. They are ALL of dubious accuracy.

dixie_'s picture

(post #53692, reply #4 of 9)

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Amen, Amen, Amen, dubious, especially Mastercook. None of it works for me and you have to be
b so accurate
when entering the recipes. can't just enter like you "write recipes" - must go by the format to get the nutritional link.

Ol'_Pro's picture

(post #53692, reply #5 of 9)

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I agree with MC about the nutritional values on MasterCook. I have entered recipes according to the format and came up with a totally different result than the original recipe showed. I have a book that gives the info for each ingredient but I have no intention of checking every recipe I cook against it. I figure if it has a cup of butter, the finished product will be high in fat calories. If it's all fruit, then I know it doesn't have fat, etc.

ruth_dobsevage's picture

(post #53692, reply #6 of 9)

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This is probably overkill for "normal" folk, but the truly obsessive-compulsive among you will be delighted with the USDA Nutrient Database, on the Web at http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl. Plug in any food, specify the quantity and the cooking method, and you'll be rewarded with an excruciatingly detailed analysis, right down to amino-acid content.

nihon_no_cook's picture

(post #53692, reply #7 of 9)

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Huh, and here most of my recipes have been pretty close to what the original predicted. Sure, you have a somewhat limited list of ingredients (hard to find how they typed in low sodium, low fat chicken broth, if at all), but as far as I'm concerned, it's better than nothing. What an eye-opener to find that a lot of the vegetarian recipes I've been making have more fat and more calories than a nice grilled chicken breast. Watch out, chicky, here I come!

Juli's picture

(post #53692, reply #8 of 9)

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That's certainly so but low fat dishes do not mean healthy diets. Most (not all) of us eat more than enough protein but don't get enough vegetables. The hard part is balancing it all and keeping your overall diet low in fat. If reading the nutritional analysis increases your awareness, that's the first step. For those who don't have this, it isn't rocket science to figure out that a recipe with 1/4 cup of oil is probably going to be high fat; or that cheese, nuts, avocados, cream, etc. are high fat and high calorie and should be used sparingly. Vegetarian food is usually thought of as "healthy" for reasons other than just fat content -- but it shouldn't be generalized any more than any other style of cooking.

Better for watching your total nutritional picture is using a nutritional analysis book or program and try logging your meals for two to three weeks. Then take a look at your total food intake. WOW, what an eye opener! And it takes the focus away from a single "bad" food item and onto the real area of concern -- your overall eating habits.

Miklb's picture

(post #53692, reply #9 of 9)

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In addition to the USDA calc, University Illinois, Urbana-Champaign has a site www.ag.uiuc.edu/`food-lab/nat that also does deep analysis.