I'm not so concerned about calories, but more about the macro distribution of common food like chicken breast vs filet vs thigh, Sirloin vs Ribeye vs Wagyu.
For example, I know breast is a lot leaner than thigh, but how much leaner? E.g. Breast with 0 skin and no visible fat should be 5% fat/95% protein, or is it closer to 20%/80%? Same goes for Sirloin vs Ribeye vs Wagyu. Such decisions will skew my nutrition records quite a bit..and taking the "average" in all of myfitnesspal doesn't really help too.
Another example, even using "USDA" as the reference point, USDA raw Ribeye shows 76% fat vs 24% protein, which sounds a bit ridiculous.
How do you guys deal with it then?
For example, I know breast is a lot leaner than thigh, but how much leaner? E.g. Breast with 0 skin and no visible fat should be 5% fat/95% protein, or is it closer to 20%/80%? Same goes for Sirloin vs Ribeye vs Wagyu. Such decisions will skew my nutrition records quite a bit..and taking the "average" in all of myfitnesspal doesn't really help too.
Another example, even using "USDA" as the reference point, USDA raw Ribeye shows 76% fat vs 24% protein, which sounds a bit ridiculous.
How do you guys deal with it then?
from Bodybuilding.com Forums - Nutrition https://ift.tt/2w2jE8l
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