View Full Version : How does heat/cooking effect calories content

05-19-2005, 10:45 AM
I have been using fitday off and on for a while but I've really started to get diligent with it and some things are still confusing to me..

1) Frying with olive oil. I put a tablespoon of olive oil in the pan I fry my eggs in, with olive oil being so calorie dense... how much of it am I actually eating and how much stays in the pan? I know hydrogenated oils are bad but fats are generally confusing to me.

2) According to fitday a large raw egg is 74 calories, but a large scrambled egg is 104 calories... hmmm... perhaps this has to do with thermodynamics or something else i know little about...

3) Fatty red meats like ground beef. I try to buy the leanest possible, but price sometimes forces me to buy ground chuck that is 70% lean or even less. I cook it on a foreman grill which drains off a lot and usually shrinks up the patty but trying to estimate with something like that can lead to a discrepency of 100-200 calories.

I guess this was more of a rant on counting calories in general, we need bioengineers to make an intake monitor that you can wear like a wrist-watch and counts everything for you...

05-19-2005, 11:35 AM
From what I understand with olive oil at higher temerature levels it actually breaks down and burns off most of the good calories(correct me if I am wrong) so you get less calories if cooked improperly.

For that egg thing....no idea but I do know you cant go in with 74 calories and come out with 104 if nothing was added. Something along the lines of Energy cannot be created nor destroyed...yadda yadda yadda.

05-19-2005, 11:37 AM
Im pretty sure fitday is taking into account that most people use fats to cook the scrambled eggs, like oil or butter in the pan, its accounting for that with the bigger number for scrambled... If your not using oil, just go with the raw numbers, if you are, use the scrambled ones.