Does the NCCDB count the bone weight in meat when determining nutrition facts?
Chicken Breast, Skin Removed Before Cooking
from the NCCDB
According to Cronometer, 100g gives 30.91 grams of protein. This means 100 grams of the edible portion (AKA the meat) will give the aforementioned protein amount?
Answers
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Hi !
I think there is no bone in any food. Those nutrients are only for the edible part. It would not make sense to count the bone if you can not eat it anyway.
You can check this by adding together the wather, protein and fat. In your case (the chicken breast) you will see that you get exactly 100g.I apologise for my misspellings, as English is not my native language.
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Same question! This is super confusing… because, if I buy 3 pounds of bone-in, skin on, chicken drumsticks, and I use that whole package in a recipe, I would assume adding 3 pounds of chicken drumsticks to the recipe. But those 3 pounds of drumsticks do not contain 3 pounds of edible chicken meat… compare 3 pounds of bone-in chicken thighs to 3 pounds of boneless/skinless… very different amounts of actual chicken meat, and hence protein, etc.
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Still no answers… why is this so complicated. Actually, no—that is the wrong question! Its complicated, because nutrition is complicated. I get that. That is actually why I use cronometer, because I want all the data: complexities and all!
… but why is it all so fuzzy and uncertain. It makes no sense to give people micronutrient breakdowns of their diets down to the amino acid, but then have them unsure of how to measure their inputs. Why does Cronometer not provide official guidance on this? I get different databased might have different standards, but I am sure they must have used some kind of consistent definitions that could be shared via help or an i icon in the app so that users know what weights they should be counting.
This isnt even taking into account the real complexities of cooking… like, if I braise bone-in chicken meat vs boneless, how do I account for the added nutrition of the former vs the later? Even if the weights of the food item might be the edible portion only (and omit the bones), the bones being present in the cooking liquid is going to extract gelatin as well as minerals… so, should I use boneless chicken thigh as the ingredient and go by the boneless weight and then use bone broth as an ingredient equal to the volume of final cooking liquid?
