Reading on a side of sausage I was using for lasagna and it was in the ball park of 16g fat, 0 carbs, 10g protein, maybe 180 calories per 4oz serving. When I cook it, a lot of fat comes off that is not transfered into my sauce.
How does one accurately keep track of calories if nutritional data is for the food in raw form(I should ask, when you use meats are the nutritional datas set for raw or cooked) when you cook a lot of the fats off. I am just trying to input things into fitday.
I am guessing the overall answer will be to use the worst case scenario since I am cutting.