Estimating Fat Found in Restaurant Food
You are in a restaurant and your eyes automatically skim the menu for grilled items - assuming they are low in fat. But are they really low in fat? While a grilled item is a much better choice than an entree with a sauce, such as chicken marsala or shrimp scampi, you can’t assume there is minimal added fat to your “plain” grilled or broiled entree. Most chefs will brush the meat/poultry/fish with oil or butter prior to grilling or after cooking. The amount of fat added will depend upon the chef. So the question remains - how much fat is added to grilled, baked, sautéed or broiled items?
Tips for estimating fat used in restaurant cooking:
- ½ tsp of fat per ounce of cooked meat/poultry/fish for pan fried without breading, grilled/broiled with fat in marinade or brushed with fat, fat added to dress meats before serving, or roasted or baked meats/poultry fish. *For example: a 7 ounce piece of broiled fish could contain up to an additional 3.5 tsp of added fat (157 calories and 17 gmfat in addition to the calories/fat in the fish )

- 1 tsp of fat per ounce of cooked meat/poultry/fish that is deep fried with breading or batter. *For example: a 5 ounce portion of fried calamari (~ 1/2 an appetizer size portion) could contain an additional 5 tsp. of added fat (225 calories and 45 grams of fat in addition to the calories/fat in the calamari).
- 1 tsp of fat per cup of vegetables that are steamed/boiled/microwaved with fat or fatty meat added to
flavor, and vegetables sautéed with limited fat * For example: an order of sautéed spinach (2 cups) could contain an additional 2 tsp of added fat ( 90 calories and 10 grams of fat) in addition to the calories/fat in the spinach (which isn’t much!)
- 2 tsp of fat per cup of vegetables sautéed with generous fat, steamed/boiled/microwaved with generous fat added *For example: some restaurants served grilled or sautéed veggies that are quite oily. This would contribute an additional 4 tsp. fat (180 calories and 20 grams of fat) for a 2 cup portion.
- 1 Tbsp of fat per cup of vegetables that are deep fried with breading or batter. No shocker here! We know anything deep fried is loaded with calories and fat.
These guidelines are from the Nutrition Data System for Research. Of course, they are only guidelines. The actual amount of fat added to the food will depend upon the chef!
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(See pic)
who lost over 100 pounds, it must be good enough for me! However I kind of associate it with “fast food” and boring sandwiches. I am used to the fancier more interesting (and yes, fattening!) sandwiches served at other locations. (Pic is of Jared)
calorie content as it seemed like a fairly large
dressing ~ 20 cal /0 gm fat


last night at 
city girl (who shall remain nameless) was observed consuming 4 cosmo’s in 40 minutes (Pic is of Martha and Esther)3. Multiple appetizers were ordered instead of entrees. This can add up to more calories as you tend to pick more and forget about the quantity of food you are eating (versus ordering grilled fish and veggies where you know exactly what is on your plate)




