How many calories does skimming the fat off the top of soups save?
 

Every time I make soup I use a small strainer to skim off the fat and oils from cooking various meats during their boiling. You can also fridge broth and skim off the hardened fat that has risen from the top. I was just wondering how many calories (maybe even an estimation) this might save?

I'm not the mathematical whiz here, but it's got to be alot. I'd imagine you'd be multiplying the # of TBSP of oil x grams of fat/calories. Additionally, the fat that solidifies on the top is saturated fat, which I certainly don't need any more of.

Thanks for your input. I guess I could figure it out if I really wanted to take it all out and measure, but I really don't want to go and do that.