⚖️ BMI Calculator
Calculate your Body Mass Index instantly in imperial or metric units
| Height | Normal Weight (lbs) | Overweight (lbs) | Obese (lbs) |
|---|---|---|---|
| 5'0" (152 cm) | 97 – 128 | 128 – 153 | 153+ |
| 5'2" (157 cm) | 104 – 135 | 136 – 163 | 164+ |
| 5'4" (163 cm) | 110 – 144 | 145 – 173 | 174+ |
| 5'6" (168 cm) | 118 – 154 | 155 – 185 | 186+ |
| 5'8" (173 cm) | 125 – 163 | 164 – 196 | 197+ |
| 5'10" (178 cm) | 132 – 173 | 174 – 208 | 209+ |
| 6'0" (183 cm) | 140 – 183 | 184 – 220 | 221+ |
| 6'2" (188 cm) | 148 – 194 | 195 – 233 | 234+ |
| Height (cm) | Normal Weight (kg) | Overweight (kg) | Obese (kg) |
|---|---|---|---|
| 155 cm | 44 – 59 kg | 60 – 71 kg | 72+ kg |
| 160 cm | 47 – 63 kg | 64 – 76 kg | 77+ kg |
| 165 cm | 50 – 67 kg | 68 – 81 kg | 82+ kg |
| 170 cm | 53 – 72 kg | 73 – 87 kg | 88+ kg |
| 175 cm | 57 – 76 kg | 77 – 92 kg | 93+ kg |
| 180 cm | 60 – 80 kg | 81 – 97 kg | 98+ kg |
| 185 cm | 63 – 84 kg | 85 – 102 kg | 103+ kg |
| 190 cm | 67 – 89 kg | 90 – 108 kg | 109+ kg |
Age Considerations: BMI ranges for children and teens use age- and sex-specific percentiles. Adult BMI thresholds (18.5–24.9) do not apply to those under 18.
Ethnic Variations: Some health organizations recommend lower thresholds for Asian populations (overweight: BMI >23; obese: BMI >27.5).
| Height | Min Healthy (BMI 18.5) | Max Healthy (BMI 24.9) | Midpoint Ideal |
|---|---|---|---|
| 5'4" / 163 cm | 110 lbs / 50 kg | 144 lbs / 65 kg | 127 lbs / 58 kg |
| 5'6" / 168 cm | 118 lbs / 54 kg | 154 lbs / 70 kg | 136 lbs / 62 kg |
| 5'8" / 173 cm | 125 lbs / 57 kg | 163 lbs / 74 kg | 144 lbs / 65 kg |
| 5'10" / 178 cm | 132 lbs / 60 kg | 173 lbs / 78 kg | 152 lbs / 69 kg |
| 6'0" / 183 cm | 140 lbs / 64 kg | 183 lbs / 83 kg | 161 lbs / 73 kg |
| 6'2" / 188 cm | 148 lbs / 67 kg | 194 lbs / 88 kg | 171 lbs / 78 kg |
Mongolian bbq is made up of stir-fried dishes with noodles. Although it sounds like this it does not truly come from Mongolia and did not receive influence from its food. In reality, it was born in Taiwan.
According to one story, in 1951 it was created by a Beijing-born comic called Wu Zhao-Nan, who then lived in exile there. The style of cooking was Beijing-style, and he wanted to give it another name. But a Taiwanese dealer chose “Mongolian Barbecue”, because he needed a label that would not upset clients in Taiwan, who recently came from China.
Where Mongolian BBQ Comes From
That name seemed more attractive and exotic than simply “Chinese grill”.
Real Mongolian food mostly involves boiling and steaming, not much grilling. The real Mongolian barbecue, known as boodog, is entirely diffrent. It is made up of cooking a whole goat by means of warm stones inside the skin of the creature.
That has no resemblance with the stir-fried version that one finds in various restaurants globally. Funny fact: there is a place called BBD’s Mongolian Grill in Mongolia, which is a bit ironic.
BBD’s Mongolian Grill has operated since 1992. It became known as the pioneer of restaurants wear oneself creates their stir-fried dish. Visitors decide which ingredients go in their bowl.
Moreover, they offer bowls prepared by the chef for those who want the cooks to care about everything.
In several places of Mongolian bbq, the system works like a buffet line. One starts with a small bowl, then adds proteins like thin cut frozen beef, pork, chicken bits or turkey. Fresh vegetables, noodles and various sauces fill the bowl.
The sauces form the core of the fun. Typical choices are teriyaki, oyster sauce, sweet-sour mix, caramel sauce, garlic-pepper sauce and special sauce for Mongolian bbq. Sesame oil adds to the dish extra flavor push.
Some stores price the meal according to weight.
In the 1990s, the Mongolian bbq craze hit strongly, with stores appearing in every mall and busy shopping zone. Currently, Mongolian grills commonly show as separate stations in other buffets. In Southern California shopping centers, some food courts still use the classic buffet-style with big round griddles, where everything cooks.
One can find such restaurants in areas like Orange County, Madison and New York.
Cooking Mongolian bbq at home is entirely possible without fancy tools. One can prepare simple homemade sauce from soy sauce, garlic, sesame oil, chili flakes, hoisin and dark brown sugar, everything boiling together. Each person at the table picks their ingredients and makes a fast five-minute stir-fry for their own dish.
That works well for gatherings, whereeach person brings something to add to the choices.
