Raw or cooked weight added

longiraffe

Hi all

I was wondering when weighing food and adding to the calorie count are we meant to weigh the dry/raw ingredient or cooked? I.e pasta. I have been weighing the cooked version but this question has been bugging me for ages!!!

Cheers

Phoenix_Down

Most things that have packaging will state whether the value is for cooked or raw. Pasta, from what I've experienced, was meant to be weighed raw, generally. Meats, unless stated otherwise are for their thawed/raw value and vegetables are the same. For fruit and vegetables, I find the usda entry.