Recipe Ingredient Adjustment for Cooked Foods

toafk

I was wondering if anyone knows of a reference that will help me adjust the calories of the raw ingredients I include in my recipes? I've been using the nutritional data on MFP for the ingredients as packaged from the store, but I've seen distinctions for cooked/uncooked in the database and also for foods cooked in different manners (frying/baking/etc.)
Thanks in advance.