Logging Foods: Raw vs Cooked

redwngs13

I feel like I have a good handle on my macros and have recently started becoming more concerned with my micronutrients. I've come to realize that foods in their raw state vs cooked state probably differ more on the micro level (along with macros if draining fat from meat, etc). I've always logged all of the foods that I eat with the "Raw" label from the database, even when I am eating it cooked. For those that pay attention to micros, do you think the difference between raw and cooked is big enough to warrant me logging the foods exactly how I prepare them?