Log Raw weight over Cooked weight (whenever possible)

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  • stevencloser
    stevencloser Posts: 8,911 Member
    JaneiR36 wrote: »
    EvgeniZyntx wrote: »
    And remember that cooking and ripeness can add +10% calories (or more) for certain things. It isn't perfect, keep it in mind.

    @EvgeniZyntx , could you shed a bit more light on this? As you can see, much interest...

    For some foods, cooking makes more of the contained calories bioavailable, meaning you absorb more of the calories than if you ate them raw.
    I don't know if bioavailability is 100% taken into account in raw foods or if the calorie count for them is just the total amount of calories in it.
  • Rebaisa
    Rebaisa Posts: 15 Member
    OK, potentially stupid question, can I use the formula in the first post for a cut of meat with bone in - such as a whole roasting chicken or leg of lamb, or does the bone weight throw the numbers off? (I feel like a dimwit needing to ask, but I have a lamb roast in my freezer that I've been putting off cooking for the last 3 weeks because it's too hard to log :D )
  • Derf_Smeggle
    Derf_Smeggle Posts: 610 Member
    Rebaisa wrote: »
    OK, potentially stupid question, can I use the formula in the first post for a cut of meat with bone in - such as a whole roasting chicken or leg of lamb, or does the bone weight throw the numbers off? (I feel like a dimwit needing to ask, but I have a lamb roast in my freezer that I've been putting off cooking for the last 3 weeks because it's too hard to log :D )
    They do have bone-in calories in the USDA database. I haven't looked at the particulars on them.

    For the formulas I provided, you will need weights without the bone. The weight of the bone should not significantly change with cooking, so just cut it out afterwards and weigh it. Then subtract that weight from the raw weight. Finally, you can weight the cooked product without it.
  • Rebaisa
    Rebaisa Posts: 15 Member
    Thanks! That's what I needed to know. Simple once you know how but mind boggling when you don't. :)
  • heybales
    heybales Posts: 18,842 Member
    paperpudding wrote: »
    It doesn't matter whether it was 1potato or potatoes - what I meant was I weigh the raw ingredient and then cook and eat entire quantity. There is no cooking rest later and weighing separately.

    In that case there is no change if you eat the entire amount.

    And might reread what I wrote - I was giving example of WHY there would be a change in calories if you weighed the same amount raw or cooked and thought 1 nutrition label database value was correct for both.

    Which is what the 10% estimate was thrown out for.

    Basically the fact that if you are eating a more calorie dense piece of food after cooking because you didn't take into account the loss of water when weighing - you'll be off on calories.

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