Weighing cooked food

marlacotter1979
marlacotter1979 Posts: 4 Member
in Health and Weight Loss
Hi, so I know the it’s better to weigh your food Raw for versus reasons. But let’s say all the food was cooked by someone else i.e - Chicken , Rice , cucumbers w/ dressing.
Does anyone weigh their food cooked ? How do you figure that in on your scale?
Thanks

Replies

  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    marlacotter1979 wrote: »
    Hi, so I know the it’s better to weigh your food Raw for versus reasons. But let’s say all the food was cooked by someone else i.e - Chicken , Rice , cucumbers w/ dressing.
    Does anyone weigh their food cooked ? How do you figure that in on your scale?
    Thanks

    You just select a "cooked" entry from the database instead of a raw or dry entry.
  • apullum
    apullum Posts: 4,838 Member
    If food is cooked by someone else, then in addition to weighing it, cooking method would be a consideration. You would want to think about how much oil was (or wasn't) used in preparation, for example. If you think the cook added ingredients other than just plain chicken or plain rice, then log your best estimate of those too.
  • RelCanonical
    RelCanonical Posts: 3,882 Member
    I will weigh my food cooked if it's something like takeout from a local place. It's easier to then compare to a chain restaurant for a similar item that has calorie counts posted, usually with overall weight. Not perfect because preparation is different, but usually close enough to not impact my progress.
  • suzyjmcd2
    suzyjmcd2 Posts: 266 Member
    As a general rule of thumb, meat loses about 25% of it's weight in cooking through moisture loss. So if you can estimate the amount you've eaten, increase it by about 25% to log. I also use the USDA database for logging when I can (meat, fruit, veggies), and you can look much of it up either raw, or cooked. Hope that helps.

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