Weighing Raw and Cooked for Serving Size

boymom121

I was doing some reading and came across a site that was explaining how to calculate macros for food. I posted a pic of the part that threw me. I guess I can’t comprehend the way they’re wording it?

The way I’ve always figured out my serving size after something is this....Chicken: I know 112g is 4oz of chicken and so I weigh it out Raw. Let say I want 2 servings of chicken that night. I’ll weight out 224g, cook it and eat it. Cause In my mind I’ve already weighed out my serving. No need to weigh it after.

Can someone read the paragraph on the picture and see what you think they’re conveying? Thx!

deannalfisher

they are likely talking about if its part of a larger recipe...so enter all the ingredients raw - but after you have cooked them then weigh out cooked portions

i.e. if you weigh out 200g of chicken, 100g of rice for 4 servings and cooked it ends up being 150g chicken and 300g rice - then you would divide the cooked by 4 to get the cooked serving size (clear as mud right?)

janejellyroll

I do what you do -- I will weigh my ingredients raw and then log the raw weight as what I'm actually consuming (making sure the entry I'm choosing is also for the raw version). I agree with your take -- once I've weighed it, there is no real value to weighing it again. The exception would be for a situation where I'm preparing multiple portions (either for subsequent days or for someone else). In that case, I'll use the scale to ensure that I'm getting the percentage of the total that I'm wanting to eat. But I'm not using that information to log, just to portion.

puffbrat

It sounds like what you do works fine. My husband and I cook our food together and often make enough for leftovers, so I will use the recipe builder even for things just like chicken or steak. I will input the raw weight of the protein and the oil used as the ingredients, make the cooked weight the number of servings for the recipe, and then the weight of my portion as the number of servings in my food diary.

lemurcat2

I mostly do what you do, OP.

The linked advice is about creating a recipe and with other situations it's absolutely unnecessary to weigh cooked if you already know the portion you are having and what it weighed raw.