Calories for Recipe - Dry ingredients vs Cooked ingredients

Kathryn41057

I have a recipe that I like to make occasionally. I'm wondering if I should create the recipe and list the ingredients as cooked, or raw? I know that this sounds dumb, but if I list the ingredients as raw, I get a huge calorie total. If I list the ingredients as cooked, the total sounds more reasonable. Not sure what to do...

EvanKeel

That would depend on the state (cooked or raw) of the ingredient as it's listed in whatever database entry you're using, wouldn't it?

ETA: For example, most pastas I use list their nutritional facts based on dry weights, rather than cooked.

farway

List as raw, other ingredients. like water may add to total weight when cooked, but the basics are the raw ingredients

CaitlinW19

It really just depends on what state that food is in when you measure or weigh it. Let's take rice...If you add the measurement of the dry ingredient, make sure you search the database for dry or uncooked rice. Big difference because 1/4 cup of dry rice equals about a cup cooked (if I remember right). If what you select from the data base is the rice in it's cooked form when you are starting with a dry measurement or visa versa. If you are starting with a cooked measurement, search for cooked rice.

Same rule can pretty much be followed for anything...meat, pasta, beans, veg.

meridianova

what ingredients are you using, specifically, that have that much of a discrepancy between raw and cooked nutritional profiles?

most of the time when i enter recipes, it's all based on raw weight unless what i'm starting with has been cooked already... so any recipes that use leftover chicken meat get logged as "chicken - roasted", whereas starting with raw chicken gets logged as "chicken breasts - raw".

the only other exception is when i'm doing a whole bird or whole roast. since it's not getting portioned until after it's done cooking, it all gets logged as "roast - cooked broiled/roasted/grilled/whatever."