Raw or cooked weights for calculating calories?
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Plumpcrazy
Posts: 7 Member
Do you normally calculate calories based on the raw weight of ingredients or cooked?
Does it make a difference?
I only ask as yesterday I baked some sweet potato wedges which went in the oven at 245g but came out at 85g which was a much greater weight difference than I would have guessed & now I'm getting myself confused about it.
Does it make a difference?
I only ask as yesterday I baked some sweet potato wedges which went in the oven at 245g but came out at 85g which was a much greater weight difference than I would have guessed & now I'm getting myself confused about it.
0
Replies
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I prefer to use the raw weight because I find to to be easier/more accurate for me. But it should be fine as long as you're choosing an accurate entry that specifies raw or cooked.1
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They lose water when cooked which probably accounts for it. I just posted a similar question!1
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Plumpcrazy wrote: »Do you normally calculate calories based on the raw weight of ingredients or cooked?
Does it make a difference?
I only ask as yesterday I baked some sweet potato wedges which went in the oven at 245g but came out at 85g which was a much greater weight difference than I would have guessed & now I'm getting myself confused about it.
That seems like a really unlikely difference -- I'd expect that you misread the scale on one end or the other.
That said, I normally use raw when possible but as long as you find a cooked entry either is fine.1 -
Thank you. I think what has confused me was I scanned the barcode of the sweet potatos & it was roughly 1 cal per gram....so the "before & after" cals were quite different.
I think I will stick to raw weights....& make sure I read my weighing scales correctly1
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