Nutritional Data
fdhunt1
Posts: 222 Member
Can someone explain how the nutritional data can be different on 100g of 80/20 ground beef cooked vs. raw? Cooked is 271 cal; 0 carb; 25.7g protein; 17.8g fat. Raw is 254 cal; 0 carb; 17.2 protein; 20g fat. I understand how the fat content can decrease with cooking but can someone explain how the protein content can increase?
0
Replies
-
Hmmmm...maybe that the cooked has some of the the fat cooked out of it so if it is weighted post cooking, 100 grams cooked is more protein dense. Dunno really. Just a guess. What starts as 100 grams raw, ends up maybe 80 grams cooked (just a number for example) since some of the fat content is laying in the pan. To create something more equal think in terms that 120 grams (just an example) of raw meat becomes a 100 grams of cooked. Unless of course one wants to add on to the finished cooked product, the fat remaining in the pan.1
-
its going to be more condensed (for lack of a better term) so 100 g cooked is going to be more meat since some fat and moisture are cooked out of it. works the same as it would with spinach but to less of a degree. if you took 100 g spinach raw and cooked it down your gonna get much less cooked product and would need to eat a ton more to get to 100 g cooked, which would then be a lot more raw at the starting point.
wow this is hard to explaining in typing lol, I hope it makes sense0 -
raw 100g * 20% fat = 20g of fat, so 100g of raw is only really about 80g of meat
cooked 100g is missing the fat (mostly), thus 100g is actually 100g of meat1 -
tcunbeliever wrote: »raw 100g * 20% fat = 20g of fat, so 100g of raw is only really about 80g of meat
cooked 100g is missing the fat (mostly), thus 100g is actually 100g of meat
This—it’s not the same amount of meat just in two different states. You have one amount of raw meat and a different amount of raw meat that has been cooked.0
