Baked potato confusion ???

Assuming you are eating the cooked final product, then I would log it in as such.

It's the before cooked weight. Almost always. You don't weigh things after they are cooked. That doesn't make any sense.

It's the before cooked weight. Almost always. You don't weigh things after they are cooked. That doesn't make any sense.

I do if the nutritional information is for the cooked product (baked/boiled/steamed etc) then I will weigh it before putting it on my plate.

OP, search MFP for "Potatoes - White, flesh and skin, raw" and enter the raw weight if you measure prior to cooking. If you weigh it after cooking, search MFP for "Potatoes - White, flesh and skin, baked" and use that.

You don't weigh things after they are cooked. That doesn't make any sense.

Actually, it often does. Just one example is bacon. The weight changes drastically when cooked. It's not hard to see that it leaves behind a pool of calorie-dense fat in the pan after cooking. You can log the raw weight if you like but I wouldn't.. It all depends, as janemem said, on the MFP entry.

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2548/2

OP, search MFP for "Potatoes - White, flesh and skin, raw" and enter the raw weight if you measure prior to cooking. If you weigh it after cooking, search MFP for "Potatoes - White, flesh and skin, baked" and use that.

You don't weigh things after they are cooked. That doesn't make any sense.

Actually, it often does. Just one example is bacon. The weight changes drastically when cooked. It's not hard to see that it leaves behind a pool of calorie-dense fat in the pan after cooking. You can log the raw weight if you like but I wouldn't.. It all depends, as janemem said, on the MFP entry.

It's also going to depend on how long it was cooked, how it was cooked, etc. Frying bacon at a high temperature is going to result in more fat left on the bacon, whereas cooking it slowly ensures that more fat is cooked out.

It's the before cooked weight. Almost always. You don't weigh things after they are cooked. That doesn't make any sense.

why doesnt it make sense u r not eating the raw product. u r eating the cooked one. this stuff is so confusing.

It's really not that confusing. For meat, rice, pasta, baked potatoes, steamed vegetables, etc. what changes is the water content, not the nutritional content (for the most part). Unless you're cooking something like eggs, where you usually cook it in a fat, the calorie content doesn't change enough to warrant weighing it after cooking. And, as I pointed out above, sometimes it will depend on your method of cooking. So, it's best to weigh food before cooking it and also log whatever you cook it in (butter, olive oil, etc.)

OP, search MFP for "Potatoes - White, flesh and skin, raw" and enter the raw weight if you measure prior to cooking. If you weigh it after cooking, search MFP for "Potatoes - White, flesh and skin, baked" and use that.

You don't weigh things after they are cooked. That doesn't make any sense.

Actually, it often does. Just one example is bacon. The weight changes drastically when cooked. It's not hard to see that it leaves behind a pool of calorie-dense fat in the pan after cooking. You can log the raw weight if you like but I wouldn't.. It all depends, as janemem said, on the MFP entry.

LOL, what? ^^^ Unless is specifies nutritional content is "cooked", use the raw content.

Hey, let me ask you a question. Can you read? Because that's exactly what I said: "It all depends, as janemem said, on the MFP entry." And that's why my first two sentences in my post point out exactly that.

You think bacon goes from being 50-75 calories per slice to what, exactly when its cooked?

If you choose 1 slice raw vs 1 slice cooked, the difference in calories is over three fold. I actually weigh my food rather than use the mysterious "slice" but the point remains the same.

Maybe this will help?

http://www.myfitnesspal.com/blog/ihad/view/the-perfect-potato-645328