What this tool does
Meat loses water (and some fat) in the pan. Grains gain water. This page applies a typical yield factor so you can log the state you did not weigh.
How it works
Chicken breast raw → cooked uses ×0.75. Rice dry → cooked uses ×3.0. Pasta ~×2.25. Reverse the factor to go cooked → raw.
Formula and methodology
cooked ≈ raw × yield. raw ≈ cooked / yield. Yields are typical kitchen averages, not your skillet.
How to interpret the result
If the pack said 200 g raw chicken and you log 200 g cooked USDA, you over-count. Convert first or pick the matching database row.
Example
200 g raw chicken breast → about 150 g cooked. 75 g dry rice → about 225 g cooked.
Common mistakes
- Using a chicken factor on rice.
- Assuming every cook loses exactly 25%.
- Weighing after sauce and calling it “chicken grams.”
When this estimate may be off
- Breaded or sauced meats.
- Pasta cooked to mush or still chalky.