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Raw to Cooked Conversion Formula:
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Raw to cooked weight conversion calculates the weight of food after cooking based on its raw weight and a conversion factor. Different foods have different shrinkage rates during cooking due to water loss, fat rendering, and other changes.
The calculator uses the simple conversion formula:
Where:
Explanation: The conversion factor represents the proportion of weight retained after cooking. For example, a factor of 0.75 means the food retains 75% of its original weight after cooking.
Details: Accurate weight conversion is essential for recipe scaling, nutritional calculations, portion control, and dietary planning. It helps maintain consistency in cooking and ensures accurate nutritional information.
Tips: Enter the raw weight in grams and the appropriate conversion factor. Common factors include 0.75 for meat, 0.3-0.5 for vegetables, and 2-3 for grains and pasta (as they absorb water).
Q1: Why do foods lose weight when cooked?
A: Foods lose weight primarily due to water evaporation, fat rendering, and sometimes nutrient loss during the cooking process.
Q2: What are typical conversion factors for common foods?
A: Meat: 0.65-0.75, Vegetables: 0.3-0.5, Pasta/Rice: 2.0-3.0 (as they absorb water and increase in weight).
Q3: Does the conversion factor vary by cooking method?
A: Yes, different cooking methods (boiling, grilling, baking) can result in different weight changes due to varying moisture loss.
Q4: Should I use weight or volume for conversions?
A: Weight is more accurate than volume for food conversions as it's not affected by factors like air pockets or settling.
Q5: How accurate are these conversion factors?
A: Conversion factors are averages and can vary based on specific ingredients, cooking time, temperature, and equipment used.