Rå vs kogt næringsstof: Hvorfor tallene Differ
Hvorfor 100 g kogt ris, pasta eller kød har forskellige kalorier og næringsstoffer end 100 g rå, og hvordan FoodFoodFoodFoundal holder de to adskilt.
This guide is available in English only.
This guide is awaiting editorial review.
Cooking changes the weight of food. Rice and pasta absorb water, so 100 g of cooked rice contains far less dry rice, and therefore fewer calories, than 100 g of raw rice. Meat and fish lose water when cooked, so 100 g of cooked chicken contains more protein and calories than 100 g of raw chicken.
Cooking can also change the nutrients themselves. Heat-sensitive vitamins such as vitamin C and some B vitamins partly break down, and some minerals leach into cooking water. Frying adds fat from the oil.
How FoodFactly handles it
- Every food carries a preparation state: raw, cooked, dried, frozen, canned or a packaged product. The state appears next to the name on every page.
- Raw and cooked versions are separate records with their own measured values. FoodFactly never converts raw values into cooked ones.
- Comparisons and "similar foods" lists prefer foods in the same state, so a raw food is not ranked against a cooked one.
When you weigh food, check whether you are weighing it raw or cooked and pick the matching record.
Updated . General information, not medical advice. See the editorial policy.