Cooking changes water weight. Rice and pasta absorb water; meat often loses it. That means 100 grams raw and 100 grams cooked are not interchangeable even when the food itself has not gained or lost calories from water.
01
What matters most
Use a raw entry with a raw weight, or a cooked entry with a cooked weight. For a family recipe, calculate the ingredients before cooking, weigh or portion the finished dish, then divide the total across servings.
02
A repeatable way to log it
Start with the whole meal
Photograph or list everything on the plate, including drinks, sauces, and small sides.
Name the preparation
Grilled, fried, baked, and stewed versions can differ. Add the cooking method when it changes the dish.
Check the portion
Use the serving you actually ate. Split shared plates and leftovers before saving the entry.
Review, then save
Treat the first breakdown as a draft. Correct foods, grams, calories, or macros when you know better.
03
Put it into practice
If yesterday’s rice was logged cooked, reuse a cooked-rice entry today. Consistency makes comparisons much easier than switching between raw and cooked references.
04
Common question
Which method is more accurate?
Either can work. Matching the database state to the measured state and using the same method consistently matters more.
General wellness information only. Portions, recipes, and nutrition needs differ.