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HomeCooking & baking
Cooking & baking

Raw and cooked weight converter using your own yield

Raw to cooked weight, cooked to raw equivalent, and carbohydrates per portion. The cooking factor is calculated from your own before-and-after measurements.

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01

Your inputs

The starting values are an example.

Without the vessel, after usual draining. The example is not a general rice factor.
From the packaging or your own recipe. Calories are not calculated.
100% = no carbohydrate loss or addition; this is a separate assumption.

Decimals: 12.5 · Thousands: 1,234.56. Follow the field instructions for lists.

02

Your result

Enter your values and select Calculate.

Your calculation will appear here.

Your result will include the relevant values and units.

Understand the calculation

Formula and example

How it is calculated

yield = cooked sample weight / raw sample weight; raw equivalent = cooked weight / yield

Worked example

100 g raw yields 250 g cooked: 150 g cooked food corresponds to 60 g raw ingredient.

Things to check

  • There is no universal cooking factor. Use the sample for identical ingredient, cooking, draining and measurement conditions. Subtract the vessel weight.
  • You provide the estimate for carbohydrate retention; material may leach into cooking water, and ingredients may add new carbohydrates. 100% is only an illustrative assumption. For a recipe with several ingredients, account for each ingredient separately.

Frequently asked questions

Why isn't there a single constant rice factor?

Variety, water absorption, cooking method and draining can result in different cooked weights. Your own measurement is specific to that preparation method.

Do carbohydrates always remain?

In the model, you set the retention fraction. Material may leach into the cooking water, and added ingredients may introduce carbohydrates. Weight conversion and carbohydrate retention are separate assumptions.