Cooked Yield Calculator.
Match your cooked portion to its raw weight. I use the weights from your own batch so you can log it against the package.
Fill in the form and your result lands here.
Learn the details
How it's figured
This is arithmetic on the numbers you supply, not a food database or a validated nutrition assessment. I divide cooked batch weight by raw batch weight to find the yield, then divide your cooked portion by that yield to find its raw equivalent. All weights are in grams.
I would weigh the same batch before and after cooking, then weigh the portion you plan to eat. Log its raw equivalent against the raw macros on the package, and account for added ingredients separately. Use a fresh yield when the batch or cooking method changes.
Why it's an estimate
I use your batch weights to connect a cooked portion with a raw food label. This gives you a weight conversion for that batch, not a standard cooking yield or a measurement of the nutrients left after cooking.
Weigh the same batch twice
I would weigh the food before cooking and the same batch after cooking, before taking out any portions. Leave the container out of both weights and use grams throughout. The conversion assumes your portion has the same yield as the whole batch. It cannot separate ingredients with different yields in a mixed dish.
A worked example
Suppose a batch of chicken weighs 500 g raw and 350 g cooked, and you serve 150 g cooked. These are the prefilled inputs, not a claim about how much chicken usually loses. I divide 350 by 500 to get a yield factor of 0.7, displayed as 70.0%. Then 150 divided by 0.7 gives a raw equivalent of 214.3 g. The batch weight loss is 500 minus 350, or 150.0 g.
What the weight cannot tell me
A batch that gains weight has a yield above 100 percent and a negative weight loss. Water absorbed during cooking can do this with rice or pasta. The weights alone do not identify what was gained or lost. I cannot use this ratio to measure nutrient changes or account for added oil, sauces or discarded cooking juices. Account for additions separately when using a raw label.
Recheck for the recipe you are making
I would measure a fresh yield for each new batch, especially when the recipe or cooking method changes. A saved result describes the batch you weighed. It does not expire after a set number of days, so there is no timed reminder. Use those fresh weights when you cook again.