Why does weight change when cooking?

Anyone counting calories or meal prepping often faces the problem: the nutritional information on the package almost always refers to the raw product. However, the following happens during cooking:

• Water absorption: Dry foods like rice, pasta, or lentils absorb water. They become heavier (factor 2.0 to 3.0), but have fewer calories per 100g.
• Water loss: Meat, fish, and some vegetables lose water. A 200g steak can weigh only 150g after frying. The calorie density increases!

Our calculator helps you to calculate these changes exactly so that your tracking is correct.