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Ingredients - Cooked Yields

Q.  Do you have a reference for loss that occurs to foods when cooked?

 

A.  The ESHA database offers a variety of foods and ingredients that allow you to choose the raw form and measure of the food, but report the corresponding cooked information.

 

In addition, two helpful references are:

USDA Table of Nutrient Retention Factors

USDA Table of Cooking Yields for Meat and Poultry

https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/nutrient-data-laboratory/docs/yield-and-retention/

 

 

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