Raw to cooked weight calculator
Convert chicken, ground beef, rice, and pasta weights for food logging. Estimate a yield or use your own measured batch.
Free. No account required.
How the calculation works
Choose a food and preparation, then convert in either direction. Cooking yield = cooked weight ÷ raw or dry weight × 100. Meat usually loses weight during cooking, while rice and pasta absorb water.
For My batch, weigh the raw or dry batch, weigh the cooked batch, and weigh your cooked portion. Raw or dry equivalent = cooked portion × raw or dry batch ÷ cooked batch. All weights must describe the same edible food.
Weight conversion does not measure retained nutrition. Added oil, sauces, bones, discarded fat, and lost cooking solids affect what a raw or cooked food entry represents. Each food page explains the preparation presets and their limits.
A worked example
If 800 g raw food becomes 600 g cooked, the yield is 75%. A 150 g cooked portion is one quarter of the batch and corresponds to 200 g raw by weight.
Common questions
Which method should I use?
Use My batch when you can weigh the food before and after cooking. Estimate is useful when you only have one weight, but the preparation and food should match the preset.
Can I convert grams, ounces, and pounds?
Yes. Choose a weight unit and use that same unit for the batch and portion. Switching units converts the weights you have already entered.
Can I use this for a mixed recipe?
This tool is for a single food. For a mixed recipe, record each ingredient and divide the recipe nutrition by the finished recipe’s weight or servings.