OK, let’s assume that the info is just a gross estimate. The real question is am I doing the right thing by weighing “raw” and logging my calories in raw figures from the nutritional info? I was thinking that maybe the food loses some nutrients after it’s cooked, maybe fats, but I’m not sure…
In general, I think you guys are way overthinking this. Yes, the nutritional profile of foods can change when they are cooked (in some cases actually getting better), but this isn’t usually huge, and usually doesn’t make much difference for fats and proteins.
In many cases, your body absorbs proteins better when they are cooked (meat and eggs are examples). With vegetables, just don’t cook them too long (especially boiled), and you should be okay.
As far as the logging aspect – I think worrying too much about cooked vs. raw is on the extreme end of anal.[/quote]
I disagree, I think that if a meat were to lose a lot of fat (ie ground beef 100g=15g fat raw, after cooking could lose 4 or 5g) after cooking it, it would make a substantial difference for me. I eat meat 6 times a day and losing a bit everymeal adds up, especially when on the anabolic diet and I have to have a certain amount of fat, or the diet won’t work!
I guess if the difference was only a gram or maximum 2, it wouldn’t matter that much. But this is what I don’t know and want to find out…