How do I account for cooking changes when inputting Ingredients for a Recipe?

The ESHA database and Food Processor both offer options to work with nutrient changes due to cooking.

Many database foods have associated yield data that allow you to input the raw form that the recipe calls for and the program will provide nutritional analysis for the cooked counterpart. ESHA Code 15004 is an example of cooked chicken with yield data – you would highlight one of the indented yield options (e.g. AP Raw-Boneless) and the program will provide the nutritional analysis of the cooked counterpart.

     "AP" means "as purchased", "Meas" means "measured".

The analysis can be literal, so if entering a Recipe using all raw ingredients, the nutrient data automatically reported per serving will not take into account the cooking factor. Entering a Recipe with cooked choices, will report nutrient values based on the cooked forms of the ingredients.

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/