How to weigh raw and cooked food without mixing up the data

1. Choose an entry that matches your food

Search for the product and check its name, brand and preparation. An entry for raw rice does not describe 100 g of cooked rice. For packaged food, check whether the label gives values for the product as sold or after following the preparation instructions.

2. Weigh the part you will record

Put the empty container on the scales and use the tare function. Add the edible portion and note its weight in grams. Leave out the plate, bones and peel you will not eat. If the entry uses values per 100 ml, do not switch to grams without checking the conversion.

3. Adjust the values to your quantity

Use this proportional calculation: value per 100 g × portion weight in grams ÷ 100. For illustration, an entry with 12 g of protein per 100 g gives 18 g when you record 150 g. Check energy, carbohydrate and fat too; the result depends on the entry you selected.

4. Weigh the finished dish for a recipe

Review each ingredient in its matching preparation state and include oil and sauces. Then weigh the cooked dish without its container. Water absorbed or lost changes its weight; cooking can also change nutrients or remove fat and stock. There is no universal conversion between raw and cooked weights.

5. Save the dish and check it when reusing it

In your measured dishes, confirm the ingredients and final weight. DietaGo allocates their nutrients according to your portion weight. This is a proportional estimate: review the data if the recipe changes or portions contain different proportions of ingredients. Your confirmation does not mean a professional has reviewed the nutrients.

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