Raw vs cooked nutrition differences

Cooking changes a food’s weight — usually by losing water — which changes its nutrition per 100 g. Cooked chicken breast shows more protein per 100 g than raw, not because protein was created, but because water was lost and the remaining grams are more concentrated.

Model them separately

Foodatron treats raw and cooked forms as distinct entities with their own source-backed values and preparation state. That keeps comparisons honest: comparing raw to cooked on an equal-weight basis would otherwise mislead.

Which to use

Pick the form you will actually eat. If you weigh food after cooking, use the cooked entry; if before, use raw.