Raw & Cooked Weight Converter

How to convert raw and cooked food weights

Divide cooked batch weight by raw batch weight to find your cooking yield. Multiply a raw portion by that yield to estimate its cooked weight; divide a cooked portion by the yield to find its raw-weight equivalent. Use the same weight unit throughout.

The default mode asks for a food and one raw or cooked portion weight, then uses the rough food ratios below. For a batch-specific conversion, enable “Use my own batch ratio (advanced).” Weigh the edible food before cooking, then weigh the finished batch without the pot. For pasta, use its drained weight. For meat, compare the same edible components: do not include bones in one weight and exclude them in the other.

The formulas

• Yield ratio = cooked batch weight ÷ raw batch weight
• Cooked portion = raw portion × yield ratio
• Raw equivalent = cooked portion ÷ yield ratio

The calculation uses full precision and rounds the displayed result to two decimal places. Grams and ounces use the same ratio. Switching units clears the weight fields; it does not convert existing entries.

A measured rice-batch example

Suppose 200 g dry rice produces 600 g cooked rice. The yield ratio is 600 ÷ 200 = 3. A 150 g portion of that cooked batch corresponds to 150 ÷ 3 = 50 g dry rice. These are illustrative batch weights, not a measurement of every type of rice.

Rough estimates when you did not weigh the batch

The food selector includes 27 food and preparation options grouped into grains and pasta, meat and poultry, fish and seafood, and eggs and plant proteins.

Estimates use Food Standards Australia New Zealand’s cooking weight-change factors (PDF). A percentage change becomes a multiplier using 1 + change ÷ 100. Rice’s +170% becomes 2.70×; chicken grilled at −27% becomes 0.73×.

These factors are indicative domestic-cooking estimates, not exact predictions. Several grains share a broad grain-category factor, and the chicken and fish factors are not specific to each cut or species. Select the preparation that matches your food. Exclude shells, bones and other inedible parts consistently. Cooking time, water, draining, equipment and added ingredients can change yields. For foods or preparations not listed, use your own batch ratio rather than selecting an unrelated food.

The USDA cooking-yield tables provide additional method-specific context. Weight ratios should not be inferred directly from volume yields in cups.

Weight conversion is not nutrition analysis

Water uptake or loss changes food weight. Fat, juices, or starch may also leave the food, and oil or sauce can add nutrients. A raw-weight equivalent does not establish how many nutrients were retained. Match your logged weight to a raw or cooked food entry with the relevant preparation. For mixed meals, use recipe-level nutrition and a representative portion of the finished batch.

Read our raw versus cooked logging guide. To scale known nutrition values for a portion, use the Serving Size & Calorie Calculator.

Raw and cooked weight questions

How much cooked rice does 100 g dry rice make?

At this tool’s indicative 2.70× ratio, 100 g dry rice becomes 270 g cooked. Your batch may differ. Enter your actual dry and cooked batch weights to calculate its specific ratio.

Can I convert cooked chicken back to raw weight?

Yes. Choose cooked → raw and enter the cooked portion. For grilled chicken at the indicative 0.73 yield ratio, 146 g cooked corresponds to 200 g raw. This is a weight estimate, not a guarantee of identical nutrients.

Can I use this for foods other than rice, pasta, and chicken?

Yes, in measured-batch mode. Enter the before-and-after weights of the same food. For mixed dishes, the ratio describes batch mass only; a portion with unevenly distributed ingredients may have different nutrition.

Are my weights saved?

No. Inputs stay in this page’s browser state and clear on reload. Copying the result is optional. We do not add your weights or results to analytics.