Food Weight After Cooking Calculator
Estimate the final weight of food after cooking based on type and cooking method.
How We Calculate This
This calculator applies standard cooking shrinkage or absorption factors to estimate the weight of food after cooking. These factors are based on average values from food science research and practical testing.
Common Shrinkage Factors
- Beef (roasted): 0.65 — retains 65% of raw weight
- Chicken (roasted): 0.75 — retains 75% of raw weight
- Bacon: 0.55 — retains 55% of raw weight
- Mushrooms (fried): 0.50 — retains 50% of raw weight
Common Absorption Factors
- Pasta (from dry): 2.50 — gains 150% of dry weight
- Rice (from dry): 3.00 — gains 200% of dry weight
- Lentils (from dry): 2.50 — gains 150% of dry weight
Frequently Asked Questions
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Last updated: February 2026
All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.