WTF? Raw v Cooked = Different Nutritional Facts?

[JTA762]

How's this work?

Both examples are 120 grams of ground beef:

Cooked = 21g fat & 30g protein
Raw = 24g fat & 20g protein

Nutrition facts from fitday.com

[blong4133]

How's this work?

Both examples are 120 grams of ground beef:

Cooked = 21g fat & 30g protein
Raw = 24g fat & 20g protein

Nutrition facts from fitday.com

I'm no chemist or anything, but I do know that when you cook food the chemical structure changes, thus resulting in different nutrient values. That's why some people drink raw eggs, and even eat raw meat. To me, it doesn't make that much of a difference to sit down and eat a steak that hasn't even touched any sort of cooking machine. I love me a good ol rare steak, but it's gotta be cooked for a little bit.

[SeanRector]

120 grams of cooked ground beef would have been 150 or so raw?

[JTA762]

I see. So I guess when planning out a meal chart, one should go by the weight of cooked meat rather than raw? I always went by raw weight.

[ALLUCANEATRIBS]

raw is more accurate, depending on how you cook it you'll lose different amounts of water

rare steak is heavier than well done steak but they both have the same nutritional value

[samscar]

fitday is fuked up bro


I would not get my nutritional information from there

[spencer1987]

As blong4133, I am also no chemist but logic tells me 'cooking' changes the properties. For example, you burn a bit of wood and it turns into charcoal. Notice charcoal is lighter then the wood? Why? Because water and some other substances that can evaporate are also removed. Continuing with this logic, meat is muscle, muscle is typically protein and water (upto 70% water I think), therefore, when meat is cooked water (and other volatile stuff) is removed, or a majority of it is anyway. For instance, if you cook a piece of steak for a few hours on a flaming BBQ it will turn to charcoal as well.

[bking10]

the only thing that changes is that they assume some fat is cooked off in the cooking process and would not be consumed.

[Rugger7]

You cook out water and lipids by heating something, you also denature certain amino acids and enzymes. The more you cook a piece of meat the less fat content it will have if you drain the fat. In the same sense if you refrigerate a can of chicken noodle soup and then skim the fat off the top you will have reduced fat content.

[TomBremner]

you lose fat based upon the cooking method, cook a steak on a george foreman and look at the fat run off, theres your decrease in fat.