Raw or cooked? Start here.

The right food name is only half the picture. Its preparation matters too.

Match the stage you measured

If you weighed dry rice, use a dry rice reference. If you weighed cooked rice, use a cooked reference. Cooking changes the amount of water in a food, so 100 g before cooking and 100 g after cooking can have different nutrient concentrations.

Read the full description

Our boiled potato entry describes flesh from potatoes cooked in their skin, without salt. Our raw potato entry describes both flesh and skin. The record beneath the calculator shows that distinction.

Count the additions

A plain ingredient record does not include butter, dressing, batter or sauce unless the description says so. Put those ingredients in separate calculator rows.

Missing the preparation you need?

Use the matching values from your product label in the manual entry form, or wait for a suitable food reference to be added. A similar-sounding food is not necessarily the same ingredient.

Explore the two potato entries or see the cooked rice reference.