Preparation impact calculator
Compare raw and cooked nutrition facts without overclaiming retention
Select two locally cached USDA/FDC records, compare per-100 g nutrient values, and review how cooking state, moisture change, and serving weight can affect nutrition facts.
Preparation Impact Estimator uses cached source records to compare raw, cooked, boiled, roasted, drained, or prepared variants. It explains apparent differences; it does not invent retention factors.
Source basis
cached USDA/FDC recordsNo live frontend USDA calls.Comparison basis
per 100 g + optional yield viewUseful for raw vs cooked articles.Safety basis
no unsupported retention claimsEducational interpretation only.Best use
- Explain raw vs cooked food profile differences in Preparation Impact articles.
- Use per-100 g output when comparing records on the same basis.
- Use yield-adjusted output when you want to explain water loss or final cooked weight.
Source and safety model
Results depend on the two selected FDC records. Differences may reflect water content, food form, analytical sample variation, recipe ingredients, or preparation method. Do not present this as a clinical or exact nutrient-retention calculation.
Cache-only preparation workspace
Build a raw vs prepared nutrition comparison
Search the local cache for a base food and a prepared variant, then calculate per-100 g changes and optional yield-adjusted totals.
No raw/base record selected.
No cooked/prepared record selected.
Editorial note: use this tool to explain record-to-record differences. Do not state exact nutrient retention unless a separate retention-factor source supports that claim.