Nutrition
Cooked Protein Yield Factor
A cooked protein yield factor converts raw batch purchases to cooked portions—one measured ratio per method stops under-portioned lunches.
A cooked protein yield factor is the ratio of cooked weight to raw weight for batch items—grilled chicken often lands near seventy to seventy-five percent, while fish can differ by cut and moisture. Record once per method: weigh raw going in and cooked coming out, divide, and store the factor in your meal template notes.
Misguessing yield is why prepped weeks look protein-rich but logs fall short.
Common questions
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Does yield factor change when you slice before weighing?
Weigh cooked output once the way you always portion—whole rest then slice. Changing cut style mid-batch alters moisture loss and the factor.
Related terms
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