Nutrition
Cooked Yield Scaling Macros
Cooked yield scaling macros tracks portions by cooked weight after batch cooking so rice shrink and meat moisture do not skew protein logs.
Cooked yield scaling macros accounts for water loss and absorption when batch recipes shrink or swell—rice, pasta, and roasted meats weigh differently raw versus plated. Log per cooked gram or use standard yield factors on your scale after the batch cools.
Splitting one pot into five containers only works if each gets equal cooked weight.
Common questions
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Should you log raw or cooked weight for batch prep?
Cooked weight per container is clearest after batch day—especially for grains and roasted proteins. Note the recipe yield factor once, then weigh portions.
Related terms
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