Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.

Why do we need to take water loss on cooking into account when calculating the nutrient composition of recipes?

April 26, 2017account calculating composition Cooking loss nutrient recipes water

0

Posted

Why do we need to take water loss on cooking into account when calculating the nutrient composition of recipes?

1 Answer

0

Posted

If the recipe is cooked, you need to take water loss on cooking into account. If you do not, you will not calculate the nutrient composition of recipes correctly. CARAT takes water loss on cooking into account when calculating the nutrient composition of recipes. This is not the case for all other software suppliers.