Category
Proteins
Raw vs cooked proteins differ in moisture and fat. Select the correct cut and preparation.
Source: USDA FDC - meat search
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Raw vs cooked meat changes moisture and mass (USDA FDC).
- Lean vs fatty cuts differ in density (USDA FDC).
- Minced vs whole pieces pack differently (USDA FDC).
Last updated: 2026-02-20
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