Category
Proteins
Raw vs cooked proteins differ in moisture and fat. Select the correct cut and preparation.
Source: USDA FDC - meat search
Animal Fat, Bacon Grease animal fat bacon grease Chicken breast, cooked, diced chicken breast cooked diced Chicken thigh, cooked, diced chicken thigh cooked diced Egg white egg white Egg, whole, beaten egg whole beaten Ground beef, cooked, crumbled beef ground cooked Ground turkey, cooked turkey ground cooked Ham, diced ham diced Quorn mince quorn minced Salmon, cooked, flaked salmon cooked flaked Seitan seitan Shrimp, cooked shrimp cooked Tempeh tempeh Textured vegetable protein (dry) tvp dry Tofu, extra firm tofu extra firm Tofu, firm tofu firm Tofu, silken tofu silken Tuna, canned, drained tuna canned drained
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Cluster composition
This category covers 18 ingredients. The dominant attribute clusters are dense or heterogeneous items and chopped or sliced produce.
- dense or heterogeneous items — 15 ingredients
- chopped or sliced produce — 3 ingredients
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: 2026-08-31