Proteins

Raw vs cooked proteins differ in moisture and fat. Select the correct cut and preparation.

A–Z filter

Fish Broth fish broth Fish, Caviar, Black And Red, Granular fish caviar black and red granular Fish, Roe, Mixed Species, Raw fish roe mixed species raw

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Cluster composition

This category covers 42 ingredients. They cluster almost entirely as dense or heterogeneous items. 3 ingredients sit in a different cluster and behave outside the typical pattern.

dense or heterogeneous items — 39 ingredients
chopped or sliced produce — 3 ingredients

Notable exceptions

Chicken breast, cooked, diced chopped or sliced produce Chicken thigh, cooked, diced chopped or sliced produce Ham, diced chopped or sliced produce

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.

Sources (.gov)

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: 2026-05-31

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