Proteins

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

Source: USDA FDC - meat search

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Ground beef, cooked, crumbled beef ground cooked Ground turkey, cooked turkey ground cooked

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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.

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: 2026-08-31

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