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: 2026-01-05
Salmon, cooked, flaked salmon cooked flaked Seitan seitan Shrimp, cooked shrimp cooked Soup, Beef Mushroom, Canned, Prepared With Equal Volume Water soup beef mushroom canned prepared with equal volume water Soup, Chicken Mushroom, Canned, Prepared With Equal Volume Water soup chicken mushroom canned prepared with equal volume water Soup, Clam Chowder, Manhattan Style, Canned, Chunky, Ready-To-Serve soup clam chowder manhattan style canned chunky ready to serve Soy crumbles, cooked soy crumbles cooked
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