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FATSLIM reference

Understand macros, calculated values and data limitations with clear explanations.

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Nutrition values

Clear explanations, formulas, worked examples and limitations.

Macros: protein, fat and carbohydratesMacros describe the protein, fat and carbohydrates in a food. FATSL usually shows them per 100 g so you can compare foods at the same weight.OpenCalories per 100 gCalories per 100 g show the energy value on a consistent weight basis. This makes foods with different serving sizes easier to compare.OpenProtein per 100 gProtein per 100 g shows the amount of protein in a standard serving weight. FATSLIM uses this value in food cards, rankings, comparisons and calculated price per 10 g of protein.OpenFat and carbohydrates per 100 gFat and carbohydrates are separate nutrition values. Values per 100 g let you compare foods at the same weight.Open

Price metrics

Clear explanations, formulas, worked examples and limitations.

Cost per 100 gCost per 100 g puts food prices on the same weight basis, making products with different pack sizes and price units easier to compare.OpenHow to calculate cost per 100 kcalCost per 100 kcal uses the food price and calories per 100 g. It compares the cost of the same amount of food energy.OpenHow to calculate cost per 10 g of proteinCost per 10 g of protein uses the food price and protein per 100 g. No result is shown when protein is missing or zero.OpenCalculated values on FATSLCalculated metrics normalize price, weight, calories, protein and baskets for comparison. They are not market claims or recommendations.Open

How FATSLIM pages work

Clear explanations, formulas, worked examples and limitations.

How a food card worksA food page brings together its name, category, macros, available price entries, related rankings, comparisons and calculation notes.OpenHow a city food page worksA city food page shows the available price entry, calculated costs, comparisons with other cities and related foods.OpenHow to read FATSL rankingsRankings sort foods by a selected value, such as protein, calories or calculated cost. They help you explore data and do not recommend which food to choose.OpenHow to read food comparisonsA comparison shows two foods side by side with nutrition, price and calculated values. The text remains neutral and explains numeric differences.OpenHow to read food basket resultsA basket is a set of foods with quantities and city-based calculations. FATSLIM shows total cost, calories, protein, coverage and missing rows.Open

Data and limitations

Clear explanations, formulas, worked examples and limitations.

How FATSL data worksFATSL keeps nutrition entries, price entries and calculated values separate. Their coverage can differ, so limitations are shown alongside the calculations.OpenData limitationsAn entry may be missing, rounded or valid only for a particular food preparation. FATSL explains these limitations and never fills gaps with guesses.OpenWhy values may differValues can vary with brand, processing, raw or cooked preparation, measurement units and rounding.OpenWhat FATSLIM does not claimFATSLIM shows reference values and available price rows. It does not verify a specific store price, make medical claims or rate a food as suitable for everyone.Open

Mushrooms and edible portions

Clear explanations, formulas, worked examples and limitations.

Water in mushrooms: species and preparationCompare water and dietary fiber in 19 mushroom records. Choose the exact species and raw, boiled, dried or other named state, then weigh the edible portion. Water per 100 g is a percentage by weight; it does not predict water lost during cooking or the yield of rehydrated mushrooms.OpenButton, crimini and portabella mushrooms: exact statesCompare 11 records for white button, crimini and portabella mushrooms. Match raw, boiled, stir-fried, microwaved or grilled preparation where available. UV-exposed records remain separate even when these macronutrients match. This table does not calculate vitamin D or a universal cooking yield.OpenMushrooms: species, preparation and edible portionsCompare 19 records across white button, crimini, portabella, shiitake, oyster, enoki and maitake mushrooms. Dried shiitake is weighed dry; a rehydrated serving needs its own measured recipe. Named prepared records do not describe every fried, pickled or sauced mushroom dish.Open

Grains, legumes and cooked yield

Clear explanations, formulas, worked examples and limitations.

Cooked white long-grain rice: nutrition and your portionThe selected record describes regular unenriched white long-grain rice cooked without salt. Use cooked edible weight. Dry rice and cooked rice are separate records; added oil, milk and sauces belong in a full recipe calculation.OpenBuckwheat: dry and cooked nutritionChoose roasted dry groats or boiled groats. Water changes the concentration per 100 g, so the two records cannot be used with the same weighed portion. For your own batch, weigh the groats before cooking and the edible cooked yield afterwards.OpenOatmeal with water: nutrition and your cooked yieldThese records cover regular and quick unenriched rolled oats, dry or cooked in water without salt. Milk, sweeteners and toppings change the recipe. A thick or thin porridge may differ from the reference cooked record; use your measured batch for that calculation.OpenPearled barley: dry and cooked nutritionPearled barley is distinct from whole hulled barley. Select the dry or cooked record that matches the weighed food. For a batch cooked in water, enter your actual edible yield rather than treating a standard water uptake ratio as your measurement.OpenQuinoa: dry and cooked nutritionUse the generic dry or cooked quinoa record for the matching edible weight. These records do not identify a specific colour, brand or puffed product. Added oil and sauces belong in the full recipe calculation.OpenBrown long-grain rice: dry and cooked nutritionBrown long-grain rice is a separate record from white, wild or parboiled rice. Choose the matching dry or cooked state. The batch estimate uses measured yield and does not infer nutrient losses into discarded cooking water.OpenMillet: dry grain, cooked serving and batch yieldThe dry and cooked records describe edible millet grain. They do not describe millet porridge with milk, pumpkin or sugar. Use the cooked reference for a matching plain serving, or calculate your full recipe from its ingredients and final weight.OpenPasta: dry and cooked nutrition without sauceThese unenriched pasta records distinguish dry weight from cooked weight without added salt. Sauce, cheese and oil must be entered separately. The measured batch estimate assumes the counted ingredient nutrients remain in the edible batch; it does not measure losses into drained water.OpenCooked bulgur: nutrition and weighed servingUse the cooked bulgur record for edible cooked weight. Its water content is a reference value. It does not provide a dry bulgur record or a fixed dry-to-cooked conversion; use your label and measured final yield for your own batch.OpenLentils boiled without salt: nutrition and portionThis record describes mature lentil seeds boiled without salt. Weigh the cooked edible portion. Oil, vegetables and sauces are separate ingredients; a lentil soup also needs its full composition and final weight.OpenRed kidney beans boiled without salt: nutritionThis is a mature red kidney bean record for cooked edible seeds without cooking liquid. It is not a value for every bean variety or a canned product. Select the same state in your serving or recipe calculation.OpenChickpeas: dry and cooked nutritionChoose dry mature chickpeas or mature seeds boiled without salt. Neither record describes hummus, green chickpeas or a canned brand. Count oil, tahini and other ingredients separately when making a recipe.OpenSplit peas: dry and cooked nutritionThe dry record specifies mature green split peas; the generic cooked record does not specify colour. These are not fresh immature green peas. Their values do not measure the yield of one particular batch, so use your actual final weight for a batch estimate.Open

Nuts, seeds and edible kernels

Clear explanations, formulas, worked examples and limitations.

Sunflower kernels: dried, dry-roasted and oil-roasted portionsUse the weight of edible sunflower kernels without hulls. Select dried kernels or the matching dry-roasted or oil-roasted record and salt state. The full weight of an in-shell snack is not its kernel weight. These records do not measure shell yield or a flavoured brand.OpenAlmonds: generic, blanched and roasted portionsChoose the preparation before weighing edible almond kernels. The generic record does not specify raw preparation. Dry-roasted and oil-roasted records, with or without added salt, are separate. These values do not describe almond milk, butter, flour or coated almonds.OpenCashews: raw, dry-roasted and oil-roasted portionsSelect raw cashew kernels or the matching dry-roasted or oil-roasted record, with or without added salt. Weigh edible kernels without shells. The oil-roasted record already describes that prepared food; do not add the same roasting oil twice. Your own recipe needs its actual ingredients.OpenPistachios: nutrition by kernel weightWeigh edible pistachio kernels without the hard shells. Choose raw kernels or dry-roasted kernels with or without added salt. These records do not determine the edible yield of your package or identify oil-roasted or flavoured brands.OpenHazelnuts: generic, blanched and dry-roasted portionsHazelnuts are also called filberts. Select generic kernels, blanched kernels or dry-roasted kernels without added salt. The generic record does not establish raw preparation. Exclude hard shells; chocolate spread and nut butter need their own composition.OpenEnglish walnuts: nutrition by edible kernel weightThis record describes English walnut kernels without shells. It does not describe black walnuts, glazed or salted nuts, or walnut oil. Weigh the edible kernels you use instead of estimating a fixed weight for every half or handful.OpenPeanuts: raw and roasted nutrition for your portionPeanuts are legumes. These generic all-type records distinguish raw kernels, dry roasting and oil roasting, with or without added salt. Exclude shells. Peanut butter, flour, boiled peanuts and coated products have different compositions.OpenPumpkin and squash seed kernels: dried and roasted portionsThese combined pumpkin and squash records describe edible kernels without shells, dried or roasted with or without added salt. They do not identify one species or nutrition for eating whole in-shell seeds. Weigh the matching kernels; added coatings need separate data.OpenSesame: whole seeds and hulled kernelsWhole sesame seeds retain the hull; decorticated kernels have it removed. Choose the matching dried or toasted record. The toasted whole-seed record does not specify salt. These records do not identify black or white sesame separately, tahini or sesame oil.OpenDried chia seeds: nutrition before soakingEnter the dry seed weight before adding water. A soaked portion includes water and cannot use this dried record per 100 g of hydrated weight. For chia pudding, count the dry seeds, milk and other ingredients and measure the full finished recipe. No fixed soaking multiplier is assumed.OpenNuts, seeds and peanuts: compare exact food statesCompare 36 admitted kernel and seed records on the same 100 g edible basis, then calculate your weighed serving. Match roasting, hulls and salt before comparing. Peanuts remain legumes. A trail mix needs the actual weight of each ingredient; a simple average cannot describe an unknown mixture. Carbohydrate values are total carbohydrate, not net carbs.Open

Foods and preparation

Clear explanations, formulas, worked examples and limitations.

Canned white beans: choosing the right nutrition entryFor canned white beans, check both variety and preparation: cannellini, great northern or navy; with liquid, drained, or rinsed. Each combination needs its own entry.OpenAmino acids in kefir: why the exact product mattersTotal protein does not reliably tell you the amino acid profile. For kefir, you need an entry listing individual amino acids that matches its fat content, flavour and product type.OpenSprouted wheat bread: nutrition and portion sizeOne generic entry cannot reliably describe all sprouted wheat bread. Recipes, water content, whole-grain content and added seeds vary. Use the label on your own pack.Open

Practical calculations

Clear explanations, formulas, worked examples and limitations.

How to calculate the cost of a portionCalculate portion cost from the pack price and the amount used. For a price per kilogram, divide the portion weight in grams by 1,000.OpenHow to compare the cost of 10 g of proteinCost per 10 g of protein puts foods with different prices and protein contents on the same basis. It measures cost, not health benefits.Open

Eggs and edible portions

Clear explanations, formulas, worked examples and limitations.

Hard-boiled egg: nutrition by edible weightThe record describes a whole hard-boiled chicken egg without shell. Weigh the edible egg instead of assuming every egg has the same size. A 50 g edible example provides 77.5 kcal and 6.29 g protein; mayonnaise and other additions are separate ingredients.OpenRaw egg white: nutrition and weighed servingThis is fresh raw chicken egg white separated from the yolk. It is not cooked white, dried powder or a pasteurised frozen mixture. Use the weight of the matching ingredient; the raw record is a calculation basis, not an instruction to eat raw egg.OpenRaw egg yolk: nutrition and weighed servingThis record describes fresh raw chicken egg yolk separated from the white. Cooked yolk and egg powder require different records. For a whole recipe, weigh the yolks actually used and count the remaining ingredients separately.OpenWhole-egg omelette: reference nutrition and your recipeThe generic cooked omelette record is an example of a specific prepared state. It is not an exact value for your milk, cheese or oil. For your own omelette, enter the original edible ingredients and measured final yield in the recipe calculator.OpenPoached whole egg: nutrition by weightThis record covers a whole poached chicken egg without shell. Weigh the edible portion and count any toast, sauce or butter separately. It is distinct from a hard-boiled, fried or raw egg record.OpenScrambled whole egg: reference nutrition and servingThis is a generic cooked scrambled whole-egg record. It cannot identify the amount of milk, cheese or oil in your own breakfast. Use the matching prepared reference, or calculate your actual ingredients and finished weight as a recipe.OpenFried whole egg: reference nutrition and servingThe selected fried whole-egg record is not labelled oil-free and does not reveal the oil absorbed by your pan. Adding oil to this prepared record cannot reconstruct the original recipe. For your own cooking, start with the edible raw eggs and ingredients used, then enter the final yield.Open

Fruit and edible portions

Clear explanations, formulas, worked examples and limitations.

Melons: honeydew, cantaloupe and casaba portionsChoose the melon type before entering its edible flesh weight. These three raw records exclude rind and seeds. They do not identify every local melon variety or a sweetened fruit salad.OpenRaw plums: calories and edible portionWeigh the raw edible plum after removing the pit. This generic record is not a particular cultivar, dried prune or fruit in syrup. Add sugar and other ingredients separately.OpenPrunes: ordinary dried and low-moisture recordsOrdinary dried prunes and low-moisture dehydrated prunes are separate records. Choose the matching product and weigh the edible portion without pits. Neither record describes stewed prunes or a syrup mixture.OpenGreen kiwifruit: nutrition for your weighed portionThe selected record describes raw green kiwifruit. Weigh the edible amount you actually use, excluding discarded parts. It does not identify gold kiwifruit, dried slices or a fruit juice.OpenRaw pears: calories by edible weightUse the raw edible pear weight after removing parts you do not eat. A whole fruit has no fixed weight in this calculation. Canned pears, syrup and baked pear recipes need different data.OpenRaw grapes: calories and weighed servingThis generic record covers raw red or green grapes. Weigh edible grapes without the stems. It does not give separate values for each cultivar, raisins or grape juice.OpenDried apples: nutrition and weighed servingThe record describes sulfured dried apples, uncooked. It is not a value for fresh apple, fried apple chips or sweetened slices. Use your label when the product differs; water removal is not a fixed fresh-to-dried weight conversion.OpenRaw mango: calories in edible fleshUse the raw edible mango flesh after removing the skin and stone. This generic record is not dried mango, puree with additions or juice. A purchased whole mango and its edible flesh can have different weights.OpenFigs: fresh and dried nutrition for your portionFresh raw figs and dried uncooked figs have separate values per 100 g. Select the form you weighed and remove discarded stems. These records do not establish the drying yield of your batch or describe figs in syrup.OpenYellow-fleshed peach: calories by edible weightThis record describes raw yellow-fleshed peach. Weigh the edible flesh, excluding the pit and any discarded peel. White-fleshed peaches, canned fruit and sweetened recipes are not identified by this record.OpenRaw nectarine: calories and edible servingUse the edible raw nectarine weight without the stone. The generic record cannot determine the weight of one medium fruit or describe every cultivar. Canned fruit and syrup require separate data.OpenRaw apricots: calories and edible servingWeigh the edible raw apricot flesh without stones. The record is distinct from dried apricots and fruit canned in syrup. Count other ingredients separately when making a recipe.OpenLemon without peel: nutrition by edible weightThis raw lemon record excludes the peel. Enter the weight of the matching edible flesh, excluding discarded seeds. It is not a record for expressed juice, zest, lemonade or a whole fruit including its rind.OpenRaw mandarins: nutrition for edible segmentsUse the edible raw mandarin segments after removing the peel and discarded seeds. This generic record does not separately identify every mandarin variety. Juice and canned segments with syrup are different products.OpenRaw strawberries: calories in your servingWeigh the edible raw berries after removing the calyx and stalks. The generic strawberry record is not frozen sweetened fruit, jam or berries with cream. Use the full recipe for additions.OpenRaw raspberries: calories and weighed servingUse the weight of the edible raw raspberries. The generic record is not a frozen fruit mix, sweetened puree or syrup. Weigh your serving rather than assuming a fixed cup or handful.OpenRed sour cherries: calories by edible weightThis record describes raw red sour cherries. Remove the stems and pits before weighing the edible portion. It does not describe sweet cherries, maraschino cherries or a sweetened cherry recipe.OpenRaw cranberries: nutrition for your portionUse edible raw cranberries for this generic record. Dried sweetened cranberries, cranberry sauce and juice cocktails are different foods. Their added ingredients cannot be inferred from the raw berry values.OpenRaw blackberries: calories and weighed portionThe generic record describes raw edible blackberries. It is not a separate value for a particular cultivar, frozen mix or jam. Weigh the berries used and count any sugar, cream or other additions separately.OpenCurrants: black, red and white raw recordsEuropean blackcurrants and the combined red-or-white currant record are different choices. Weigh edible raw berries without stalks. Neither record describes dried Zante currants, which are dried grapes, or a sweetened berry mixture.OpenDates: Medjool and Deglet Noor edible portionsMedjool and Deglet Noor are separate date records. Weigh the edible flesh without pits and choose the matching variety. A piece count does not establish your portion weight. Date syrup, paste, bars and dates with fillings need their own composition.OpenRaisins: golden, dark and seeded recordsGolden seedless, dark seedless and the USDA seeded record are separate entries. Seeded means seeds removed by processing; it does not mean raisins eaten with seeds. Choose the matching record and enter dry edible weight. Fresh grapes, soaked raisins, syrup and mixtures need different data.OpenGrapefruit: flesh colour and raw edible portionsCompare raw pink/red, white, and mixed pink/red-and-white grapefruit records for all areas. Use edible fruit rather than whole purchase weight. Juice, regional records and fruit packed in syrup are outside this set.OpenPurple passion fruit: raw edible portionsUse the purple passion fruit record and weigh the edible raw portion. Yellow passion fruit, juice and sweet granadilla are separate products. Whole-fruit count and shell weight do not establish the amount you eat.Open

Vegetables and preparation

Clear explanations, formulas, worked examples and limitations.

Boiled potatoes: peeled and flesh-only portionsChoose potatoes boiled after peeling or potatoes boiled in their skins with the skin excluded from the edible weight. These are separate preparation records. Butter, milk, frying oil and mashed potato recipes are not included.OpenRaw onion: calories by edible weightThis generic onion record covers the raw edible bulb after removing discarded outer layers. It does not identify green onion, dried onion or onions fried in oil. Enter the amount actually used in your recipe.OpenNapa cabbage: calories and edible raw portionThe selected raw record is Chinese cabbage pe-tsai, commonly called napa cabbage. Use edible leaf weight after trimming. It is not bok choy, pickled cabbage or a dressed salad.OpenBeetroot: raw and boiled nutritionChoose raw beetroot or the matching boiled record, then enter the edible weight in that state. These values do not describe pickled beets or a salad with oil. They cannot measure the cooking yield of your own batch.OpenZucchini with skin: raw and boiled portionsBoth records describe zucchini with skin: raw or boiled. Use the matching edible weight and exclude discarded ends. Frying oil, stuffed zucchini and a stew with additions need a full recipe calculation.OpenCauliflower: raw and boiled without saltSelect raw cauliflower or the record boiled without salt. Enter the edible weight of that preparation. Frozen products, cheese sauce and roasting with oil are not identified by these two records.OpenCanned sauerkraut: solids and liquid togetherThe admitted record describes canned sauerkraut with solids and liquid together. Weigh that matching mixture. It is not a drained sauerkraut record or a value for every homemade fermentation or branded recipe.OpenYellow sweet corn: raw, boiled and canned statesChoose raw yellow sweet corn, boiled corn without salt, canned drained kernels or canned solids with liquid. Weigh kernels and any included liquid, excluding the cob. A drained portion must not use the solids-and-liquid record.OpenBell peppers: colour, raw and boiled portionsRaw red, green and yellow bell peppers have separate records. Boiled records without salt are available for red and green peppers only. Remove discarded stalks and seeds before weighing; a cooked yellow record is not inferred.OpenGreen peas: raw, boiled and canned portionsThese records describe immature green peas: raw, boiled without salt, canned drained, or canned with liquid. They are distinct from dry mature split peas. Exclude pods and select the state matching any liquid in the weighed portion.OpenEggplant: raw and boiled without saltChoose the raw edible eggplant or the record boiled without salt after draining. Neither record describes fried eggplant or oil absorption. Calculate added oil and other ingredients as part of your full recipe.OpenPumpkin flesh: raw and boiled portionsUse edible pumpkin flesh, raw or boiled without salt after draining. Exclude rind and discarded seeds. These records do not describe pumpkin seeds, leaves, flowers, roasted pumpkin or porridge with additions.OpenCelery and celeriac: raw and boiled portionsCelery stalks and celeriac root are different foods, each with a raw and a boiled record without salt. Match the plant part and preparation before weighing. Juice and celeriac mash with additions need separate data.OpenBroccoli boiled without salt: serving nutritionThe selected record describes broccoli boiled without salt after draining. Use its edible cooked weight. It does not identify Chinese broccoli, frozen products or broccoli with a sauce.OpenSpinach: raw, cooked, frozen and canned statesCompare nine spinach records. Choose the salt treatment and whether canned contents include liquid or drained solids. Frozen unprepared spinach is distinct from frozen spinach boiled and drained. Use the edible weight in the selected state; no fixed draining or cooking loss is assumed.OpenMint: fresh peppermint, fresh and dried spearmintCompare fresh peppermint with fresh and dried spearmint. Weigh the edible leaves; drying changes the reference per 100 g. These records do not describe mint tea, extracts or essential oil.OpenFresh dill: nutrition for a weighed portionUse the fresh dill weed record for edible leaves. Dill seeds, dried dill and a sauce made with dill need their own evidence or ingredients. Enter the weight you actually use.OpenScallions and spring onions: tops and bulbThis raw scallion record includes edible tops and bulb. Green onions and spring onions are common names for this selection. A portion containing only green tops cannot inherit a separate precise value from this record.OpenJerusalem artichokes and sunchokes: raw portionsUse the edible raw Jerusalem artichoke record, also called sunchokes. Globe artichokes and cooked sunchokes are separate foods. Weigh the edible amount before applying the per-100-g reference.Open

Fish, seafood and edible states

Clear explanations, formulas, worked examples and limitations.

Mackerel: raw, cooked and salted nutritionChoose Atlantic mackerel raw or cooked by dry heat, or the separate salted record with species unspecified. King mackerel, Spanish mackerel and smoked fish are different foods. Use edible flesh weight; no fixed raw-to-cooked yield is assumed.OpenHerring: Atlantic, Pacific and pickled portionsAtlantic and Pacific herring are separate species records, each raw or cooked by dry heat. Pickled Atlantic herring is a separate prepared food, not a universal brine or lightly salted recipe. Select the matching edible state before calculating your portion.OpenAtlantic salmon: wild, farmed and cooked portionsCompare wild Atlantic salmon cooked by dry heat with raw and cooked farmed Atlantic salmon. The existing wild raw salmon card remains a separate entry below. Pink salmon, other salmon species and smoked salmon need their own records.OpenPink salmon: raw, cooked and canned portionsChoose raw or dry-heat cooked pink salmon, or an exact canned record. Drained solids, total can contents, skin and bones, and the record without added salt have different bases. Weigh the components included in your selected record; do not substitute the full can weight for drained fish.OpenAlaska pollock: raw and cooked nutritionAlaska pollock is also called walleye pollock. These records do not describe Atlantic pollock. Raw and cooked records distinguish whether moisture-retaining additives may be present; a generic description does not prove there are no additives. An unspecified cooking method is not labelled boiled or fried.OpenCod: species, cooking and canned weightKeep Atlantic and Pacific cod separate. Choose dry-heat cooking, an unspecified cooked method, canned solids with liquid, or dried salted fish before soaking. Raw Atlantic cod remains on its existing card below. Cod liver, breaded fillets and soaked salted cod are different foods.OpenTuna: fresh species, canned water and oilCompare fresh bluefin, skipjack and yellowfin tuna with canned light or white tuna. Canned records specify water or oil and drained solids; records without added salt are separate. White tuna is also called albacore. Canned light tuna is not one fresh species, and in water does not mean in its own juice.OpenSquid: raw and fried edible portionsThese mixed-species records describe raw squid and squid cooked by frying. They do not describe every species, boiled squid or a dried snack. The fried record does not establish the oil absorbed by your own recipe; count the actual ingredients when calculating a dish.OpenShrimp: raw, cooked, breaded and canned portionsChoose generic raw shrimp or a mixed-species record with the stated preparation. Some records may contain moisture-retaining additives. Breading and frying are included only in the prepared record; canned shrimp does not establish a brand or draining method. The existing plain cooked shrimp card remains below. Exclude shells and discarded parts from edible weight.OpenFish and seafood: compare exact edible statesCompare 48 exact fish and seafood records on a 100 g edible basis, then calculate your weighed serving. Match species, preparation, moisture conditions and canned components. Raw, cooked, drained and whole-can weights are not interchangeable. These nutrition records do not establish food safety, mercury levels or advice about how often to eat fish.Open

Chicken, edible parts and cooking states

Clear explanations, formulas, worked examples and limitations.

Chicken meat: skin, cooking and edible portionsCompare broiler or fryer chicken meat with skin or meat only. Choose raw, roasted, stewed or the matching fried record; batter and flour coatings are separate. These edible records exclude bones and do not describe a whole purchased bird with giblets and neck, added solution, rotisserie seasoning or every home recipe.OpenChicken breast: skin and cooking statesChoose breast meat with skin or meat only, then match raw, roasted, stewed or fried preparation. Batter and flour-coated records already include the coating. The existing raw skinless breast card remains linked below and is not duplicated here. Stewed breast is not relabelled boiled.OpenChicken drumsticks: edible meat and preparationUse the weight of edible drumstick meat, including skin only when the record includes it. A whole drumstick with its bone is not the same weight basis. Choose raw, roasted, stewed or the exact fried record; batter-dipped and flour-coated preparations remain distinct. A piece count does not establish your serving weight.OpenChicken thighs: skin and cooking statesChoose thigh meat only or thigh meat with skin and match roasted, stewed or fried preparation. Coatings are included only in the named prepared record. The existing raw thigh with skin remains linked below; no duplicate is added. Bone weight and uneaten skin are not automatically converted into an edible portion.OpenChicken wings: edible portions, skin and coatingsWeigh edible wing meat, with skin only when selected. Raw, roasted, stewed and fried records are separate; batter-dipped and flour-coated wings include their coating. Bones, sauces and leftover skin change the amount or recipe you eat. There is no fixed weight or edible yield for every wing.OpenChicken: compare parts, skin and cooking statesCompare 40 exact broiler or fryer chicken records on the same 100 g edible basis. Choose meat, breast, drumstick, thigh or wing, skin and cooking method, then weigh your portion. Bones are excluded. Batter and flour coating are included only in their matching records. Existing raw breast and thigh cards stay separate. Your own recipe needs its ingredients and measured edible yield.Open

Turkey and organ meats

Clear explanations, formulas, worked examples and limitations.

Turkey breast: skin, raw and roasted statesChoose a retail turkey breast record with skin or meat only, raw or roasted. Weigh edible meat and included skin without bones. Whole-turkey breast, injected solutions and deli slices are separate products; one generic turkey number cannot describe them all.OpenTurkey thighs: skin and cooking statesCompare raw and roasted retail turkey thigh, with skin or meat only. The edible weight excludes bone and discarded parts. A roasted reference is not a universal raw-to-cooked conversion, and it does not stand for boiled, smoked or marinated thigh.OpenTurkey drumsticks: edible portions and skinChoose raw or roasted retail turkey drumstick meat, including skin only when selected. Exclude bone from the weighed serving. A whole drumstick or a piece count does not establish edible weight; skinless and skin-on records stay separate.OpenLiver: beef, pork and chicken cooking statesChoose beef, pork or chicken liver and match raw, braised, pan-fried or simmered preparation where available. Methods and species are separate records. The existing raw beef liver card is linked below. A liver record is not a complete liver-and-onions recipe.OpenHeart: beef, pork and chicken, raw and cookedCompare individual beef, pork and chicken hearts at the same edible weight. Match raw, simmered or braised preparation where available. Choose the species before entering your serving; these values do not describe every cooked heart dish.OpenKidneys: beef and pork, raw and cookedChoose beef or pork kidneys, then raw, simmered or braised preparation where available. Weigh the edible portion in the matching state. Sauces and other recipe ingredients need their own weights; species and methods cannot be substituted.OpenTongue: beef and pork cooking statesCompare beef and pork tongue, raw or in the named cooked state. Use the edible amount you actually eat; no fixed trimming loss or cooking yield is assumed. Simmered beef tongue and braised pork tongue are distinct records.OpenChicken gizzards: raw and simmered portionsChoose raw chicken gizzard or the cooked, simmered record. Weigh the matching edible portion. Fried or breaded gizzards, other birds and dishes with sauces are different tasks and do not inherit these numbers.OpenTurkey and organ meats: compare exact statesCompare 35 records: 12 retail turkey breast, thigh and drumstick states and 23 individual organs from beef, pork and chicken. Match species, part, skin and cooking method, then enter edible g or oz. The existing raw whole-turkey and beef-liver cards remain separate. A full recipe needs all ingredients and its measured edible yield.Open

Mushrooms, greens and fruit

Clear explanations, formulas, worked examples and limitations.

Mushrooms, greens and fruit: compare exact statesCompare 38 exact records: 19 mushrooms, nine spinach states, three mint states, fresh dill, raw scallions, raw Jerusalem artichokes, three grapefruit records and purple passion fruit. Match identity and preparation, enter edible g or oz, and add all further ingredients to your measured recipe.Open

Quick links

Tools and pages where you can use these calculations.

Calculate cost per 100 kcalCalculate from a price, weight and calorie value.OpenCalculate cost per 10 g of proteinCalculate from a price, weight and protein value.OpenCalculate portion macrosConvert calories, protein, fat and carbs to your portion weight.OpenCompare foodsCompare two foods in a table of macros and calculated values.OpenOpen methodologyLearn how the data and calculations work, including their limitations.Open

Related sections

Continue with the same data in a related section.

CalculatorsBasketsMethodologyRankingsComparisonsPrices