Water changes the weight
Rice and pasta absorb water as they cook. Meat can lose water during cooking. A 100 g portion before cooking is therefore not necessarily equivalent to 100 g afterward.
The practical rule is to match the preparation state: use a raw or dry entry for a raw or dry weight, and a cooked entry for a cooked weight. Read the packaging carefully when it says “as prepared” or gives cooking instructions alongside the nutrition.
Choose a method you can repeat
For a meal you prepare yourself, weighing individual ingredients before cooking can make the record easier to follow. Log any additions separately. If you are weighing a cooked food instead, choose an entry that explicitly describes it that way.
Avoid switching methods halfway through a recipe. A note such as “rice weighed dry” prevents confusion when you make the same meal next week.
Mixed meals need more care
A bowl of chicken, rice and vegetables is not necessarily uniform. Two portions that weigh the same can contain different amounts of chicken or rice. Weighing the complete bowl does not establish its ingredient split.
For greater consistency, portion the ingredients deliberately or record the component quantities. If you divide a well-mixed recipe into equal portions, that remains an approximation rather than proof that every serving is identical.
Keep your recipe understandable
Give a saved recipe clear amounts and preparation notes. If you change the ingredients or number of servings, review its nutrition before logging. In Gorivo, a planned meal is a plan; it should be reviewed against what you actually prepared and ate.
Further reading: Source and guidance.
Gorivo editorial · General guidance for adults. Adapt training and food choices to your circumstances.