Cooking Yield Calculator
Calculate how much raw ingredient you need to end up with the cooked weight your recipe requires.
Expected Weight Loss
30%
During boiling (pasta, rice, vegetables)
Results
Raw Amount
500 g
Weight Loss (Evaporation & Cooking)
−150.00 g
Cooked/Final Amount
350.00 g
Yield Ratio
0.70:1
Significant loss (expect shrinkage)
Typical Yield Percentages by Cooking Method
| Cooking Method | Weight Loss | Yield |
|---|---|---|
| Boiling (pasta, rice, vegetables) | 30% | 70% |
| Roasting (meats, vegetables) | 25% | 75% |
| Grilling (meats, vegetables) | 28% | 72% |
| Steaming (vegetables, fish) | 15% | 85% |
| Frying (meats, vegetables) | 20% | 80% |
| Baking (meats, bread) | 18% | 82% |
| Simmering (stews, soups) | 35% | 65% |
| No cooking (salads, sushi) | 0% | 100% |
💡 Yield Calculation Tips
- • Percentages are averages—actual yield varies by cooking time and heat level
- • Longer cooking = more moisture loss
- • Covered pans retain more moisture than open ones
- • Bone-in meats lose less percentage than boneless
- • High-heat methods cause more evaporation than low-heat
How it works
Cooked Yield = Raw Amount × (1 − Weight Loss %) Example: Raw: 500g chicken breast Cooking method: Grilling (28% loss) Cooked: 500 × (1 − 0.28) = 360g
The cooking yield calculator shows you how much your food will weigh after cooking, accounting for water and fat loss through evaporation. Select your raw amount and cooking method, and instantly see the expected cooked weight and percentage loss. Perfect for portion planning and recipe scaling.
Why this matters
Different cooking methods cause different amounts of weight loss through evaporation and fat rendering. Knowing the expected yield helps you buy the right amount of raw ingredients, plan portion sizes accurately, and understand how your recipes will shrink during cooking.
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Learn more
The complete guide to cooking yield calculator
Formulas, examples, and tips explained in plain English