WHY YIELD MATTERS
Cooking often changes weight more than total entered nutrients.
Water can evaporate or be absorbed, changing calories per 100 grams and serving weight even when the entered ingredient totals stay the same.
Measure after cooking
Weigh the finished edible recipe after removing inedible parts and before portioning. Divide that measured yield by the serving count to obtain the calculated serving weight.
No hidden retention factor
This version sums the nutrient values entered for ingredients. It does not infer vitamin loss, fat left in a pan, drained liquid, discarded marinade, bone removal, or other retention changes. Adjust ingredient amounts or records when those differences can be measured and sourced.
Use the correct preparation record
A raw ingredient record and cooked ingredient record may differ in moisture and basis. Choose a consistent method that matches how ingredient grams were measured and document it through the source record.