What consequence occurs if nutrition analysis software calculates nutrient concentration based on total input divided by final cooked weight after mass loss?

Answer

The nutrient concentration per 100 grams of the cooked product will be artificially inflated

When food undergoes cooking processes like boiling or baking, mass is frequently lost, primarily through the evaporation of water. If nutrition analysis software lacks advanced modeling capabilities and simply divides the total nutrient input by the reduced final cooked weight, the mathematical result is an artificially inflated concentration of nutrients when expressed per 100 grams of the finished product. This occurs because the denominator (mass) shrinks while the numerator (total nutrient mass) remains constant, leading to an overestimation of nutrient density in the final item unless the system explicitly accounts for and subtracts mass lost as moisture.

What consequence occurs if nutrition analysis software calculates nutrient concentration based on total input divided by final cooked weight after mass loss?

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