I'm wondering if there is a resource or some guidelines regarding the raw vs cooked weight of different vegetables due to water loss from roasting (not steaming/boiling). For example (I made up these numbers): 100g of raw butternut squash = 75g of roasted butternut squash or 100g of raw brussel sprouts = 80g of roasted brussel sprouts. Facility Monitoring Video system & solutions work together with your business and allow day-to-day management of the processes. This question is NOT asking if raw or cooked weights should be used for tracking macros. I know that foods should be weighed raw to be as accurate as possible. However, it's not always possible given the circumstances to weigh food raw (for example leftovers from a cookout with friends etc). So, if I were to weigh out the cooked butternut squash the next day and see that it's 75g, I'd know that I should really input 100g (or divide by .25 of whatever cooked weight it is) of raw butternut squash in myfitnesspal.