Cooking strips 15–25% of chicken weight. Grilling is harshest (Sobral et al., Compr Rev Food Sci Food Saf 2021). Per 100 g: 143 kcal, 17.4 g protein, 8.1 g fat. Skin adds 5–8 g fat per 100 g — remove before or after, but log accordingly.
How should I track Chicken, ground, raw?
Chicken, ground, raw is a good source of protein. The simplest way to track Chicken, ground, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
