I've seen on http://nutritiondata.self.com/ that the protein content of both kidney and liver (seems to go for every source) goes up when cooked. Can anyone explain how it can increase from around 20g/100g to 26g/100g just by cooking it? To me it seems like a very big difference and I can't see what should cause this (at least to that extent).
asked byHemming (943)
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on January 30, 2013
at 02:03 PM
I think it is just that the serving size is weight at time of serving, and after cooking there is some water weight loss. Looking through it, the macro nutrients seem to increase, showing this effect, but the micro nutrients are not following it. But it is most likely that they took the data from different analyses of different pieces, and there is a lot of natural variation in micro nutrients.
No nutrition data is perfect, you can not both analyze everything you eat and eat it.