All Quinnoa articles in one place.
The apparent increase is mainly a concentration effect. Cooking drives off water, so 100 grams of cooked chicken contains more dry matter than 100 grams of the same meat before cooking.
The large per-100-gram difference is mainly water. Dry grains absorb liquid and become heavier, spreading the same starting energy across many more grams of cooked food.
Cooked pasta looks much lower in calories per 100 grams because it has taken up water. The grain energy is spread through a much heavier finished food.
Fat left behind in the pan carries energy that is no longer eaten when it is discarded. Draining can therefore reduce retained fat and calories, but the reduction is not a fixed percentage.
A blender breaks cell walls and reduces fruit to small particles, but the fiber remains in the glass when all the pulp is retained. The major change is structural rather than disappearance.
There is no single correct weighing state for meat. Accurate tracking comes from pairing the measured weight with a nutrition reference that describes the same raw or cooked preparation.
Plain water can seem unexpectedly sweet after artichoke even though nothing has been added to it. Compounds from the vegetable briefly change how subsequent taste signals are perceived.
Coffee bitterness comes from a mixture rather than one chemical. Caffeine joins roasting products and other bitter molecules, while brewing conditions determine their concentration in the cup.
The strands clinging to banana flesh are normal parts of the fruit. They are not parasites or foreign fibers, and there is no need to remove them before eating.
Quinine supplies tonic water's signature bitterness. Human taste is highly sensitive to this alkaloid, so a relatively small concentration can remain obvious even in a sweetened drink.
Apple flesh is not a solid block. A connected network of gas-filled spaces sits between cells, reducing average density enough for a whole fresh apple to float.
Mustard gets its sharp heat from isothiocyanates rather than capsaicin. Crushing the seed lets enzymes act on glucosinolates, producing volatile compounds that sting the mouth and nose.