In most cases, the biggest contributor to the weight change is due to the variation of water content in food or recipes. Food preparation using cooking methods can lead not only to variations in the quality of nutrients but also to a substantial weight change, mainly due to the release or absorption of water and/or fat (Bognár and Piekarski, 2000 Bell et al., 2006). It is well known, in fact, that heat treatments can influence the nutrient content and bioactive compounds level of foodstuffs (Miglio et al., 2008 Xu et al., 2014 Yanshun et al., 2016 Lobefaro et al., 2021).
In this regard, continued efforts have been made by different countries to update and harmonize the Food Composition Databases and to include the nutrient composition of cooked and prepared foods (Bognár, 2002 Kumar and Aalbersberg, 2006 Khokhar et al., 2009 Gurinovic'et al., 2016 Ene-Obong et al., 2019). Food Composition Databases contain information mainly on the nutrient composition of simple and raw foods, although most foods are eaten after cooking and/or in combination with different ingredients (Ghazizadeh and Behnammoradi, 2015 Ene-Obong et al., 2019). Food Composition Databases provide detailed information on the levels of energy, nutrients, bio-active component, antinutrients of foods consumed by a population (Concina et al., 2016 Ispirova et al., 2020 Gyurova, 2020).
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