How to recalculate nutrients when adding or removing water from a food?
Sometimes I need to dehydrate or hydrate a food. For example, a fresh fruit can be dried (removing water), or some dried beens can be boiled and will absorb some water. Now I want to make a recipe that use "whole milk". There is no food in any database for "boiled milk", but I think this can be calculated. I put 1400g of milk in my recipe and, after boiling, 350g of water has evaporated. How cand I adjust the nutrients to compensate for this loss of water ?
I apologise for my misspellings, as English is not my native language.