To complicate matters further, consider that the calorie counts for raw meat vs cooked can differ significantly.
For example, 1 oz of raw chicken breast without bone/skin is 31 cals and 1 oz of the same roasted is 46 cals (taken from nutritionaldata.com).
This drives me CRAZY because, most of the time, it's true not only of meats but also just about everything else as well.
Which I choose depends on the recipe...if I'm simply sauteeing boneless/skinless chicken breast and will not be eating any of the drippings/juices/liquid that remain after cooking, I use cooked, but if I'm making a stew or something that I WOULD eat the liquid remaining, then I choose raw.
Not exactly on topic, but, like I said, it drives me nuts!
S