Is there any info on how much fat in foods (bacon, hamburgers, etc.) can actually be lost when cooking it? If you look on some labels (for example, bacon), the fat content seems a bit high, yet after getting done cooking it, there is quite a bit of fat in the little container on my “countertop grille”.
This may sound like nitpicking, but just curious if a lot of fat is lost during cooking, or if its very minimal.
Thanks in advance 