Not quite the answer I wanted
Is it as simple as that or does the cooking process affect, eg the carb values?
Carb values can be affected by food processing but exactly how much is very difficult to establish without a laboratory. For example, pasta cooked, cooled and re-heated can sometimes be less glycemic than freshly cooked pasta (not sure of the calorie effect) and in another example it's widely believed that the standard calorific value of nuts can vary depending on how much the nut is broken down by cooking and chewing. These may apply to other ingredients but there is no hard data. The basic figures will never under-estimate values so it's safe to use them.