Recipe Nutrition Calculator
Estimate calories, macros, and key nutrients per serving for any homemade recipe. Add ingredients, set servings, and instantly see a nutrition label.
Educational use only. Not a substitute for professional medical or nutrition advice.
All per-serving values are based on this number.
Use formats like “1 cup”, “150 g”, “2 tbsp”, “1 medium”, etc. You can refine items in the Advanced table after parsing.
| Ingredient | Amount | Unit | Notes | Remove |
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Use this view to fine-tune amounts and units after importing from Quick entry.
How the recipe nutrition calculator works
This tool estimates nutrition by breaking your recipe into individual ingredients, converting each amount into a standard weight (grams), and then multiplying by typical nutrient values per 100 g from a generic food database.
For each ingredient, the calculator approximates:
- Calories (kcal)
- Protein, carbohydrates, total fat
- Fiber, sugars, sodium, and selected micronutrients when available
Core calculation steps
1. Convert amount to grams
For each ingredient: $$ \text{grams} = \text{amount} \times \text{grams per unit} $$
2. Convert grams to nutrients
If the database has nutrient values per 100 g: $$ \text{nutrient} = \text{grams} \times \frac{\text{nutrient per 100 g}}{100} $$
3. Sum across ingredients
$$ \text{recipe nutrient total} = \sum_{i=1}^{n} \text{nutrient}_i $$
4. Per-serving values
If your recipe makes \( S \) servings: $$ \text{per serving} = \frac{\text{recipe total}}{S} $$
Supported units and assumptions
The calculator recognizes common cooking units such as:
- Weight: g, gram(s), kg, ounce(s), oz, pound(s), lb
- Volume: tsp, tbsp, cup(s), ml, L
- Household sizes: small, medium, large (for eggs, onions, etc. – approximated as fixed gram weights)
When an ingredient is not found in the internal database, it is treated as “generic” with approximate macros or ignored with a warning in the ingredient breakdown.
Tips for more accurate results
- Weigh ingredients in grams when possible instead of using cups or spoons.
- Specify raw vs cooked (e.g., “chicken breast, raw” vs “chicken breast, cooked”).
- Separate major components (e.g., “olive oil for frying” vs “olive oil in dressing”).
- Use realistic serving counts – how many people the dish actually feeds.
Limitations and safety
This calculator is designed for home cooks, bloggers, and students. It is not suitable for:
- Medical nutrition therapy (e.g., kidney disease, diabetes meal plans).
- Allergen management or cross-contamination assessment.
- Regulatory food labeling or commercial packaging compliance.
For clinical or regulatory use, rely on official laboratory analysis or certified software and consult a registered dietitian or regulatory specialist.
FAQ
Can I use this for my food blog?
Yes. Many bloggers use tools like this to provide approximate nutrition information. Make sure to include a disclaimer that values are estimates and may vary based on brands and preparation.
Why do my results differ from another website?
Different tools use different databases, serving assumptions, and rounding rules. Even small differences in ingredient density (e.g., packed vs loose cups) can change the numbers. Treat all online calculators as estimates rather than exact lab results.
Does cooking change the nutrition?
Cooking can change water content and some vitamins, which affects per-gram values. This simple calculator does not model cooking losses in detail; it assumes typical values for raw or cooked forms where specified.