Paste a recipe's ingredient list below. This tool matches each line to the USDA food database, converts the amount to grams, and adds up the nutrition — shown three ways at once: the whole recipe, per serving, and per 100 g.
No account, no sign-up, no monthly limit. Everything runs in your browser and nothing you type is sent anywhere.
Every line is read as amount + unit + food. “200 g chicken breast”, “1 cup white rice, cooked”, “2 tbsp olive oil” all work. Unit conversions for cups, tablespoons and teaspoons come from the food itself (a cup of cooked rice and a cup of chopped broccoli weigh very different amounts), not a single generic table.
The result panel shows calories, protein, carbohydrate, fat, fibre, sugar, sodium, saturated fat and cholesterol. Net carbs (carbohydrate minus fibre) and a protein / carb / fat split are calculated for the per-serving column, with a quick keto and high-protein check.
Photo-based calorie apps routinely miss 250–350 kcal per meal because they can't see absorbed oil, butter in a sauce, or a pre-mixed dressing. This calculator asks instead: choose a cooking method and enter how much oil or butter you added, and those calories are added as their own line so you can see exactly what changed.
Set the number of servings and the per-serving column updates. The per-100-g column is useful for comparing recipes or filling in a nutrition label. All three columns are always visible — no toggle, no upgrade.
Click Show nutrition label for a standard vertical Nutrition Facts panel based on the per-serving values. It prints cleanly — handy for meal-prep containers, bake sales, or cottage-food labelling.
Every step is deterministic — the same input always gives the same output, and here is the exact arithmetic:
nutrient = USDA_per_100g × grams ÷ 100. Grams come from the amount you typed: weight units directly (1 oz = 28.35 g), volume units from that food's USDA portion table (1 cup of cooked rice = 158 g, 1 cup of chopped broccoli = 91 g), and count units ("1 clove", "2 slices") from the nearest named portion.whole ÷ servings.whole ÷ total_recipe_grams × 100.carbohydrate − fibre (never below zero).protein × 4, carbs × 4, fat × 9 kcal, shown as a percentage of those three.1 tbsp = 14 g, at 8.84 kcal/g and 1 g fat/g.food_weight × f, where f = 0.03 for lightly coated, 0.06 breaded, 0.10 battered — the same 8.84 kcal/g.Nutrition data is from USDA FoodData Central, SR Legacy release — a fixed dataset, last revised in 2018. The transparency panel under the results shows which USDA entry each ingredient matched and how confident the match is, and lets you change any of them. These are estimates and don't replace advice from a dietitian. See the about page for who maintains this tool.
Per-100 g and per-portion nutrition for the ingredients that show up most:
Yes, completely. No account, no sign-up, no monthly limit, no paywalled features. The nutrition label, per-100-g view and ingredient corrections that other tools charge for are all included.
For recipes made of whole ingredients it's close, because it uses USDA per-100-g data and food-specific portion weights. The two things that move the number most are cooking oil (use the cooking method controls) and how precisely you enter amounts. It's an estimate, not a lab analysis.
Only if you tell it. Pick a cooking method and enter how many tablespoons of oil or butter you added; deep-frying also adds an absorption estimate. Both appear as a separate “cooking additions” line so nothing is hidden.
Per serving divides the whole-recipe total by the number of servings you set. Per 100 g divides by the recipe's total weight and multiplies by 100 — it's the format used on nutrition labels and the fairest way to compare two recipes.
Net carbs = total carbohydrate minus fibre. The calculator shows it per serving and flags the recipe as keto-friendly when net carbs per serving are 10 g or lower.
Enter it the way the recipe is written. A recipe ingredient list almost always means the raw or dry form — “1 cup rice” is dry rice you cook in the recipe. If a line is ambiguous the calculator assumes raw/dry and flags it in the transparency panel so you can switch it to the cooked entry.
Not yet — paste the ingredient list itself for now. URL import is planned.
Yes. The whole calculation runs in your browser. Nothing you paste is uploaded, logged, or shared. Your last recipe is saved only in your own browser's local storage so it's there when you come back.
High-protein soups · Breakfasts · Meal prep · Low-carb · All recipes