Carbohydrates Per Serving Calculator
Add your ingredients and servings for the carbohydrate in one portion, with sugars shown separately.
Raw and cooked foods are separate records. Pick the state you are putting in the recipe.
Search for your ingredients above, one at a time, then set the amount of each.
The whole recipe is divided by this number.
No figures yet
- Search for an ingredient above and pick the raw or cooked version you are using.
- Set how much of it goes in, in grams or another unit.
- Set how many servings the recipe makes, and the figures appear here.
Nothing is worked out until at least one ingredient is added, so you never see a made up number.
Reference and detail
Starch and sugars, not fibre
The carbohydrate figure covers available carbohydrate: starch plus sugars. UK food composition data measures fibre separately, so it appears as its own line rather than inside the carbohydrate total.
Dry or cooked changes everything
Rice and pasta absorb a great deal of water. Seventy five grams dry and the same portion boiled are completely different weights, so match the record to whichever you weighed.
How these figures are worked out
Values come from the official UK food composition dataset published on GOV.UK, used unchanged. Figures are estimates based on that data and the ingredients and quantities you enter, and real values vary between products, brands and preparation methods. Read the full method.
Questions and answers
Questions about carbohydrate in a recipe
What does the carbohydrate figure include?
Available carbohydrate: starches and sugars together. The sugars figure is shown separately alongside it, so you can see how much of the total is sugars rather than starch.
Is fibre included in the carbohydrate total?
No. In UK food composition data, fibre is measured and reported separately from available carbohydrate, so it is listed as its own line rather than being folded into the carbohydrate number.
Should I use the dry or cooked weight of rice and pasta?
Match the record to the weight you have. If you weighed 75 g of dry pasta, pick the dry record. If you are weighing what came out of the pan, pick the boiled record, which is much heavier for the same original portion because of the water it took up.