Fat Per Serving Calculator
Add your ingredients and servings for the fat in one portion, with saturated fat listed 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
Saturated fat is part of the total
Total fat is all the fat in the dish, and saturated fat is the share of it made up of saturated fatty acids. The second figure is always smaller than the first, never added to it.
Cooking fat is the awkward one
Oil left in the pan or dripping through a grill never reaches the plate, and no calculator can measure how much stayed behind. Entering all of it gives the highest reasonable figure.
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 fat in a recipe
How is the fat per serving calculated?
Total fat from every ingredient is added up and divided by your serving count. Saturated fat is calculated the same way and shown on its own line, since the two are reported separately in the source data.
What is the difference between total fat and saturated fat?
Total fat is all the fat in the food. Saturated fat is the portion made up of saturated fatty acids, which is a subset of that total rather than an addition to it, so it is always the smaller of the two figures.
How much of my frying oil actually ends up in the food?
It depends on the food and the method, and the honest answer is that a home kitchen cannot measure it. Entering all the oil gives the highest reasonable figure, and entering only what was absorbed needs a guess, so the tool counts what you enter and says nothing more.