Protein Per Serving Calculator
Add your ingredients and servings to see the protein in one portion and where it comes from.
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
The contributor list is the useful part
Seeing that most of the protein in a dish comes from one ingredient tells you what happens if you change it. The breakdown under the result ranks the ingredients by how much they contribute.
Raw and cooked weights differ
Meat loses water as it cooks, so the same piece shows more protein per 100 g once cooked without having gained anything. Choose the record matching the weight you put in.
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 protein in a recipe
How much protein is in my recipe per serving?
Enter your ingredients and servings above. The protein in each food is summed and divided by the servings, and the biggest contributing ingredients are listed underneath so you can see where it comes from.
Which everyday ingredients bring the most protein?
By weight, lean meat, fish, hard cheese, eggs, pulses and dairy carry the most in a typical British kitchen. The comparison tool puts any two or three of them side by side at the same weight.
Does the protein figure change when meat is cooked?
The amount of protein in the piece of meat barely changes, but the weight does, because water is lost. That makes cooked meat show more protein per 100 g than raw, even though nothing was gained. Use whichever record matches what you weighed.