Recipe Nutrition Calculator
Add each ingredient with its weight, set how many servings the dish makes, and see what is in the recipe and in one portion.
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
Weigh what goes in the pan
Nutrition follows weight, so the accuracy of the answer is mostly the accuracy of your scales. Weigh ingredients where you can, and use the recorded spoon and cup weights only for the ingredients where a measured density exists.
Servings are your decision
The per-serving figures move directly with the number you enter. Four hearty portions and six modest ones from the same dish are both correct, so set the number to how you genuinely plan to divide it.
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 recipe nutrition
How is the nutrition of a recipe worked out?
Each ingredient weight is multiplied by the published values for that food per 100 g, then all the ingredients are added together. The total is divided by the number of servings you enter. Nothing is estimated: if the dataset does not measure a nutrient for a food, that figure is left out rather than counted as zero.
Should I enter ingredients raw or cooked?
Enter them in the state you are putting them into the recipe, which is usually raw. Raw and cooked foods are separate records here because cooking changes the water content, so 100 g of dry pasta and 100 g of boiled pasta are not the same thing at all.
Does cooking change the figures?
Yes, mostly through water. Food that loses moisture in the oven becomes more concentrated per 100 g, and food that absorbs water, like rice or pasta, becomes less concentrated. Picking the record that matches how the food goes into the dish keeps the total honest.
Why do my figures differ from a packet label?
A label describes one manufacturer's product, measured in their laboratory. These figures come from a general national dataset covering typical foods, so a branded sauce or loaf can sit some way either side of the average. Both are legitimate, they are just measuring different things.