Salt Per Serving Calculator
Add your ingredients and servings for the salt in one portion, converted from the sodium in each food.
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
Salt is sodium multiplied by 2.5
Food composition data measures sodium, so salt is calculated from it using the standard labelling conversion. Both figures are shown, so the step is never hidden inside the result.
Ingredients bring salt with them
Stock, cured meat, hard cheese, bread, soy sauce and olives all carry salt before anything is seasoned. That is usually why a dish reads higher than the pinch you remember adding.
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 salt in a recipe
How is salt worked out from sodium?
Food composition data measures sodium, and salt is calculated from it by multiplying by 2.5, the standard labelling conversion. Both the sodium in milligrams and the resulting salt in grams are shown so the step is visible.
Does the salt I add to the cooking water count?
Only partly, and the tool cannot tell how much. Most of the salt in pasta or potato water goes down the sink, so entering all of it overstates the dish. Salt added directly to the food is the figure worth entering.
Why is salt higher in a recipe with stock or cheese?
Because those ingredients carry salt before you add any. Stock cubes, cured meat, hard cheese, soy sauce and bread all contribute, which is why a dish can taste seasoned without a pinch going in from the pot.