Sugar Per Serving Calculator
Add your ingredients and servings for the total sugars 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
Total sugars, wherever they came from
Food composition data measures the sugars in the food and does not distinguish added sugar from the sugars already in fruit, vegetables, milk or honey. A fruit-heavy dish will show a figure, and that is a description rather than a judgement.
Useful for comparing two versions
Calculate the recipe as it stands, change the ingredient you are testing, then calculate again with the same serving count. The difference between the two figures is the effect of the change.
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 sugar in a recipe
Does the sugars figure only count added sugar?
No. It is total sugars, so it includes the sugars naturally present in fruit, vegetables, milk and honey as well as any sugar you spoon in. Food composition data measures what is in the food and does not label where it came from.
Why does a fruit-heavy recipe show a high sugars figure?
Fruit contains sugars, and the measurement counts them. That is a statement about the composition of the dish, not a verdict on it, and the total sits alongside the fibre and carbohydrate figures for the same recipe.
How do I compare sugar between two versions of a recipe?
Calculate one version, note the per-serving figure, then change the ingredient you are testing and calculate again with the same serving count. Holding the servings steady is what makes the two numbers comparable.