Recipe nutrition

Choose one of the 39 reference foods, enter an amount and Add, or paste one ingredient per line: grams followed by its name. Decimal point or comma is accepted, with optional g. Blank lines are ignored. Names in the current language and historical English names work; case and accents are ignored. Short whole-word phrases work only when they identify exactly one food. Unknown names, ambiguous matches and malformed lines block the calculation, rather than being counted as zero.

Calculate sums each source value × grams/100; per-serving values divide the unrounded sum by the serving count. Servings are whole numbers from 1 to 10,000. Each amount is 0.001–1,000,000 g; at most 500 ingredients and 50,000 characters. These are software bounds, not dietary recommendations. Editing hides old results. Reset restores the two example lines, four servings and the selection defaults; inputs are not stored. Ctrl/Meta+Enter in the text area also calculates.

The main table compares total and per-serving energy, protein, fat and carbohydrate. Open Ingredients and sources to check every matched food and its amount; names link to the individual USDA record. The data are historical USDA SR Legacy references (April 2018), not a comprehensive ingredient database. The selected raw/cooked preparation matters; no cooking changes, nutrient losses, yield, density or edible fraction are simulated. Use grams of the named edible food. USDA carbohydrate by difference includes fibre and differs from EU label carbohydrate. Results are rounded for display only and are approximate food references, not a personalised nutrition plan.