Why calculate the whole recipe?
A recipe total lets you account for ingredients that are difficult to log once mixed. Dividing by the actual number of equal portions gives a practical per-serving estimate.
From ingredients to each serving
For every ingredient, grams divided by 100 is multiplied by its entered nutrition values per 100 g. The calculator sums the ingredients, then divides calories and macros by the serving count. It assumes each portion contains an equal share.
How to use this calculator
- 1Enter each ingredient's weight and matching nutrition values.
- 2Include oils, toppings, and other ingredients that remain in the finished dish.
- 3Set the number of equal servings and calculate recipe and serving totals.
Understanding your result
Per-serving results assume equal portions and all entered ingredients are eaten. For uneven portions, weigh the final edible recipe and allocate its totals according to each portion's share of the final weight.
Assumptions & limitations
- Discarded cooking liquid, rendered fat, or unused marinade can change the energy actually eaten.
- Water gained or lost during cooking changes weight and calorie density without necessarily changing total calories.
Frequently asked questions
Does adding water increase recipe calories?+
Plain water adds weight but no calories. It lowers calories per gram while leaving the recipe's total energy unchanged.
How do I handle unequal serving sizes?+
Weigh the finished edible recipe. A portion containing 20% of its weight can be allocated roughly 20% of its calories if ingredients are evenly distributed.
Should I count all of a marinade?+
Count the amount consumed as closely as practical. Assuming every gram is eaten can overestimate a recipe when much of the marinade is discarded.
Can I change the serving count after entering ingredients?+
Yes. The recipe total stays the same; dividing it among more or fewer equal servings changes only the per-serving estimate.
