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Paste a recipe link or type the ingredients. Get a nutrition label per serving, with every ingredient matched to USDA data so you can check where each number comes from.
Your nutrition label
Paste a link or your ingredients. The label appears here, per serving.
How it works
Want the details? Read the step-by-step help article.
Where the numbers come from
Every ingredient line is split into an amount, a unit and a name. The name is matched to a food in the USDA FoodData Central SR Legacy table, which lists calories, protein, fat, carbohydrate, fiber, sodium and more for 100 grams of each food. The amount becomes grams using the weights USDA measured for that food, so 1 cup of flour, 1 cup of sugar and 1 cup of milk each get their own weight.
Words in the line help. A line that says uncooked rice is matched to raw rice, and a 15 ounce can of beans marked drained is counted by its drained weight. When the table has no weight for a unit, the line is counted with a typical weight and says so.
For a line the table cannot settle, an AI helper suggests a food and a weight. Those lines are marked, so you know which numbers to check. Nothing is left in silently: a line with no match is shown as left out of the totals.
Reading the label
The numbers are for one serving. The % Daily Value says how much of a day’s allowance that serving covers on a 2,000 calorie diet: 5% or less is low, 20% or more is high. Aim low for saturated fat, cholesterol and sodium, and high for fiber.
The split under the headline shows where the calories come from. It is worked out from the grams of each macro, at the standard energy per gram below.
| Macro | Energy |
|---|---|
| Protein | 4 calories per gram |
| Carbohydrate | 4 calories per gram |
| Fat | 9 calories per gram |
Why calculators disagree
Two calculators can read the same recipe and land 100 calories apart. The usual causes are the food they matched, the weight they gave a cup or an onion, and how many servings they assumed. That is why this page shows all three for every line instead of only a total.
Brands matter too. A generic table cannot know that your butter has more water in it or that your tortilla is larger than usual. For anything that carries most of the calories, such as oil, cheese or nuts, check the package and set the grams on that line.
Finally, a nutrition label is an estimate. Treat it as a way to compare recipes and spot the heavy ingredient, not as a medical measurement.
Questions
Paste the recipe link or type the ingredients, one per line, and set how many servings it makes. Each line is matched to a USDA food and turned into a weight in grams. The calculator adds up the whole recipe and divides by the servings, so you get a label for one serving.
USDA FoodData Central, SR Legacy, the US government's public food composition table, about 6,800 foods. It holds plain ingredients such as flour, chicken thighs and olive oil. It does not hold brand-name or restaurant items, so a branded product is matched to the closest generic food.
Yes. Paste the address of a recipe page and the calculator reads the ingredient list and the servings from it. If a site blocks the read, copy its ingredient list and paste that instead. Video links belong in the YouTube, TikTok, Instagram or Facebook tools, which write the recipe out first.
As accurate as the weights behind it. A cup of flour can weigh 120 g or 150 g depending on how it is scooped, and a recipe that says 1 onion does not say how big. Lines that use a typical weight carry a note, and every line has an Adjust button so you can pick another match or type the grams from your own scale.
It leaves them out and says so on the line. Write an amount, such as 1/2 teaspoon salt, and it counts. A line it cannot match to any food is also left out of the totals and marked, so a missing ingredient never hides in the number.
Calories, total fat, saturated fat, cholesterol, sodium, total carbohydrate, fiber, total sugars, protein and potassium, with the % Daily Value for a 2,000 calorie diet where one exists. It does not show vitamins and minerals other than potassium.
The calculator works from the raw ingredients you list. Oil that stays in the pan, water that cooks off and fat that drains away are not tracked, so a pan-fried or roasted dish can differ from the label. If a line says cooked or uncooked, that word helps it pick the matching food.
Yes, with no account and no card. Typing in ingredients is free. Links to most recipe sites are read free. A link whose page we have to read with AI uses one of your 8 free AI reads a day, shared with our other free link tools. A free RecipeClip account lets you keep the recipes you find, plan them into a week and shop from one list.