Paste a recipe. Get the nutrition.
Every ingredient matched to USDA FoodData Central, totalled, and divided by however many servings you actually get.
Reads only the ingredient list, the title and the serving count, from the structured data the page already publishes for search engines. The method is not imported — follow the link back for that. Nothing is stored, and if a page does not publish its recipe in a readable form you will be told to paste instead.
Read it here instead
That site will not serve an automated request, and there is no honest way around that from here. But the page opens fine for you — so hand it over and it gets read in this tab, with nothing uploaded and no request made.
Save as Web page, complete or HTML only — either carries the recipe data. Only the ingredient list, title and serving count are read out of it.
Or paste the page source
Press Ctrl/⌘+U on the recipe page to view its source, select all, copy, and paste it below. Useful where saving a file is awkward.
Photograph the recipe
Fill the frame with the ingredient list — that is the only part read. Straight on, in good light, one page at a time. The photo is resized in your browser and is never stored, and quantities that could not be read clearly are named rather than guessed at.
Photograph a nutrition panel
Photograph the panel straight on, filling the frame. The image is resized in your browser before it is sent, and is never stored — only the numbers read from it are kept.
Best for a branded product the food table only knows an average for — sodium is the worst offender, where two brands of the same thing can be threefold apart. What is printed on the packet becomes that ingredient outright, with no name lookup in between. More about scanning.
The results open on their own page: servings, the per-serving numbers, your ingredients ready to edit, and specific suggestions for cutting saturated fat, sugar, salt or cholesterol, raising protein or fibre, or making the whole thing vegetarian.
What you get back
The example recipe, run through the calculator. Press Try an example above to open it properly.
Crème brûlée · per serving, 6 servings
- Calories
- 406kcal
- Protein
- 5.1g
- Carbs
- 19.8g
- Fat
- 34.8g
- High in saturated fat — 20.9 g, 105% of an adult's daily limit.
- An excellent source of vitamin A (45% of the daily target).
…plus every ingredient listed and editable, the full breakdown of 38 nutrients, which ingredient each number came from, and specific swaps that would change it — each one showing what it does before you commit.
Saved recipes
Nothing saved yet. Analyse a recipe and press Save, and it will be listed here — in this browser only, never on a server.
What the breakdown actually means
Fat is not "LDL and HDL"
A common misconception worth clearing up: LDL and HDL are lipoproteins in your blood, measured by a blood test. Food does not contain them. What food contains is saturated, monounsaturated, polyunsaturated and trans fat, plus dietary cholesterol. Saturated and trans fat push blood LDL up; unsaturated fats generally push it down. So this calculator reports the fat types that are actually in the food, and shows saturated fat against the 20 g daily limit — the number that most affects your LDL reading.
Sugars: the useful split is added versus natural
"Simple versus complex" is roughly right but not the split that matters. Starch is the complex carbohydrate, and it is not a sugar at all. The breakdown that changes decisions is total carbohydrate → fibre, total sugars, added sugars and starch. The sugar in a banana arrives with fibre, potassium and water; the same grams from a bag of sugar do not. Only added sugars have a daily limit (50 g).
Servings are the biggest source of error
Nutrient data is precise; how you divide a tray of lasagne is not. If a recipe says four and two of you finish it, the honest answer is two servings. That single setting moves every number on the page more than any ingredient substitution will.
Recipe Rescaler
Scale a recipe from any ingredient — not just the servings — and switch between metric and cups.
Recipe Converter
Metric to cups, cups to grams, the whole list at once — each ingredient by its own density.
Reading a nutrition breakdown
What each number means and which ones are worth acting on.
Ingredient swaps that actually work
Which substitutions change the nutrition, and which just change the taste.
Scan a nutrition label
Photograph a packet and read its panel straight into a recipe.
How accurate is this?
The four things that move the numbers, and by how much.
How it works
Parsing, matching, unit conversion and where the data comes from.
Nutritional value index
A scoring system used to rank foods or diets by their nutrient density — balancing beneficial nutrients against components to limit. Common models include the Nutrient Rich Foods (NRF) Index and the Nutritional Value Score (NVS). This site does not score a recipe that way: it reports what the food contains and leaves the judgement to you.
Common questions
How accurate is a recipe nutrition calculator?
Ingredient nutrient values come from USDA FoodData Central and are accurate for the food as listed. The main sources of error are volume-to-weight conversion, how much fat or liquid is lost in cooking, and whether the serving count matches how you actually divide the dish. Expect roughly ±10-15% on calories for a typical home recipe.
Does food contain LDL and HDL cholesterol?
No. LDL and HDL are lipoproteins that carry cholesterol in your blood — they are a blood test result, not a component of food. Food contains saturated, monounsaturated, polyunsaturated and trans fat, plus dietary cholesterol. Saturated and trans fat raise blood LDL; unsaturated fats generally lower it.
What is the difference between simple and complex carbohydrates?
Simple carbohydrates are sugars — one or two sugar units. Complex carbohydrates are starch and fibre, which are long chains. On a nutrition label the useful split is total carbohydrate broken into dietary fibre, total sugars, added sugars and starch. Added sugars matter most: the FDA Daily Value caps them at 50 g.
How do I change the number of servings?
The calculator reads the serving count from the recipe when it says one, and you can override it with the stepper. If two of you eat a recipe written for four, set servings to 2 and every number doubles.