Scale recipe quantities
Scale an ingredient list by servings or by the amount of one ingredient available. Select a reference ingredient from your list when working backwards.
Understand the numbers · Make life easier
Recipe calories and nutrients
Add ingredient label values to estimate calories and nutrients for the whole recipe and each portion. Missing nutrients stay unknown, not zero.
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Calories per portion
175kcal (label)
The main answer is calories per portion, not a daily intake target. Incomplete nutrient data means an ingredient value is missing; it does not mean zero.
Whole-recipe calories350 kcal (label)
Portions2 portions
Whole-recipe protein16 g
Protein per portion8 g
Whole-recipe fat7.5 g
Fat per portion3.75 g
Whole-recipe carbohydrate55 g
Carbohydrate per portion27.5 g
Worked steps
- Ingredient calories = grams used / label reference grams × label calories.
- Add whole-recipe calories, then divide by your portion count.
Calculation details (2 rows)
| Ingredient | Grams used | Label reference grams | Calories used (kcal) |
|---|---|---|---|
| A | 150 | 100 | 300 |
| B | 50 | 100 | 50 |
For each ingredient, multiply each label value by grams used divided by the label reference grams. Add contributions, then divide by portions. Use the entered kcal rather than deriving calories from protein, fat and carbohydrate. Leave optional nutrients blank when unknown. If a used ingredient lacks a nutrient, both its recipe total and per-portion value remain incomplete. Enter 0 only when confirmed. A zero-use row contributes zero but still needs its required fields completed. Use grams only and match the ingredient, raw or cooked state and edible portion. Include actual oils and seasonings. Cooking losses, oil absorption, water changes and label rounding are not adjusted automatically. No dietary targets, clinical advice or compliant commercial nutrition labels are provided. Examples are synthetic. Inputs stay in this browser.
Method and scope
For each ingredient, multiply each label value by grams used divided by the label reference grams. Add contributions, then divide by portions. Use the entered kcal rather than deriving calories from protein, fat and carbohydrate.
Leave optional nutrients blank when unknown. If a used ingredient lacks a nutrient, both its recipe total and per-portion value remain incomplete. Enter 0 only when confirmed. A zero-use row contributes zero but still needs its required fields completed.
Use grams only and match the ingredient, raw or cooked state and edible portion. Include actual oils and seasonings. Cooking losses, oil absorption, water changes and label rounding are not adjusted automatically. No dietary targets, clinical advice or compliant commercial nutrition labels are provided. Examples are synthetic. Inputs stay in this browser.
References:FDA: serving sizes and label calories、Centre for Food Safety: limits of nutrient data
What this helps you do
Combine values you supply from ingredient labels or reliable matching sources. Get whole-recipe and per-portion calories, protein, fat and carbohydrate without assuming a food database or looking up a food from its name.
What to enter
Enter portions and one row per ingredient: name, grams used, the reference grams stated on its label and calories for that reference amount. Protein, fat and carbohydrate are optional. Leave an unknown nutrient blank; use zero only when confirmed. Match raw or cooked state and edible portion; millilitres are not grams.
How the calculation works
Each contribution equals grams used divided by label reference grams, multiplied by the stated nutrient value. Sum all contributions, then divide by portions. Calories use the supplied kcal, not a reconstruction from macronutrients. If any used ingredient is missing a nutrient, that recipe nutrient remains unknown.
Worked example
Synthetic ingredient A uses 150 g with 200 kcal per 100 g; B uses 50 g with 100 kcal per 100 g. A contributes 300 kcal and B 50 kcal, totaling 350 kcal. Dividing into two portions gives 175 kcal each. These are made-up arithmetic inputs, not real food composition data.
Understanding the answer
The main answer is calories per portion. The portion count is how you split the recipe, not how much you should eat. An incomplete nutrient total is not zero. A zero-use ingredient contributes nothing, while its required fields must still be valid. Check the ingredient detail table for missed quantities.
Scope and limitations
Label values may vary and be rounded. Include oils, sauces and seasonings; cooking losses, oil absorption and changes in water or nutrient content are not corrected. Results are estimates, not clinical diet advice or legally compliant commercial labels. Names and inputs stay in this browser; export a backup before changing devices.