Free tools for recipes and their numbers
Work out what a recipe actually contains, scale it to the batch you need, convert its units, or turn it into a label for your own page. Everything runs on USDA FoodData Central, nothing needs an account, and no recipe you enter is stored on a server.
What would you like to do?
Analyse a recipe
What is actually in this? Paste a recipe — or import it from a web address, or photograph the page — and get calories, protein, carbs, the full fat breakdown, fibre, added sugars and salt per serving, with every ingredient listed and editable.
Rescale a recipe
I have three eggs, not six. Scale a recipe from any ingredient rather than from the serving count, in metric or US cups, with warnings about the things that do not scale — leaveners, tin size, cooking time.
Convert measurements
How many grams is a cup of this? A whole ingredient list converted at once, each one by its own density, because a cup of flour and a cup of sugar are not the same weight.
Create a nutrition label
I need a facts panel for my page. Turn an ingredient list into a nutrition label you can embed or download, plus the schema.org nutrition block for your recipe card.
Scan a nutrition label
The packet says something different. Photograph a nutrition panel and read it straight into a recipe — the honest answer for anything branded, where the generic average can be a long way off.
Check a recipe page
Does Google read my recipe properly? For site owners: the structured data, whether it matches the visible page, how machines read each ingredient line, and whether your published nutrition agrees with your ingredients.
Why the numbers can be trusted, and where they cannot
Every figure on this site is a database value multiplied by a weight and divided by a serving count — never an estimate presented as a measurement. Where a weight has to be inferred from a volume, the row says so. Where no ingredient reports a nutrient, the total is a dash rather than a zero, because we do not know and there is none are different statements.
What that cannot fix: USDA values are averages of real foods that vary, cooking losses are not modelled, and how you divide a tray of lasagne is a guess only you can make. How accurate is this ranks the sources of error by size, and how it works covers the parsing, matching and conversion behind them.
Guides
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.
All guides
Everything written up so far, on cooking, measuring and reading the numbers.
For recipe site owners
An independent nutrition reading your readers can check, labels for your pages, and a technical checkup.
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.