Skip to content
Allin
Sign up · Sign in

Recipe Nutrition Calculator

Add ingredients to get calories, protein, carbs and fat per serving and for the whole recipe.

Related tools

All Cooking & baking tools →
Dietary Restriction Recipe FilterFilters 52 real dishes by ten restrictions at once — vegan, vegetarian, gluten-free, dairy-free, nut-free, egg-free, soy-free, shellfish-free, low-carb and pescatarian — and by meal type, with a live match count. Every dish carries the allergens it actually contains, including the hidden ones: pine nuts in pesto, wheat in soy sauce and asafoetida, anchovy in Worcestershire sauce, soy lecithin in chocolate.Recipe scalerScale a recipe ingredient up or down for a different number of servings.Air Fryer ConverterConvert any oven recipe to air fryer temperature and time, adjusted for food type and basket load.Baker's Percentage CalculatorConvert baker's percentages to ingredient weights, with the flour as the 100% base.Baking Pan Size ConverterConvert a recipe between baking pans by comparing base areas, get the scale ratio and a batter-depth note, and auto-scale your ingredient list.BBQ CalculatorTurns a guest list into a shopping list: raw meat by cut — with the honest cooking yields, 50% for ribs and pulled pork against 75% for steak — buns, sides, drinks and ice, then the fuel, charcoal by the kilo or propane as a share of a bottle, and a cost estimate. Metric and imperial together.Cheese Board CalculatorWorks out how much cheese a board needs from guests, occasion, appetite and duration — an event running past two hours adds about 15% per extra hour — then splits it into soft, hard, blue and fresh, names the number of cheeses and boards, sizes the bread, charcuterie, fruit, nuts and pickles, and costs the lot. Grams and ounces side by side.Chocolate Fountain CalculatorHow much chocolate and dipping food an event needs from guests, fountain size and duration.

Recipe Nutrition Calculator is free to use as often as you like, directly from this page. Its place is under Cooking & baking; Dietary Restriction Recipe Filter and Recipe scaler answer the questions closest to this one.

How to use it

  1. Open the tool — no signup or install needed.
  2. Enter your input or adjust the available options.
  3. Get your result instantly, then copy or download it.

Frequently asked questions

What is Recipe Nutrition Calculator?

Add ingredients to get calories, protein, carbs and fat per serving and for the whole recipe.

When would I actually use this?

Cooking from a recipe that does not match your kitchen: scaling for a different number of people, converting cups to grams, and substituting what you do not have.

What is the most common mistake?

Converting a cup as if it were a volume of weight. A cup of flour and a cup of sugar differ by nearly a third in mass, so a single conversion factor gets one of them badly wrong.

How is Recipe Nutrition Calculator different from Dietary Restriction Recipe Filter?

They sit next to each other but answer different questions: Dietary Restriction Recipe Filter is the one to open when you need it to filters 52 real dishes by ten restrictions at once — vegan, vegetarian, gluten-free, dairy-free, nut-free, egg-free, soy-free, shellfish-free, low-carb and pescatarian — and by meal type, with a live match count. Every dish carries the allergens it actually contains, including the hidden ones: pine nuts in pesto, wheat in soy sauce and asafoetida, anchovy in Worcestershire sauce, soy lecithin in chocolate. Pick whichever matches what you're starting from — both are free.

Is there a tool for the next step?

Recipe scaler is the closest one after this: Scale a recipe ingredient up or down for a different number of servings.

What else is worth having open alongside it?

Air Fryer Converter and Baker's Percentage Calculator — they come up in the same task often enough to be worth a second tab.

Where do the figures come from?

Volume-to-weight factors are per ingredient, because density is. Cooking times assume a conventional oven at the stated temperature; fan ovens run hotter and need roughly twenty degrees less.

Further reading

All guides →
ExplainerA Cup Is Not a Cup — and That Is Why Your Cake FailedFour different cups are in legal use, and the Australian tablespoon is a third bigger than everyone else's. But the error that actually ruins a bake is smaller than a border: the same cup of flour weighs 120 g or 160 g depending on how you filled it.ExplainerR-Values, U-Values, and What an Insulation Number HidesR and U are reciprocals, and the two markets that read this site use different ones in different units — so an R-value quoted without its system means nothing. Worse, the number on the batt is not the number your wall achieves, because the studs are a parallel path.How-toHow to Convert Any Oven Recipe for an Air FryerDrop 25 °F and cut the time by about a fifth — then adjust for what the food is and how full the basket is, because those two change the answer more than the rule does.ExplainerBaker's Percentage Explained: One Formula, Any Batch SizeFlour is 100 percent and everything else is measured against it. That one convention lets the same recipe scale from a single loaf to a bakery batch without a single new calculation — and yes, the percentages are supposed to add up to more than 100.How-toHow to Double a Recipe (Without Ruining It)Doubling a recipe is more than multiplying by two. Learn the scale factor, which ingredients to scale carefully — spices, salt, leavening — and why bake time and pan size do not simply double.How-toHow to Scale a Recipe Up or DownMultiply every ingredient by the same factor. Here's how to find it, why the ratios must stay fixed, what doesn't scale linearly, and how to round sensibly.