Free · no signup · works with any ingredient list

Recipe Nutrition Calculator: Calories & Macros Per Serving

Paste any recipe, from a cookbook, a website or the back of a packet, and get calories, macros (protein, carbs, fat) and micronutrients per serving. A recipe calorie calculator and macro calculator in one. No account, no app, no ingredient-by-ingredient lookup: it reads a plain ingredient list the way a person would.

Free, no account. 2 analyses a day here, 10 with a free account.

Your label

Estimated · per serve

Calories, protein, carbs, fat, fibre, sodium and a health score for one serve, as a share of a 2,000 kcal day. Paste an ingredient list and press Get the macros.

AI estimate from the ingredients and quantities as written. Not a lab analysis. Figures vary with brand, cut and preparation.

Per serving

What you get

  • Calories and macrosProtein, carbohydrate, fat, fibre, sugar and saturated fat, with the servings count under your control.
  • MicronutrientsThe ones that actually vary between home recipes: sodium, cholesterol, calcium, iron, potassium and vitamin C.
  • A health scoreA to D, with a sentence explaining what drove it. Usually saturated fat, sodium or a lack of fibre.
  • Dietary flagsWhere they apply: high protein, low carb, vegetarian, vegan, gluten-free, dairy-free and so on.

Why paste a recipe instead of looking up ingredients

Most nutrition tools make you add ingredients one at a time from a database, matching your “1 onion, diced” to their “Onions, raw, chopped, 1 cup”. That is the slow part, and it is where the errors creep in. This reads the list as written, mixed units, vague quantities, brand names and all, and resolves the amounts itself. A recipe that would take five minutes to enter by hand takes about ten seconds.

Questions

Frequently asked questions

How accurate is a recipe nutrition calculator?
Accurate enough to make decisions with, not accurate enough for a medical diet. Figures come from standard ingredient composition databases, so they reflect a typical example of each ingredient. Real values shift with brand, cut of meat, fat content, ripeness and how much oil actually stays in the pan. Treat the numbers as a reliable guide to the shape of a dish — high in saturated fat, low in fibre — rather than as exact measurements.
Do I need to sign up?
No. You get two free analyses a day with no account. A free account raises that to ten a day and lets you save recipes, scale servings and keep the nutrition attached to the recipe.
What format should I paste the recipe in?
Whatever you have. A plain ingredient list works best — one ingredient per line with an amount and a unit. Metric and imperial both work, and you can mix them. You do not need to include the method, though it does no harm.
Does it calculate per serving or for the whole recipe?
Per serving. Set the servings field to however many the recipe makes and every figure is divided accordingly. If you are unsure, leave it at 4 and scale the result yourself.
Does cooking method change the nutrition?
It can, significantly. Deep-frying adds fat that is not in your ingredient list; draining browned mince removes some. Roasting and grilling lose fat that renders out. The calculator works from the ingredients you list, so if a method adds or removes a lot of fat, adjust your expectations accordingly.
What is the health score?
A quick A–D grade based on the balance of the dish — protein and fibre against saturated fat, sugar and sodium, relative to the calories. It is a summary of the numbers below it, not a judgement about whether you should eat something.
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