Free kitchen tool
Recipe Nutrition Calculator
Paste your ingredients below — one per line — and get calories, protein, carbs, fat, fiber and sugar per serving. Instantly, free, no sign-up.
Amounts like "1/2 cup", "100g" and "3 eggs" all work.
Estimates, not lab results. Values come from USDA average nutrition data for common ingredients. Real results vary with brands, ripeness, and how you measure — usually within 10–20% of the true value. This tool is for general information, not medical or diet advice.
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Join freeHow it works
Calculating nutrition for a homemade recipe used to mean looking up every ingredient in a database, doing the weight math, and dividing by servings — a solid 20 minutes with a spreadsheet. This tool does it in seconds:
- List your ingredients — one per line, with amounts. "2 cups flour", "1 tbsp olive oil", "3 eggs" and "100g chicken breast" all work. Fractions like "1/2 cup" are fine too.
- Set your servings — how many portions the recipe makes.
- Read your numbers — calories, protein, carbs, fat, fiber and sugar per serving, plus a breakdown showing what each ingredient contributes.
Volume amounts (cups, tablespoons) are converted to weight using real ingredient densities — the same data behind our unit converter — so "1 cup of flour" and "1 cup of honey" get their correct, different weights before the nutrition math runs.
Why homemade nutrition math matters
Packaged food has a label. Your kitchen doesn't. If you're watching protein, cutting sugar, or just curious what that "healthy" banana bread actually contains, the only honest answer comes from adding up the ingredients. Most recipe sites either skip nutrition entirely or show numbers with no explanation of where they came from. Here you can see every line item — if something looks off, the breakdown table shows you exactly which ingredient is driving it.
A realistic expectation: these are estimates from USDA averages. A "large egg" can weigh anywhere from 45 to 55 grams, and your "cup of flour" depends on how you scoop. For everyday cooking and meal planning, that's plenty accurate. For medical nutrition therapy, talk to a dietitian.
Common questions
How do I calculate the calories in my recipe?
List each ingredient with its amount, look up the calories for each one, add them all up, and divide by the number of servings. This calculator does the whole thing for you — just paste your ingredient list and set servings.
How accurate are recipe nutrition calculators?
They're good estimates, usually within 10–20% of the true value. The numbers come from USDA average data, but real ingredients vary — egg sizes differ, "1 cup of flour" depends on your scooping, and brands vary. Treat results as a helpful estimate, not a lab measurement.
Does cooking change the nutrition of a recipe?
A little. Water evaporates (which concentrates calories per gram), some vitamins break down with heat, and fat can render out of meat. This calculator uses raw-ingredient values, which is the standard method most recipe sites and nutrition labels use.
How do I count macros for a homemade recipe?
Add up the protein, carbohydrates, and fat across every ingredient, then divide each total by your servings. The calculator shows all three per serving automatically, plus fiber and sugar.
What counts as a serving?
Whatever portion you actually eat. The calculator divides the recipe totals by the number you enter, so for honest numbers, use the portions that land on real plates — not aspirational ones.
Every WellNest recipe shows its approximate macros up front — browse the collection and find your next 3-ingredient favorite.
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