Recipe nutrition calculator
Build the dish ingredient by ingredient. We total carbohydrate, fiber, and net carbs for the whole recipe, then divide by servings so you know what one plate actually costs you.
Add an ingredient
Search the same USDA records used across the site.
Ingredients
4 ingredients · weights as prepared
Cauliflower
Raw
12 g net
20 g carbs · 8 g fiber
Cheddar cheese
Sharp
1.2 g net
1.2 g carbs · 0 g fiber
Eggs
Whole, raw
0.7 g net
0.7 g carbs · 0 g fiber
Butter
Salted
0 g net
0 g carbs · 0 g fiber
Whole recipe
21.9 g carbs · 8 g fiber
4 ingredients counted
Per serving
5.5 g total carbs per serving · 13.9 g ÷ 4
Cooked weight differs from raw weight, and water loss concentrates carbs. Weigh ingredients the way you enter them and keep it consistent.
How the totals are built
Add each ingredient
Search the USDA records and add every component of the dish, including the butter in the pan and the cream in the sauce.
Enter the weight you used
Grams drive the maths. Rows with missing or out-of-range weights are flagged and kept out of the total instead of being counted as zero.
Divide by servings
The whole-dish figure is fixed; servings decide what lands on one plate. Change the serving count and per-serving carbs update instantly.
Need a single ingredient instead?
The food carb lookup scales one food to any portion. Use it when you are eating something on its own rather than cooking a full dish.
Recipe calculator questions
The details that decide whether the per-serving number holds up.
Pick one and stay consistent, because water loss concentrates carbohydrate per gram. USDA records mix both — vegetables here are listed raw, meat and grains are listed cooked. Check the preparation note next to each food before you rely on the number.
No. The whole dish holds the same grams of carbohydrate regardless of servings. Dividing only tells you how much lands on one plate, which is the number that matters when you are tracking against a daily limit.
Most likely a difference in the underlying record — a different brand, cut, or cooked state. These are USDA averages per 100 g, so a sauce or marinade with added sugar will pull your real total higher than the sum of plain ingredients here.
Add as many rows as you need. Each row is scaled and totalled independently, and rows with missing or invalid grams are flagged and excluded from the total rather than silently treated as zero.
No. These are general food composition estimates and are not suitable for calculating insulin or medication doses. Speak to a clinician for guidance on diabetes management or any prescribed diet.
