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Recipe Nutrition Calculator

Calculate your recipe's nutrition for free

Add your ingredients and servings, and get calories, fat, carbs, protein, sodium, sugars, and %Daily Values per serving, computed from the USDA's 380,000-food database, not typed-in guesses. Free with no signup, and one click from a print-ready FDA label.

  • Calories & macros per serving
  • USDA FoodData Central data
  • Big-9 allergen detection
  • Free, no signup
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  • Search the USDA database above to add your first ingredient.

Add ingredients to compute the serving weight.

Live preview

FDA vertical format
Your Nutrition Facts panel appears here.

Lab analysis: $500–1,000 per product · Other tools: $29/recipe or $49+/mo

Panelry: $9 once. Then edit & re-export this panel free for 7 days.

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Verify before printing

Double-check values against your ingredients and 21 CFR 101.9 before selling. Panelry is not affiliated with the FDA.

How the recipe nutrition calculator works

Every packaged-food label, meal-prep plan, and bakery menu starts with the same question: what's actually in one serving of this recipe? Panelry answers it the same way a food lab would, by math, not estimates.

1. Enter ingredients by weight or measure

Search USDA FoodData Central for each ingredient, generic or branded, and enter the amount in grams, ounces, cups, tablespoons, or the food's own portions (“1 large egg”). Volume converts to weight using per-ingredient densities, so a cup of flour isn't treated like a cup of water.

2. Get per-serving numbers instantly

Set how many servings your recipe yields and the calculator rolls every nutrient up per serving: calories, total and saturated fat, cholesterol, sodium, total carbohydrate, fiber, sugars and Added Sugars, protein, vitamin D, calcium, iron, and potassium, with %Daily Values computed against the FDA's current Daily Values.

3. Go from numbers to a label when you're ready

The live preview is an FDA Nutrition Facts panel, rounded exactly per 21 CFR 101.9. Calculating and previewing is free forever; if you sell your product and need the print-ready panel, one $9 Label Pass exports it as PNG, vector PDF, or SVG, with free edits and re-exports for 7 days.

The batch-to-serving math, worked through

Say a cookie batch uses 500 g flour, 250 g butter, 200 g sugar, and 100 g of egg. The calculator pulls each ingredient's nutrients per 100 g from USDA data, scales them to your amounts, and sums the batch: for example, 4,120 total calories. Declare 24 cookies as 24 servings and the per-serving math is 4,120 ÷ 24, about 172 calories, which then rounds to 170 on the label. Each nutrient goes through the same divide-then-round pipeline, in that order. Rounding the batch totals first and dividing later produces subtly wrong numbers, which is a classic spreadsheet mistake.

Cooked weight is not raw weight

Baking and simmering drive off water, so a batch that goes in at 1,050 g may come out at 920 g. The nutrients stay behind; only the water leaves. That's why the declared serving weight in grams should come from weighing the finishedproduct, while the nutrition math runs on the raw recipe amounts. Weigh your yield once with a kitchen scale and the per-serving gram weight on your panel will match what's actually in the bag.

Total Sugars vs Added Sugars in your results

The calculator reports both, and they're not interchangeable. Total Sugars counts every sugar present, including the lactose in milk and the fructose in fruit. Added Sugars counts only what was added as a sweetener: cane sugar, honey, maple syrup, juice concentrates. Added Sugars is always a subset of Total Sugars, and both sit inside Total Carbohydrate, so if your numbers ever violate that ordering, something in the recipe entry is off.

Why not just use a fitness app?Calorie trackers estimate loosely and can't produce anything you could print on a package. This calculator uses label-grade data and label-grade rounding from the start, so your numbers survive the jump from kitchen to shelf.

FAQ

Common questions

Is the recipe nutrition calculator really free?
Yes. Add ingredients, set servings, and see calories, macros, and %DV per serving free with no account. You only pay ($9 one-time) if you want to export the finalized FDA label.
How accurate is it?
Nutrient values come from USDA FoodData Central, the federal public-domain database used across the industry, and are combined by weight, the same database-analysis method FDA rules accept for labels. Accuracy depends on picking the closest matching ingredients and weighing where possible.
Can it calculate calories per serving for any recipe?
Yes. Enter your full-batch amounts and the number of servings, and everything is computed per serving. The RACC helper suggests an FDA-defensible serving size for your product type.
Does it handle branded ingredients?
The USDA database includes hundreds of thousands of branded foods. Anything missing can be added as a custom ingredient from its spec sheet or package label, and it's saved to your account for reuse.
Can I turn the results into a nutrition label?
That's the point. The preview is already an FDA-format Nutrition Facts panel with exact rounding. Export it print-ready (PNG, vector PDF, SVG) with a $9 Label Pass, or unlimited with Pro.
How many servings should I divide my recipe into?
Weigh the finished batch, then pick a serving close to the FDA's reference amount (RACC) for your product type; the built-in helper shows it. Note that a package holding under 200% of the RACC must be labeled as one serving, so small grab-and-go packs are usually a single serving by rule.
Does cooking change the nutrition numbers?
Cooking mostly removes water, so the nutrients concentrate into a lighter finished weight. Calculate from your raw recipe amounts, but weigh the finished product to set the serving's gram weight. For deep-fried items, where oil absorption is hard to model, a lab analysis is the safer route.
Do I need a lab analysis instead of a calculator?
Usually not. FDA rules accept database-calculated nutrition for labels, which is how most packaged food is labeled, at $9 here versus $500–1,000 per recipe at a lab. Labs are worth it for frying and fermentation, or to verify a claim like 'low sodium' before a buyer tests it.
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