Recipe nutrition calculator
Search a real food, enter the amount you used, then see nutrition for the full recipe and each serving. The ingredient search is powered by the public DietlyAPI catalog, so you can inspect every selected product.
How to calculate a home-cooked recipe
Choose the product that best matches what you used and enter its weight in grams. Add every ingredient, total the recipe, then divide by the portions you actually serve. Weighing ingredients and keeping raw versus cooked states consistent makes the estimate more repeatable.
Recipes are estimates, not laboratory measurements. Brand, cooking loss, oil left in a pan and the size of your plate all make a difference. The useful result is an honest calculation you can repeat and update.
Inspect the ingredients, not a black box
Every selected result carries its Dietly food-page link. You can review real entries such as soy milk, white potatoes and peanut butter, then use the comparison tool when choosing substitutes.
Use the total as a guide
Recipe nutrition is most useful for meals you make often or when you are planning protein and calories. It is not a reason to fear small variations in vegetables, herbs or cooking water. If tracking becomes stressful, use the tool less often and focus on a few reliable meals instead.
Method and sources
The result is the sum of the ingredient labels you enter, divided by the number of portions. It is an estimate because labels, cooking losses and serving size can vary.
Common questions
How do I calculate recipe nutrition?
Add each ingredient with its weighed amount, total the nutrients, then divide by the number of servings actually made.
Should I log raw or cooked ingredients?
Use the state that matches the food label. Weighing before cooking is often easier, but water loss and absorption can change cooked weight.
Is recipe nutrition exact?
It is an estimate based on the selected product labels and entered weights. Brands, preparation and serving size affect the result.