Nutrition Facts Calculator
Enter your recipe's total nutrition and the number of servings. Get a per-serving Nutrition Facts panel with % Daily Value, rounded to FDA label rules.
Nutrition Facts Calculator
Enter your recipe's total nutrition and how many servings it makes.
Recipe totals (whole recipe)
How to Calculate Nutrition Facts for a Recipe
A recipe's nutrition label is built in three steps:
- Sum every ingredient. Look up the calories, fat, carbs, sodium, fiber, sugars, and protein for each ingredient (from its package label or the USDA database) and add them into recipe totals.
- Divide by servings. Take each total and divide by how many servings the recipe yields. That gives the per-serving amount.
- Round to label rules. Apply FDA rounding so the numbers look like a real Nutrition Facts panel. The calculator above handles steps 2 and 3 automatically.
FDA Rounding Rules Used Here
| Nutrient | Rounding rule |
|---|---|
| Calories | < 5 → 0; ≤ 50 → nearest 5; > 50 → nearest 10 |
| Fat, carbs, fiber, sugars, protein | < 0.5 g → 0; < 5 g → nearest 0.5 g; ≥ 5 g → nearest 1 g |
| Sodium | < 5 mg → 0; ≤ 140 mg → nearest 5 mg; > 140 mg → nearest 10 mg |
FDA Daily Values (2,000-Calorie Reference)
The % Daily Value column compares one serving against these reference amounts:
| Nutrient | Daily Value |
|---|---|
| Total Fat | 78 g |
| Saturated Fat | 20 g |
| Sodium | 2,300 mg |
| Total Carbohydrate | 275 g |
| Dietary Fiber | 28 g |
| Added Sugars | 50 g |
| Protein | 50 g |
Getting Accurate Serving Counts
Per-serving accuracy depends entirely on an honest serving count. A pan of brownies cut into 16 squares has half the per-serving calories of the same pan cut into 8. Decide the serving size first — by piece, by cup, or by weight — and count servings the same way every time. Weighing the finished dish and dividing by a target portion weight is the most consistent method.
Estimate vs Certified Label
This calculator is built for home cooks, meal planners, and food bloggers who want a realistic per-serving panel. It is not a substitute for the lab analysis or FDA-recognized software required to print a legally compliant package label. Cooking losses (water evaporation, fat rendering) and ingredient variability mean any calculated figure is an estimate. Verify before you publish a regulated label.
Scale the Recipe First, Then Label It
Changing the batch size? Scale the recipe in the main tool, decide your final serving count, then come back and enter the totals here. Scaling up or down does not change the per-serving nutrition as long as the serving size stays the same.
Related Tools
- Recipe scaling calculator →
- Cups to grams (all ingredients) →
- How to scale a recipe →
- Unit conversion calculator →
FAQ
How do you calculate nutrition facts per serving?
Add up the nutrition for every ingredient in the recipe to get the recipe totals, then divide each total by the number of servings. For example, a recipe with 3,200 total calories that makes 8 servings is 400 calories per serving. This calculator does the division and rounding for you.
Where do I get the total nutrition numbers to enter?
Sum the values from each ingredient's package label or a reference database like the USDA FoodData Central. Add up the calories, fat, carbs, sodium, and protein contributed by every ingredient, then enter those recipe totals above.
Why are the per-serving numbers rounded?
The FDA requires specific rounding on Nutrition Facts labels (21 CFR 101.9). Calories over 50 round to the nearest 10; grams of fat, carbs, and protein round to the nearest gram (or 0.5 g under 5 g); sodium rounds to the nearest 5 or 10 mg. This calculator applies those rules so the output matches a real label.
What is % Daily Value based on?
The % Daily Value (%DV) shows how much a nutrient in one serving contributes to a 2,000-calorie daily diet. It uses the FDA's current Daily Values: 78 g total fat, 20 g saturated fat, 2,300 mg sodium, 275 g carbohydrate, 28 g fiber, and 50 g protein.
Can I use this calculator for an official food label?
Use it for planning, blogs, and personal recipes. For a legally compliant package label, you must verify values with lab analysis or FDA-recognized nutrition software and follow all labeling rules. Treat this tool's output as an estimate, not certified label data.
Does the calculator change if I scale the recipe?
Per-serving nutrition stays the same whether you scale the recipe up or down, as long as the serving size is unchanged — doubling a recipe doubles both the totals and the servings. What changes the per-serving numbers is the serving count, so set that accurately.