Nutrition & Calories

Nutrition per Serving Calculator

Work out the calories and nutrients in each serving of a recipe.

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Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)

Servings this recipe makes:

Ingredient	Amount	Unit

Per Serving

394 kcal

Total: 2367 kcal (6 servings)

Protein

7.7g

Batch: 46.2g

Carbs

49.3g

Batch: 295.6g

Total Fat

18.7g

Batch: 112.1g

Fiber

1.1g

Batch: 6.5g

18.9gSugars per serving (natural + added)

44mgSodium per serving

Where the calories come from

All-Purpose Flour (2 cups · 240g)

874 kcal (24.7g P · 183.1g C · 2.4g F)

Granulated Sugar (0.5 cups · 100g)

387 kcal (0g P · 100g C · 0g F)

Butter (Unsalted) (8 tbsp · 113.6g)

815 kcal (1g P · 0.1g C · 92.1g F)

Chicken Egg (Large, Whole) (2 item · 100g)

143 kcal (12.6g P · 0.7g C · 9.5g F)

Whole Milk (3.25% Fat) (1 cups · 244g)

149 kcal (7.8g P · 11.7g C · 8.1g F)

How to use this calculator

1Add every ingredient in the recipe with its amount.
2Enter the number of servings you'll actually cut or portion.
3Read the per-serving numbers in the large figures, and batch totals below.

Tip: Portions are only equal if you divide evenly. Weighing each portion helps.

How it's calculated

Per Serving = Batch Total ÷ Servings Count

We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.

Worked example

Scenario: Soup pot has 48g total protein and serves 6.

Inputs48g protein, 6 servings

Calculation48 ÷ 6 = 8.0g

Result8.0g protein per bowl

Common questions

What if someone eats a larger bowl?

Then they get more. Per-serving numbers assume equal portions. To make portions equal, weigh the finished dish and divide by the number of servings.