Record ingredients as they were used

List each ingredient amount, including oil, butter, sugar, sauces, toppings, and liquids that contribute energy. For packaged ingredients, use the current label. For basic foods, choose an appropriate FoodData Central record. Specify whether a weight is raw, cooked, drained, or prepared; the reference must describe the same state as the amount entered.

Calculate each ingredient

For a label, divide the amount used by the labeled serving amount and multiply by calories or the nutrient of interest. For a per-100-gram database value, multiply the amount used in grams by the value and divide by 100. Keep intermediate precision for the arithmetic and record the source so a surprising result can be traced later.

Add the whole recipe

Sum all ingredients before making serving assumptions. Include only the amount incorporated: oil left in a pan or marinade discarded after use may require an explicit estimate rather than automatically counting the full starting amount. Water contributes weight and volume but not calories, while milk, stock, juice, or alcohol can contribute nutrients or energy depending on the ingredient.

Measure the finished yield

Weigh the empty cooking vessel, then the vessel plus finished food, and subtract the vessel weight. This gives a cooked batch weight. Cooking can remove water, add absorbed water, drain fat, or change nutrient retention, so the finished grams will not necessarily equal the sum of raw ingredient grams. USDA documents cooking yields as a real part of recipe calculation.

Calculate a portion

For equal planned portions, divide the whole-recipe total by the number of portions. For variable servings, calculate calories per finished gram: whole-recipe calories divided by finished batch grams. Multiply that density by the grams actually served. Use the same approach for protein, carbohydrate, fat, fiber, or sodium when the underlying records include them.

Update the calculation when the recipe changes

A new brand, ingredient amount, cooking yield, or number of servings creates a new calculation. Save the ingredient list, source records, and yield rather than carrying forward a remembered per-serving number. Recipe analysis remains an estimate because label rounding, database matching, retention, and leftovers introduce uncertainty, but the method is transparent and repeatable.

Limits and cautions

  • Cooked yield, discarded liquid, and fat retained in the pan can affect a whole-recipe estimate.
  • Food-composition databases may not contain every branded ingredient or complete micronutrient field.
  • This resource is educational and does not provide individualized medical or nutrition treatment.
  • Methods and product behavior are reviewed periodically; the displayed review date indicates the current editorial version.

Sources and further reading

  1. Foundation Foods documentation — U.S. Department of Agriculture Accessed 2026-08-01.
  2. USDA Cooking Yield Database — U.S. Department of Agriculture, Agricultural Research Service Accessed 2026-08-01.
  3. Serving Size on the Nutrition Facts Label — U.S. Food and Drug Administration Accessed 2026-08-01.
  4. Feast - Caloric Intelligence — Apple App Store Accessed 2026-08-01.