Recipe nutrition calculator
What’s really in your recipe?
Paste a recipe link or the ingredients. We match each one to Australian food data and show 150+ nutrients per serve, with every number traced back to the ingredient it came from.
- Check and change every food match before you save.
- Missing data is shown as missing, never counted as zero.
- Try changes before you cook, then save it or add it to your week.
Works with most recipe websites. If a link can’t be read, paste the ingredients instead. You can check every match before saving.
Or build it one ingredient at a time:
How to calculate nutrition for a homemade recipe
- Add your ingredients and quantities. Paste a recipe or enter ingredients, then check each food match and its raw, cooked or drained form.
- Confirm the recipe yield. Enter how many servings the recipe makes. Whole-recipe totals are divided by that number for the per-serving estimate.
- Review the results and missing values. Explore energy, protein, carbohydrate, fat, fibre, vitamins, minerals and other reported food components.
- Save it and plan a meal. Reuse your recipe in the planner and turn the meals you choose into a shopping list.
A worked example: two equal portions
Take 240 g canned drained chickpeas, 200 g raw tomato, 150 g raw unpeeled telegraph cucumber and 10 g olive oil. Using the matching AFCD records, this illustrative uncooked batch has about 1,737 kJ and 18.1 g protein.
Divide the unrounded totals by two: each equal portion has about 869 kJ and 9.1 g protein. Changing the serving count changes each portion, not the whole batch. Extra ingredients need their own entries.
Inspect the ingredient records and full calculation. For household quantities, check rice, oats or flour measures before entering grams.
Does it calculate vitamins and minerals as well as calories?
Yes. MorselMetrics supports 150+ source-backed nutrient and food-component fields where data is available. These include different forms and totals; they are not 150 essential nutrients or daily targets. Applicable nutrient reference comparisons use Australian and New Zealand values.
How accurate are the estimates?
They depend on the food matches, edible quantities, preparation assumptions and serving count. Brands and cooking methods can differ from the source record. Partial ingredient coverage stays marked, and a missing value is never silently converted to zero. Read the calculation methods and source limitations.
Can I compare recipes before planning my week?
Browse recipes by protein, fibre, iron or calcium per serving, or explore the vegan and vegetarian collections. Open a recipe to inspect its ingredients and serving size before comparing.
Work through a recipe calculation, from ingredients to portions →