Should I Use Raw Or Cooked Weight?

Use the final edible batch weight when calculating portions from the finished recipe. Water loss or gain during cooking changes grams per serving without changing the entered total calories.

Does It Look Up Ingredient Calories?

No. Enter values from the labels or trusted food data you are using so the ledger remains auditable.

Calories Per Serving Calculator

Build a recipe calorie ledger, divide the complete batch by its actual yield and calculate portion weight and calorie density.

Yield Presets

Uses Your Label Or Recipe Values

Recipe Calorie Ledger

Multiply each item’s count by its calories, then divide the complete recipe by the actual yield.

Recipe NameRecipe Servings

Recipe ItemAmount UsedCalories Per Amount

Optional Finished Yield

Final Cooked WeightWeight Unit

FDA explains that label nutrition is usually listed per serving and that serving size describes a customary amount, not a recommendation. Match every entry to the exact amount used. FDA serving-size guidance

Portion Readout

The calculation stays traceable from item totals through the final recipe yield.

Calories Per Serving

175

1,400 total recipe calories divided across 8 servings.

Recipe Total

1,400

Yield

Active Recipe Items3

Estimated Portion Weight200 g

Calories Per 100 g87.5

Calories Per Ounce24.81

Calorie Contribution

Ingredient Or Package Item 1800 cal

Ingredient Or Package Item 2480 cal

Ingredient Or Package Item 3120 cal

This worksheet does not analyze food or replace a Nutrition Facts database. Results are only as accurate as the label values, measured amounts, cooking yield, and serving count entered.

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What Is the Calories Per Serving Calculator?

The Calories Per Serving Calculator totals an editable ingredient ledger from quantity and calories per item, then divides the complete recipe by actual serving count or finished-batch weight. It reports recipe calories, calories per serving, portion weight and calorie density while retaining every source line for review.

How It Works

Add each ingredient or packaged item with its quantity and calorie value, then enter the yield you actually produced. Use serving-count mode for equal portions or batch-weight mode to calculate calories per gram and a target portion. Copy or export the full worksheet.

When to Use It

Use it to divide known label or recipe values into portions. It does not infer missing ingredients, cooking losses or nutrient absorption, and it is not a substitute for laboratory analysis or a complete regulated nutrition label.

Frequently Asked Questions

Should I Use Raw Or Cooked Weight?: Use the final edible batch weight when calculating portions from the finished recipe. Water loss or gain during cooking changes grams per serving without changing the entered total calories.
Does It Look Up Ingredient Calories?: No. Enter values from the labels or trusted food data you are using so the ledger remains auditable.

Found an issue? Send Feedback. See our data sources and update policy for tools that depend on changing information.