Tool 18/54·Calculators
Add ingredients, set servings, and instantly see the full nutrition breakdown — total and per serving.
Per 100 g: 120 kcal · 22.5g protein · 2.6g fat · 0g carbs
Amount in grams
Readout
Awaiting input
– – –
Add your first ingredient
Select a food, enter its weight in grams, and click Add. Results update as you build your recipe.
Computed in your browser · nothing stored
Homemade food is one of the biggest blind spots in nutrition tracking. Restaurant databases exist for thousands of menu items, but the bowl of chicken and rice you cook every Sunday is unique — your portions, your oil, your sauces. A recipe macro calculator closes that gap, letting you know exactly what you are eating even when you cook from scratch.
The Golden Rule: Weigh in Grams
Volumetric measures like cups and tablespoons vary enormously by ingredient density. 100 g of rolled oats is always 100 g — a cup of oats is anywhere from 80–120 g depending on how tightly packed it is. A kitchen food scale costing under $15 is the single most impactful investment for accurate macro tracking.
The simplest and most consistent method is to weigh all ingredients raw before cooking. Cooking causes water to evaporate from proteins and starches, concentrating calories — 100 g of raw chicken becomes roughly 75 g cooked, but the macros stay the same. If you log raw weights against a raw database (as this calculator does), your numbers will always be accurate regardless of how you cook.
If you prefer to weigh cooked portions, calculate total recipe macros first (using raw weights), then weigh the finished cooked dish. Divide total macros by the total cooked weight to get macros per gram, then multiply by your actual serving weight. Either way, using Caloria to save the recipe makes future logging instant.
01
To calculate macros for a homemade recipe, add each ingredient and its weight in grams, then set the number of servings the recipe makes. The calculator divides total macros by servings to give you the nutrition per portion. Weighing ingredients on a kitchen scale is far more accurate than using cups or spoons.
02
Calculate macros using raw ingredient weights whenever possible. Cooking changes water content — proteins and starches lose water (increasing calorie density), while vegetables may absorb water. Using raw weights with a food database that lists raw values gives the most consistent results across different cooking methods.
03
The calculator is highly accurate when ingredient weights are measured with a food scale. Values are based on USDA nutrient data. Accuracy depends on how closely your specific product matches the database entry — branded products, cooking method, and ripeness can create small differences. For best results, weigh rather than estimate volumes.
04
Macro ratios depend on your goal. A balanced diet follows roughly 50% carbs, 25% protein, 25% fat. High-protein recipes for muscle gain aim for 35–40% protein. Ketogenic recipes target under 5% carbs with 70–75% fat. This calculator shows you the actual breakdown so you can adjust ingredients to hit your target ratio.
05
The simplest approach is to weigh all raw ingredients before cooking, calculate total macros, then divide by the number of servings you dish out. Some people weigh the finished dish and divide total macros by the cooked weight to get macros per gram — then multiply by their actual serving size. Both methods work well.
06
Yes. Once you have calculated the macros per serving, you can log that meal in Caloria just like any other food entry. Caloria also supports custom recipes, letting you save your favorites so every time you cook that dish you can log it instantly without recalculating.