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How it works Each ingredient's weight in grams is multiplied by its nutrients per 100 g from the USDA data, then added up and
divided by your servings. Cups, spoons and pieces use the USDA gram weights shown next to each unit. Dry and cooked
foods differ a lot (lentils, rice and pasta weigh about 2.5 to 3 times more cooked), so pick the entry that matches
what you measure.
When an ingredient has no data for a nutrient, it is not counted as zero: the total says how many ingredients had data.
Calories from carbs, protein and fat use 4, 4 and 9 kcal per gram, the same split as the pie chart.
A recipe can go inside another recipe or a meal, like building blocks: plain arepas and scrambled tofu make a breakfast
plate. Add it by servings or by grams; one serving weighs the recipe's total grams divided by its servings. Its numbers
follow when you change it, and if you delete it, the meals that use it keep its last numbers. Recipes on our site work the
same way, with the numbers shown on their page. Any recipe or meal can then go into your food diary .
Your drafts are kept in this browser only. A label photo is sent once to be read and is not stored. When you share a
recipe, we keep the recipe, the name you typed and your photo; your email, if you give one, is deleted once we have told
you it is published.