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Recipe Macro Calculator

Paste your ingredients or a recipe link and get calories, protein, carbs and fat per serving. AI reads the list, a real food database does the counting. Free, no signup.

How the recipe macro calculator works

  1. Paste your ingredient list, or switch to Recipe link and paste a recipe URL.
  2. The AI splits the list into foods and converts amounts (cups, tablespoons, counts) to grams. A weight you give, like 200 g or 6 oz, is converted exactly. It is not allowed to output calories or macros.
  3. Each ingredient is matched to a real entry in the USDA FoodData Central and Open Food Facts databases, which supply the nutrition for that weight.
  4. Set the servings. You get the whole recipe and a per-serving total, and every ingredient stays an editable row.

An ingredient the database cannot match is flagged instead of guessed, so you decide what goes in the total.

Tips for accurate recipe macros

  • Use weights where you can. A cup of flour varies; 125 g does not.
  • Say raw or cooked: "1 lb raw chicken breast", "1 cup cooked rice".
  • Include oil, butter and sugar. They are easy to forget and carry many of the calories.
  • Set servings to how many portions you will really cut or scoop, not the number the recipe claims.

What to do with it

Check a serving against your targets from the TDEE calculator, fit it into a week with the meal planner, or browse high-protein recipes with macros already on the card. Eating something you did not cook? Try the meal photo calorie estimator.

Frequently asked questions

How do I calculate macros for a recipe?

Add up the calories, protein, carbs and fat of every ingredient at the amount you use, then divide by the number of servings. This tool does that for you: paste the ingredient list (or a recipe link), set the servings, and you get totals and a per-serving breakdown with each ingredient shown as an editable row.

Where do the numbers come from? Does the AI make them up?

No. The AI only reads your ingredient list, splits it into foods and converts amounts like cups and counts into grams. The calories and macros then come from a food database (USDA FoodData Central and Open Food Facts), scaled to those grams. If you give a real weight like 200 g or 6 oz, it is converted exactly rather than estimated.

Can I use a recipe URL instead of pasting ingredients?

Yes. Switch to Recipe link and paste the address. We fetch the page and read the ingredient list and servings that most recipe sites publish in their structured recipe data. If a page does not publish that data, paste the ingredients instead.

Why do cups and tablespoons make it less exact?

Nutrition is calculated from weight, and a cup of flour can weigh noticeably different amounts depending on how it is scooped. Volumes and counts are converted to grams with typical values, which is why every ingredient row shows its weight and lets you change it. Using weights from a kitchen scale gives the most accurate result.

Is the recipe macro calculator free? Is there a limit?

It is free with no signup. Because each calculation uses a paid AI call, it is limited to 10 per hour from the same network. You can save the recipe to a free baisics account and log servings of it, which is optional.

Should I count ingredients raw or cooked?

Use the state the recipe lists them in, usually raw for meat and dry for rice or pasta, and say so in the ingredient line (for example "1 lb raw chicken breast"). Cooking changes weight through water loss, so mixing raw nutrition with a cooked weight is a common source of error. The database match shown on each row tells you which version was used.

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