Question 1

How do I calculate calories in a homemade recipe?

Accepted Answer

Weigh every ingredient that goes into the pot, look up the calories per 100 g for each one, multiply by the weight you used, and add the results together. That total belongs to the whole dish. Divide it by the number of servings and you have the figure you actually eat. This calculator does the middle part for you: you type the ingredient, it pulls the USDA numbers, you enter grams or ounces.

Question 2

How do I work out calories per serving?

Accepted Answer

Total calories for the whole recipe divided by the number of servings. The only honest way to make the servings equal is to weigh the finished dish and split it by weight, because a ladle of stew and a ladle of stew are rarely the same size. If you cut a tray bake into 12 pieces, 12 is your serving count.

Question 3

Should I weigh ingredients raw or cooked?

Accepted Answer

Raw, and that is what this calculator expects. Raw weights are stable: 100 g of dry pasta is always 100 g of dry pasta, while the cooked weight depends on how long it sat in the water. If you only have a cooked weight, use a cooked entry from the list instead, and never mix the two inside one recipe.

Question 4

Does cooking change the calories?

Accepted Answer

Cooking does not create or destroy many calories, but it moves water around, so it changes the calories per gram. Roasting drives water out of a chicken thigh, which makes what is left denser and more calorific per gram. Boiling rice or pasta does the opposite. The energy in the pan stays roughly the same unless fat drips away or you add oil, which is why weighing raw and counting the oil separately is the reliable method.

Question 5

How accurate is this calculator?

Accepted Answer

The arithmetic is exact. The inputs are averages. USDA figures describe a typical sample of a food, not your brand, your cut of meat or the fat trimmed off it, and food labels themselves are allowed a tolerance of around 20 per cent. For everyday tracking that is close enough to steer by, as long as you weigh consistently and do not switch methods halfway through a week.

Question 6

Why do you not accept cups and tablespoons?

Accepted Answer

Because a cup measures volume, not mass, and the same cup holds 120 g of flour, 200 g of sugar or 90 g of cocoa depending on what you scoop and how hard you pack it. Converting cups to grams for solids would guess at a density and quietly add an error to every line of your recipe. Grams and ounces are unambiguous, so this calculator asks for weight.

Question 7

How should I count the oil I fry in?

Accepted Answer

Add the oil that ends up in the food, not the oil that stays in the pan. For a stir fry or a tray bake, everything you poured in gets eaten, so add all of it. For shallow frying you might pour off half, so count half. A tablespoon of olive oil is about 14 g and roughly 120 calories, which is often the largest single line in a light recipe.

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