Understanding nutrition estimates

One serving, one estimate

Recipe nutrition figures describe one serving at the stated recipe yield. Changing the number of diners changes the ingredient quantities and the batch totals; it does not change the estimated nutrition of one serving.

Check the ingredients you use

These figures are estimates. Ingredients, brands, drained weights, cooking losses and portion sizes can change the result. Use your own ingredient labels and weighed portions when accuracy matters.

Source verification

Every recipe has been checked ingredient by ingredient: each ingredient line carries its own net-carbohydrate value, calculated from USDA FoodData Central food-table values (with Matvaretabellen as a cross-check), and the per-serving figure is added up from those lines and rounded up. Where sources disagreed, we used the higher carbohydrate value. Brands still differ, so check the labels of the products you buy.

Our verification work uses USDA FoodData Central and Matvaretabellen, with exact ingredient weights and product labels where needed.

Net carbohydrate conventions

Check how the source defines carbohydrate and fibre before calculating net carbohydrates. Sweetener blends and sugar alcohols need ingredient-specific treatment; we do not assume that all polyols can always be subtracted in full.

What a recipe number cannot tell you

A per-serving carbohydrate estimate does not classify your whole day or guarantee that a dish meets your personal needs. Dietary tags describe the recipe; they are not allergen or cross-contact guarantees.

If you follow a clinician-directed eating plan, confirm ingredient calculations and portion sizes with your care team.