Nutrition Facts Label Calculator for Recipes
Add your recipe and the number of servings. The calculator builds a Nutrition Facts panel for one serving, with each value rounded the way the FDA requires on food labels and the percent Daily Value for a 2,000-calorie diet.
Updated 2026-10-28
Quick answer. Add your recipe and the number of servings. The calculator builds a Nutrition Facts panel for one serving, with each value rounded the way the FDA requires on food labels and the percent Daily Value for a 2,000-calorie diet. One banana bread slice has 231.1 kcal, which rounds to 230 calories.
Recipe
Add every ingredient. Salt, baking soda and baking powder matter here because they carry most of the sodium.
Paste an ingredient list instead
Quick answer: FDA rounding rules and Daily Values
The rounding rules come from 21 CFR 101.9(c). The Daily Values are the current FDA values for adults and children 4 years and older.
| Label line | How the amount is rounded | Daily Value |
|---|---|---|
| Calories | Under 5: 0. Up to 50: nearest 5. Above 50: nearest 10. | 2,000 (reference) |
| Total fat, saturated fat | Under 0.5 g: 0. Under 5 g: nearest 0.5 g. 5 g and up: nearest 1 g. | 78 g / 20 g |
| Sodium | Under 5 mg: 0. 5–140 mg: nearest 5 mg. Above 140 mg: nearest 10 mg. | 2,300 mg |
| Total carbohydrate | Under 0.5 g: 0. Under 1 g: "less than 1 g". Otherwise nearest 1 g. | 275 g |
| Dietary fiber | Same as carbohydrate. | 28 g |
| Total sugars | Same as carbohydrate. No Daily Value. | – |
| Added sugars | Same as carbohydrate. | 50 g |
| Protein | Same as carbohydrate. %DV is optional on most foods. | 50 g |
How to make a Nutrition Facts label from a recipe
A Nutrition Facts label shows the nutrients in one serving. To make one for food you cook, you add up the nutrients of every ingredient, divide by the number of servings, and round each value with the FDA rules. The calculator follows those steps:
- Weigh or measure every ingredient, including salt and leaveners. Cups and spoons become grams with the USDA weight for that food.
- Add up the recipe. For each nutrient: grams × value per 100 g ÷ 100, summed over all rows.
- Divide by servings to get the exact amount per serving. The serving weight is the total ingredient weight ÷ servings; water lost in baking makes the real piece lighter, but the nutrients stay the same.
- Round for the label with the increments in the table above, then compute %DV = rounded amount ÷ Daily Value × 100, rounded to the nearest percent.
Formulas
Worked example: banana bread, 12 slices
| Ingredient | Grams | kcal | Sodium mg |
|---|---|---|---|
| 2 cups flour | 250.0 | 910 | 5 |
| 3/4 cup sugar | 150.0 | 602 | 2 |
| 1/2 cup butter | 113.5 | 817 | 23 |
| 1 1/2 cups mashed banana | 337.5 | 300 | 3 |
| 2 eggs | 100.0 | 144 | 142 |
| 1 tsp baking soda | 4.5 | 0 | 1,231 |
| 1/4 tsp salt | 0.5 | 0 | 194 |
| Whole loaf | 956 | 2,773 | 1,599 |
One slice (1/12 of the loaf, about 80 g of batter) has 231.1 kcal, which rounds to 230 calories on the label. Fat is 8.9 g, so it rounds to 9 g (12% DV). Saturated fat is 5.1 g → 5 g (25% DV); almost all of it comes from the butter. Sodium is 133 mg → 135 mg (6% DV); the teaspoon of baking soda brings more sodium than the salt. Carbohydrate is 34.8 g → 35 g (13% DV), fiber 1.3 g → 1 g (4% DV), total sugars 16 g, of which 13 g are added sugars from the white sugar (26% DV). Protein is 3.5 g → 4 g. This recipe loads in the calculator above.
Added sugars
Since the 2016 label rule, labels show "Includes X g Added Sugars". Added sugars are sugars and syrups put into the food, including honey and maple syrup; the sugar that is already in fruit and milk is not added. The calculator counts white sugar, brown sugar, powdered sugar, honey and maple syrup as added sugars. Sugar inside chocolate chips is counted in total sugars only, so check the chip package if you need an exact added-sugar line.
Limits of a home label
The panel covers calories, fat, saturated fat, sodium, carbohydrate, fiber, sugars and protein. Trans fat, cholesterol and the four required vitamins and minerals are not calculated, because the ingredient data does not have complete values for them. A label for food you sell must meet the full FDA rules and may need a laboratory analysis or a professional database; small businesses can be exempt from labeling, but the exemption has conditions. Use this page for home cooking, recipe cards, bake sales and meal prep notes. To read a label on a package, use the nutrition label decoder.
Frequently asked questions
How do I calculate nutrition facts for a recipe?
Add up the nutrients of every ingredient from a database such as USDA FoodData Central, divide by the number of servings, then round each value with the FDA increments. The calculator above does all three steps.
What is the %DV based on?
On a 2,000-calorie daily diet. The Daily Values are 78 g total fat, 20 g saturated fat, 2,300 mg sodium, 275 g carbohydrate, 28 g fiber, 50 g added sugars and 50 g protein.
Why is the serving size in grams different from my slice?
The calculator divides the raw ingredient weight. Baking evaporates water, so a baked slice weighs less. Weigh the finished loaf and divide by the slices if you want the baked weight; the nutrients per slice do not change.
Why does my label show 0 g of something that is in the recipe?
FDA rounding sets very small amounts to zero, for example fat under 0.5 g or sodium under 5 mg per serving. The exact column shows the value before rounding.
Can I use this label to sell food?
Treat it as an estimate. Food for sale must follow 21 CFR 101.9 in full, including trans fat, cholesterol, vitamin D, calcium, iron and potassium, and the values must be accurate for the product as sold.
Sources
- 21 CFR 101.9, Nutrition labeling of food: the rounding increments for calories, fat, sodium, carbohydrate, fiber, sugars and protein.
- FDA, Daily Value on the Nutrition and Supplement Facts Labels: Daily Values for adults and children 4 years and older, based on 2,000 calories a day.
- FDA, Added Sugars on the Nutrition Facts Label: what counts as added sugars.
- USDA FoodData Central: nutrient values per 100 g and household cup and spoon weights. Each ingredient row links to its record in the ingredient reference table.
- USDA FoodData Central (SR Legacy) portion weights for whole items: large egg 50 g, large egg white 33 g, medium banana 118 g, medium apple 182 g, garlic clove 3 g, medium onion 110 g, medium carrot 61 g, medium tomato 123 g, medium bell pepper 119 g.
Estimates for home cooking, not medical or dietary advice. Brands, cuts and cooking methods change the real values.
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