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Nutrition Facts label calculator

Enter your recipe by weight. This works out the nutrition per serving from USDA data and applies the rounding rules in 21 CFR 101.9(c) — the part that decides what a compliant panel is actually allowed to print. Free, unlimited, no sign-up, no watermark.

Read this before you use the result. These values are database-derived, not a laboratory analysis. FDA assigns the manufacturer responsibility for the validity of declared values, and a lab panel is the only way to be certain. Cooking losses are only accounted for if you weigh the finished product and enter it below. This tool is free and comes with no warranty.

1. Your ingredients

Search by name, then give the weight in grams. Weighing is what makes the answer right — cups vary by how you pack them.

2. Servings

Serving size is a legal determination (21 CFR 101.12 sets a reference amount per food category). This tool does not choose it for you.

Your panel

Ingredient statement

Descending order by weight, as 21 CFR 101.4(a)(1) requires. Check it against what you actually used — sub-ingredients and additives are not included.

Why the rounding matters

A panel does not print the number you calculated. 47.3 calories is declared as 45. Sodium of 138 mg is declared as 140 mg. Cholesterol of 3 mg is declared as the words “Less than 5 mg”. Fat below 0.5 g is declared as 0, which is how a product with some fat in it can legitimately say 0 g. Get those wrong and the panel looks perfectly normal while being non-compliant — which is exactly what you cannot check by eye.

What this does not do

  • It does not choose your serving size — that comes from the reference amount for your food category.
  • It does not model cooking yield unless you weigh the finished product and enter the weight.
  • It does not know Added Sugars separately from Total Sugars, because only you know what was added.
  • It does not replace a laboratory analysis, and it is not legal or regulatory advice.