Nutrition data & sources
The calorie figure shown on each recipe is an estimate, not a measured laboratory analysis. It is calculated from the recipe's ingredient quantities multiplied by reference per-100g values from the open datasets below. Treat it as a guide, not a precise count.
How we calculate it
For each ingredient line we convert the listed quantity to grams, look up its calories per 100g in our ingredient catalogue, and sum across the recipe — then divide by the number of servings. Where an ingredient is bought in bulk but mostly not eaten (deep-frying oil that stays in the pan, the bone in a bone-in joint) we scale that line down to the portion actually consumed.
Actual calories vary with brand, cut, fat content, and how you cook and serve a dish, so your real figure may differ.
Data sources
Our per-ingredient reference values are drawn from these public datasets, with gratitude:
- USDA FoodData Central
U.S. Department of Agriculture. Public domain (U.S. Government work) — no restrictions on use.
- Open Food Facts
A collaborative, free food products database. Made available under the Open Database License (ODbL) v1.0.
- McCance & Widdowson's ‘The Composition of Foods’
Public Health England / Food Standards Agency integrated dataset. Published under the Open Government Licence v3.0.
Calorie estimates are provided for general information only and are not nutritional or dietary advice. If you have specific dietary needs, check ingredient packaging and consult a qualified professional.