TempoLife › Features › Recipe nutrition analyzer
Recipe nutrition analyzer
Paste your ingredient lines and get calories, protein, carbs, fat, fibre, sugars and salt per serving, matched against 5 237 foods with every conversion shown.
Nothing is stored. The analysis runs on the server when you press the button, and updates as you type when JavaScript is available.
How a pasted line becomes a number
Each line is read in four steps. First the quantity: a plain number, a decimal, a fraction such as 1/2, or a mixed number such as 1 1/2. Then the unit: grams, kilograms, milligrams, ounces and pounds are weights and convert exactly; millilitres, litres, decilitres, tablespoons, teaspoons and cups are volumes; slice, clove, medium and a bare count are whole items. Then the food name, with preparation words such as chopped, fresh or skinless removed and anything after the first comma dropped. Finally the name is matched against the food database.
Volumes and whole items are the part most calculators fudge. A tablespoon of oil and a tablespoon of honey do not weigh the same, so this page does not use one number for both: it looks the food up in the baked USDA food_portion table and uses that food’s own recorded weight for one tablespoon, one cup, one slice or one medium item. Only when the table has no row for that food and unit does it fall back to millilitres at 1 g/ml, and every row that used a fallback says so in its basis column.
Anything that cannot be measured is not guessed. A pinch, a dash, a handful, a knob, “to taste” and a line with no quantity at all are listed separately as excluded, along with any food name the database does not contain. The totals underneath are therefore the total of what is shown as matched, never a padded estimate.
These are database averages for raw or standard-prepared foods. Cooking losses, draining, fat left in the pan, brand differences and how heaped your spoon actually is all move the result. Treat a recipe analysis as a planning estimate, not a measurement, and never as dietary or medical advice — a clinician or registered dietitian is the right place for anything diagnostic.
Source: USDA FoodData Central SR Legacy family — per-100 g values and the food_portion serving weights baked into this site · checked 2026-09-02
Why there is no “paste a link” box
Analyzers that accept a URL have to fetch and read the recipe page for you at the moment you press the button. This site does not do that. Public pages here never make an outbound request while a visitor is waiting, which is a rule for three reasons: a page that depends on someone else’s server is only as fast and as available as that server; fetching a page on your behalf hands the publisher a request that looks like it came from us and tells us which recipes you read; and scraping a publisher’s ingredient list into our own database is their content, not ours.
Pasting the lines costs you one keyboard shortcut and removes all three problems. The text you paste is used to compute the answer on this request and is not written anywhere.
Worked examples
Each of these is a plain household recipe with its ingredient lines run through the parser above. Open one to see the full per-ingredient breakdown, including which conversions came from the USDA portion table.
Scrambled eggs on toast
Three eggs, a knob of butter, a splash of milk and two slices of bread — the standard weekday breakfast.
Oat porridge with banana
Rolled oats cooked in milk, topped with a banana and a spoon of honey.
Chicken and rice bowl
A batch-cook staple: chicken breast, white rice, broccoli and a little olive oil.
Spaghetti bolognese
Minced beef, tomato, onion, garlic and dried pasta for four.
Lentil soup
Red lentils, carrot, onion, celery and a spoon of oil — cheap, high fibre, meat free.
Greek salad
Tomato, cucumber, red onion, feta and olive oil, with no dressing beyond the oil.
Banana oat pancakes
Two bananas, oats and eggs blended into a batter — no flour, no added sugar.
Tuna pasta salad
Canned tuna, pasta, sweetcorn, red onion and a modest amount of mayonnaise.
Chilli con carne
Beef mince, black beans, tomato, onion and pepper, served without the rice.
Chickpea curry
Chickpeas, tomato, onion, garlic and oil, spiced and simmered. Fully plant based.
Overnight oats
One jar: oats, Greek yoghurt, milk, blueberries and a spoon of peanut butter.
Vegetable omelette
Three eggs with mushrooms, spinach, tomato and a little cheese.
Frequently asked questions
Can I paste a link to a recipe instead?
No. This site never fetches a third-party page while you are waiting for it, so there is no URL box. Copy the ingredient list itself and paste the lines — that also keeps the site off the recipe publisher's server and keeps your reading history private.
How does it know what a tablespoon weighs?
From the food itself. Each food carries its own USDA portion weights, so a tablespoon of olive oil and a tablespoon of honey convert differently. Where a food has no recorded spoon or cup weight, the millilitres are converted at 1 g/ml and the row says so.
Why was one of my ingredients ignored?
Either the name is not in the food database, or the line had no measurable quantity — "a pinch", "to taste" or no number at all. Ignored lines are listed under the table rather than being silently absorbed into the totals.
Are the numbers before or after cooking?
They are the sum of the ingredients as entered. Water lost in the oven, fat left in the pan and anything you drain away are not modelled, so a roasted or reduced dish will be denser per 100 g than the figure shown.
Stop retyping the same recipe
Save a recipe once in TempoLife and log it as a meal in one tap, with the per-serving numbers already worked out.