Recipe Nutrition Labels

A Nutrition Facts label from your recipe

Enter your ingredients and their amounts. The tool calculates the label in your browser from USDA FoodData Central data and your own entries, and lays it out in the standard vertical format of 21 CFR 101.9(d), with the rounding and % Daily Values of 101.9(c). Every rule it applies is listed with the paragraph of 21 CFR it comes from: rules and sources.

Free: build any recipe and see its whole label on screen, marked “Preview”.

To download: $139.00 every year (plus sales tax where it applies). Renews every year until you cancel. For as many recipes and labels as you like: PDF, SVG and PNG at 300 dpi, and a calculation sheet for each label. Cancel any time from the customer portal; a refund asked for within 30 days of a payment is given in full (refunds).

Sold in the United States only.

What it does not do yet
  • Only the standard vertical format: no dual-column, tabular, linear, simplified or aggregate labels, and no side-by-side vitamins.
  • Only the 15 nutrients every label must show: no voluntary nutrients, no kilojoules.
  • No nutrient content or health claims, no allergen statements and no ingredient statements.
  • No labels for foods for infants or children under 4: their rules differ.
  • No labels for foods for pregnant or lactating women, or for dietary supplements, and none for Canada or other countries.
  • No nutrient losses in cooking: only the water lost, through the weight after cooking.
  • Servings in grams only, not in milliliters.

1. Recipe

Your recipes stay in this browser and are never sent to us. · ·

2. Ingredients

Loading USDA FoodData Central…

    Or add your own ingredient, from its supplier's Nutrition Facts label

    Type the amounts per serving as that label shows them. Leave a box empty if the label does not give it: the tool will ask you for it rather than take it as zero. Calories are not asked: the tool calculates them from protein, carbohydrate and fat.

    3. Batch and serving

    Leave it empty if the food is not cooked or loses no water. Without it, the batch weighs what the ingredients weigh.

    Protein quality (21 CFR 101.9(c)(7))

    If the protein in this food has a protein digestibility-corrected amino acid score (PDCAAS) below 20%, the label must say “not a significant source of protein” beside the protein, claim or not. Gelatin, for example, has a very low score. The tool cannot work out a PDCAAS: you answer, and the answer is yours.

    How 21 CFR 101.9(b) sets the serving size
    • The serving starts from the reference amount of the category (101.9(b)(2)).
    • Discrete units (cookies, muffins, slices): a unit of 50% of the reference amount or less, the whole number of units closest to it; over 50% and under 67%, one or two units; 67% to under 200%, one unit; 200% to 300%, the amount closest to the reference amount, with a second column per unit, which this tool does not make (101.9(b)(2)(i)).
    • Large units usually divided (cake, pie, pizza): the fraction closest to the reference amount, as 1/2, 1/3, 1/4, 1/5, 1/6 or smaller fractions made by dividing further by 2 or 3 (101.9(b)(2)(ii)).
    • Bulk products (cereal, flour, mixes): the household measure closest to the reference amount (101.9(b)(2)(iii)). Cups in 1/4 or 1/3 cup steps; 1, 1 1/3, 1 1/2, 1 2/3, 2 or 3 tablespoons; 1/8, 1/4, 1/2, 3/4, 1 or 2 teaspoons (101.9(b)(5)(i)).
    • A package sold on its own with less than 200% of the reference amount is one serving (101.9(b)(6)).

    The exact words are in rules and sources. Choosing the serving is yours.

    4. Summary