Nutrition facts estimator

How it works

1. 1 Put in the recipe as you make it: each ingredient with its amount in grams, cups, spoons or pieces. For a cup or a spoon, say how many grams that is; the page knows water, and you can weigh the rest once.
2. 2 For each ingredient, give what's in 100 g of it. Best is its own label: put the label's serving in grams and copy its numbers as they are, and the page works them out per 100 g. Signed in, the AI can guess at what's empty, for you to look over and tick.
3. 3 Weigh the batch once it's made and cooled, since baking takes out water, and say how many servings it makes or what one weighs.
4. 4 The table builds as you go, in English, French or both, each line rounded the way Canada's table rounds it. Click any amount to see how it was worked out and which ingredients it comes from.
5. 5 See which ingredient carries the sodium, the sugar or the fat, try a little less of it and watch the table move, then save the recipe and print the table, or the worksheet behind it.

Free with an account. Signed out, it works on the page, and saved recipes stay on this device only if you turn on Remember. Signed in, your recipes are kept in your account, and a kitchen's recipes never go in a link or our logs. The AI is sent the ingredient names and units, never the amounts, and its replies aren't kept by us.

Good to know

Is this the same as a lab analysis?

No. It's an estimate from the recipe, worked out the way a nutrient database calculation is: what's in each ingredient, added up, then divided by the batch's weight once made. It's only as good as the numbers for each ingredient and the weighing. Baking takes out water but not much else, so the batch weight matters most. Before the table goes on a package, check it, and its layout, against the CFIA's rules, or have it done by someone who does this for a living.

How is each line rounded?

The amount for one serving is rounded first, by the rules for that line: Calories to the nearest 5 up to 50, then to the nearest 10; fat to the nearest 0.5 g up to 5 g, then to the nearest 1 g; sodium to the nearest 5 mg up to 140 mg, then to the nearest 10; and so on. The % daily value is then worked out from the rounded amount, against the daily values Health Canada sets, such as 2,300 mg of sodium and 100 g of sugars. Cholesterol, carbohydrate and protein have no % daily value. A line can show 0 only when the food meets that "free of" claim's conditions, which the page can't know, so it says so instead (verify against the Food and Drug Regulations and the CFIA's elements of the table).

Does my label need a Nutrition Facts table?

Often not, for a small shop. Food sold only where it's made, food the maker sells at a roadside stand, farmers' market or fair, and single servings sold to eat right away are among the exemptions. The exemption is lost as soon as the label or an ad makes a nutrient content claim (like "low fat" or "source of fibre"), a health claim, adds vitamins or minerals, or mentions energy or a nutrient. A "gluten-free" or allergen statement alone doesn't lose it. Selling packaged food wholesale or online usually does need the table. Step 4 on the page walks through it; it's a guide, not a ruling.

Why both English and French?

A prepackaged food sold in Canada generally needs its table in both languages, side by side or as one bilingual table; the page draws the bilingual one. It's drawn after the standard format, not to its exact type sizes and rules, which depend on the package (verify).

What about the "High in" symbol?

Since January 1, 2026, prepackaged food that needs a table and is high in saturated fat, sugars or sodium generally needs the front-of-package symbol (verify). Whether it's "high" is worked out from the reference amount for that kind of food, not your serving, so the page only points it out when a serving is at 15% of the daily value or more. Check it, and the rest of the label, in the food label checker.

Can I trust the AI's numbers?

Treat them as a first draft. Our AI provider is asked what's typically in 100 g of each ingredient, and how many grams are in a cup or spoon of it; it says how sure it is, and every guess stays flagged on the page and the worksheet until you've ticked that you looked it over against the label or a nutrient database. It only fills what's empty; numbers you typed are never changed. A recipe already on a line recipe card can be brought in with its amounts.