Labelara methodology
How your recipe becomes a nutrition label
Labelara estimates recipe nutrition from the ingredients you select and the amounts you enter. Here is how the calculation works, and what to check before you use the result.
1. Start with a matching food record
Ingredient search uses USDA FoodData Central Foundation Foods and SR Legacy records. These describe foods in a reference database; they are not measurements of the particular ingredients in your kitchen. Match the food and its preparation closely, including raw versus cooked, sweetened versus unsweetened, and salted versus unsalted.
The calculator uses the nutrient values from the selected record. It does not fill a gap by borrowing a nutrient from a different food. USDA explains the data types and their origins in its FoodData Central documentation.
2. Scale by weight, then divide by servings
Each ingredient amount is converted to grams. For a household measure, such as a cup, the conversion uses the portion weight supplied with that food record. The calculator multiplies each nutrient amount per 100 g by the ingredient weight divided by 100, adds the contributions, and divides by your recipe's serving count.
A simple arithmetic example
Suppose one ingredient contains 8 g of protein per 100 g and you use 250 g of it in a recipe with 10 equal servings.
- That ingredient's batch contribution
- 8 × 250 ÷ 100 = 20 g protein
- That ingredient's contribution per serving
- 20 ÷ 10 = 2 g protein
These are illustrative numbers for one ingredient, not a tested recipe or a complete Nutrition Facts panel.
Enter the servings one container holds and how many containers the batch fills: the nutrients are divided by the servings in the whole batch, while the label prints the count for one container. Choosing a serving count does not establish the legally appropriate serving size for your product; our serving size guide explains what else to consider.
3. Format the label values
The service calculates amounts before applying its FDA label rounding rules and Daily Value references. The printed panel can therefore differ from an unrounded calculator result. See our rounding examples and the FDA's explanation of Nutrition Facts and Daily Values.
What still needs your review
Missing nutrients and Added Sugars
When a required source value is unavailable for an ingredient, the corresponding calculated nutrient stays unknown and the panel shows a dash. A dash does not mean zero. The current builder does not automatically separate natural and added sugars; Added Sugars remains unavailable without supporting ingredient evidence. Resolve missing information before treating the panel as ready to print.
Understand Added SugarsCooking and finished weight
The current calculation divides ingredient nutrient totals by your serving count. Its automatic serving weight uses the sum of ingredient weights. Entering a finished batch weight does not automatically correct the nutrition or serving weight for baking, evaporation, draining, or nutrient losses. Check your actual cooked yield and serving weight; the calculator does not model those processing changes.
Ingredient statements and allergens
Review ingredient names and any sub-ingredients from your suppliers. In the current builder, you must select the applicable allergens yourself. An empty allergen list is not confirmation that the food is allergen-free, and the calculator cannot assess cross-contact in your kitchen.
Review your allergen statementYour finished product
Database calculations are estimates, not laboratory analysis or certification of your product. Ingredient variation, preparation, incomplete data, and input choices affect the result. Our guide to laboratory analysis explains situations that need closer review.