How recipe calories are added
A recipe total is each edible ingredient weight times its kcal per 100 g, divided by 100, added together. The quick form multiplies combined edible weight by an average energy density and divides by portions. For a real recipe, calculate rice, chicken, oil, sauce, and toppings separately. Oils, sugar, cheese, and dressings can contribute more energy than the main vegetable.
Four portions with real numbers
600 g cooked rice at 130 kcal/100 g provides 780 kcal. 300 g chicken at 165 provides 495 kcal, and 30 g oil at 884 provides 265.2 kcal: 1,540.2 kcal before vegetables and sauce. Four equal portions are about 385 kcal each; three portions are about 513. A recipe name never determines the eaten amount; the serving fraction does.
Raw and cooked states differ
Water changes weight without adding energy. One hundred grams dry rice and one hundred grams cooked rice cannot use the same database entry. Match the value to the weighed state: raw, cooked, drained, edible portion, or prepared product. Bone-in meat, avocado skin, and discarded fat are not edible weight and can distort a weight-based total.
Labels are more specific than guesses
A package label can be rounded or describe dry food rather than prepared food, but it is usually the best source for that product. Restaurant recipes, absorbed frying oil, marinades, and discarded cooking fat remain estimates. Do not enter kilojoules in a kcal field: 1 kcal is about 4.184 kJ. Save the product brand and state so a later correction changes one known input.
Portion by weight is auditable
If a finished casserole weighs 1,200 g and has 1,540 kcal, a 300 g portion is one quarter regardless of bowl size. A ladle or slice becomes meaningful only after it is tied to a fraction of the yield. Add toppings after serving, then recalculate; one tablespoon of oil or dressing can materially change a small portion.
Not a daily-needs calculation
Daily calorie tools estimate energy needs from body measurements and activity. This page estimates energy contained in food. It does not say how much someone should eat, whether a diet is suitable, or how food affects blood sugar. Protein, fibre, sodium, allergens, and micronutrients require separate information.
Health limitation
Food-energy arithmetic is informational, not nutritional treatment or allergy advice. People managing diabetes, eating disorders, pregnancy nutrition, kidney disease, or prescribed diets should follow their care plan and professional support. Inputs stay in the browser, but no local calculator can verify a recipe, product label, or individual dietary need.