What this tool does
A recipe is a list of ingredients plus a yield. This tool parses the list, matches foods, sums the pot, and divides by the serving count you type. It will not know that you licked the spoon or that “serves 8” was a blogger’s wish.
How it works
Raw weights beat “1 can.” Drain beans and tuna if that is how you cook. Oil in the pot counts even if some stays in the pan — if you pour off fat, say so. Per-serving grams are pot total ÷ servings, not a plated photo.
How to interpret the result
If protein per serving is 18 g and you needed 40 g, the recipe is a side, not the meal. Add a protein food or change how you split the pot. Save the per-bowl number; do not re-parse the same chili every Tuesday.
Example
Chili: 500 g 90% beef, 2×400 g cans tomatoes, 250 g drained beans, 1 tbsp oil, 1 onion, spices, 5 servings. Expect roughly 320–380 kcal and 25–30 g protein per bowl on typical USDA rows. Call it 8 servings and you have only invented a lighter bowl — the pot did not shrink.
Common mistakes
- Using dry rice weight after you already cooked it (or the reverse).
- Omitting oil, cheese finish, and the cream you “just tasted.”
- Trusting the blog’s serving count when you ate a third of the pan.
- Logging evaporated marinade as if it all stayed in the meat.
When this estimate may be off
- Yield changes after reduction (sauces that cook down a lot).
- You discard bones, fat, or unused marinade and still count them in.
- Bakery formulas with baker’s percentages this parser does not understand.
- Supplements and oils added at the table after the pot was divided.