A per-100-gram number is a common reference point. Your portion can be bigger or smaller.
Three steps at the counter
- Choose the food and preparation that match your ingredient.
- Weigh the edible portion in grams, without a plate, peel or shell unless the entry explicitly includes it.
- Enter that weight on the food page or in the meal calculator.
If a reference food contains 20 g of carbohydrate per 100 g, a 150 g portion contains an estimated 30 g. That is an arithmetic example, not a suggested serving size.
For a whole recipe
Add each ingredient with its matching weight, including oils and sauces. Choose the number of equal servings. The calculator divides the recipe totals by that number.
If portions are unequal, dividing by the number of plates will not describe each plate accurately. For a uniformly mixed dish, weighing each portion and the finished batch gives a better basis for proportional estimates.
Why we start with grams
A “medium” avocado or a handful of almonds can vary. Grams keep the amount explicit. Household measures will be added only when a matching, sourced weight is available.