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Food Calorie Calculator

Search 200+ common foods, set portion sizes and build a meal. Live total with calories and macros.

Food Grams Cals

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Total calories

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kcal

Macros

Protein

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Carbs

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Fat

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Estimates based on public nutrition data (USDA). Brands and preparation can vary.

For general information only, not medical advice. Sustainable, gradual targets work best. Consult a doctor or registered dietitian for personal guidance, especially if you have a health condition or are pregnant.

What this food calorie calculator does

The food calorie calculator turns any meal into a clear number. Search a database of over 200 everyday foods — chicken, rice, fruit, dairy, snacks, drinks, takeout — pick the portion you ate in grams, and add it to a running list. The total calories and the protein/carbs/fat breakdown update the moment you change anything, so you can play with portions and swaps in real time and see what each one costs you.

How portion size really works

Most over-counting and under-counting comes from getting the portion wrong, not the food. A "bowl" of rice can be anywhere from 100 to 300 grams depending on the bowl; "a tablespoon" of oil can easily be two. Weighing food once or twice trains your eye fast — within a week or so most people can eyeball portions with reasonable accuracy. As a starting point: a medium banana ≈ 118 g, a large egg ≈ 50 g, a cup of cooked rice ≈ 160 g, a slice of bread ≈ 30 g, a tablespoon of oil ≈ 14 g.

Calorie density: the quiet driver

Two plates can hold the same volume of food and contain wildly different calories. A cup of broccoli is around 55 calories; a cup of cashews is over 800. That difference — calorie density — explains why people who eat a lot of vegetables, fruit and lean protein tend to feel full at a lower calorie total than people who lean on nuts, oils and refined snacks. The tool lets you see this directly: swap one item for another and the total moves visibly without changing how much food is on the plate.

Tracking that actually sticks

The biggest predictor of nutrition success is not the perfect diet, it's the diet you'll keep doing. Some practical tips: log the foods you eat most often first, since they drive most of your total; don't worry about being precise on vegetables (under-counting them is hard); use the same calculator entry for your usual portion sizes so you're consistent week to week; and review weekly averages, not single meals.

Where this fits with your other goals

If you have a daily calorie target in mind, the food calorie calculator is the day-to-day execution tool. Pair it with the macro calculator for protein-carb-fat targets, the calorie calculator to lose weight for a daily cut, or the weight gain calorie calculator if you're building.

Frequently asked questions

How do I use the food calorie calculator?

Type a food name in the search box, click it from the list, set the portion in grams and press Add. Repeat for every item in your meal — the running total updates instantly as you go.

Where do these calorie numbers come from?

Values are typical averages per 100 g from public nutrition data such as the USDA FoodData Central. Brands and preparation methods vary, so treat the totals as a close estimate rather than a label-perfect number.

How many grams is a portion?

A few quick rules of thumb: 1 medium banana ≈ 118 g, 1 large egg ≈ 50 g, 1 cup cooked rice ≈ 160 g, 1 cup pasta ≈ 140 g, 1 tablespoon oil ≈ 14 g, 1 slice of bread ≈ 30 g.

What if my food is not in the list?

Pick the closest match (for example, "Chicken breast (cooked)" for any cooked white meat). The list covers 200+ common items across every food group, so most meals can be put together with a couple of choices.

Does the calculator show macros?

Yes. Below the calorie total you also see total protein, carbohydrates and fat in grams, summed across all the foods you have added.

How can I lower the calories of a meal I love?

Three of the highest-leverage swaps: swap fried for grilled or baked (saves the cooking oil), use a lighter dressing or sauce, and add a generous serving of non-starchy vegetables — they bulk up the plate at low calorie cost.

Worked example

A typical balanced lunch:

  • 150 g chicken breast (cooked) — 150 × 165 ÷ 100 = 248 kcal, 47 g protein
  • 180 g cooked white rice — 180 × 130 ÷ 100 = 234 kcal, 50 g carbs
  • 120 g steamed broccoli — 120 × 35 ÷ 100 = 42 kcal, 2 g protein
  • 10 g olive oil for the pan — 10 × 884 ÷ 100 = 88 kcal, 10 g fat

Total: ~612 kcal, with about 50 g protein, 55 g carbs and 13 g fat. A sensible, satisfying meal whether you're cutting, maintaining or gaining.

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