01What we show on every recipe
Each recipe card on CookDelice lists calories, protein, fat, carbohydrates, fiber, sugar and sodium per serving, together with the percentage of the Daily Value (% DV) each serving provides.
02How the values are estimated
Values are estimated from the recipe's ingredient list and quantities, then divided by the number of servings in the recipe. They describe the recipe exactly as written — without optional garnishes, toppings or serving suggestions unless those are part of the ingredient list.
For individual ingredients, the reference dataset used by dietitians and food-label makers is USDA FoodData Central, maintained by the U.S. Department of Agriculture. You can look up any ingredient there to check or refine the numbers for the exact brand you use.
03Daily Values (% DV)
Percentages use the FDA Daily Values from the current Nutrition Facts label, based on a 2,000-calorie reference diet:
- Calories: 2,000 kcal
- Total fat: 78 g
- Total carbohydrate: 275 g
- Dietary fiber: 28 g
- Protein: 50 g
- Sodium: 2,300 mg
Sugar has no Daily Value for total sugars, so no percentage is shown for it. Your own needs depend on age, sex, size, activity and health — the Dietary Reference Intakes from the National Academies describe how requirements differ between people.
04Accuracy and limitations
Nutrition values are close estimates, not laboratory measurements. Real numbers vary with brands, ripeness, cuts of meat, portion sizes and cooking methods (for example how much oil is absorbed when frying). Use them as a guide for meal planning, not for medical or clinical decisions.
05Food safety & allergies
Always cook meat, poultry, fish and eggs to the safe minimum internal temperatures published by FoodSafety.gov, and check every ingredient for allergens — the FDA lists the major food allergens to watch for.
06References
- USDA FoodData Central — U.S. Department of Agriculture, Agricultural Research Service
- Daily Value on the Nutrition and Supplement Facts Labels — U.S. Food & Drug Administration
- Dietary Reference Intakes — National Academies of Sciences, Engineering, and Medicine
- Safe Minimum Internal Temperature Chart — FoodSafety.gov (U.S. HHS)
- Food Allergies — U.S. Food & Drug Administration