Estimate three recipe portions from three ingredient labels
Build a traceable nutrient total for a simple mixture, then divide by actual portion weights rather than assuming every bowl is equal.
A recipe total starts with the quantities added, not the number of people it is intended to serve. Add each ingredient's estimated nutrient contribution first. Then decide whether the finished mixture was actually divided into equal portions.
Article 31 of the EU food information regulation recognizes calculations using ingredient values as one basis for declared averages. The kitchen worksheet here is an informal hypothetical estimate, not a method for certifying a commercial label.
Calculate the three ingredient rows
Suppose a no-cook mixture uses 150 g of A, 90 g of B, and 60 g of C. Their fictional protein declarations are 4 g, 10 g, and 5 g per 100 g respectively.
- A contributes 4 × 150 ÷ 100 = 6 g protein.
- B contributes 10 × 90 ÷ 100 = 9 g protein.
- C contributes 5 × 60 ÷ 100 = 3 g protein.
The assembled mixture weighs 300 g and contains an estimated 18 g protein. If all ingredients are retained and distributed evenly, its calculated concentration is 6 g protein per 100 g.
Distinguish planned servings from measured portions
Dividing evenly into three 100 g portions gives 6 g protein each. But if the actual bowls weigh 80 g, 100 g, and 120 g, their estimates are 4.8 g, 6 g, and 7.2 g. Those amounts still add to the 18 g recipe total.
Simply dividing by three would conceal that difference. Weighing the portions provides a more explicit allocation, although it still assumes the ingredients were mixed sufficiently evenly.
Handle changes before recalculating portions
If an extra topping is added to only one bowl, calculate it separately and attach its contribution to that bowl. If a fourth ingredient goes into the whole batch, update the total weight and nutrient total before calculating portions again.
This simple example has no cooking losses, discarded liquid, or unmeasured residue. In a cooked recipe, a measured final yield may be useful, but it does not by itself reveal nutrients lost with discarded material.
Save the package sources, ingredient weights, preparation assumptions, and final portion weights together. A reproducible worksheet should let another person reconstruct each addition. It should not make a precise claim about an individual portion when the mixture or leftovers were not measured.