The nutrition tables on Dishvera give an estimate for one original recipe serving. They are calculated from ingredient reference data, not laboratory measurements of the finished dish.
Sources and calculation
We add the estimated nutrient contributions of the listed ingredients and divide the total by the original number of servings. Reference data include USDA FoodData Central and manufacturer information where specified. The source notes beside each recipe table identify the references used and explain any recipe-specific calculation model.
What is counted
Where an ingredient has no stated weight, an average unit weight is used. Missing source values are estimated from comparable foods or a disclosed calculation model. Quantified optional ingredients, flour for the work surface, coatings and egg wash count in full, including any stated maximum amount. Unquantified serving extras are excluded unless the recipe notes say otherwise. Carbohydrates include fibre.
Why your result can differ
Brands, ingredient sizes, raw or cooked reference foods, cooking losses and portion sizes affect the result. Citrus juice yields and infusions from aromatics removed before serving are approximate. Follow any specific notes attached to the recipe; they take precedence over these general assumptions.
For a closer estimate, use your actual product labels and weighed portions. If you spot an error, please use the Contact page and include the recipe URL and the value you would like us to check.