What you’ll find here
This hub organizes 48 kitchen calculators into eight food-data-focused sections. Every tool answers a simple question — how much of this figure applies to that food, at this portion size? — and every tool draws its answer from the same place: USDA FoodData Central, the United States Department of Agriculture’s authoritative food data database, the same reference used in research, food labeling, and professional practice.
None of the tools here make recommendations or set targets. They look up published reference values, scale them to the portion you enter, and show you the arithmetic — nothing more. When a number matters to a decision you’re making, verify it against the specific product’s label and consult an appropriate professional.
How every lookup works
Reference values are catalog averages for each named food. Everything else is proportional scaling.
Energy Content 18 tools
How much energy a typical serving provides — portion presets and per-100g values included.
Calorie figures are the most familiar food data numbers, and also the most misread: the same food can vary widely by variety, ripeness, and preparation. These calculators use standard reference values for each named food, so use them to compare foods against each other rather than as exact values for a specific product in your kitchen. When a package label is available, the label wins — it describes that exact product.
Protein Content 9 tools
Protein amounts across common foods — dairy, grains, legumes, and prepared items.
Protein values are relatively stable across brands for basic ingredients but shift with preparation — battered, fried, or sweetened items change the picture. Each calculator shows the reference value per standard serving and lets you scale by portion size. Compare within this group to see which foods are concentrated sources versus incidental contributors.
Vitamin Content 6 tools
Vitamin C figures for fruits, vegetables, and a few surprising non-citrus sources.
Vitamin C is heat-sensitive and degrades during cooking and storage, so reference values describe fresh, raw items. The calculators note preparation effects where they matter. The white-produce and non-citrus entries are here precisely because most people underestimate these sources.
Fat Content 4 tools
Total fat per serving for naturally fatty and low-fat foods alike.
Fat figures describe total fat, not any sub-type. Plant sources such as olives and almonds carry mostly unsaturated fat, and the calculators state this context where relevant. Values scale linearly with portion size.
Minerals: Iron, Calcium, Potassium 5 tools
Trace-mineral figures for foods where they are meaningful — with honest context notes throughout.
Mineral content varies with soil and processing more than most food figures, so treat these as catalog averages. The calculators include context notes — for example, iron from plant sources is absorbed differently than from animal sources, a detail worth knowing before comparing numbers.
Sugars 2 tools
Total sugars per serving, with naturally occurring and added amounts kept distinct where relevant.
The figures describe total sugars. Some foods here, like fruit, carry naturally occurring sugars alongside fiber; others, like beverages, carry added sugars with less accompanying context. The calculators keep these distinctions visible rather than flattening everything into one number.
Carbohydrates 2 tools
Carbohydrate totals per standard serving for starchy and grain-based items.
Carbohydrate totals include starches and naturally occurring sugars. Where net-carb context matters — the fiber subtraction — the tool page explains the distinction instead of silently choosing one definition.
Complete Food Data Profile 2 tools
Full macronutrient and mineral breakdowns for two naturally concentrated seeds.
These two calculators show the complete picture in one view — energy, macros, and key minerals together. They work well as a reference anchor when comparing single-figure results from the other sections.
Take 150 g of cucumber with a reference energy value of about 15 units per 100 g:
| Reference value (per 100 g) | 15 |
| Portion | 150 g |
| Calculation | 15 × 150 ÷ 100 |
| Estimated total | ≈ 22.5 units |
Every calculator on this page shows this same breakdown for your own inputs — nothing is hidden inside the tool.
What these lookups can and cannot do
- They can give you published reference values for named foods, scaled to any portion you enter.
- They can help you compare foods against each other on the same per-portion basis.
- They cannot describe a specific brand or homemade dish — those vary by recipe, brand, and preparation.
- They cannot tell you what or how much to consume. That is a personal matter best discussed with a qualified professional.
⚠️ Important Disclaimer
Pelavault is an independent, non-professional website. The calculators on this page are simple educational lookups built on publicly available government reference data. Nothing on this site is medical or professional advice of any kind, and nothing here should be used to diagnose, treat, or manage any condition.
The results are generalized catalog averages — not measurements of the specific product in front of you, and not guidance on what you should consume. Individual circumstances vary widely, and the only person who can interpret what a number means for you is a qualified professional. If any result on this site matters to a decision you’re making, please consult an appropriate professional first.
By using this site you acknowledge that all results are provided for general informational purposes only, “as is,” without warranties of any kind. See our full Disclaimer page for details.
Frequently asked questions
Where do the food data values come from?
From USDA FoodData Central, the United States Department of Agriculture’s authoritative food data database. It is the same reference used in research, food labeling, and professional practice, based on laboratory analysis of representative food samples.
Why does my package label show a different number?
Labels describe that specific product; these calculators describe catalog averages for the generic food. Variety, brand, season, and processing all shift real values. When a label is available, it is the more accurate source for that item.
Do the values account for cooking?
Reference values generally describe the raw or as-purchased item unless stated otherwise. Cooking changes water content and can degrade heat-sensitive figures — the individual tool pages note this where it matters most.
Are these numbers personalized?
No. They are proportional lookups from published reference data. Two people entering the same inputs get the same output. What any number means for an individual is a question for a qualified professional.
Who runs this website?
Pelavault is an independent personal project — a general information site, not a professional service. The calculators recompute publicly published reference data in a transparent way. We don’t provide personalized guidance of any kind.