Know what
goes in.

7,793 reference foods. A clear starting point.

Krayv includes the complete food catalogue from USDA FoodData Central SR Legacy, the final April 2018 release, with 35 selected nutrients when recorded and food-specific portion weights. This U.S. reference dataset includes generic and some historical branded foods; it does not represent every food or current product worldwide. English food names and raw/cooked descriptions are retained.

Source: USDA FoodData Central documentation, official downloads and Krayv’s versioned import manifest. Retrieved 4 October 2026. USDA data is public domain / CC0. This is SR Legacy coverage, not all five FDC data families.

How the calculation works.

For each nutrient, multiply its recorded value per 100 g by your edible ingredient weight in grams, then divide by 100. Add the ingredients and divide by recipe servings. A reference food with 10 g protein per 100 g contributes 15 g protein at 150 g. Split between two servings, that ingredient contributes 7.5 g protein each. This arithmetic example illustrates the method; it is not a made-up food record.

USDA documents the portion conversion in its data documentation. A cup or spoon converts only through a portion weight attached to the selected food. Generic cups never become grams by guessing a density. Kilograms, ounces and pounds use mass conversion factors.

Build a recipe estimate.

1. Select a saved recipe or start a blank worksheet.
2. Match each ingredient to the exact USDA record. Check raw versus cooked, drained state and fortification.
3. Enter grams of edible portion or the number of a listed food-specific portion.
4. Set the number of servings and read both recipe totals and per-serving values.

Missing ingredients and missing nutrients remain Unknown. A known subtotal is labelled partial. Recorded zero is preserved as zero. Cooking yield, nutrient retention, evaporation, discarded liquid and substitutions are not modelled.

Filter on recorded evidence.

Search food groups or filter for recorded protein of at least 10 g per 100 g, or sodium of at most 120 mg per 100 g. These are numerical filters, not dietary, allergy or medical suitability claims. Records missing that nutrient are excluded from the corresponding filter.

Use it worldwide, read its limits.

The interface is English. Displayed numbers use your browser’s locale, but that is not a full translation. Local varieties, food processing, fortification and labels can differ from U.S. reference foods. Check packaged products using the separate barcode lookup. No automated allergy safety claim is made.

Your inputs stay with you.

Food searches and nutrition calculations happen in your browser. The index loads only when you open the desk; nutrient details load in small groups as needed. Choose a saved recipe, match its ingredients and review the edible gram weights, then choose Save reviewed mappings. The recipe keeps each selected food record, source version, quantities and missing values in local storage and versioned cookbook backups. Changing the ingredients or original servings makes the old mapping stale: it stays in the backup but is not applied to the changed recipe. Rematch and save after review. Clearing a required ingredient’s mapping leaves it missing, so a partial total cannot become a complete estimate by hiding a row. Delete saved mappings removes the saved set and supports session Undo. Unsaved edits remain temporary. You can also download a separate calculation JSON with the source snapshots and limitations; it cannot restore a cookbook.