Calculate Health Score

Enter your recipe's nutrition information to get an instant health score based on our science-backed algorithm.

Enter Nutrition Information

Nutrition Facts

Enter values for total recipe or per serving. We'll calculate per-serving values based on the number of servings above.

Advanced Nutrition (optional, improves score accuracy)

What a Health Score Looks Like

Three home-cooked meals scored from their per-serving nutrition — the same numbers you'd paste in above. Each score is a weighted average of three pillars: blood sugar stability (30%), sodium balance (30%), and nutrient quality (40%).

90
Excellent

Lentil & Vegetable Soup

Calories
280
Protein
16 g
Carbs
38 g
Fiber
14 g
Sodium
310 mg
Sugar
6 g

Why it scores high: 14 g of fiber paired with plant protein keeps blood sugar steady, sodium sits in the "very good" band (under 350 mg), and legumes plus vegetables drive a strong nutrient-quality score with no offsetting saturated fat.

61
Fair

Teriyaki Chicken Bowl

Calories
520
Protein
30 g
Carbs
68 g
Fiber
3 g
Sodium
1,180 mg
Sugar
22 g

What drags it down: protein is solid, but 1,180 mg of sodium blows past the 650 mg "acceptable" ceiling, and the added sugar in the teriyaki glaze plus just 3 g of fiber over white rice means a sharper blood-sugar response.

47
Poor

Classic Beef Lasagna

Calories
640
Protein
29 g
Carbs
46 g
Fiber
4 g
Sodium
1,090 mg
Sugar
9 g

The trade-offs add up: high saturated fat from beef and cheese caps the nutrient-quality score, sodium again clears 1,000 mg, and refined pasta with low fiber weakens blood-sugar stability — three weak pillars at once.

Examples are illustrative, calculated from typical per-serving nutrition values. Your exact score depends on the numbers you enter.

Frequently Asked Questions

Scores run 0–100. 90 and above is excellent — nutrient-dense and well-balanced. 75–89 is good, a solid everyday meal. 60–74 is fair, fine in moderation but with room to improve. Below 60 signals meaningful nutritional trade-offs worth reserving for occasional meals.
Either works. Enter the totals for the whole dish and set the number of servings, and the calculator divides everything down to per-serving values before scoring. If you already have per-serving numbers, leave servings at 1. Scoring always happens per serving, because thresholds like the 650 mg sodium ceiling are defined that way.
No — calories, protein, carbs, fat, fiber, sodium, and sugar are enough for a score. The advanced fields (added sugar, saturated fat, trans fat, potassium) sharpen accuracy: added sugar and saturated fat can lower the score where the basic fields can't see them, and potassium improves the sodium score through the sodium-to-potassium ratio. Add them if your label or recipe lists them.
The two most common culprits are sodium and low fiber. A meal made from whole ingredients can still carry 1,000 mg+ of sodium from broth, soy sauce, cheese, or canned items — and the sodium pillar is absolute-first, so the total amount matters more than density. A meal built on refined grains also scores lower on blood-sugar stability. The per-pillar breakdown shows which of the three is holding you back.
Use the ingredient calculator instead. Paste your ingredients with amounts and it looks each one up in the USDA database, totals the nutrition for you, and adds cooking-method and processing modifiers — no nutrition label required.
No. Spoonalytics is an educational tool that summarizes general nutrition principles drawn from public dietary guidelines. It isn't a substitute for advice from a doctor or registered dietitian, especially if you manage a condition like diabetes, hypertension, or kidney disease.

Want the full breakdown of how every score is calculated?

Read the complete scoring methodology