Fruit
Apple
Raw, with skin
52 kcal per 100 gNutrition and serving calculatorFOOD REFERENCE
Food calories: nutrition reference and serving calculator
Food calories, protein, fat and carbohydrates per 100 g. Compare raw and cooked foods, calculate servings and check the source records.
The initial collection contains 12 foods. Dry and cooked states share one card. Filtering does not create new page URLs.
Fruit
Banana
Raw, flesh without peel
89 kcal per 100 gNutrition and serving calculator
Eggs
Egg
Chicken egg, hard-boiled
155 kcal per 100 gNutrition and serving calculator
Grains
Buckwheat
Roasted groats, cooked, plain
92 kcal per 100 gNutrition and serving calculator
Grains
Rice
White long-grain, cooked without salt
130 kcal per 100 gNutrition and serving calculator
Vegetables
Tomato
Red ripe tomato, raw
18 kcal per 100 gNutrition and serving calculator
Vegetables
Cucumber
Raw, with peel
15 kcal per 100 gNutrition and serving calculator
Meat and poultry
Chicken breast
Raw, skinless and boneless
120 kcal per 100 gNutrition and serving calculator
Vegetables
Potato
Boiled, peeled, without salt
86 kcal per 100 gNutrition and serving calculator
Dairy
Milk
Whole milk, 3.25% milkfat
61 kcal per 100 gNutrition and serving calculator
Other foods
Sugar
White granulated sugar
387 kcal per 100 gNutrition and serving calculator
Fruit
Watermelon
Raw, edible flesh
30 kcal per 100 gNutrition and serving calculatorNo matching food in this collection yet. Try the calorie calculator below.
Data source and accuracy
Food images are AI-generated. Each image illustrates the first food state on its card.
Source: USDA FoodData Central, SR Legacy, April 2018 release. These are reference values for the described foods, not an analysis of your portion or a specific brand. Checked against the source dataset on 4 September 2026.
Serving calculation: value per 100 g × serving weight / 100. This database reports carbohydrate by difference, including fibre; do not add fibre again. Calories come from the reference, not from rounded macros.
For packaged foods, prefer the label. Calculate cooked dishes from their ingredients and actual yield. This reference does not prescribe medical diets.