Portion Size Calculator
Calculate equal food portions after setting aside a measured amount. Divide actual cooked weight or volume and see each portion in US and metric units.
Work out equal portions after setting aside part of a measured dish. Enter the total edible weight or volume, the amount to reserve and the number of portions to share now. This helps separate leftovers, an extra container or a reserved ingredient before dividing the remainder.
How to use this tool
- Measure the finished food without its bowl, pan or packaging.
- Enter the amount you want to keep aside, using the same unit.
- Choose the measurement unit and a whole number of equal portions.
- Set aside the reserve, then divide the available amount using the calculated portion size.
Formula
available amount = total − reserved; amount per portion = available amount ÷ portion count
The reserved quantity must be between zero and the total. All portions are equal by the measurement you enter. The tool shows a metric equivalent but never assumes a density to convert volume into weight.
Example
You have 1,500 g of cooked food and want to reserve 300 g. That leaves 1,200 g. For four portions, calculate 1,200 ÷ 4 = 300 g each. With 2 kg total, a 0.5 kg reserve and three portions, each portion is 0.5 kg, equivalent to 500 g.
Frequently asked questions
How large should a portion be?
That decision is yours. The calculator divides your food according to your chosen count; it does not prescribe intake based on age, weight or a health goal.
Can I reserve the entire batch?
Yes. Reserving the total leaves zero available and gives zero in each planned portion. A reserve larger than the total is rejected.
Does it predict cooking shrinkage?
No. Use a measured finished yield when dividing cooked food. Raw-to-cooked changes depend on the ingredient and preparation.
Are the portions nutritionally identical?
Equal weight or volume alone cannot establish that. For a dish with distinct components, distribute those components consistently or calculate them separately.
Sources
Last updated: 2026-10-30