Recipe Percent Calculator: Percent of the Whole, Scaling, Salt and Net Weight

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Opens on the book's Stall Batch. Change any number to your own and press Calculate.

The recipe: each ingredient's amount (grams, or parts)

Ingredient 1

Amount

Ingredient 2

Amount

Ingredient 3

Amount

Ingredient 4

Amount

Ingredient 5

Amount

Ingredient 6

Amount

Ingredient 7

Amount

Ingredient 8

Amount

Scale it, and round to your scale

Scale to g, optional: e.g. 500 for a gift run

Your scale reads to

Salt, sodium and the label

Which line is salt?

A serving g, optional: weigh one serving of the blend

Jar fill g, for the net-weight line

Enter the amounts and press Calculate.

The formula

Percent = the ingredient ÷ the whole recipe × 100. Percents of the whole add to 100
Scaled amount = the new batch × its percent ÷ 100, then rounded to what your scale reads
Sodium = salt × 387.58 mg a gram (FDC table salt). %DV = sodium ÷ 2,300 mg × 100
Net weight = the fill in oz (g ÷ 28.35), rounded down to 0.1 oz; grams from that, rounded down

The book's worked example, Chapter 2. The House Rub as percents: smoked paprika 6 ÷ 20 = 30 %, and salt 3 ÷ 20 = 15 % of the blend. A 70 g jar is 2.469 oz, rounded down to Net wt 2.4 oz (68 g) on the label.

Check it. The percents add to 100. A label never rounds up: what is printed must be in the jar.

Honest limits. Sodium here is arithmetic from FDC's table-salt figure, not a lab result and not dietary advice; salt hidden in other ingredients (chili powder blends often contain some) counts only if you add it as a line. Net-weight rules differ by country: in the US the label gives US and metric units; check your own rules. Prices are illustrative US prices from October 2026, shown without a currency sign; put in your own. Everything stays in your browser: no sign-up, nothing stored.

These calculators go with Vegan Pantry Math (Craft & Studio, Book 3), where every number on this page is worked by hand.