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A portion calculator has two related functions:

1. Per-portion breakdown: Given a recipe's total yield and number of servings, calculate the weight or volume of each ingredient per serving.
2. Serving-based scaling: Given a desired number of portions, calculate the total ingredient quantities needed to produce exactly that many servings.

The two functions are inverses of each other, and both use the same underlying ratio: scaling factor = desired portions ÷ recipe yield.

Meal prep is where portion calculation has the most practical value. When you're preparing 5 days of lunches in advance, you want each container to have the same amount — not 'roughly similar' but actually equal portions.

With RecipeFlow's portion calculator:

1. Enter the recipe and its total yield (e.g., a soup that makes 2 liters).
2. Set the desired number of portions (e.g., 5 lunch containers).
3. The app calculates that each container gets 400ml of soup.
4. Scale the ingredient quantities to make exactly 2 liters — no more, no less.

This precision reduces food waste and ensures nutritional consistency across all your prepared portions.

Standard portion sizes vary by food type and nutritional goals. Common reference guidelines:

• Cooked grains (rice, pasta): 150–200g per adult serving as a side dish; 200–250g as a main.
• Protein (meat, fish): 80–120g per serving; larger portions (150–180g) for high-activity individuals.
• Vegetables: 80–100g per serving minimum; generous portions are generally encouraged.
• Soup/stew: 300–400ml as a starter; 500–600ml as a main course.
• Baked goods: Highly variable — a cookie is 30–40g, a cake slice 80–120g.

These are guidelines, not rules. RecipeFlow lets you set any portion size and calculates ingredient quantities accordingly.

The most accurate portioning method uses weight. Instead of saying 'divide the soup into 5 equal bowls', weigh the total yield and divide by portions: if 5 portions of soup yield 2.1kg total, each portion is 420g.

RecipeFlow's portion calculator supports weight-based portioning alongside serving-count-based portioning, giving you the flexibility to work with whichever method suits your recipe and kitchen setup.