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Nutrition facts are calculated from each ingredient's net weight (using catalog values per 100 g) and shown per serving and per 100 g of the finished dish. Components are handled recursively — the sauce's nutrition inside a shawarma is calculated from the sauce's own ingredients, not entered separately. On the public recipe page there's a "reference" feature — click any ingredient's amount and enter how much of it you actually have, and the whole recipe (including nutrition and cost) rescales proportionally.

The 14 official EU allergens (the same list applies in Norway) — gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame, sulphites, lupin, molluscs. They're detected automatically from the recipe's ingredients and shown as a banner on the recipe page. If even one ingredient in the recipe hasn't had its allergens classified yet, the banner honestly warns that the list may be incomplete — we don't label a recipe "safe" when we're genuinely not sure.