Carbohydrate and “of which sugars”: avoid counting twice
When copying an ingredient label, you see carbohydrate and of which sugars. Should you add them? No: of which describes a part of the total. Keep that relationship clear when building your recipe calculation.
Read the hierarchy
Your Europe places sugars under carbohydrate and saturated fat under fat. These are already included in their respective totals. Record protein, carbohydrate and fat as your main macro columns; track subcategories separately if needed.
A fictional portion example
Imagine a product lists 24 g carbohydrate, of which 6 g sugars, per 100 g. Using 50 g gives about 12 g carbohydrate, including 3 g sugars. The carbohydrate total is not 15 g. These invented figures illustrate the method, not a real brand, guide recipe or recommended portion.
Make clear columns
Create one row per ingredient with the actual amount used and its protein, carbohydrate and fat contribution. If adding an of which sugars column, keep that label through to the final result. Do not add it again to carbohydrate. Clear headings help you locate mistakes more easily than unlabelled numbers.
Add ingredients, not overlapping totals
In our fictional example, the first ingredient contributes 12 g carbohydrate, including 3 g sugars. Suppose the actual amount of a second ingredient contributes 8 g carbohydrate, including 2 g sugars. The recipe total is about 20 g carbohydrate, including 5 g sugars. Two equivalent servings each contain about 10 g carbohydrate, including 2.5 g sugars. Sum each column independently.
Check the reference amount
Do not mix per-100-g data with per-pot figures. Check whether the values describe the product as sold or prepared. This article follows European label conventions; read the headings carefully on other formats. One sugars figure alone cannot describe the whole product or meal.
Keep a readable estimate
Save a label photo and your working so quantities or brands can be changed later. Recipe figures remain estimates even with correct arithmetic. Related articles cover per-100-g values, brand changes and doubling recipes. The Yumlean guide provides recipes with portions and estimated macros that you can adapt without double counting.