Calorie density is calories per 100 grams of food. Enter a food's calories below and this tool classifies it: very low (under 60), low (60–150), medium (150–400), or high (over 400) per 100 g. Lower-density foods, most vegetables and fruits, let you eat a larger, more filling portion for the same calories.

Calories (kcal) Weight (grams)

What is calorie density, and why does it matter?

According to the U.S. Department of Agriculture, whose FoodData Central release underpins more than 2,000,000 foods in the GetFoodFacts database (April 2026 release), calorie density is simply how many calories a food carries per unit of weight, usually expressed per 100 grams. Foods with a lot of water and fiber, such as soups, fruit, leafy greens, and most vegetables, sit at the low end, so a large, satisfying portion still costs relatively little energy. Foods that are dry and fatty, such as oils, nuts, butter, chocolate, and crisps, sit at the high end, packing many calories into a small, easy-to-overlook portion. The approach known as volumetrics builds meals around lower-density foods precisely because they let a person eat a filling volume while keeping total energy in check. Our editorial team documents the band thresholds and sources on the methodology page.

The bands this tool uses follow a common convention: very low below 60 kcal per 100 g, low from 60 to 150, medium from 150 to 300, high from 300 to 400, and very high above 400. Density is not the same as healthfulness, since olive oil and avocado are nutritious yet energy-dense, while a sugary drink is low-density but offers little. Read it as one useful lens among several. To apply it, look up any food on GetFoodFacts to see its calories and serving weight, then compare lower-density swaps for the foods you eat in volume.

This tool is an informational lens on published USDA data, not personalized nutrition or medical advice. For dietary changes tied to a health condition, weight goal, or medication, consult a doctor or registered dietitian.