Find the basis of the label
Nutrition labels commonly show values per 100 g or 100 ml, and may also show a suggested portion. Those are different starting points. Check which one your diary entry uses before changing the amount.
If a food has 200 kcal per 100 g and you eat 150 g, the calculation is 200 × 1.5 = 300 kcal. That arithmetic only works if the label and the weighed food describe the same preparation state.
Check the whole product
A barcode is a useful shortcut, not a guarantee that a database record is current. Compare the product name, flavour, pack size and nutrition panel. Manufacturers can change a recipe without the name changing much.
Take particular care with multipacks. “One serving” might mean one biscuit, a pair of biscuits or the entire small packet. Use grams when the serving description is unclear and the label provides a weight-based value.
Include what you added
Milk in cereal, oil in a pan and sauce on a meal can be easy to forget because they are not the main ingredient. Add the amount you used rather than assuming a database’s generic meal already includes it.
Do not turn logging into a search for a falsely exact number. A clear, consistent record is more useful than switching between unrelated database entries to find the lowest value.
Check it in Gorivo
Review the food’s nutrition and portion before saving it to your diary. Save a frequently used food after checking it, then update it if the product changes. Your saved entry should make the next log quicker without making the original assumptions invisible.
Further reading: Source and guidance.
Gorivo editorial · General guidance for adults. Adapt training and food choices to your circumstances.