The science of nutrition deals with all the effects on people of any component found in food. This starts with the physiological and biochemical processes involved in nourishment — how substances in food provide energy or are converted into body tissues, and the diseases that result from insufficiency or excess of essential nutrients (malnutrition). The role of food components in the development of chronic degenerative disease like coronary heart disease, cancers, dental caries, etc., are major targets of research activity nowadays. There is growing interaction between nutritional science and molecular biology (esp. nutrigenomics) which may help to explain the action of food components at the cellular level and the diversity of human biochemical responses. Howvever in our daily lives we cook recipes made of ingredients, instead of focusing on raw food components. Beyond dietitians’ advice and guidelines, it’s difficult to continuously measure our daily nutritional intake, without manually entering weight and amount of each constituent ingredients. Apart from this manual process, effective nutritional intake also depends on the cooking process, retention factors of the individual ingredients. To alleviate such difficulties we propose an algorithm and an accompanying web-based tool to automatically extract nutritional information from any text-based recipes