Georgian food calories
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Khinkali, khachapuri and a bowl of lobio can all go in a food diary. The useful number depends on the recipe and the amount you ate. A dish name alone does not tell you its calories.
Open ZomaLog to search in English or Georgian. Food logging, recipes, calories and weight tracking are free.
Find the closest food
Search for the dish, then check its name, preparation and portion. Georgian names also work: ხინკალი, ხაჭაპური, ლობიო and საცივი. You can try Latin spellings such as khinkali and khachapuri too.
For a packaged food, scan its barcode and compare the result with the package. A product label describes that product. A generic dish marked Estimate describes an approximate recipe. It may differ from the food on your plate.
If nothing matches, save your own food from its label, build a recipe from the ingredients, or use Quick add when you only know the calories. Missing nutrient values stay unknown.
Check the portion before the calories
| Food | What to check |
|---|---|
| Khinkali | Filling, cooked weight and the size of each piece. Pieces from different kitchens need not weigh the same. |
| Khachapuri | Style, whole weight and how much of it you ate. A slice of Imeruli is a different portion from a whole Adjaruli. |
| Lobio | The recipe and your bowl's weight. Oil, nuts and additions change the result. |
| Satsivi or pkhali | Ingredients and portion weight, including the sauce or dressing you ate. |
| Matsoni or cheese | The particular label and amount. Compare values on the same basis, such as per 100 g. |
When you can weigh a portion, choose grams. Otherwise, use a listed portion that matches and treat the result as an estimate. A bowl or piece in a catalog is not a measurement of your own food.
Per 100 g and per serving
Values per 100 g let you scale a food by weight. Multiply the calories per 100 g by the grams eaten, then divide by 100.
For example, if a label says 200 kcal per 100 g, a weighed 150 g portion works out to 300 kcal. This is an arithmetic example, not a calorie value for a Georgian dish.
A per-serving value applies to the stated serving. Check its size before multiplying by a number of servings. Grams and millilitres are different measures; do not substitute one for the other without a known density.
Save a recipe you cook often
Add the ingredients and their amounts in Foods → New recipe. Set the finished yield by cooked weight or number of servings. Water gained or lost in cooking changes the cooked weight, so a raw ingredient total is not automatically the finished dish's weight.
Save the recipe for next time and choose how much you ate when logging. If you change it later, earlier diary entries keep their saved nutrition values.
Read the source and the uncertainty
ZomaLog combines public food sources, product labels and community contributions. The food details show the source; estimated dishes carry an Estimate label. An estimate can help you record a meal without pretending every kitchen uses the same recipe.
Calories are a measurement for your diary. They do not make a food good or bad, and a food diary does not replace medical advice.
For help with past days, missing foods or installing the app, see Help. Your personal diary stays private; this public guide contains no account or diary information.