Nutritional information of a recipe is gathered to determine a nutritional value table of a food recipe. A computing device may extract and analyze unstructured text of a food recipe to obtain a plurality of ingredients and a quantity of the plurality of ingredients. The computing device may access dietary preferences of a user. The nutritional information of the food recipe may be calculated using the nutritional value of each of the ingredients and complied into a nutritional value table. The recipe may be determined if the recipe corresponds with the dietary preferences of the user. If a recipe does not correspond with the dietary preferences, then an ingredient causes the recipe to not correspond with the dietary preferences is removed from the recipe creating an altered recipe. The nutritional value table of the altered recipe is displayed to the user.