Abstract : The Nutri-Score is a nutritional labeling system used to assess the nutritional quality of foods. This study aims to compare the calculated and analyzed Nutri-Score values for the most consumed culinary recipes in Morocco. Two approaches were employed: calculation based on the mixed method using the yield factor, and biochemical analysis conducted at the LC2A laboratory. The obtained results from these two approaches were compared to assess their consistency and compatibility. The Nutri-Score values were calculated using reference data and Morocco-specific coefficients, taking into account quantities and nutritional losses associated with preparation steps. Concurrently, samples of the recipes underwent detailed biochemical analysis at the LC2A laboratory to obtain precise data on nutrient contents and energy values. Preliminary results indicate a significant correlation between the calculated and analyzed Nutri-Score values, suggesting that both approaches yield similar results for the studied recipes. This underscores the importance of utilizing Nutri-Score as a nutritional information tool in Morocco, especially for traditional culinary recipes that are widely consumed. These findings have significant implications for raising awareness about balanced nutrition in Morocco. They will contribute to a better understanding of the nutritional quality of the most popular Moroccan culinary recipes and promote healthier food choices among the population.