First, nutritional information needs to be referenced to a recognized authority, say the U.S.D.A. Nutritional Database, this is what Mastercook does, with one small caveat, the originators "hard coded" the version 12, I think, and now the USDA has released at least five or six updates that I'm aware of.
Second, for nutritional and/or cost linking, you will need a specific ingredient list with the necessary synonyms, AKAs, and alternate names. Best move, IMHO, is to adopt someone elses, say USDA, list of ingredient names.
With regards to linking purchases and inventory, look up cheftec and similar programs.
IMHO, costs and nutrition should be "weight related" though a conversion to volume would be very helpful. Unfortunately, there are numerous ingredients that have highly variable specific weights, good example is all-purpose flour: depending on how it is handled a cup may weight as little as 115 grams or as much as 172 grams.
Before you spend a lot of time and effort, do a quick search, you'll find Mastercook, Cookin', LIving Cookbook, Big Oven, and the pro types ChefTec, etc. You might start here: recipe software - Google Search