How to do it?
- 1.
Pick an ingredient
Every ingredient has a different density: a US cup of flour weighs about 134 g, a cup of honey about 341 g.
- 2.
Enter amount and unit
Type the amount from your recipe, e.g. 2 cups or 250 g. Units include g, dag, kg, oz, lb, ml, l, tsp, tbsp, US cups, metric cups and fl oz.
- 3.
Choose the target unit
The result updates instantly; use the swap button to convert the other way.
- 4.
Check other units
The table below shows the same amount in every unit at once, plus the weight of a cup, tablespoon and teaspoon of each ingredient.
Grams per cup for common ingredients
This converter uses a US cup of 240 ml (the legal US nutrition-label cup; the customary cup is 236.6 ml) and a metric cup of 250 ml. Approximate weights:
| Ingredient | 1 US cup | 1 tbsp | 1 tsp |
|---|---|---|---|
| All-purpose flour | 134 g | 8 g | 3 g |
| Granulated sugar | 192 g | 12 g | 4 g |
| Brown sugar | 204 g | 13 g | 4 g |
| Powdered sugar | 154 g | 10 g | 3 g |
| Butter | 230 g | 14 g | 5 g |
| Vegetable oil | 221 g | 14 g | 5 g |
| Milk | 247 g | 15 g | 5 g |
| Honey | 341 g | 21 g | 7 g |
| Cocoa powder | 101 g | 6 g | 2 g |
| Rolled oats | 86 g | 5 g | 2 g |
| Uncooked white rice | 192 g | 12 g | 4 g |
| Salt | 288 g | 18 g | 6 g |
Formula: weight (g) = volume (ml) × density (g/ml). For flour: 240 ml × 0.56 = 134 g. The other way round: 100 g of sugar ÷ 0.8 = 125 ml ≈ 0.52 US cup.
Tablespoons, teaspoons and ounces
1 tablespoon = 15 ml, 1 teaspoon = 5 ml, 1 tablespoon = 3 teaspoons, 1 US cup = 16 tablespoons. A level tablespoon of flour weighs about 8 g, sugar 12 g, butter 14 g, honey 21 g; a teaspoon of salt about 6 g and of instant yeast 3 g.
Do not confuse ounces of weight (1 oz = 28.35 g) with fluid ounces (1 US fl oz = 29.57 ml). They only match for water-like liquids: 8 fl oz of honey weighs about 12 oz, while 8 fl oz of flour weighs under 5 oz. Oven temperatures can be converted with the temperature converter, and plain weight units (oz, lb, kg) with the weight converter.
Cup and spoon sizes around the world
| Measure | Volume | In this tool |
|---|---|---|
| US legal cup | 240 ml | “US cups” |
| US customary cup | 236.6 ml | ≈ US cup (1.4% less) |
| Metric cup (UK, Canada, Australia, NZ) | 250 ml | “metric cups” |
| Japanese cup | 200 ml | convert via ml |
| Tablespoon (US, UK, most countries) | 15 ml | “tablespoons” |
| Australian tablespoon | 20 ml | multiply tbsp by 4/3 |
| Teaspoon | 5 ml | “teaspoons” |
Example: an American recipe calling for 2 cups flour, 1 cup sugar and ½ cup butter becomes about 268 g flour, 192 g sugar and 115 g butter. Older British recipes may use an imperial cup (about 284 ml); if a recipe looks too dry or too wet, check which cup it means.
Why results are approximate
The bulk density of dry ingredients varies by 10-20%. Sifted flour weighs less than flour scooped straight from the bag (dipping the cup into the bag can give 150 g instead of 134 g), and fine sugar weighs more than coarse. Values assume ingredients spooned into the measure and levelled, not packed - packed brown sugar is noticeably heavier. Liquids such as water, milk and oil are much more predictable. For bread and pastry, where 10% more flour changes the dough, weigh ingredients on a kitchen scale; for soups, sauces and rice, cups are accurate enough.
Frequently asked questions
How many grams are in a cup of flour?
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How many grams are in a cup of sugar?
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How many grams in a tablespoon of butter?
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Is a cup 240 ml or 250 ml?
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How many teaspoons in a tablespoon?
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How many tablespoons are in a cup?
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How do I convert ml to grams?
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