Convert any volume measurement (cups, tbsp, tsp, ml) to weight in grams for over 100 specific cooking and baking ingredients, with density adjustments for sifted vs packed.
Built and maintained by Paul Clark, Redmoon Software · Checked against what this tool computes on
| Unit | Volume (ml) | Weight (g) |
|---|
Weight = volume (ml) × density (g/ml). 1 US cup = 240 ml. Density comes from USDA and King Arthur Baking reference tables; sifted/packed adjusts the packable dry ingredients by a flat 15% (sifted = packed × 0.85).
Note: 1 metric cup = 250 ml; 1 UK cup = 284 ml. This tool uses US cups (240 ml) by default.
The maths here is weight = volume in millilitres × density. Every ingredient is stored as grams per 240 ml US cup, divided by 240 to get grams per millilitre, then multiplied by the volume you asked for. The Unit dropdown values are literally millilitre figures: 1 cup 240, half cup 120, third cup 80, quarter cup 60, tbsp 15, tsp 5. Alongside grams you get ounces, dividing by 28.3495, the density used, and a reference table for cup, half, quarter, tbsp and tsp.
Ingredient choice dominates everything else. A cup ranges from 8 g of popped popcorn to 340 g of honey, so picking the exact entry matters more than any rounding. The Packed / spooned versus Sifted / loose button multiplies density by 0.85, but only for the flagged items: the five flours, brown sugar, powdered sugar and cocoa. Salt is the other trap, since a cup is 292 g table, 240 g Morton kosher and just 142 g Diamond kosher.
Each ingredient carries one fixed average density, so it cannot know how you scoop. Real dip-and-sweep flour varies more than the flat 15 % the loose toggle applies, and that toggle does nothing at all for the roughly ninety entries not marked packable. The cup is fixed at the US 240 ml: measure with a 250 ml metric cup or a 284 ml UK cup and the answer reads about 4 % or 18 % light. For accuracy, weigh rather than convert.
125 g with the default Packed / spooned setting. Switch to Sifted / loose and the same cup reads 106 g, because the density is multiplied by 0.85. Bread flour is 130 g, cake flour 113 g and whole wheat 128 g per cup.
No. It only changes ingredients flagged as compressible: all-purpose, bread, cake, whole wheat and rye flour, brown sugar, powdered sugar and cocoa powder. Liquids, nuts, sugars and everything else keep one fixed density whichever way the button is set.
Crystal shape. Diamond Crystal flakes are hollow and pack loosely at 142 g per cup, while Morton crystals are denser at 240 g, and fine table salt reaches 292 g. Swapping brands by volume can nearly double the salt in a recipe.
A US cup of 240 ml. A metric cup is 250 ml and a UK cup is 284 ml, so those hold more than the tool assumes. If you use one, select millilitres as the unit and enter the real volume instead.
Yes, indirectly. The result line shows the grams-per-cup density being used, so divide your gram figure by that number to get cups. The reference table underneath also lists the weight of a cup, half cup, quarter cup, tablespoon and teaspoon.
A cup is a volume, and the only thing that turns a volume into a weight is density. That is why the ingredient dropdown carries more of the answer than the amount does: all-purpose flour is 125 g per cup, bread flour 130, cake flour 113, whole wheat 128, rye 102, almond flour 96. Those are all "a cup of flour", and they span nearly 40%.
Across the whole table the range is far wider — from around 8 g for popped popcorn to 340 g for honey. Picking the exact entry matters more than any rounding decision you might make afterwards.
Each ingredient carries one fixed average density, so the tool cannot know how you filled the cup. Dip-and-sweep flour packs noticeably heavier than spooned-and-levelled, and the difference between two cooks doing the same thing is routinely 10–20%.
The packed/sifted toggle applies a 0.85 multiplier, and only to the entries flagged as packable — the five flours, brown sugar, powdered sugar and cocoa. On the roughly ninety other ingredients it does nothing at all, which is correct rather than a bug: a cup of honey does not compress.
The honest conclusion is the one every baking book reaches: for anything you want to repeat, weigh it. This tool exists to convert recipes that were written in cups, not to make volume measurement accurate.
The cup here is fixed at 240 ml, the US figure used on nutrition labelling. Measure with a 250 ml metric cup and results read about 4% light; with a 284 ml imperial cup, about 18%. If a recipe is British and predates metrication, that second figure is the one to worry about.
Salt is where this does the most damage, because the same spoon holds wildly different amounts by brand: a cup is roughly 292 g of fine table salt, 240 g of Morton kosher and just 142 g of Diamond Crystal kosher. A recipe calling for "kosher salt" without naming the brand is ambiguous by a factor of nearly two, and salt is the one ingredient where that is not recoverable.
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