Cooking
Cups to grams, by ingredient
A cup is a volume and a gram is a weight, so the conversion depends on what is in the cup: a cup of flour weighs 120 g, a cup of sugar 200 g, a cup of honey 340 g. A generic volume converter cannot answer this; these pages can, one ingredient at a time, with the measuring method that the figure assumes.
| Ingredient | 1 cup | 1 tbsp | 100 g |
|---|---|---|---|
| Flours | |||
| All-purpose flour | 120 g (4.2 oz) | 7.5 g | 0.83 cups |
| Bread flour | 120 g (4.2 oz) | 7.5 g | 0.83 cups |
| Whole wheat flour | 113 g (4 oz) | 7.1 g | 0.88 cups |
| Cake flour | 120 g (4.2 oz) | 7.5 g | 0.83 cups |
| Almond flour | 96 g (3.4 oz) | 6 g | 1.04 cups |
| Sugars | |||
| Granulated sugar | 200 g (7.1 oz) | 12.5 g | 0.5 cups |
| Brown sugar (packed) | 213 g (7.5 oz) | 13.3 g | 0.47 cups |
| Powdered sugar (icing sugar) | 113 g (4 oz) | 7.1 g | 0.88 cups |
| Fats and spreads | |||
| Butter | 227 g (8 oz) | 14.2 g | 0.44 cups |
| Vegetable oil | 218 g (7.7 oz) | 13.6 g | 0.46 cups |
| Peanut butter | 270 g (9.5 oz) | 16.9 g | 0.37 cups |
| Liquids | |||
| Honey | 340 g (12 oz) | 21.3 g | 0.29 cups |
| Milk | 244 g (8.6 oz) | 15.3 g | 0.41 cups |
| Water | 237 g (8.4 oz) | 14.8 g | 0.42 cups |
| Yogurt | 245 g (8.6 oz) | 15.3 g | 0.41 cups |
| Grains | |||
| Rolled oats | 90 g (3.2 oz) | 5.6 g | 1.11 cups |
| Rice (uncooked) | 185 g (6.5 oz) | 11.6 g | 0.54 cups |
| Everything else | |||
| Cocoa powder | 85 g (3 oz) | 5.3 g | 1.18 cups |
| Cornstarch (cornflour) | 128 g (4.5 oz) | 8 g | 0.78 cups |
| Table salt | 288 g (10.2 oz) | 18 g | 0.35 cups |
| Chocolate chips | 170 g (6 oz) | 10.6 g | 0.59 cups |
| Grated cheese | 113 g (4 oz) | 7.1 g | 0.88 cups |
| Breadcrumbs (dry) | 108 g (3.8 oz) | 6.8 g | 0.93 cups |
| Chopped nuts | 117 g (4.1 oz) | 7.3 g | 0.85 cups |
Which cup?
All figures use the US customary cup of 236.6 mL, with 16 tablespoons of 14.8 mL and 48 teaspoons of 4.9 mL to the cup. Australian and most European cookbooks use a 250 mL metric cup and a 20 mL tablespoon (Australia) or 15 mL (Europe); the UK historically used a 284 mL cup. Each ingredient page lists the metric-cup weight alongside the US one. When a recipe gives both cups and grams, trust the grams: they were measured, the cups were estimated.
Where the numbers come from
Flours, sugars, fats, cocoa, oats and chocolate are taken from the King Arthur Baking ingredient weight chart, the reference most American baking books cite; liquids, rice, oil, salt, cheese and nuts from USDA FoodData Central household portions. Every figure is for a cup spooned in and levelled unless the page says packed. Full sourcing policy on the methodology page.