Ingredient Weight Converter

Nathan Management

Ingredient Weight Converter

Cups, grams, tablespoons, and milliliters — for every ingredient in your recipe. Pick an ingredient, type the amount you have, and read off the unit you need. No sign-ups, no pop-ups, no ads above the recipe.

All-Purpose Flour baseline: 1 cup = 120 g.

Need the full guide for this ingredient? Open the all-purpose flour page.

Ingredient guides

Every ingredient below has a dedicated page with its cup-to-gram conversion, baking notes, and the answer to the question that brought you here.

Flours

Starches

Sugars & syrups

Fats & oils

Dairy

Liquids

Baking ingredients

Leaveners

Seasoning

Grains & rice

Nuts & nut butters

Fruits & dried fruit

Spices

Vegetables

Why a per-ingredient converter

A cup of flour and a cup of honey both fill the same measuring cup, but one weighs 120 grams and the other weighs 340. That is why recipes copied across the Atlantic so often go wrong: the volume measurement is identical and the mass is not even close.

This site stores a working gram-per-cup density for every ingredient we publish, sourced from USDA FoodData Central and cross-checked against the King Arthur weight chart professional bakers use. The converter does the arithmetic; the per-ingredient page tells you when the number is going to mislead you (cake flour scooped vs. spooned, brown sugar packed vs. loose, kosher salt by brand).

Frequently asked questions

Why does a cup of flour weigh less than a cup of honey?
Volume is the same — 240 mL — but density is not. Flour is roughly 120 g per cup; honey is roughly 340 g per cup. That is why recipes copied between US (cups) and metric (grams) often go wrong: the volume measurement is identical and the mass is not even close.
Where do the gram-per-cup numbers come from?
Densities are sourced from USDA FoodData Central and cross-checked against the King Arthur Baking weight chart that professional bakers use. Each ingredient page lists the working density we used.
Should I scoop or spoon flour into the measuring cup?
Spoon-and-level. Scooping packs the flour and adds 10-25% more mass than the recipe assumed, which is the single most common cause of dense, dry baked goods. The per-ingredient pages flag this for every flour we publish.
Is this converter free, and does it track me?
Yes, it is free, with no sign-ups, no pop-ups, and no ads above the recipe. The conversion math runs entirely in your browser; nothing you type is sent to a server.