Ingredient Weight Converter · seasoning
Table Salt: cups to grams
1 cup of table salt weighs 292 grams. Use the converter below for any other amount, or check the quick-reference table.
By Andrew Flores, Editor and publisher, Nathan Management. Last reviewed .
Density source: USDA FoodData Central, cross-checked against the King Arthur Baking weight chart. How these figures are derived and corrected is documented in our editorial standards.
Table Salt baseline: 1 cup = 292 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 73 g | 2.58 oz | 59 mL |
| 1/3 cup | 5.3 | 97 g | 3.43 oz | 79 mL |
| 1/2 cup | 8.0 | 146 g | 5.15 oz | 118 mL |
| 2/3 cup | 10.7 | 195 g | 6.87 oz | 158 mL |
| 3/4 cup | 12.0 | 219 g | 7.73 oz | 177 mL |
| 1 cup | 16.0 | 292 g | 10.30 oz | 237 mL |
| 1.5 cups | 24.0 | 438 g | 15.45 oz | 355 mL |
| 2 cups | 32.0 | 584 g | 20.60 oz | 473 mL |
| 3 cups | 48.0 | 876 g | 30.90 oz | 710 mL |
| 4 cups | 64.0 | 1168 g | 41.20 oz | 946 mL |
Spoon weights
Derived from the same 292 g per cup — a US tablespoon is 1/16 of a cup and a teaspoon is 1/48.
| Amount | Grams |
|---|---|
| 1 tablespoon | 18 g |
| 1 teaspoon | 6.1 g |
| 1/2 teaspoon | 3.0 g |
| 1/4 teaspoon | 1.5 g |
Table Salt at a glance
- Sodium per teaspoon
- about 2,300 mg — a teaspoon of table salt is roughly the entire daily sodium guideline
- Per teaspoon weight
- about 6 g, versus about 3 g for Diamond Crystal kosher and 5 g for Morton kosher
- Anti-caking agents
- Table salt contains them, plus iodine. They can cloud a brine and leave a faint metallic edge in delicate dishes
What a cup of table salt actually weighs
The published 292 g assumes one specific way of filling the cup. Here is what the same cup weighs under the other common handling methods and product forms, and how far off the recipe you end up.
| How it was measured | Grams per cup | vs. published | Why |
|---|---|---|---|
| Fine iodized table salt | 292 g | published figure | Small cubic crystals pack with almost no air between them. |
| Morton kosher salt | ~240 g | -18% | Rolled flakes, denser than Diamond Crystal but lighter than table salt. |
| Diamond Crystal kosher salt | 152 g | -48% | Hollow pyramid flakes, mostly air. The same cup holds about half the salt of table salt. |
A tilde (~) marks a working estimate rather than a published figure — it varies with brand, grind, or how hard the cup was packed.
Why measuring table salt by cup goes wrong
Iodized table salt is fine-grained and packs tightly: a cup weighs 292 grams. That density is why a teaspoon of table salt tastes saltier than a teaspoon of kosher salt — there is roughly twice as much sodium chloride in the same spoon volume as Diamond Crystal kosher.
Practical tips for working with table salt
When a recipe says 'salt' with no qualifier, modern American cookbooks and restaurant-trained writers usually mean Diamond Crystal kosher (flaky, light) and older ones mean table salt (fine, dense). If you're working from a recipe and not sure, start with half the listed amount and taste — it's harder to remove salt than to add it. Sea salt and kosher salt are interchangeable by weight, never by volume.
Note from this ingredient's record: Fine-grain iodized. Kosher salt is much flakier — 1 teaspoon kosher = about 3/4 teaspoon table salt for the same saltiness.
Substitutions that work — and what they cost you
Diamond Crystal kosher for table salt
Ratio: About 2 teaspoons Diamond Crystal per 1 teaspoon table salt
Trade-off: By weight they are identical — the whole difference is crystal shape. Weighing removes the problem entirely.
Morton kosher for table salt
Ratio: About 1 1/4 teaspoons Morton per 1 teaspoon table salt
Trade-off: Morton and Diamond Crystal are not interchangeable with each other either, despite both being 'kosher salt.'
When table salt ruins the recipe
| What you see | What went wrong | What to do |
|---|---|---|
| The dish is inedibly salty after following a restaurant cookbook | The recipe was written for Diamond Crystal kosher and table salt was measured spoon for spoon — roughly double the sodium. | Convert by weight, or use the 2:1 volume rule. Salt in stages and taste. |
| Brine turned cloudy | Anti-caking agents in table salt. | Use kosher or pickling salt for brines and pickles. |
Storing table salt
Indefinite. It cakes in humidity — a few grains of rice in the shaker is the traditional fix and it works.
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