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Kitchen converter: grams, ml and US cups

Half a cup of flour and half a cup of sugar take up the same space but do not weigh the same. Choose the ingredient before converting: it tips the balance.

Gram reference values for six ingredients and a US cup

A cup of flour and a cup of honey do not weigh the same. Choose the ingredient, amount and units: the diagram shows the estimated equivalent.

Estimate: packing, moisture and particle size change density. Reference flour: US all-purpose, with no specific local flour-type equivalent. US cup: 236.5882365 ml; metric spoons: 15 ml and 5 ml, distinct from US spoons and 240/250 ml cups. References: butter that is not whipped, liquid honey and unsweetened cocoa powder. For greater reliability, weigh. Input and result: 0.001–1,000,000; displayed to three significant figures. Changing the unit does not convert the number already entered. These references are not universal.

Gram reference values for six ingredients and a US cup

Ingredient¼ US cup⅓ US cup½ US cup⅔ US cup¾ US cup1 US cup
All-purpose flour (120 g/cup)30 g40 g60 g80 g90 g120 g
Granulated white sugar (198 g/cup)49.5 g66 g99 g132 g149 g198 g
Almond flour (96 g/cup)24 g32 g48 g64 g72 g96 g
Butter, not whipped (226 g/cup)56.5 g75.3 g113 g151 g170 g226 g
Honey (336 g/cup)84 g112 g168 g224 g252 g336 g
Unsweetened cocoa powder (84 g/cup)21 g28 g42 g56 g63 g84 g

Approximate masses in grams, calculated from the same references as the converter. US cup: 236.5882365 ml. The product and how it fills the cup can change the actual mass; values are displayed to three significant figures.

Convert an amount in the right direction

Grams measure mass; millilitres measure volume. To convert between them, the calculation uses the ingredient’s reference mass for a US cup. Simply swapping g for ml will not do.

  1. Choose one of the six ingredients, then the starting unit and the result unit.
  2. Enter the amount with a decimal point or comma, then read the number together with its unit.
  3. After changing a unit, check the input: the number stays the same and is not automatically converted in the starting field.

Read fractions of a cup

For the reference flour, ¼ cup gives about 30 g, ½ cup 60 g and ¾ cup 90 g. For granulated white sugar, ½ cup is about 99 g. These values are calculated proportionally from the references in the table.

In the other direction, 60 g of this flour gives about ½ US cup. If the recipe already gives a weight, weigh it directly: a detour through cups adds no precision.

Fill a flour cup without packing it

Fluff the flour, spoon it into the cup, then level it with a straight edge without pressing. Scooping directly from the bag can pack it and increase the mass for the same volume.

Use the same filling method each time. For a dough or batter with sensitive proportions, prefer the weight given in the recipe.

Which cup and spoons should you use?

The tool uses a US cup of 236.5882365 ml, or about 236.6 ml. It differs from 240 ml and 250 ml measures. Your coffee cup can keep its breakfast job.

The converter’s spoons are metric: 15 ml for a tablespoon and 5 ml for a teaspoon. They differ from US spoons. Check the recipe’s convention and the markings on your measuring vessel before converting. Use measuring spoons marked with these volumes: ordinary cutlery is not calibrated measuring equipment.

Choose a reference that matches the ingredient

The flour reference is the American all-purpose flour in King Arthur Baking’s chart; no precise equivalent in a local flour classification is assigned to it here. The almond reference is their almond flour; a different grind may fill the cup differently.

The other references are for granulated white sugar, butter that has not been whipped, liquid honey and unsweetened cocoa powder. Packing, moisture and particle size limit the precision of an equivalent measure. For a recipe in grams, weigh the specified ingredient directly.

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