Cooking Measurement Converter On-device
Cups to grams, ingredient by ingredient.
Not listed? Use an approximate value
120 g
- Per US cup
- 120 g
- Density
- 0.5072 g/ml
- Confidence
- Published figure
- Source
- King Arthur Baking — Ingredient Weight Chart View source
- Note
- SPOONED-AND-LEVELLED. King Arthur's 'fluff, sprinkle and level' method: fluff the flour in its container, spoon it into the cup until overflowing, level with a knife. King Arthur states a scooped/densely-packed cup 'can hold up to 160 grams' — a ~33% overshoot, so the method genuinely matters. USDA FoodData Central lists 125 g/cup for all-purpose flour (fdcId 168894) without stating a method.
Flour is the one to watch: King Arthur publishes all-purpose flour at 120 g per cup spooned and levelled, and notes that a densely packed cup can reach about 160 g — roughly a third more. Which you get depends on how you fill the cup, so the two are never averaged here.
A US cup is 236.588 ml and a metric cup is 250 ml — about 5.7% apart. This table is keyed to the US cup its sources publish, so choosing the metric cup rescales the figure instead of quoting the source directly. Tablespoons and teaspoons are fixed and do not change with it.
55 ingredients with published weights
Some ingredients are deliberately left out because no primary source publishes a weight per cup for them. A guessed number would be worse than none.
Convert cups, tablespoons and teaspoons to grams and millilitres for a specific ingredient, using published weight-per-cup figures from USDA FoodData Central and the King Arthur Baking chart. A cup of flour and a cup of rice do not weigh the same, and every figure here names its source. Runs entirely on your device.
About this tool
What you provide
- An ingredient, searched by its Arabic or English name
- An amount and the units to convert between: cup, tbsp, tsp, ml, l, fl oz, g, kg, oz, lb
- The cup standard — US cup (236.588 ml) or metric cup (250 ml)
What you get
- The converted amount, using that ingredient's published weight per cup
- The ingredient's density, its source, its confidence level and any measurement note
Limits
- The table covers 55 ingredients, each naming its own source; anything not listed falls back to the density of water (1 g/ml), which is a rough guide rather than a measurement.
- Flour depends on how the cup is filled — King Arthur publishes 120 g per cup spooned and levelled and notes a packed cup can reach about 160 g, and the two are never averaged.
- Ingredients with no primary-source figure are deliberately left out rather than estimated.
How to use it
Pick a conversion type
Choose By ingredient (cups ↔ grams), Volume ↔ volume, or Weight ↔ weight — the unit lists change with it.
Find your ingredient
In ingredient mode search in Arabic or English and select the row; if it is not in the list, choose Other ingredient (approximate).
Set the cup size and units
Pick US cup (236.588 ml) or Metric cup (250 ml), type the amount, and choose the From and To units — the ⇄ button swaps them.
Read the result and its source
The converted amount appears with that ingredient's weight per US cup, its density, its confidence level and a link to the source it came from.
Frequently asked questions
Why does a cup of flour weigh less than a cup of sugar?
Because a cup measures volume, not weight, and each ingredient has its own density. A cup of all-purpose flour is published at 120 g while granulated sugar is about 200 g, so the conversion is done per ingredient rather than with one shared number.
Which cup size does it use?
The US cup of 236.588 ml by default, because that is the cup the published weight charts use. A metric cup toggle rescales to 250 ml at the moment of conversion. Tablespoons and teaspoons are fixed volumes and do not change with the setting.
Where do the ingredient weights come from?
Mainly USDA FoodData Central household portions and the King Arthur Baking weight chart, and each ingredient shows its own source and any note, such as flour being spooned and levelled rather than packed.
Why are some ingredients missing?
Ingredients with no figure from a primary source were left out rather than estimated, and the reason is recorded for each one. Date syrup is an example: it is not cane molasses, so it must not borrow molasses weight.