Cooking Converter
Convert between any cooking measurements: cups, tablespoons, teaspoons, ml, liters, grams, kg, ounces, and pounds. Ingredient-aware for volume-to-weight conversions.
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Tunaonyesha toleo la Kiingereza wakati tunafanya kazi ya tafsiri.
cups
Result
125 g
Common Cooking Measurements
| Measurement | Equivalent |
|---|---|
| 1 US cup = 236.59 ml = 16 US tbsp | |
| 1 metric cup = 250 ml | |
| 1 US tablespoon = 14.79 ml = 3 US tsp | |
| 1 oz = 28.35 g | |
| 1 lb = 453.59 g = 16 oz | |
Cooking converter. Cups, tablespoons, ml, grams and pounds, in either direction.
One US cup holds 125 g of all-purpose flour and 340 g of honey, so this converter asks which ingredient you mean before it crosses volume into weight. Cups into tablespoons and grams into ounces stay on fixed ratios and need no ingredient at all.
How Many Grams Are in a Cup?
A US cup of honey weighs 340 g and a US cup of rolled oats weighs 80 g, and the cup never changed size between the two readings: it is 236.588 ml either way. That is 4.25 times the weight for an identical amount of space. So "how many milliliters in a cup" has one answer and "how many grams in a cup" has as many answers as there are things you can put in it — which is why a converter that handles both has to work out which kind of question you asked before it can answer either.
Two of the three conversions on this page never touch an ingredient. Volume into volume — cups into tablespoons, milliliters into fluid ounces, liters into cups — runs on a fixed ratio. Weight into weight — grams into ounces, kilograms into pounds — runs on a fixed ratio for the same reason. Underneath, every volume unit is reduced to milliliters and every weight unit to grams, then divided: a US cup is 236.588 ml, a metric cup 250, a US tablespoon 14.787, a metric tablespoon 15, an Australian tablespoon 20, a US teaspoon 4.929, a metric teaspoon 5, a US fluid ounce 29.574. On the weight side an ounce is 28.3495 g and a pound is 453.592 g. Not one of those numbers changes if you swap flour for honey.
The third conversion is the crossing, and it is the only one that needs a density. Going from volume to weight, the amount becomes milliliters, gets multiplied by the ingredient's grams per milliliter, and is then divided down into the target weight unit; weight to volume runs the same chain backwards. Each ingredient stores one figure — grams per US cup — and the density falls out of it by dividing by 236.588. All-purpose flour's 125 g/cup becomes 0.52834 g/ml, honey's 340 becomes 1.4371, and water's 237 becomes 1.00174, a hair over the 1.0 that lets people treat milliliters and grams as the same thing for thin liquids. Take the ingredient away and the crossing has nothing to return: the calculation comes back as a flat zero. That is why the ingredient field appears the instant your two units land on opposite sides of the volume-and-weight line, and why it appears with something already selected rather than blank.
The ingredient list is grouped the way a kitchen is: flours, sugars and sweeteners, fats and oils, liquids, dairy, baking essentials, grains and other. The spread inside a single group is usually wider than people expect. Among the flours, almond flour is 96 g per cup and bread flour 130 — a 35% gap between two powders that pour much the same way. Among the sweeteners, powdered sugar is 120 g per cup and honey 340. The fats are the tight group: olive oil 216, vegetable and melted coconut oil 218, butter 227, all inside about 5% of each other, which is why swapping oil for butter cup for cup only moves the weight by roughly 9 g per cup even though it changes everything about the crumb. The liquids cluster as well — water 237, heavy cream 240, whole milk 244, buttermilk 245 — with plain yogurt sitting over in Dairy on that same 245, while table salt at 288 g per cup is denser than any of them.
A handful of the figures land on round numbers in both directions, and those are the ones to keep in your head. A cup of all-purpose flour is 125 g, so 500 g of flour is exactly 4 cups and 1 kg is exactly 8. A cup of granulated sugar is 200 g, which makes 200 g one cup and 500 g two and a half. A cup of cocoa powder is 100 g, so 100 g is a clean cup and 500 g is five. A cup of butter is 227 g — the same 227 g a US recipe prints beside two sticks. Grated parmesan shares cocoa's 100 g per cup, which is a useful reminder that the number describes how a thing packs, not what it is made of.
What the cup figures assume is the spooned-and-leveled cup: flour spooned in and struck flat, not dug out of the bag. That convention is what makes a single stored figure possible at all, and it is also why two reputable charts can print different weights for the same flour. If you want the argument for giving up on the cup altogether, it is made at length in A Cup Is Not a Cup. This page has the narrower job: getting the numbers right whichever unit the recipe left you with.
Ingredient Weights: Grams per Cup, Tablespoon and Teaspoon
| Ingredient | 1 US cup (g) | 1 US tbsp (g) | 1 metric tbsp (g) | 1 US tsp (g) |
|---|---|---|---|---|
| All-Purpose Flour | 125 | 7.813 | 7.925 | 2.604 |
| Bread Flour | 130 | 8.125 | 8.242 | 2.708 |
| Cake Flour | 114 | 7.125 | 7.228 | 2.375 |
| Whole Wheat Flour | 120 | 7.5 | 7.608 | 2.5 |
| Almond Flour | 96 | 6 | 6.087 | 2 |
| Coconut Flour | 128 | 8 | 8.115 | 2.667 |
| Granulated Sugar | 200 | 12.5 | 12.68 | 4.167 |
| Brown Sugar (packed) | 220 | 13.75 | 13.948 | 4.583 |
| Powdered Sugar | 120 | 7.5 | 7.608 | 2.5 |
| Honey | 340 | 21.25 | 21.556 | 7.083 |
| Maple Syrup | 322 | 20.125 | 20.415 | 6.708 |
| Molasses | 320 | 20 | 20.288 | 6.667 |
| Butter | 227 | 14.188 | 14.392 | 4.729 |
| Vegetable Oil | 218 | 13.625 | 13.821 | 4.542 |
| Olive Oil | 216 | 13.5 | 13.695 | 4.5 |
| Coconut Oil (melted) | 218 | 13.625 | 13.821 | 4.542 |
| Water | 237 | 14.813 | 15.026 | 4.938 |
| Whole Milk | 244 | 15.25 | 15.47 | 5.083 |
| Heavy Cream | 240 | 15 | 15.216 | 5 |
| Buttermilk | 245 | 15.313 | 15.533 | 5.104 |
| Yogurt (plain) | 245 | 15.313 | 15.533 | 5.104 |
| Sour Cream | 230 | 14.375 | 14.582 | 4.792 |
| Cream Cheese | 232 | 14.5 | 14.709 | 4.833 |
| Grated Parmesan | 100 | 6.25 | 6.34 | 2.083 |
| Cocoa Powder | 100 | 6.25 | 6.34 | 2.083 |
| Cornstarch | 128 | 8 | 8.115 | 2.667 |
| Baking Powder | 230 | 14.375 | 14.582 | 4.792 |
| White Rice (uncooked) | 185 | 11.563 | 11.729 | 3.854 |
| Rolled Oats | 80 | 5 | 5.072 | 1.667 |
| Table Salt | 288 | 18 | 18.26 | 6 |
Using the Cooking Converter
The page opens on the question it gets asked most: 1 US cup of all-purpose flour into grams, reading 125 g. Because a cup and a gram sit on opposite sides of the volume-and-weight line, the ingredient field is already on screen with All-Purpose Flour in it, under a notice that reads "Ingredient required for volume-to-weight conversion".
1. Set the From unit. The dropdown is split into a Volume group and a Weight group, and that split is the thing to watch, because it decides whether you will be asked for an ingredient at all. Typing filters the list — "cup" narrows it to the US and metric cups, "ounce" brings up both the fluid ounce under Volume and the weight ounce under Weight.
2. Type the amount. The field takes any number up to 999,999 and accepts decimals, so a third of a cup goes in as 0.333 rather than as a fraction.
3. Set the To unit. If it stays on the same side of the split as the From unit, nothing else appears and the conversion runs on a fixed ratio.
4. Pick the ingredient, if the field is showing. It is grouped exactly like the reference table above — Flour, Sugar & Sweeteners, Fats & Oils, Liquids, Dairy, Baking Essentials, Grains & Other — and typing filters it, so "flour" cuts the list to six entries and "sugar" to three.
5. Read the single result card. Weights carry up to two decimals and cups up to two; every other volume unit carries one. Trailing zeros are dropped, so a cup of flour reads 125 g rather than 125.00 g, and a metric cup reads 250 ml rather than 250.0 ml.
One behavior worth knowing before you use it: the swap button between the fields exchanges the two units and leaves the amount where it is. A conversion of 1 cup into grams becomes 1 gram into cups, not 125 g into cups. If you want to send a result back through, retype it.
Under the card sits a five-row box of the constants the whole page runs on: 1 US cup = 236.59 ml = 16 US tbsp, 1 metric cup = 250 ml, 1 US tablespoon = 14.79 ml = 3 US tsp, 1 oz = 28.35 g, and 1 lb = 453.59 g = 16 oz.
To do it by hand, take the grams-per-cup figure for your ingredient from the table above and multiply: cups × that figure gives grams, grams ÷ that figure gives cups back. For spoons, divide the cup figure by 16 for a US tablespoon and by 48 for a US teaspoon. Both divisions are exact enough to trust — the true ratios are 15.9997 and 47.999, which fall out of 14.787 and 4.929 being rounded values themselves, and the converter prints the whole 16 and 48 that every cookbook uses. So all-purpose flour at 125 g per cup is 7.81 g per tablespoon and 2.6 g per teaspoon; table salt at 288 g per cup is a flat 18 g and 6 g. For a 15 ml metric tablespoon, multiply the cup figure by 0.0634 instead, which turns flour's 125 into 7.925 g.
The Conversion Formulas, and the Density That Bridges Them
- = The number you type into the Amount field
- = Milliliters in one unit of the From unit — 236.588 for a US cup, 250 for a metric cup, 14.787 for a US tablespoon, 4.929 for a US teaspoon, 29.574 for a US fluid ounce
- = The ingredient's density in grams per milliliter, stored as its grams per US cup ÷ 236.588
- = The result in grams — divide by 28.3495 for ounces, 453.592 for pounds, or 1,000 for kilograms
Three formulas cover everything this converter does, and only the third one needs to know what is in the bowl.
1. Same type, either side. Target = amount × milliliters per source unit ÷ milliliters per target unit for volume, or × grams per source unit ÷ grams per target unit for weight. A US cup into milliliters is 1 × 236.588 ÷ 1 = 236.588. A pound into grams is 1 × 453.592 ÷ 1. No density enters the sum, which is why the ingredient field is hidden for these.
2. Volume into weight. Grams = amount × milliliters per source unit × density. Two cups of bread flour: 2 × 236.588 = 473.176 ml, times 0.54948 g/ml, is 260 g. The shortcut is the same arithmetic with the middle step canceled out — 2 × 130 g per cup = 260 g.
3. Weight into volume. Milliliters = amount × grams per source unit ÷ density, then divided into the target volume unit. 500 g of all-purpose flour: 500 ÷ 0.52834 = 946.35 ml, and 946.35 ÷ 236.588 = 4 cups.
The density is never entered by hand and never guessed. It is derived from one stored number per ingredient, its grams per US cup, divided by 236.588 — so the cup column of the table above is the primary data and everything else on the page is arithmetic performed on it. That is also why every spoon figure is an exact fraction of its cup figure: 16 US tablespoons and 48 US teaspoons to the cup, near enough that the rounding never reaches the display.
Cup fractions in grams, to the nearest 0.1 g. Type these as decimals — the Amount field is numeric, so a third goes in as 0.333 and two thirds as 0.667, which is where the 66.6 rather than 66.67 in the sugar row comes from:
| Ingredient | ¼ cup | ⅓ cup | ½ cup | ⅔ cup | ¾ cup | 1 cup | 2 cups |
|---|---|---|---|---|---|---|---|
| All-purpose flour | 31.3 | 41.6 | 62.5 | 83.4 | 93.8 | 125 | 250 |
| Bread flour | 32.5 | 43.3 | 65 | 86.7 | 97.5 | 130 | 260 |
| Cake flour | 28.5 | 38 | 57 | 76 | 85.5 | 114 | 228 |
| Granulated sugar | 50 | 66.6 | 100 | 133.4 | 150 | 200 | 400 |
| Brown sugar (packed) | 55 | 73.3 | 110 | 146.7 | 165 | 220 | 440 |
| Powdered sugar | 30 | 40 | 60 | 80 | 90 | 120 | 240 |
| Butter | 56.8 | 75.6 | 113.5 | 151.4 | 170.3 | 227 | 454 |
| Cocoa powder | 25 | 33.3 | 50 | 66.7 | 75 | 100 | 200 |
| Rolled oats | 20 | 26.6 | 40 | 53.4 | 60 | 80 | 160 |
| Honey | 85 | 113.2 | 170 | 226.8 | 255 | 340 | 680 |
| Water | 59.3 | 78.9 | 118.5 | 158.1 | 177.8 | 237 | 474 |
| Whole milk | 61 | 81.3 | 122 | 162.7 | 183 | 244 | 488 |
And the direction most people actually need when the recipe arrived from Europe — grams back into US cups, computed to three decimals here, shown to two on the result card:
| Ingredient | 100 g | 125 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|---|
| All-purpose flour | 0.8 | 1 | 1.6 | 2 | 4 |
| Bread flour | 0.769 | 0.962 | 1.538 | 1.923 | 3.846 |
| Cake flour | 0.877 | 1.096 | 1.754 | 2.193 | 4.386 |
| Granulated sugar | 0.5 | 0.625 | 1 | 1.25 | 2.5 |
| Brown sugar (packed) | 0.455 | 0.568 | 0.909 | 1.136 | 2.273 |
| Powdered sugar | 0.833 | 1.042 | 1.667 | 2.083 | 4.167 |
| Butter | 0.441 | 0.551 | 0.881 | 1.101 | 2.203 |
| Cocoa powder | 1 | 1.25 | 2 | 2.5 | 5 |
| Rolled oats | 1.25 | 1.563 | 2.5 | 3.125 | 6.25 |
| Honey | 0.294 | 0.368 | 0.588 | 0.735 | 1.471 |
| Water | 0.422 | 0.527 | 0.844 | 1.055 | 2.11 |
| Whole milk | 0.41 | 0.512 | 0.82 | 1.025 | 2.049 |
Read the 500 g column and the whole point of an ingredient-aware converter is visible in one line: half a kilo is 6.25 cups of rolled oats and 1.471 cups of honey, a 4.25-fold difference in how much room the identical weight occupies. Whole numbers appear in only three rows of that table — all-purpose flour, where 125 g is 1 cup, 250 g is 2 and 500 g is 4; granulated sugar, where 200 g is 1; and cocoa powder, where 100 g is 1, 200 g is 2 and 500 g is 5. Everywhere else a round metric quantity lands on a cup nobody can pour, and the tablespoon column of the reference table is the better place to look.
Worked Cooking Conversions
2 cups of bread flour, and why cake flour is not a swap
Set From to US Cup, type 2, set To to Gram and choose Bread Flour: 260 g. The same two cups of all-purpose flour are 250 g and of cake flour 228 g. That last gap matters — going from bread flour to cake flour on a line that still reads "2 cups" quietly removes 32 g of flour, which is about a quarter of a cup of it, along with the protein that was holding the crumb together. Scale down to ¾ cup and the figures are 97.5 g of bread flour against 85.5 g of cake flour. The converter will not warn you about the substitution; it will only tell you honestly that the two cups are not the same weight, which is the part a recipe written in cups hides.
500 g of flour from a European recipe, back into cups
Set From to Gram and To to US Cup, type 500, leave All-Purpose Flour selected: 4 cups, exactly. Now change nothing but the ingredient. The same 500 g is 2.5 cups of granulated sugar, 2.2 cups of butter, 1.47 cups of honey and 6.25 cups of rolled oats — the 4.25-fold density range showing up as a 4.25-fold spread in how much space half a kilo takes. This is also the direction where the awkward answers live. 500 g of bread flour reads 3.85 cups, which is three cups plus about 13½ tablespoons and not a measure anyone can pour cleanly. Two cups of bread flour is 260 g, so if the recipe can be nudged, 520 g is a far friendlier target than 500.
A metric-cup recipe measured with a US cup
A cake from Sydney or Auckland lists 1 cup of milk. Set From to Metric Cup and To to US Cup: 1.06 cups, and no ingredient field appears, because volume into volume is the same ratio whether the cup holds milk or oil. Push the metric cup through to milliliters and it is 250 ml against the US cup's 236.6 ml. Across the four cups of a batter that is about 54 ml of extra liquid — nearly a quarter of a cup that nobody wrote down and nobody will find later. The spoon figures shift with it: a metric cup is 16.7 metric tablespoons, while the US cup is the familiar 16 US tablespoons and 48 US teaspoons. Those two whole numbers are really 15.9997 and 47.999, because 14.787 and 4.929 are rounded values, and the converter prints what the cookbooks print.
A 1 lb bag of sugar, and a 1 kg bag of flour
Pound into Gram needs no ingredient: 1 lb is 453.59 g, the same figure printed in the reference box under the calculator, and 1 kg going the other way is 2.2 lb. Now change To to US Cup and the ingredient field appears. With Granulated Sugar selected the pound bag is 2.27 cups; switch to All-Purpose Flour and the identical pound becomes 3.63 cups, because the flour is holding far more air. In the metric direction the flour finally does something tidy: a 1 kg bag is exactly 8 US cups, one of the very few weights that lands on a whole cup. A 1 kg bag of granulated sugar is 5 cups, and a 1 kg tub of honey is under 3.
8 fl oz of honey against 8 oz of honey
A jar labeled 8 fl oz and a block labeled 8 oz look like the same quantity and are not. Set From to US Fluid Ounce, type 8, To to Gram, ingredient Honey: 340.01 g. Now set From to Ounce — the weight one, in the Weight group — and the same 8 becomes 226.8 g. That is a 113 g gap inside a jar that is not very big. The fluid ounce is 29.574 ml of space and eight of them come to 236.592 ml, which sits 0.004 ml from a US cup; that near-identity is why 8 fl oz of honey and 1 cup of honey both land on 340 g. The weight ounce is 28.3495 g, so eight of them come to 226.8 g and the ingredient never enters the sum at all. Run it backwards and 8 oz of honey is 0.67 cups — two thirds of the jar you were picturing. The converter asking for an ingredient when you cross those two units is the clearest signal you will get that they are different kinds of thing.
Salting a brine, in teaspoons
Small quantities are where the ingredient matters most in percentage terms. One US teaspoon of table salt is 6 g; the same teaspoon of baking powder is 4.79 g and of cocoa powder 2.08 g. A tablespoon triples each: 18 g of salt, 14.38 g of baking powder, 6.25 g of cocoa. Say you want a 2% brine for 2 liters of water. Convert the water first and the converter gives 2,003.48 g rather than a flat 2,000, because it carries water at 1.00174 g/ml — the same figure that makes a cup of water 237 g rather than 236.6. Two percent of that is about 40 g of salt, which comes back as 6.7 US teaspoons: two level tablespoons plus two thirds of a teaspoon. Measure it with a 5 ml metric teaspoon instead and each spoonful is 6.09 g, so the same 40 g takes 6.6 of them. Nobody would notice that on one teaspoon; on a brine you are measuring by percentage, it is worth the extra keystroke.
Conversion Mistakes That Change What Comes Out of the Oven
- Leaving All-Purpose Flour selected while converting something else. The page opens with flour preloaded because a cross-type conversion has no answer without a density — strip the ingredient out and the calculation returns a flat zero, so the field arrives filled rather than blank. The cost of not changing it is the largest single error available here: a cup of honey read as flour returns 125 g instead of 340 g, 215 g short. Glance at the ingredient line every time the notice appears.
- Reading a metric-cup recipe with the US cup selected. A metric cup is 250 ml against the US cup's 236.588, and because that is a pure volume ratio the density cancels out — every ingredient gains exactly 5.67%, with no exceptions. Flour goes from 125 to 132.09 g, butter from 227 to 239.87, sugar from 200 to 211.34, honey from 340 to 359.27. On one cup of flour that is 7 g adrift and no bake will notice; on four cups it is 28 g, most of a quarter cup of flour nobody asked for.
- Picking the weight ounce when the recipe meant the fluid ounce. They sit in different groups for a reason: US Fluid Ounce is 29.574 ml under Volume, Ounce is 28.3495 g under Weight. Eight of the first, in honey, is 340.01 g; eight of the second is 226.8 g. If you convert between them the ingredient field appears, and that is the tool telling you the two units are not comparable without knowing what is in the jar. For weight-only work the Ounces to Grams converter skips the question entirely.
- Borrowing one "1 cup is about 240 g" figure from the internet. The real range here runs from rolled oats at 80 g per cup to honey at 340, a factor of 4.25. It stays wide inside a single category too: the flours go from almond at 96 to bread at 130, and the sweeteners from powdered sugar at 120 to honey at 340. Coincidences make it worse rather than better — baking powder and sour cream both land on 230 g per cup for entirely unrelated reasons, and grated parmesan shares cocoa powder's 100 g. A generic figure will be right for something and badly wrong for everything else.
- Assuming the gram figures describe a cup you dug out of the bag. They describe the spooned-and-leveled cup: spooned in loosely, struck flat. A cup filled any other way holds something else, and no converter can know which method your hand used — so the number it returns is a convention you are agreeing to, not a measurement of your kitchen. Pick one reference chart and convert the whole ingredient list against it. The mistake is almost never choosing the wrong chart; it is using two of them in the same recipe.
- Hunting for an ingredient field that has correctly disappeared. Same-type conversions do not use one and never will: grams into ounces, cups into tablespoons, milliliters into liters are all fixed ratios. 100 g is 3.53 oz whether it is flour or honey, and 1 cup is 16 US tablespoons whether you fill it with oil or with oats. If the field is not showing, both your units are on the same side of the volume-and-weight split — which is also the fastest way to check that you selected the unit you thought you did.
- Treating the US and metric spoons as one unit. A US teaspoon is 4.929 ml and a metric teaspoon is 5, a difference of 0.071 ml that is beneath noticing in a single spoonful. Over the 48 teaspoons in a cup it is 3.4 ml, and the tablespoons carry the same 0.213 ml gap. Where it actually surfaces is in weight: table salt is 6 g in a US teaspoon and 6.09 g in a metric one, so a recipe measured in the wrong teaspoon runs about 1.4% off on everything you spoon into it. The Tablespoons to ml converter covers the three spoon standards, including the 20 ml Australian one.
- Ignoring the state written into the ingredient's name. The list says White Rice (uncooked), Coconut Oil (melted), Brown Sugar (packed) and Yogurt (plain), and each parenthesis is doing real work. Uncooked rice is 185 g per cup; a cup of the same rice after cooking is a different ingredient as far as any density figure is concerned. Melted coconut oil is 218 g per cup; solid, scooped from the jar, it packs differently. Brown sugar's 220 g assumes you pressed it in, which is exactly what the recipe means when it says firmly packed.
- Typing a fraction into the Amount box. It only accepts digits and a decimal separator, and it discards anything else silently rather than warning you. Type 1/3 and the slash is dropped, leaving 13 cups on screen — 1,625 g of flour instead of 41.63 g, an error large enough to spot but easy to skim past. A third goes in as 0.333 and two thirds as 0.667, and a comma works as well as a period. The rounding that introduces is trivial: 0.333 cups of granulated sugar reads 66.6 g where a true third is 66.67 g. If you would rather press a 1/3 button than type the decimal, that is what the Cups to Grams converter is laid out for.
Cooking Conversions — Frequently Asked Questions
How many grams are in a cup?
It depends entirely on what is in the cup. One US cup is 125 g of all-purpose flour, 200 g of granulated sugar, 227 g of butter, 237 g of water, 340 g of honey and only 80 g of rolled oats — a 4.25-fold range across the same 236.588 ml.
Why does the converter ask which ingredient I am using?
Because crossing between volume and weight needs a density, and the density belongs to the ingredient rather than to the unit. The unit fixes how much room you are measuring; only the ingredient fixes what that room weighs. Without one the conversion has no answer to give.
How many grams is 1 cup of flour, sugar and butter?
All-purpose flour is 125 g, granulated sugar 200 g and butter 227 g per US cup. Halved, that is 62.5 g, 100 g and 113.5 g. Bread flour runs a little heavier than all-purpose at 130 g, cake flour lighter at 114 g, and packed brown sugar heavier than granulated at 220 g.
How many cups is 500 grams of flour?
Exactly 4 US cups of all-purpose flour, since a cup is 125 g. The same 500 g is 3.85 cups of bread flour, 2.5 cups of granulated sugar, 6.25 cups of rolled oats and 1.47 cups of honey.
Is a US cup the same as a metric cup?
No. A US cup is 236.588 ml and a metric cup, used in Australia, New Zealand and Canada, is 250 ml. The gap is 5.67%, and because it is a volume ratio it applies identically to every ingredient: 1 metric cup of flour is 132.09 g against the US cup's 125 g, and of butter 239.87 g against 227 g. Both cups are in the unit list, so select the one the recipe was written for.
How many tablespoons are in a cup?
Sixteen US tablespoons, or 48 US teaspoons, make one US cup — the underlying arithmetic gives 15.9997 and 47.999 and the converter prints 16 and 48. That makes ¼ cup 4 tablespoons, ½ cup 8, and ⅔ cup 10 tablespoons plus 2 teaspoons. A 250 ml metric cup is 16.7 metric tablespoons instead.
What is the difference between fluid ounces and ounces here?
The US fluid ounce is a volume of 29.574 ml and lives in the Volume group; the ounce is a weight of 28.3495 g and lives in the Weight group. Converting one into the other therefore crosses the volume-and-weight line and triggers the ingredient prompt. In honey, 8 fl oz is 340.01 g while 8 oz is 226.8 g — the same number on two labels describing quantities 113 g apart.
How many grams are in a tablespoon or teaspoon of an ingredient?
Take the grams-per-cup figure and divide by 16 for a US tablespoon or 48 for a US teaspoon. All-purpose flour gives 7.81 g and 2.6 g, honey 21.25 g and 7.08 g, cocoa powder 6.25 g and 2.08 g, table salt a tidy 18 g and 6 g. For a 15 ml metric tablespoon multiply the cup figure by 0.0634 instead, which puts flour at 7.925 g.
Can I convert grams back to cups?
Yes — that direction works exactly the same way, with the ingredient still required. Set From to Gram and To to US Cup, or press the swap button between the fields. One thing to expect from swap: it exchanges the two units and leaves the amount alone, so 1 cup into grams becomes 1 gram into cups rather than carrying the 125 g across. Retype the number you actually want.
Why does another chart say 120 g per cup of flour?
Because there is no single authority on how full a cup of flour is. This converter stores 125 g for all-purpose flour, the spooned-and-leveled figure many US recipe sites publish; King Arthur Baking's ingredient weight chart puts the same cup at 120 g, and charts built on a cup dipped straight into the sack run higher than either. On 2¼ cups the gap between 120 and 125 is 11 g. Write the gram figure into the margin of the recipe and it stops mattering which chart you started from — the bake becomes repeatable either way.
Does it handle UK imperial or Japanese cups?
No — the unit list carries the US cup at 236.588 ml and the metric cup at 250 ml only. The old UK imperial cup was 284.13 ml, Japan's standard measuring cup is 200 ml and its traditional rice cup, the gō, is 180 ml. For any of those, convert the recipe's cups to milliliters yourself and enter the milliliters, which the converter will then take to grams for whichever ingredient you pick. The volume converter handles wider volume work, including US and UK pints and gallons alongside liters and cubic measures.
How accurate is this cooking converter?
The unit factors are the standard definitions — 236.588 ml to a US cup, 14.787 to a US tablespoon, 28.3495 g to an ounce, 453.592 g to a pound — and the ingredient densities are derived from one grams-per-cup figure each, so nothing drifts between units. The limit on accuracy is the density itself, not the arithmetic: a spooned cup and a scooped cup of the same flour differ by more than any rounding here. Results show up to two decimals for weights and cups, one for other volumes, on amounts up to 999,999.
Is this cooking converter free to use?
Yes — no account, no sign-up, every unit and every ingredient available. If your question is narrower, the site has a converter built for it: Cups to Grams for cup measures with fraction buttons, Tablespoons to ml for the US, metric and Australian spoon standards, and Ounces to Grams for weight-to-weight work where no ingredient is needed.