Ingredient Weight Converter
Cups lie. A scale does not.
Ingredient Weight Converter
Convert cups and spoons into grams using measured densities for common baking ingredients.
Densities assume a lightly spooned and levelled cup. Scooping straight from the bag can add 10–20%, so weigh when the recipe’s success depends on it.
120g
All-purpose flour · 120 g per US cup
- Grams
- 120 g
- Ounces
- 4.23 oz
- Cups
- 1
- Tablespoons
- 16
- Teaspoons
- 48
- Millilitres
- 237 mL
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What This Calculator Does
The Ingredient Weight Converter turns cups, tablespoons, teaspoons, millilitres, and fluid ounces into grams for common baking ingredients, and back again. Each ingredient has its own measured density, because a cup of flour and a cup of honey do not weigh anything like each other.
How It Works
Each ingredient is stored as grams per US cup. Volume is converted into cups first, then multiplied by that density. Working the other way, grams are divided by the density to get cups, then converted into spoons, millilitres, or fluid ounces. The result is a weight for a lightly spooned and levelled cup, which is the measuring method the reference values assume.
Example
One US cup of all-purpose flour is about 120 g, so half a cup is 60 g and one tablespoon is 7.5 g. The same cup of granulated sugar is about 200 g, and a cup of honey is about 340 g. That difference is why volume recipes drift and weight recipes repeat.
Formula
grams = cups × grams per cupcups = grams ÷ grams per cup1 cup = 16 tablespoons = 48 teaspoons1 US cup = 236.588 mLThe US customary cup, not the 250 mL metric cup used in some countries.
Reading the Results
Weight
The mass of the ingredient in grams for the volume you entered. This is the number to put on a scale, and it is the only reproducible way to measure dry ingredients.
Cups and spoons
The equivalent volume. Use it when the recipe is written in cups and you have no scale, but expect a little more variation than the gram figure suggests.
Sources and References
USDA FoodData Central
Nutrient and weight data for foods
The reference database used to check ingredient weights and densities.
King Arthur Baking — Ingredient Weight Chart
Grams per cup for common baking ingredients
A widely used professional baking reference, including the flour weights used here.
NIST Handbook 44
US customary units for volume and weight
Defines the US cup, fluid ounce, and ounce relationships applied by the converter.
References identify the method or data behind this calculator. Where a standard or tariff changes, the current edition applies, and the assumptions stated above take precedence over a remembered figure.
Frequently Asked Questions
Why does a cup of flour weigh less than a cup of sugar?
Because the two ingredients pack differently. Flour particles trap air and settle loosely, while sugar crystals are dense and fit together closely. A cup of flour is roughly 120 g, a cup of granulated sugar about 200 g, even though both fill the same volume.
How should I fill the cup?
Spoon the ingredient into the cup and level it with a straight edge. Scooping directly from the bag compacts the flour and can add 10–20% to the weight, which is enough to make a cake dry or a bread dough stiff.
Is this US or metric cups?
US customary cups, where one cup is 236.588 mL. A metric cup is 250 mL, about 5.7% larger, so a recipe written for metric cups will weigh more per cup than the figures here.
Why is brown sugar listed as packed?
Brown sugar is normally packed into the cup for baking, and the trapped air makes the weight depend heavily on how firmly it is pressed. The 213 g figure assumes a firmly packed cup, the standard for most recipes.