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Convert cups, tablespoons, ml, and grams for any ingredient — with density adjustments for flour, sugar, butter, and more.
Unit
Generated on July 8, 2026
Selected: All-purpose flour (sifted) (density 0.529 g/ml). 1 cup of flour ≠ 1 cup of sugar by weight — picking the wrong ingredient gives wrong grams.
Convert cups, tablespoons, ml, and grams for any ingredient — with density adjustments for flour, sugar, butter, and more.
The Cooking Measurement Converter handles every kitchen unit you'll encounter — cups (US 240 ml and metric 250 ml), tablespoons, teaspoons, fluid ounces, pints, quarts, gallons, millilitres, litres, grams, kilograms, ounces, and pounds — and crucially, it adjusts for ingredient density when converting between volume (cups, ml) and mass (grams). One cup of all-purpose flour weighs ~125 g, but one cup of granulated sugar weighs ~200 g and one cup of honey weighs ~340 g. Picking the wrong ingredient gives wrong grams, which is why every serious recipe converter asks for the ingredient.
Formula
Within the same kind: convert via canonical (ml for volume, g for mass). Across kinds: mass (g) = volume (ml) × density (g/ml).You're following an American recipe that calls for two cups of flour and a stick of butter, and your kitchen runs on grams and millilitres because every digital scale in Pakistan is metric. Or it's the other way — a Dadi-jaan recipe in tola and chatak and you're trying to convert it into something a 2026 stand mixer manual recognises. The trap that catches everyone the first time is assuming one cup of flour and one cup of sugar weigh the same. They don't — a US cup of all-purpose flour is about 125 g, but a US cup of granulated sugar is 200 g and a cup of honey is 340 g. That's why this converter asks for the ingredient: the density bridges volume (cups, ml) and mass (grams), and getting it wrong is the difference between a cake that rises and one that doesn't. Baking is especially unforgiving — pastry chefs weigh flour because measuring by cup can vary 15-20% depending on whether you sift, spoon-and-level, or scoop straight from the bag. Cooking is more forgiving but the converter still helps you nail the ratio when you're scaling a recipe up for a dinner party or down for two people. Includes 24 common ingredients with research-backed densities and handles US, UK, and metric cup differences that trip up cooks who don't realise the cups aren't the same size.
The Cooking Measurement Converter handles every kitchen unit you'll encounter — cups (US 240 ml and metric 250 ml), tablespoons, teaspoons, fluid ounces, pints, quarts, gallons, millilitres, litres, grams, kilograms, ounces, and pounds — and crucially, it adjusts for ingredient density when converting between volume (cups, ml) and mass (grams). One cup of all-purpose flour weighs ~125 g, but one cup of granulated sugar weighs ~200 g and one cup of honey weighs ~340 g. Picking the wrong ingredient gives wrong grams, which is why every serious recipe converter asks for the ingredient. Includes 24 common ingredients with research-backed density values: flour (sifted, bread, whole-wheat), sugars (white, brown, powdered), fats (butter, oil, ghee), liquids (milk, cream, honey, yoghurt), grains (rice, oats, lentils, semolina), and South Asian staples (besan / chickpea flour, sooji).
Every volume unit has a fixed conversion to ml: 1 US cup = 240 ml, 1 US tablespoon = 14.787 ml, 1 fl oz = 29.574 ml, 1 metric cup = 250 ml. Every mass unit has a fixed conversion to grams: 1 oz = 28.35 g, 1 lb = 453.6 g, 1 kg = 1000 g. The conversion is straightforward. The complication is volume ↔ mass: a cup is a measure of space, a gram is a measure of stuff, and the relationship depends on what's in the cup. Density values come from the USDA SR-28 nutrient database and standard culinary references. Note: for flour, the density depends heavily on whether it's sifted, spooned-and-leveled, or scooped — we use the spooned-and-leveled standard (~125 g/cup for AP flour).
The most-used recipe conversions. Mass values are per 1 US cup (240 ml).
| Ingredient | 1 cup = | 1 tbsp = | Density (g/ml) |
|---|---|---|---|
| Water / milk / thin liquid | 240 g (8.5 oz) | 15 g | 1.00 |
| All-purpose flour | 125 g (4.4 oz) | 8 g | 0.529 |
| Whole-wheat flour | 144 g (5.1 oz) | 9 g | 0.60 |
| Granulated sugar | 200 g (7.1 oz) | 13 g | 0.85 |
| Brown sugar (packed) | 220 g (7.8 oz) | 14 g | 0.93 |
| Powdered sugar | 120 g (4.2 oz) | 8 g | 0.56 |
| Butter | 227 g (8 oz) | 14 g | 0.911 |
| Honey | 340 g (12 oz) | 21 g | 1.42 |
| Olive / vegetable oil | 218 g (7.7 oz) | 14 g | 0.92 |
| Cocoa powder | 129 g (4.5 oz) | 8 g | 0.54 |
| Rolled oats | 98 g (3.5 oz) | 6 g | 0.41 |
| Salt (table) | 288 g (10.2 oz) | 18 g | 1.20 |
| Salt (kosher / coarse) | 165 g (5.8 oz) | 10 g | 0.69 |
| Uncooked rice (basmati) | 200 g (7.1 oz) | 13 g | 0.85 |
| Besan (chickpea flour) | 142 g (5.0 oz) | 9 g | 0.59 |
A standard recipe yield discrepancy: weighing flour vs. measuring by cup can vary by 15-20% — which is why precision baking (macarons, sourdough) always uses grams.
European recipes default to grams; US/UK recipes default to cups. Converting cookbooks across systems is the #1 use case for this tool.
Pakistani / Indian recipes commonly use 'tola' (~12 g) and 'pao' (250 g) — both convert cleanly through the metric units in this calculator.
Restaurant kitchens use grams universally — a chef weighs flour to 1 g precision because consistency = repeatability.
1 cup all-purpose flour = 125 g (or 4.4 oz). The classic recipe-conversion need.
1 cup granulated sugar = 200 g — significantly heavier than flour at the same volume.
1 cup brown sugar (packed) = 220 g — packing makes a measurable difference.
1 stick of butter (US) = ½ cup = 113 g (4 oz).
1 tbsp olive oil = 13.5 g (0.92 g/ml × 14.787 ml). Useful for tracking calories.
1 cup uncooked basmati rice = 200 g (cooks to ~3 cups).
1 cup besan (chickpea flour) = 90 g — much lighter than wheat flour.
Jump to a ready-made conversion — useful for quick reference and sharing:
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