Convert cups, tablespoons and teaspoons to grams by ingredient — or the other way around — with densities from the King Arthur and FAO databases.
A cup of flour does not weigh the same as a cup of sugar, and the same cup of flour can weigh anywhere from 120 g to 160 g depending on whether it was sifted, spooned or scooped straight from the bag. That gap — forty grams, a third of the total — is why professional bakers weigh everything and why a recipe that says "one cup" is telling you less than it seems. This converter bridges the two worlds: type a weight and get a volume, or type a volume and get a weight, with the density of the specific ingredient doing the arithmetic in between. It also works with tablespoons and teaspoons, the two measures that show up in almost every recipe and that the world mostly agrees on: 15 ml and 5 ml.
The density table behind the conversion draws from the King Arthur Baking ingredient weight chart, the FAO/INFOODS density database and Brazilian product labels, cross-checked where the sources overlap. No single source covers everything a kitchen uses, and densities genuinely differ between brands and between countries — Brazilian brown sugar is wetter and heavier than the American kind, and the cocoa powder in a European supermarket is often denser than the one in a Brazilian one. Where the spread is wide the page says so, showing the range rather than pretending the number is exact. The filling method matters too: "spooned and levelled" and "dipped and swept" can move the weight by fifteen per cent for a loose powder, so the result names the method it assumed and the reference table shows the full range for ingredients where the difference is large enough to ruin a recipe.
Cup sizes are another variable that recipes rarely spell out. The Brazilian and American standard is 240 ml, the metric cup used in Australia and parts of Europe is 250 ml, and older Brazilian recipes — the ones handwritten on an index card in your grandmother's kitchen — sometimes mean the 200 ml cup that used to be the norm. The difference between a 200 ml and a 250 ml cup is a quarter of the total, which matters far more in baking than in cooking. The tool lets you pick which cup you mean, and the reference table shows every ingredient at a glance with the density that drives the number and the source it came from. Everything runs in your browser with no network requests: the ingredient you type, the amount and the result stay on your device.
grams = volume_ml × density (g/ml). A 240 ml cup of all-purpose flour at 0.53 g/ml weighs about 127 g. A tablespoon is 15 ml, a teaspoon is 5 ml.
If your measuring cup says 240 ml or came from a Brazilian or American set, pick "Brazilian / US standard cup". If the recipe is Australian or you see "metric cup" written, pick 250 ml. Older Brazilian recipes sometimes mean a 200 ml cup — if the amounts feel too small, try that one.
Because the density of an ingredient is not one number. This page uses the King Arthur and FAO values, another page may use USDA or a manufacturer label. Differences of 5-10% between converters are normal for loose powders like flour and cocoa.
Yes. Flour scooped from the bag compresses into the cup and weighs up to a third more than flour spooned in and levelled. The result names the method it assumed, and the reference table shows the range for ingredients where it matters.
Yes, but for water, milk and most thin liquids the density is close to 1 g/ml, so the conversion is almost just millilitres: one 240 ml cup ≈ 240 g. The converter handles it, but you may not need it.
No. The ingredient table is loaded once with the page and every calculation runs in JavaScript on your device. Nothing is uploaded or stored.
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