Cups to grams, per ingredient.

Quick reference: one cup in grams

The fifteen ingredients recipes reach for most, measured level (not packed) unless noted.

Common questions

Why does one cup weigh a different number of grams per ingredient?

Because a cup measures volume, not weight. Dense ingredients like honey pack about 340 g into a cup; airy ones like flour hold around 120 g. That is exactly why European recipes use grams — and why this converter asks which ingredient you mean.

How many tablespoons are in a cup?

16 tablespoons, or 48 teaspoons. A US cup is 236.6 ml; a tablespoon is 14.8 ml; a teaspoon is 4.9 ml. Those ratios hold for every ingredient — only the weight changes.

What is the difference between ounces and fluid ounces?

Ounces (oz) measure weight; fluid ounces (fl oz) measure volume. Eight fluid ounces of water happens to weigh about 8.3 oz, but for anything denser or lighter the two drift apart. The converter keeps them as separate units so the number you get is the one you need.

Should flour be scooped or spooned into the cup?

Spooned and leveled — scooping straight from the bag compresses flour by up to 20%, which is enough to dry out a batch of cookies. The densities here assume the spoon-and-level method, the same standard King Arthur Baking and USDA use.

How accurate are these conversions?

The densities come from USDA FoodData Central and standard baking references, and each ingredient shows its source. For everyday cooking they are well within tolerance; for precision baking (macarons, laminated dough), a kitchen scale is still the honest answer.