Convert cups to grams
Cups to grams by ingredient, with fraction input (1 1/2, 3/4), four cup standards, ounces alongside and a full chart for the ingredient you pick.
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Fractions are fine — type 1 1/2, 3/4 or 1.5.
Cups are not standardised. Picking the wrong one is a 5–20% error.
Sugar, granulated (white): 200 g per US cup (236.6 mL) — a density of 0.845 g/mL.
grams = cups × (grams per cup) grams per cup = 200 g × (236.59 mL ÷ 236.6 mL) = 200.00 g grams = 1.500 × 200.00 grams = 300.0 g
| Cups | Grams | Ounces |
|---|---|---|
| 1/8 | 25.0 g | 0.88 oz |
| 1/4 | 50.0 g | 1.76 oz |
| 1/3 | 66.7 g | 2.35 oz |
| 1/2 | 100.0 g | 3.53 oz |
| 2/3 | 133.3 g | 4.70 oz |
| 3/4 | 150.0 g | 5.29 oz |
| 1 | 200.0 g | 7.05 oz |
| 1 1/4 | 250.0 g | 8.82 oz |
| 1 1/2 | 300.0 g | 10.58 oz |
| 2 | 400.0 g | 14.11 oz |
| 2 1/2 | 500.0 g | 17.64 oz |
| 3 | 600.0 g | 21.16 oz |
| 4 | 800.0 g | 28.22 oz |
Volume measures are an approximation of weight, and always will be. If a recipe matters — bread, pastry, macarons — weigh it. A cheap digital scale removes every source of error on this page in one purchase.
Turning an American recipe into weights
This is the direction most people need: a recipe in cups, a scale on the counter, and a requirement to know what to put on it. Pick the ingredient, type the cups — fractions and all — and read the grams.
The single best thing you can do with a cup-based recipe is convert it once, write the gram figures in the margin, and never convert again. Every round trip through a rounded cup measure loses a little accuracy; a written weight list loses none.
The staples, in one table
| Ingredient (1 US cup) | Grams | Ounces |
|---|---|---|
| Flour, all-purpose (spooned) | 123 | 4.3 |
| Flour, bread | 128 | 4.5 |
| Flour, cake | 113 | 4.0 |
| Sugar, granulated | 197 | 7.0 |
| Sugar, brown (packed) | 210 | 7.4 |
| Sugar, icing (unsifted) | 118 | 4.2 |
| Butter | 224 | 7.9 |
| Milk, whole | 240 | 8.5 |
| Water | 237 | 8.4 |
| Cocoa powder | 84 | 3.0 |
| Rolled oats | 89 | 3.1 |
| Rice, uncooked white | 182 | 6.4 |
Those figures are for the US customary cup of 236.6 mL. Switch the cup standard in the tool and every one of them changes — an Australian metric cup is 5.7% larger, so a cup of flour becomes 130 g rather than 123 g.
Fractions are the normal case
Recipes are written in halves, thirds and quarters, so the input accepts them directly:
1 1/2, 3/4, 2/3, 1¼ and plain
decimals all work. Two thirds of a cup of sugar is 131 g, which is a much easier thing to
measure accurately than two thirds of a cup.
Packed, sifted, spooned
Three words in a recipe change the answer materially:
- Packed — brown sugar pressed into the cup: 213 g, against 145 g loose. A 47% difference.
- Sifted — icing sugar or cake flour aerated before measuring: about 17% lighter than unsifted.
- Spooned and levelled — flour placed gently and struck off: 125 g, against 145 g scooped.
Note also whether the recipe says "1 cup flour, sifted" or "1 cup sifted flour". The first means measure then sift; the second means sift then measure, and gives noticeably less flour.
Liquids are the easy case
For water, milk, stock and juice, one millilitre weighs approximately one gram, so a cup is 237–245 g depending on what is dissolved in it. If you only ever convert liquids, the volume answer is fine and the scale is optional. It is the dry ingredients where weighing changes the result.
Questions
How many grams is 1 cup of flour?
125 g of all-purpose flour if you spoon it in and level it off — the method almost every American recipe assumes. Scooped from the bag it is closer to 145 g, and bread flour is 130 g.
How many grams is 1 cup of sugar?
200 g of granulated or caster sugar. Firmly packed brown sugar is 213 g, loose brown sugar 145 g, and unsifted icing sugar 120 g — the four are not interchangeable by volume.
Can I type fractions?
Yes. 1 1/2, 3/4, 1½ and 0.75 all work, which matters because recipes are written in fractions and calculators usually are not.
Why does the answer change when I switch cup standard?
Because a cup is not a defined international unit. The US customary cup is 236.6 mL, the US legal cup 240 mL, the Australian metric cup 250 mL and the old British imperial cup 284 mL — a 20% spread from smallest to largest.
What if my ingredient is not listed?
Pick the nearest thing by texture — most flours behave alike, as do most granulated sugars — or weigh one cup of it once and reuse that number. Guessing a density is more accurate than guessing an answer.