Real ingredients aren't all the same density. A cup of flour and a cup of honey don't weigh the same — this converter accounts for that.
Choose the ingredient, enter the amount, and pick the unit you have and the unit you want. The converter turns the amount into grams using that ingredient's density, then back into whatever unit you asked for. Cups to grams, grams to tablespoons, ounces to millilitres — all through the same middle step.
Pick the ingredient honestly. This is the whole point of the page: a cup is a volume, and a gram is a weight, and the factor between them depends entirely on what is in the cup.
One US cup is 236.6 millilitres. Multiply by the density of the ingredient and you have grams:
| Ingredient | 1 cup weighs |
|---|---|
| Water | 237 g |
| Granulated sugar | 200 g |
| Brown sugar, packed | 220 g |
| Honey | 340 g |
| Rolled oats | 90 g |
| Vegetable oil | 218 g |
Same cup, same volume, and a 250-gram spread between oats and honey. That is why "one cup of honey" in a recipe written for a scale is a different instruction from "one cup of honey" measured by eye in a jug, and why a conversion table that gives a single number for "a cup" is only right for one of these ingredients.
Density is the conversion. Everything on the page follows from grams per millilitre, which is why the results are consistent with each other no matter which direction you convert. Water sits at 1.0 by definition; sugar is lighter because the crystals leave air between them; honey is heavier because it is a dense liquid with very little water.
Two things the numbers cannot fix. Packed brown sugar depends on how hard you packed it, so 220 grams is a convention rather than a measurement. And a cup of anything scooped from a bag varies with who is scooping: the same cook will get different weights on different days. For baking, weigh. For cooking, the cup is fine.
US and metric cups are close but not identical — 236.6 millilitres against 250 — and a UK recipe may mean either depending on its age. The difference is about 5%, which is invisible in soup and visible in pastry. The tablespoon and teaspoon are also slightly larger in the US than in Australia, where a tablespoon is 20 millilitres.
Because flour is mostly air. A cup of sifted flour weighs far less than a cup of packed flour, which is why recipes written for scales give weights and recipes written for cups give a technique.
Yes, and the density cancels out. A cup of honey to tablespoons does not need to know how dense honey is, because both sides are volume.
113.4 grams, which is half a cup or eight tablespoons. The butter converter handles the whole set of units.
Yes, treated as volume. A fluid ounce of water weighs close to an ounce, but a fluid ounce of honey does not, which is the trap the density step avoids.
The US customary cup, 236.6 millilitres. If your recipe is metric, treat one cup as 250 millilitres and expect a small difference.
The cup is a U.S. cup. Ingredient weights are kitchen standards, not a lab assay of your bag.
Last updated: November 2, 2026. Reviewed by David Liu.