★ FOOD · COOKING · REFERENCE
One cup of flour weighs 120 g, one cup of sugar weighs 200 g, and one cup of butter weighs 227 g — a cup is a volume, not a weight. Use the tables below or the converter to turn cups, tablespoons, teaspoons, millilitres, fluid ounces, and grams into each other for 14 common ingredients.
2 cups of all-purpose flour weighs 240 g (32 tbsp, 96 tsp, 473.2 ml). Pick an amount, a unit, and an ingredient and the converter gives you the weight in grams plus the same amount in cups, tablespoons, teaspoons, millilitres, and fluid ounces.
Volume units convert exactly, whatever is in the cup. These are the standard US customary values, with metric alongside.
| Unit | Equals | In millilitres |
|---|---|---|
| 1 cup | 16 tbsp = 48 tsp = 8 fl oz | 236.6 ml |
| 1 tablespoon | 3 tsp = 0.5 fl oz | 14.8 ml |
| 1 teaspoon | 1/3 tbsp | 4.9 ml |
| 1 fluid ounce | 2 tbsp = 6 tsp | 29.6 ml |
| 1 pint | 2 cups | 473 ml |
| 1 quart | 4 cups = 2 pints | 946 ml |
| 1 gallon | 16 cups = 4 quarts | 3,785 ml |
A cup is a volume, not a weight — a cup of flour and a cup of honey weigh very different amounts. These are the standard published grams per 1 US cup for common ingredients. The converter uses this table for every weight conversion.
| Ingredient (1 US cup) | Grams | Notes |
|---|---|---|
| All-purpose flour | 120 g | Spooned and levelled; scooped can reach 140 g |
| Bread flour | 127 g | Slightly denser than all-purpose |
| Granulated sugar | 200 g | Free-flowing, packs very little |
| Brown sugar, packed | 220 g | Packed into the cup; loose is about 145 g |
| Powdered sugar | 120 g | Sifted; unsifted can be heavier |
| Butter | 227 g | One cup is two sticks (8 oz) |
| Honey | 340 g | Dense: a cup of honey weighs nearly 3 cups of flour |
| Cocoa powder | 85 g | Light and airy; spooned |
| Rolled oats | 90 g | Old-fashioned oats, not instant |
| Chocolate chips | 170 g | Standard semi-sweet chips |
| Chopped nuts | 110 g | Varies with the nut and the chop |
| Uncooked rice | 185 g | Long-grain white rice |
| Water | 237 g | 1 ml of water weighs 1 g |
| Milk | 242 g | Whole milk, standard published value |
Every conversion goes through millilitres and grams. Volume to volume is exact: 1 cup is 236.588 ml, 1 tablespoon is 14.7868 ml, 1 teaspoon is 4.92892 ml, and 1 fluid ounce is 29.5735 ml. Volume to weight uses the ingredient table: grams from cups are cups × grams per cup, and grams from any other volume unit are millilitres × density, where density is grams per cup divided by 236.588 — except milk, whose density is 1.03 g/ml. Weight to volume runs the other way: cups are grams divided by grams per cup. That is why the ingredient matters: the same 2 cups is 240 g of flour, 400 g of sugar, and 680 g of honey.
Setup: amount 2; from unit cups; ingredient all-purpose flour (120 g per cup).
Line 1 — millilitres. 2 × 236.588 = 473.2 ml.
Line 2 — grams. 2 × 120 = 240.0 g.
Line 3 — tablespoons. 473.176 / 14.7868 = 32.0 tbsp.
Line 4 — teaspoons. 473.176 / 4.92892 = 96.0 tsp.
Line 5 — fluid ounces. 473.176 / 29.5735 = 16.00 fl oz.
1 cup granulated sugar: 1 × 200 = 200.0 g. Sugar is far denser than flour, so the same cup weighs two-thirds more.
3 tbsp butter: 3 × 227 / 16 = 42.6 g. A tablespoon of butter is 227 / 16 = 14.2 g, so three are 42.6 g — about a third of a stick.
500 g all-purpose flour: 500 / 120 = 4.17 cups. A 500 g bag of flour is just over four cups, which is why European recipes that say 500 g do not mean 2 cups.
1 cup honey: 1 × 340 = 340.0 g. Honey is the densest common baking ingredient on the chart: one cup weighs almost three cups of flour.
250 ml milk: 250 × 1.03 = 257.5 g. Milk is slightly denser than water, so a quarter-litre weighs 257.5 g rather than 250 g.
Volume — 2 cups in millilitres: 2 × 236.588 = 473.2 ml. A US cup is 236.6 ml; a metric cup is 250 ml, so the two cups are not interchangeable.
Reverse — 240 g of flour in cups: 240 / 120 = 2.00 cups. Grams back to cups is a division by the grams-per-cup figure, which is why a scale and this chart agree.
All values are standard US customary cups (236.588 ml), not metric cups (250 ml) and not UK imperial cups. Ingredient weights are standard published averages for the ingredient as listed: flour spooned and levelled, brown sugar packed, butter at room temperature. Real weights vary by brand, grind, humidity, and packing — flour spooned into a cup weighs about 120 g, scooped straight from the bag it can weigh 140 g or more. Milk's published cup weight (242 g) and its density (1.03 g/ml) come from different standard tables and differ by about 1.5 g per cup; the converter uses the table for cup inputs and the density for millilitre inputs. Rounding convention: grams to 1 decimal, cups to 2 decimals, millilitres to 1 decimal, all computed from unrounded values.
| Output | Formula | What it means |
|---|---|---|
| Weight in grams | cups × grams per cup (or ml × density) | 240.0 g for 2 cups of flour. |
| Cups | ml / 236.588 (or grams / grams per cup) | 2.00 cups at the defaults. |
| Millilitres | cups × 236.588 | 473.2 ml for 2 cups. |
| 1 cup sugar | 1 × 200 | 200.0 g. |
| 3 tbsp butter | 3 × 227 / 16 | 42.6 g. |
| 500 g flour | 500 / 120 | 4.17 cups. |
| 1 cup honey | 1 × 340 | 340.0 g. |
| 250 ml milk | 250 × 1.03 | 257.5 g. |
| 2 cups in ml | 2 × 236.588 | 473.2 ml. |
| 240 g flour | 240 / 120 | 2.00 cups — the reverse. |
Volume conversions are exact for US customary units: 1 cup is 236.588 ml, 1 tablespoon is 14.7868 ml, 1 teaspoon is 4.92892 ml, and 1 fluid ounce is 29.5735 ml. Ingredient weights are standard published averages and vary by brand, grind, humidity, and packing: flour spooned into a cup weighs about 120 g, scooped from the bag it can weigh 140 g or more — a difference of 20% or more, which is why serious bakers weigh flour. Brown sugar is the most packing-sensitive entry on the chart: packed it is 220 g a cup, loose it is about 145 g. Milk's cup weight and density come from different standard tables and differ by about 1.5 g per cup. For baking precision, use a scale: the chart gets you close, the scale gets you exact.
Bright Side Kit. "Kitchen Measurement Chart: Cups, Grams & Conversions" https://brightoolbox.com/kitchen-measurement-chart/ Accessed October 24, 2026.Because a cup measures volume and a gram measures weight — the same cup weighs a different amount for every ingredient. A US cup is 236.588 ml, so a cup of water weighs 237 g, but a cup of flour is mostly air and weighs 120 g, while a cup of honey weighs 340 g. The 237 g figure only works for water.
About 75 g per cup. Brown sugar packed firmly into the cup weighs 220 g; spooned in loosely it weighs about 145 g. Recipes that say packed brown sugar mean the 220 g figure, and using the loose weight gives you a third less sugar than the recipe expects.
Three. 1 tablespoon is 3 teaspoons, 14.8 ml, and half a fluid ounce. A cup is 16 tablespoons or 48 teaspoons, so 2 cups of flour is 32 tablespoons and 96 teaspoons.
Divide the grams by the grams-per-cup figure for that ingredient. 500 g of all-purpose flour is 500 / 120 = 4.17 cups, while 500 g of sugar is 500 / 200 = 2.5 cups — the same weight is a different volume for every ingredient, so always check which one you are converting.
Because butter is sold by weight and a cup is two sticks. One stick of butter is 113.5 g (4 oz), so two sticks — one cup — weigh 227 g (8 oz). A tablespoon of butter is 227 / 16 = 14.2 g, and 3 tablespoons are 42.6 g.
Yes — a lot more. One cup of honey weighs 340 g and one cup of granulated sugar weighs 200 g, so honey is 70% heavier cup for cup. Swapping honey for sugar cup-for-cup in a recipe adds far more weight and moisture than the recipe expects.
Multiply every amount by the same factor. To halve a recipe, multiply every ingredient by 0.5; to double it, multiply by 2. Convert each amount with the chart or the calculator above, and keep the factor the same for flour, sugar, butter, and liquids alike — changing the factor for one ingredient changes the recipe.
No — weight is weight at any altitude. A cup of flour is 120 g at sea level and 120 g in the mountains, and 500 g of flour is 4.17 cups either way. Altitude changes baking itself — rising times, boiling points, and oven behaviour — but it does not change a conversion.