Volume to Weight Ingredient Conversions

It’s difficult to find the proper conversions of volume to weight, so I thought I’d do my part as a weight advocate to start this chart. I’ll add to it as I find more. At home, I tend to use grams, because for smaller amounts, they’re more precise. Also, these are approximations, and more important than how you measure is how the recipe-writer measured.

Also, remember that 3 tsp are in 1 tbs, and 16 tbs are in 1 cup; and 28.35 grams in 1 ounce. I tend to use teaspoons and tablespoons for appropriate ingredients because many scales are unreliable at less than about 10 grams.

As sources, Cookwise by Shirley Corriher, Culinary Math by Julia Hill and Linda Blocker, and food packaging. Different sources sometimes list different measurements, but this list that I’ve decided to use for myself. If you’re using a recipe from a cookbook that lists its own measurements, that’s the ideal guide for that recipe.

Almonds, blanched - cup - 5.3 oz; 150 g

Almond Flour - cup - 5 oz; 142 g

Almond Paste - cup - 9 oz; 255 g

Apples, peeled, sliced - cup - 4 oz; 114 g

Baking Powder - tbs - .5 oz; 14 g

Blueberries, fresh - cup - 7 oz; 198 g

Butter - cup (2 sticks) - 8 oz; 227 g; 1 tbs = .5 oz

Carrots, grated - cup - 3.5 oz; 100 g

Cashews - cup - 4 oz; 114 g

Cheese, cottage or cream - cup - 8 oz; 227 g

Cheese, hard, grated - cup - 4 oz; 114 g

Chicken, cooked, cubed - cup - 5.3 oz; 150 g

Chocolate, grated - cup - 4.5 oz; 128 g

Chocolate, melted - cup - 8 oz; 227 g

Chocolate Chips - cup - 6 oz; 170 g

Cocoa, dipped - cup - 3.3 oz; 95 g

Cocoa, spooned, regular or Dutch process - cup - 3 oz; 85 oz

Coconut, shredded - cup - 2.5 oz; 71 g

Cornmeal - cup - 4 7/8 oz; 138 g

Cornstarch, spooned - cup - 4.4 oz; 125 g

Corn Syrup - cup - 12 oz; 340 g

Cranberries, raw - cup - 4 oz; 114 g

Dates, pitted, whole - cup - 6.2 oz; 176 g; chopped - 5.25 oz; 149 g

Egg, whole, out of shell - cup - 1.75 oz; 50 g

Egg White - 30 g

Egg Yolk - 20 g

Espresso Powder - tbs - 1/8 oz; 3.5 g

Flour - All-Purpose, dipped - cup - 5 oz; 140 g

Flour - All-Purpose, spooned - cup - 4 oz; 114 g

Flour, King Arthur Unbleached All-Purpose - cup - 4.25 oz; 120 g
(note: flour measurements can be all over the place, depending on what your sources are. I use this type of flour, so this is what I’m going by)

Flour, AP Bleached, Sifted - cup - 113 g

Flour - Bread, spooned - cup - 4.5 oz; 128 g

Flour - Cake, dipped - cup- 4.6 oz; 130 g

Flour - Cake, Self-Rising - cup = 1 c Cake Flour, 1.5 tsp Baking Powder, and pinch Salt

Flour - Cake, sifted - cup - 3.5 oz; 99 g

Flour - Cake, spooned - cup - 4 oz; 112 g

Flour - Oat - cup - 3.1 oz; 90 g

Flour - Rye - cup - 2.75 oz; 78 g

Flour - Soy - cup - 3.75 oz; 106 g

Flour - White Rice - cup - 5.6 oz; 160 g

Flour - Whole Wheat - cup - 5.25 oz; 149 g

Flour - Whole Wheat Pastry - cup - 3.1 oz; 90 g

Graham Cracker, crushed - cup - 5 oz; 142 g

Grapes, whole - cup - 4 oz; 114 g

Honey - cup - 12 oz; 340 g; tbs - .75 oz; 21 g

Maple Syrup - cup - 11 oz; 312 g

Milk, buttermilk - cup - 8.5 oz; 242 g

Oil - cup - 7.5 oz; 212 g

Onions, chopped - cup - 6.75 oz; 191 g

Peanuts - cup - 5 oz; 142 g

Pecans - cup - 4.5 oz; 128 g

Poppy Seeds - cup - 5 oz; 142 g

Potato Chips - cup - 1 oz; 28.35 g

Pumpkin, canned - cup - 9.5 oz; 270 g

Raisins - cup - 5.33 oz; 151 g

Raspberries - cup - 4.75 oz; 135 g

Salt - tbs - .66 oz; 19 g

Shortening - cup - 6.7 oz; 190 g

Sour Cream - cup - 8.5 oz; 242 g

Strawberries - cup - 7 oz; 198 g

Sugar - cup - Confectioners’, unsifted - 4 oz; 113 g

Sugar - cup - Light Brown, packed - 7.5 oz; 213 g

Sugar - cup - Maple - 5.5 oz; 156 g

Sugar - cup - Superfine and granulated - 7 oz; 200 g

Walnuts, shelled - cup - 4 oz; 114 g

Whipping Cream - cup - 8.1 oz; 232 g

Whipped Cream - cup - 4 oz; 113 g