Ingredient Weight Chart
Reference common grams-per-cup values and estimate ingredient weights from US cups.
Choose an ingredient and cup amount to estimate a specific recipe quantity.
Choose an ingredient to see the chart assumption.
Grams Per Cup Chart
Common ingredient assumptions used across FigCalc cooking converters.
| Ingredient | Grams per cup | Note |
|---|---|---|
| All-purpose flour | 120 g | Flour varies with scoop method; weigh when baking needs precision. |
| Bread flour | 127 g | Slightly heavier than all-purpose flour in common baking charts. |
| Cake flour | 114 g | Lower-density flour, usually lighter per cup. |
| Granulated sugar | 200 g | Granulated sugar is relatively consistent by volume. |
| Brown sugar, packed | 220 g | Packed brown sugar is denser than loose brown sugar. |
| Powdered sugar | 120 g | Powdered sugar settles and can vary by sifting. |
| Butter | 227 g | One US cup of butter is roughly 2 sticks. |
| Milk | 244 g | Close to water, but slightly denser. |
| Water | 237 g | Water is the cleanest volume-to-weight reference. |
| Vegetable oil | 218 g | Most cooking oils are lighter than water. |
| Honey | 340 g | Dense syrups weigh much more than water per cup. |
| Cocoa powder | 85 g | Powders vary by brand and packing. |
| Rice, uncooked | 185 g | Use uncooked dry rice values, not cooked rice. |
| Rolled oats | 90 g | Oat cup weight depends on cut and settling. |
| Table salt | 288 g | Fine table salt is much denser than kosher salt. |
| Kosher salt | 144 g | Kosher salt varies heavily by brand and crystal shape. |
| Almond flour | 96 g | Nut flours vary by grind and settling. |
| Chocolate chips | 170 g | Chip size changes how much fits in a cup. |
| Shredded cheese | 113 g | Shredded foods can compress and vary substantially. |
How to Use Ingredient Weights
Cup weights are assumptions. They are useful, but not the same as weighing directly.
Loose vs. packed
Brown sugar, flour, cocoa, and shredded foods can weigh differently depending on how tightly they are packed.
US cup basis
The chart uses a US cup, about 236.59 ml. Some metric cup charts use 250 ml instead.
Best precision
For bread, cakes, macarons, and repeatable baking, weigh ingredients directly after converting the recipe.
Ingredient Weight FAQ
Common questions about grams-per-cup assumptions.
Are these weights official?
They are practical recipe-conversion assumptions based on common baking references. Real weights vary by brand, grind, packing, humidity, and how a cup is filled.
Why are kosher salt and table salt so different?
Crystal size changes how much salt fits in a cup. Fine table salt packs much more densely than many kosher salts.
Should I use this chart or weigh ingredients?
Use the chart to adapt recipes quickly. Use a kitchen scale when baking needs repeatable results.