Grams to Cups Converter

Divide the grams by the weight of one cup of the ingredient. A cup of all-purpose flour weighs about 123 g, so 250 g is 250 / 123.26 = 2.03 cups. Choose the ingredient above and the converter uses its weight per cup and shows the steps.

It depends on the ingredient, because a cup measures volume. Using the table on this page, a cup of rolled oats is about 80 g, all-purpose flour 123 g, granulated sugar 208 g, butter 216 g (227 g if you count 2 sticks as a cup), water 236 g and honey 335 g. There is no single answer for all foods.

About 108.8 g. A cup of vegetable oil weighs 217.7 g, using a density of 0.92 g/mL, so half a cup is 108.8 g. As a volume, half a cup is 118.3 mL, or 4 fluid ounces.

About 80 g of rolled oats. The FAO table gives 0.30 to 0.38 g/mL, which is 71 to 90 g per cup, and the converter uses the middle, 80.4 g. Quick oats, steel-cut oats and oat flour weigh differently, so use "Other" if you know their weight per cup.

Fluid ounces measure volume, so you need the density. Divide the grams by the density in g/mL, then by 29.5735 mL per fluid ounce. For water, 1 g is about 0.034 fl oz, so 236 g is 8 fl oz, one cup. Flour is lighter: 100 g of flour is about 6.5 fl oz.

Use a digital kitchen scale. Put the empty bowl on it, press the tare or zero button, add the ingredient until the display shows the grams you need, and tare again before the next ingredient. It is quicker than cups and more accurate, especially for flour.

It depends on the ingredient. 200 g is 1.62 cups of all-purpose flour (about 1 5/8), 0.96 cup of granulated sugar, 0.93 cup of butter, 0.85 cup of water and 2.49 cups of rolled oats. Choose your ingredient above to see the exact amount and the steps.

It depends on the ingredient. 250 g is 2.03 cups of all-purpose flour, 1.20 cups of granulated sugar, 1.16 cups of butter, 1.06 cups of water and 0.75 cup of honey. The converter shows the amount for your ingredient, with tablespoons and milliliters.

Because ingredients differ in density, and powders also differ in how much air they hold. Flour is full of air and weighs about 123 g per cup, while sugar crystals pack closer, about 208 g. Honey is denser than water, so a cup of honey weighs about 335 g.

Not very accurate. How you fill the cup changes the weight, and volume measures of flour can vary by about 20%. A spooned and leveled cup is lighter than one scooped from the bag. For baking, weigh the ingredients, and use cups for rough amounts.

The US customary cup is 8 US fluid ounces, or 236.5882365 mL. On Nutrition Facts labels, FDA rules round a cup to 240 mL for serving sizes (21 CFR 101.9), which does not change what a recipe or a package means by a cup. A metric cup is 250 mL.

Yes, with one adjustment. A 250 mL cup is 5.7% larger than a US cup. For cups to grams, multiply the result by 1.0567. For grams to cups, multiply the result by 0.9464, because fewer of the larger cups are needed.

A US stick of butter is 1/4 pound, which is 113 g. By density, half a cup of butter weighs about 108 g, so a stick is a little more than half a cup. Recipes usually count 2 sticks as 1 cup, or 227 g, while the table gives 215.5 g for butter that exactly fills a cup.

Choose "Other" and enter what one cup of it weighs, from the package, your recipe or a kitchen scale, and the converter does the rest. Brown sugar is not in the table because the FAO/INFOODS database has no value for it, and its weight per cup depends on how firmly it is packed.

Multiply the cups by the weight of one cup of the ingredient. A cup of all-purpose flour weighs 123.26 g, so 2 cups weigh 246.5 g. Pick "cups → grams" above, choose the ingredient and type the number of cups.