mL to Grams Converter
Culinary and chemistry converter for volume to mass. Includes presets for flour, sugar, butter, and common kitchen ingredients.
About
Baking is chemistry. Professional recipes often list ingredients by weight (grams) because it is far more accurate than volume (cups or milliliters). A cup of flour can weigh anywhere between 120g and 150g depending on how tightly it is packed. This tool converts volume to mass using specific density data for common culinary ingredients, helping home cooks achieve professional consistency.
The converter defaults to standard densities but remember that brands and humidity can slightly alter the weight of dry goods.
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Formulas
Mass is calculated by multiplying volume by density.
m = V × ρ
Where ρ is the density in g/mL.
Reference Data
| Ingredient | Density (g/mL) | 1 Cup (236 mL) |
|---|---|---|
| Water | 1.00 | 236 g |
| Milk | 1.03 | 243 g |
| Butter | 0.91 | 215 g |
| Flour (All-purpose) | 0.59 | ~139 g |
| Sugar (Granulated) | 0.85 | 200 g |
| Brown Sugar (Packed) | 0.93 | 220 g |
| Honey | 1.42 | 335 g |
| Vegetable Oil | 0.92 | 217 g |
| Salt (Table) | 1.22 | 288 g |
| Powdered Sugar | 0.56 | 132 g |
Frequently Asked Questions
Flour is easily compressible. Sifting flour adds air, lowering its density (approx 0.5 g/mL), while scooping it directly from the bag packs it down (approx 0.7 g/mL). We use an average "dip and sweep" density.
No. That is only true for water. Oil, for example, is lighter (approx 92g for 100mL), while honey is much heavier (approx 142g for 100mL).
Technically, yes. Liquids expand when heated, lowering their density. For most cooking applications, room temperature is assumed, and the difference is negligible.
This tool uses the US Customary Cup (approx 236.59 mL). If you are using a Metric Cup (250 mL), simply enter 250 in the mL field manually.