It depends on the ingredient: a cup of water is about 237 g, all-purpose flour about 120 g, granulated sugar 200 g and butter 227 g. Find yours in the chart.
Grams per cup chart
| Active dry yeast | 192 g |
|---|---|
| All-purpose flour | 120 g |
| Almond flour | 96 g |
| Baking powder | 221 g |
| Baking soda | 221 g |
| Bread flour | 120 g |
| Brown sugar (packed) | 220 g |
| Butter | 227 g |
| Cake flour | 120 g |
| Chocolate chips (semisweet) | 168 g |
| Chopped walnuts | 117 g |
| Cocoa powder (unsweetened) | 86 g |
| Cornmeal | 157 g |
| Cornstarch | 128 g |
| Granulated sugar | 200 g |
| Grated Parmesan | 100 g |
| Heavy cream | 238 g |
| Honey | 339 g |
| Kosher salt | 128 g |
| Maple syrup | 315 g |
| Milk | 244 g |
| Molasses | 337 g |
| Olive oil | 216 g |
| Peanut butter | 258 g |
| Powdered sugar (unsifted) | 120 g |
| Raisins | 145 g |
| Rolled oats | 81 g |
| Shredded cheddar cheese | 113 g |
| Sour cream | 230 g |
| Table salt | 292 g |
| Vegetable oil | 218 g |
| Water | 237 g |
| White rice (uncooked, long grain) | 185 g |
| Whole wheat flour | 113 g |
| Yogurt (plain) | 245 g |
Flours are spooned into the cup and leveled; brown sugar is packed. Values from USDA FoodData Central and King Arthur Baking; each ingredient page shows both.
Why there's no single answer
Cups, tablespoons and teaspoons measure volume; grams and pounds measure weight. Dense ingredients such as honey or salt pack more grams into the same spoon than fluffy ones such as flour or cocoa. Scooping flour straight from the bag can add 15–25% more than spooning and leveling, which is why bakers weigh.
Questions people ask
How many grams in a cup of flour?
About 120 g in 1 cup of all-purpose flour (spooned and leveled).
1 cup butter in grams?
About 227 g in 1 cup of butter.
How many g in 1 cup sugar?
About 200 g in 1 cup of granulated sugar.
1 cup milk in grams?
About 244 g in 1 cup of milk.
How many grams in a cup of water?
About 237 g in 1 cup of water.
1 cup packed brown sugar in grams?
About 220 g in 1 cup of brown sugar (packed).
Sources
- NIST SP 811 Appendix B.9 - Conversion factors by kind of quantity
- NIST OWM - Approximate conversions from U.S. customary measures to metric
- 21 CFR 101.9(b)(5)(viii) - FDA nutrition labeling household measures (eCFR)
- USDA FoodData Central (SR Legacy) - Butter, salted (FDC 173410)
- USDA FoodData Central (SR Legacy) - Egg, whole, raw, fresh (FDC 171287)
- King Arthur Baking - Ingredient Weight Chart