Grams to Cups Calculator

Convert grams and approximate US cup measures using a separate weight reference for each ingredient, including its packing or preparation assumption.

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How to Use the Grams to Cups Calculator

Choose an ingredient and conversion direction. For grams to cups, enter a nonnegative decimal gram weight. For cups to grams, use a decimal, simple fraction such as 1/2 or mixed number such as 1 1/2; common fraction symbols are also accepted. The selected reference and full ingredient table are shown below. Reset restores 240 g of all-purpose flour.

Formula and Explanation

US cups ≈ grams / selected grams-per-cup reference
Grams ≈ US cups × selected grams-per-cup reference
1 US customary cup ≈ 236.6 mL; it is not a universal mass.
Examples: flour 120 g/cup; packed brown sugar 213 g/cup; water ≈236.6 g/cup.

Most baking references come from King Arthur Baking’s ingredient chart. Half-cup entries are doubled: butter 113 g becomes 226 g/cup, cocoa 42 g becomes 84 g/cup and dry long-grain rice 99 g becomes 198 g/cup. These are rounded kitchen references. Water uses a 236.6 mL customary cup and an approximate 1 g/mL density. Whole milk uses a USDA common-measure reference of 244 g/cup, rather than substituting the baking chart’s different liquid convention.

Grams measure mass while cups measure volume. Packing, leveling, moisture, brand and preparation affect a cup’s weight; reference values are approximate rather than universal densities. Brown sugar is packed, powdered sugar unsifted, oats dry and rice uncooked long-grain. The tool uses US customary cups, not 250 mL metric cups or 240 mL nutrition-label cups. Follow a recipe’s stated gram weights when available; fractions displayed as decimals should not be mistaken for exact ingredient measurements.

King Arthur Baking: ingredient weight chart

NIST: US customary liquid volume conversions

USDA nutrient table: whole fluid milk common measures

Approximate ingredient reference table

Grams per US cup: kitchen references, not exact universal densities
Ingredient	Approx. g/cup	Preparation / assumption
All-purpose flour	120	Spoon-and-level baking reference
Bread flour	120	Spoon-and-level baking reference
Granulated sugar	198	White granulated
Brown sugar	213	Packed, light or dark
Powdered sugar	113	Unsifted confectioners’ sugar
Butter	226	Derived from 113 g per half cup; rounded reference
Water	236.6	236.6 mL US cup × assumed 1 g/mL
Milk	244	Whole fluid milk; USDA common-measure reference
Rolled oats	89	Dry old-fashioned or quick-cooking oats
Cocoa powder	84	Unsweetened; 42 g per half cup
Rice	198	Dry long-grain rice; 99 g per half cup

Worked Example

Using 120 g per cup of all-purpose flour, 240 g is approximately 2 US cups and 1 1/2 cups is approximately 180 g. The same 240 g of granulated sugar at 198 g/cup is about 1.212121 cups. For packed brown sugar, 1/2 cup is approximately 106.5 g. Changing ingredient changes the result even when the entered grams stay the same.

Frequently Asked Questions

Why do flour and sugar give different cup amounts?

The same volume contains different masses of different ingredients. This tool divides by the selected ingredient’s reference weight, not one universal grams-per-cup constant.

How do I enter one and a half cups?

In cups-to-grams mode enter 1.5, 1 1/2 or 1½. Use a nonzero denominator; negative amounts and invalid expressions are rejected.

Does rice mean cooked or uncooked rice?

This reference is dry long-grain rice. Cooked rice contains absorbed water and has a different cup weight; do not use this row for cooked portions.

Why can a recipe use a different cup weight?

Recipe authors and brands may measure or pack ingredients differently. This table exposes its assumptions; use the recipe’s own gram amounts where given instead of assuming every cup matches it.