Grams to Cups Converter
Grams to cups or cups to grams, with the right density for each ingredient.
Why grams to cups depends on the ingredient
A cup measures volume, a gram measures weight, so the conversion depends on how dense the ingredient is. One US cup of all-purpose flour weighs about 120 g, the same cup of granulated sugar 200 g, and honey 340 g. That is why a single grams-to-cups factor does not exist and why this converter asks what you are measuring.
Grams per US cup for common ingredients
Flour (all-purpose, spooned and leveled): 120 g. Granulated sugar: 200 g. Brown sugar, packed: 220 g. Powdered sugar: 120 g. Butter: 227 g (two sticks). Milk: 245 g. Water: 237 g. Vegetable oil: 218 g. Honey: 340 g. Cocoa powder: 100 g. Uncooked white rice: 185 g. Rolled oats: 90 g. Table salt: 288 g. Values vary a few percent with how you scoop; weighing is always more accurate than measuring by volume.
US, metric and UK cups are different sizes
The US cup is 236.6 ml. Australia, New Zealand and modern British recipes use the 250 ml metric cup, about 6% more. Old British cookbooks sometimes mean the imperial cup of 284 ml, half an imperial pint. For flour that gap is the difference between 120 g and 144 g per cup, enough to matter in baking, so check which cup your recipe means.
Measuring tips
For flour, spoon it into the cup and level with a knife; scooping straight from the bag compacts it and can add 20% or more. Brown sugar is the opposite: recipes assume it is packed firmly. Butter is easiest by weight or by the stick markings. When a recipe gives both grams and cups, trust the grams.