|
How much does a cup weigh?
Having trouble measuring ingredients?
Here's the scoop.
When you use a recipe, you could be faced
with up to three different measuring systems:
- US: cups, (American) pints and quarts.
- British imperial: ounces, pounds,
fluid ounces and (British) pints.
- Metric: grams, kilograms, milliliters
and liters.
Converting between imperial and metric is
easy: Just multiply or divide by the appropriate number. Converting to and
from the American system is more problematical. That's because Americans
measure their ingredients by volume; the rest of the world measures by
weight.
To help you out, we've compiled a
conversion table of common kitchen ingredients. In each case, we show the
approximate weight in ounces and grams of one cup of the product. This is
based on the standard US cup (240 ml). Note that the metric cup (used in
Australia and elsewhere) is about four percent larger.
This table is meant as a rough guide
only. There are simply too many variations to make an exact conversion
possible. But it should help you out most of the time.
|
One cup of this |
Weighs approx. this
number of ounces |
And this number of
grams |
|
Alfalfa sprouts |
0.75 |
18 |
|
Almonds (whole) |
8 |
225 |
|
Avocado (mashed) |
8 |
225 |
|
Barley (pearl, uncooked) |
6 |
175 |
|
Beans (aduki / adzuki) (dry) |
6 |
175 |
|
Beans (green, string) |
2.5 - 3.5 |
60 - 100 |
|
Beans (mung / moong) (dry) |
6 |
175 |
|
Beans (other) (dry) |
6 - 8 |
175 - 225 |
|
Blackberries (whole, fresh) |
4 |
110 |
|
Breadcrumbs (fresh) |
2 - 3 |
50 - 75 |
|
Bulgar wheat (uncooked) |
5 |
150 |
|
Butter |
8 |
225 |
|
Butter (one stick) |
4 |
110 |
|
Carrots (coarsely-grated) |
2 - 3 |
50 - 75 |
|
Cashew nuts (whole) |
4.5 |
130 |
|
Cashew nuts (chopped) |
4 |
110 |
|
Cheese (hard, shredded) |
2 - 4 |
50 - 110 |
|
Cheese (parmesan, finely shredded) |
3.5 |
100 |
|
Cheese (soft) |
6 - 8 |
175 - 225 |
|
Chocolate chips |
6 |
175 |
|
Coconut (shredded, desiccated) |
2 |
50 |
|
Cookie crumbs (biscuit crumbs) |
2.5 - 3.5 |
60 - 100 |
|
Corn kernels (fresh or frozen) |
4.5 |
130 |
|
Cornflakes |
1 |
25 |
|
Cornmeal (maize meal) |
5 |
150 |
|
Cous cous (raw) |
6 |
175 |
|
Cranberries |
3.5 |
100 |
|
Currants |
5 |
150 |
|
Hazelnuts (whole) |
5 |
150 |
|
Flour |
5 - 5.5 |
150 - 165 |
|
Lentils |
5 - 7 |
150 - 200 |
|
Nuts (chopped) |
3 - 5.5 |
110 - 165 |
|
Mushrooms (sliced) |
2.5 - 3 |
60 - 75 |
|
Oatmeal (fine) |
5.25 |
155 |
|
Oatmeal (medium) |
3 |
75 |
|
Pasta, fusilli (uncooked) |
2.5 - 3 |
60 - 75 |
|
Pasta, penne (uncooked) |
3 - 3.5 |
75 - 100 |
|
Peanuts (shelled) |
4 |
110 |
|
Peas (fresh or frozen) |
4 |
110 |
|
Pecans (chopped kernels) |
3.5 |
100 |
|
Polenta (fine ground maize) |
5 |
150 |
|
Potato (shredded) |
8 |
225 |
|
Pumpkin purée |
9 |
250 |
|
Raisins |
3.5 |
100 |
|
Rice (brown long-grain, raw) |
5.5 |
165 |
|
Rice (white long-grain, raw) |
5 |
150 |
|
Sesame seeds |
4.5 |
130 |
|
Sugar (brown or Demarara) |
4 |
110 |
|
Sugar (confectioners, icing) |
4.5 |
130 |
|
Sugar (superfine, caster) |
6.5 |
190 |
|
Sugar (white, granulated) |
6 |
175 |
|
Tomatoes (dice) |
6 |
175 |
|
Tofu (mashed) |
8 |
225 |
|
Walnut pieces |
2.5 - 3.5 |
60 - 100 |
|
Zucchini (courgettes) (sliced) |
5 - 6 |
150 - 175 |
May 2007
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