Krill KitsKrill Kits// A swarm of small, sharp tools for letters, numbers, and units.
§ 01 / TOOL

1.5 cups of brown sugar (packed).

STATUS ACTIVEDB 20 INGREDIENTSLATENCY <1MS
> INPUT
AMOUNT
UNIT
INGREDIENT

WEIGHT.

GRAMS
// RESULT
320 g
// OUNCES
11.27 oz
// MILLILITERS
355 ml
// DENSITY
213 g/unit
// FORMULA
1.5 cups × 213 g/cup = 320 g
1.5 cups of brown sugar (packed) weighs about 320 grams (11.27 oz).
§ 02 / ABOUT

How to use this.

Recipe measurements live in two different worlds. American cooks mostly use volume — cups, tablespoons, teaspoons. Everyone else — and every serious baker — uses mass, in grams. Converting between them isn’t a simple multiplication because density varies wildly by ingredient. One cup of flour weighs 120 grams. One cup of honey weighs 340 grams. One cup of olive oil weighs 216.

This tool does the lookup for you. Pick an amount, pick a unit (cup / tbsp / tsp), pick an ingredient — you get grams, ounces, and milliliters.

// WHY WEIGHING BEATS VOLUME

  • Consistency. Two cooks measuring "1 cup of flour" can be 25% apart depending on how tightly they pack it. A kitchen scale reads the same number every time.
  • Precision in baking. Pastry, bread, and cakes depend on ratios. Even a 10% error in flour changes the result. Savory cooking tolerates more slop; baking doesn’t.
  • Speed. Zeroing a scale and dumping ingredients in is faster than stacking measuring cups once you’re used to it.

// DENSITY NOTES

The numbers here come from King Arthur Baking Company and USDA FoodData Central, the most-cited US baking references. Values are "spoon and level" for flours (don’t pack, don’t scoop), "packed" for brown sugar, otherwise standard. Your result is accurate to within a few grams for typical recipes.

If your recipe is from Australia, the UK, or mainland Europe, the cup sizes differ — a metric cup is 250 mL vs the 236.6 mL US cup. The difference is about 6%.

§ 03 / FAQ

Questions. Answered.

Why do I need an ingredient-specific converter?+
Cups measure volume. Grams measure mass. For water, 1 cup ≈ 237g. For all-purpose flour, 1 cup ≈ 120g. For honey, 1 cup ≈ 340g. Density is completely different per ingredient — using a generic "1 cup = 240g" conversion will wreck a recipe. This calculator uses the right density for whatever you select.
Why do cup measurements vary so much even for the same ingredient?+
Packing and handling. "Scoop" flour and you compress it — 1 cup might weigh 150g. Spoon-and-level the same flour and it weighs ~120g. Packed brown sugar is ~213g; loose brown sugar is ~150g. We use the standard spoon-and-level values (King Arthur Flour / USDA references), which match what most recipes assume unless they explicitly say "packed".
Where do the density values come from?+
King Arthur Baking Company and USDA FoodData Central. These are the most widely cited references in US baking. Numbers can vary ±5% depending on brand, humidity, and how tightly packed the ingredient is — treat the output as accurate, not exact.
What's the difference between a US cup and a metric cup?+
A US cup is 236.588 mL. A metric cup (used in Australia, some European recipes) is 250 mL — about 6% larger. This calculator uses US cups. If you're following an Australian recipe, multiply the result by 1.056 to approximate.
Why do chefs recommend weighing ingredients anyway?+
Because volume is imprecise. Two cooks measuring "1 cup of flour" can end up 25% apart depending on technique. Scales eliminate that. Any serious bread or pastry recipe will list grams as the primary measurement; cups are kept for readers who don't own a scale.
Can I share a specific conversion with someone?+
Yes. The URL encodes your exact query, e.g. /cups-to-grams/1.5-cup-all-purpose-flour. Copy the URL bar or use the SHARE button — the recipient sees the same calculation instantly.
§ 04 / TOOLS

Related calculators.

§ 05 / READING

Deeper dives.