Grams to Cups Calculator
Convert a weight in grams to US cups for 12 common ingredients — with tablespoon, teaspoon, and nearest-kitchen-measure equivalents built in.
250 g of all-purpose flour =
2 US cups
- Nearest kitchen measure
- about 2 cups
- US tablespoons
- 32 tbsp
- US teaspoons
- 96 tsp
- Volume
- 473.2 mL
- Conversion factor used
- 125 g per US cup
Cups = grams ÷ grams-per-cup: 250 g ÷ 125 g/cup = 2 US cups (US customary cup = 236.59 mL, NIST SP 1038; per-cup weight from USDA FoodData Central). Dry-ingredient cup weights vary ±10% with scooping method — weigh for accuracy.
How to use this calculator
Type the weight in grams from your recipe or kitchen scale, then pick the ingredient. The result shows US cups, plus tablespoons, teaspoons, the volume in millilitres, and the nearest everyday kitchen measure (like "about ⅔ cup"). The grams-per-cup factor used is always shown, so you can check the maths.
How the calculation works
Grams measure weight and cups measure volume, so the conversion depends on the ingredient's density: cups = grams ÷ grams-per-cup. The calculator uses one US customary cup = 236.588 mL exactly (1/16 US gallon, NIST SP 1038) and per-cup weights from the USDA FoodData Central household measures — 125 g for all-purpose flour, 200 g for granulated sugar, 227 g for butter, 244 g for whole milk, 339 g for honey, and so on. Liquids follow directly from density (water is 1 g/mL, so a cup of water weighs 236.6 g; honey at 1.43 g/mL weighs 339 g). Dry-ingredient weights are inherently approximate: how you scoop changes the result by up to ±10%, which is why published charts disagree slightly.
Worked example
250 g of all-purpose flour: 250 ÷ 125 g/cup = 2 US cups exactly (32 tbsp, 473.2 mL). For honey, 100 g ÷ 339 g/cup = 0.295 cups — a shade under ⅓ cup. Same weight, very different volumes, because honey is nearly three times as dense as flour.
Frequently asked questions
How many cups is 250 grams of flour?
250 g of all-purpose flour is 2 US cups using the USDA weight of 125 g per dip-and-sweep cup. If you spoon flour gently into the cup and level it (the King Arthur method, about 120 g per cup), 250 g is closer to 2⅛ cups. That ±10% spread is exactly why bakers prefer weighing to measuring by volume.
Why do grams-to-cups charts disagree with each other?
Because a "cup of flour" is not a fixed weight — it depends on how compacted the ingredient is. Dip-and-sweep scooping packs in more than spooning and levelling, brown sugar changes with how firmly it is packed, and powdered sugar changes if sifted. Charts built from different methods (USDA vs King Arthur, for example) land 4–10% apart. This calculator uses USDA FoodData Central values and shows the factor it applied so you can adjust.
Is 100 grams the same number of cups for every ingredient?
No. Grams measure weight and cups measure volume, so the answer depends on density. 100 g is ½ cup of granulated sugar, ⅘ cup of flour, about 1¼ cups of rolled oats, but only 0.29 cups of honey. That is why a grams-to-cups converter needs an ingredient selector.
Which cup does this calculator use?
The US customary cup of 236.588 mL — the cup in American recipes (1/16 of a US gallon, NIST SP 1038). A metric cup (Australia, NZ, Canada) is 250 mL, about 5.7% larger, so multiply the result by 0.946 to get metric cups. UK recipes rarely use cups at all; they weigh, which is the more accurate approach anyway.
How do I convert cups back to grams?
Multiply by the same factor: grams = cups × grams-per-cup. One cup of granulated sugar is 200 g, so ¾ cup is 0.75 × 200 = 150 g. The "conversion factor used" row in the result shows the per-cup weight for the selected ingredient.
Why is a cup of honey so much heavier than a cup of oil?
Density. Honey is about 1.43 g/mL, so a 236.6 mL cup weighs 339 g. Vegetable oil is about 0.92 g/mL — lighter than water — so a cup is only 218 g. Water sits in between at exactly 1 g/mL (236.6 g per cup), and milk is slightly denser at 244 g per cup.