Cups to Grams Converter
Convert between cups and grams for any ingredient. Cup measurements vary wildly by ingredient — this converter uses accurate densities for 30+ common items.
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What should I know about The Problem with Cups?
A cup of scooped flour can weigh 130–160g depending on how it's packed. A cup of properly sifted flour weighs as little as 100g. This 30–60% variation explains why baking recipes from cups often fail — they assume a consistent packing method.
What do I need to know about Always Weigh for Baking?
Professional bakers use grams because weight is independent of packing, compaction, and scooping technique. If a recipe gives grams, always use grams. If it only gives cups, use this converter to get grams — then you can reliably repeat the recipe.
What's the difference between US and UK Cups?
US legal cup = 240ml. UK metric cup = 250ml. Australian cup = 250ml. This matters most for liquids and fine powders. For most solid ingredients, the difference (about 4%) is within normal cooking tolerance, but it matters in delicate baked goods.
What's the key thing to understand about Food Safety Fundamentals?
Food safety rules apply regardless of cooking method or time. The danger zone for bacterial growth is 4-60 degrees C — food should not remain in this range for more than 2 hours. Core temperature targets: poultry 74 degrees C throughout (no pink allowed), pork 71 degrees C, beef/lamb can be pink when above 63 degrees C (due to surface-only bacteria on whole cuts). Never use the same equipment for raw and cooked food without washing. Leftovers should be cooled rapidly (within 2 hours), refrigerated promptly, and used within 3-4 days, or frozen for longer storage. When reheating, food should reach 75 degrees C throughout, and should only be reheated once.