Grams to cups calculator, for the scoop you can measure.

To convert grams to cups, divide the grams by the weight of one cup of that ingredient. All-purpose flour is 125 g a cup, so 250 g is 2 cups. Granulated sugar is 200 g a cup, so 250 g is 1 1/4 cups. Honey is 339 g a cup, so 250 g is only 0.74 cup, about 3/4. A cup is a scoop of space and a gram is weight, so the answer depends on the food, and this calculator has the weights for 37 of them.

How to use the calculator

1. Pick the food in Ingredient.
2. Type the weight in Amount. The units start as Grams (g) to Cups.
3. Read the big card. It shows the decimal and the nearest eighth or third of a cup, which is what a measuring set has.
4. Check Cup size in the side column. It starts on the US customary cup, 236.6 mL.
5. Use the cards for tablespoons, teaspoons, milliliters and the same weight in the other two cup sizes.
6. Copy result and Copy link keep your answer.

Worked examples

Each cup weight is the USDA household measure for that food, linked in the table above. The sums use the exact cup size, so a figure such as 0.8 cups for 100 g of flour is 100 ÷ 125.

Which cup: 236.6 mL, 240 mL or 250 mL?

A cup is not one size everywhere. The US customary cup is 8 US fluid ounces, which is 236.588 mL ( NIST Handbook 44, 2026). For US nutrition labels the rule in 21 CFR 101.9(b)(5)(viii) is that a cup means 240 mL, a tablespoon 15 mL and a teaspoon 5 mL (read 19 Oct 2026). Some recipes outside the US use a 250 mL cup, and no official page was read for that one. The USDA weights match the customary cup, so a label cup holds a little more food and a metric cup more still.

The metric cup holds 5.7 percent more than the customary cup, so the same 250 g of flour fills 1.893 of them against 2. If a recipe says "1 cup (120 g)", follow its grams, not the cup.

Rounding to a cup you can fill

A measuring set has 1/4, 1/3, 1/2 and 1 cup, and sometimes 2/3 and 3/4. The big card names the nearest eighth or third. That can be off by a little. 100 g of flour is 0.8 cup, nearest 3/4 cup, and 3/4 cup is 93.75 g, which is 6.25 percent light. If the recipe is sensitive, use the grams.

Butter: sticks, tablespoons and cups

The USDA lists a stick of butter as 113 g, a tablespoon as 14.2 g and a cup as 227 g. So 0.5 cup is a stick, which is why a stick is half a cup. 100 g is 7.05 tablespoons, a little over 7. Choose Butter and type 100 to see it.

Packed, loose, sifted

The USDA gives brown sugar twice: 220 g in a packed cup and 145 g in an unpacked cup. So 220 g of brown sugar is 1 cup packed or 1.52 cups loose. Powdered sugar is 100 g sifted and 120 g unsifted per cup. Both ways are in the list, and the numbers are a guide: how you fill a cup changes the weight.

Liquids, cream and rice

Cups of liquid work the same way. Whole milk is 244 g a cup, so 250 g is 1.02 cup, and heavy cream is 238 g a cup, so 250 g is 1.05 cup. The cream row is for cream poured from the carton: the USDA lists a cup of whipped cream separately, at 120 g. The rice rows are raw rice, 185 g a cup. Cooked rice weighs something else and is not in the list, so weigh the rice before it goes in the pot. Table salt is the heavy one at 292 g a cup, against 200 g for sugar.

Where the cup weights come from

They are the household measure weights on USDA FoodData Central, SR Legacy data, each linked by its FDC number in the table and read on 19 Oct 2026. Foods without such a weight are not stated here. For those, use Custom density in the ML to grams converter. For ounces and cups see Ounces to cups, and for spoons Cups to tablespoons.