Conversion tables — How to convert ingredients
These conversion tables will help you how to convert ingredients for your recipe so it turns out well and all measurements are accurate.
Volume | Weight | oz. vs. fl oz. | Length | Temperature | Flours | Gluten-free Flours | Sugars | Salt | Powder | Gelatin | Spices | Grains | Liquids | Dairy | Nuts | Nuts butter | Seeds | Chocolate | Fruits | Vegetables | Zest/peel | Vanilla | Herbs | Eggs | Yeast | Shrimp | Olives & Capers | Bread crumbs | Pasta
How to convert volume
Volume - Cups (Fractional and Decimal), Tablespoon (tbsp) and Teaspoon (tsp) to Millilitres (ml), Imperial fluid ounces, US fluid ounces, and US quart.
Cup | Decimal cup | Tbsp | Tsp | ml | Imperial fl. oz | U.S. fl. oz | US quart |
4 | 66 2/3 | 200 | 1000 | 35.19 | 33.81 | 1 | |
1 | 16 2/3 | 50 | 250 | 8.8 | 8.45 | ||
7/8 | 0.875 | 14 1/2 | 43 3/4 | 218.75 | 7.7 | 7.4 | |
4/5 | 0.8 | 13 1/3 | 40 | 200 | 7.04 | 6.76 | |
3/4 | 0.75 | 12 1/2 | 37 1/2 | 187.5 | 6.6 | 6.34 | |
2/3 | 0.67 | 11 | 33 | 166.67 | 5.8 | 5.64 | |
5/8 | 0.63 | 10 1/2 | 31 1/2 | 157.5 | 5.54 | 5.33 | |
3/5 | 0.6 | 10 | 30 | 150 | 5.28 | 5.07 | |
1/2 | 0.5 | 8 1/3 | 25 | 125 | 4.4 | 4.23 | |
3/8 (1/4+2 tbsp) | 0.375 | 6 1/4 | 18 3/4 | 93.75 | 3.3 | 3.17 | |
1/3 | 0.33 | 5 1/2 | 16 2/3 | 83.3 | 2.9 | 2.82 | |
1/4 | 0.25 | 4 | 12 1/2 | 62.5 | 2.2 | 2.11 | |
1/5 | 0.2 | 3 1/3 | 10 | 50 | 1.76 | 1.69 | |
3 | 9 | 45 | 1.58 | 1.52 | |||
1/8 | 0.125 | 6 1/4 | 31.25 | 1.1 | 1.06 | ||
2 | 6 | 30 | 1.05 | 1.01 | |||
1/10 | 0.1 | 1 2/3 | 5 | 25 | 0.88 | 0.85 | |
1 | 3 | 15 | 0.53 | 0.51 | |||
2/3 | 2 | 10 | 0.35 | 0.34 | |||
1 | 5 | 0.18 | 0.17 |
Volume conversion factors
Note: Follow only one measurement system when using recipes where formulas are given simultaneously in two or more systems.
Volume
Metric | US Imperial |
29.57 ml (milliliters) | 1 fl oz (fluid ounce) |
1 ml | 0.034 fl oz |
473 ml | 1 pt (pint) |
946 ml | 1 qt (quart) = 32 fl oz |
1 L (liter) | 33.8 fl oz |
3.875 L | 1 US liquid gallon= 4 qt |
Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.
The formula to convert from mL to US fl oz is:
US fl oz = mL ÷ 29.5735296
The formula to convert from US fl oz to mL is:
mL = US fl oz x 29.5735296
The formula to convert from mL to Imperial fl oz is:
Imperial fl oz = mL ÷ 28.4130742
The formula to convert from Imperial fl oz to mL is:
mL = Imperial fl oz x 28.4130742
The formula to convert from L to US qt is:
US qt = L ÷ 0.946352946
The formula to convert from US qt to L is:
L = US qt x 0.946352946
What is a litre (L)?
A liter is a way to measure a volume. It uses the symbol L. In the US, one quart is equal to 0.946352946 liters.
What is a millilitre (mL)?
A millilitre (mL) is a way to measure volume. It’s part of the Metric System. One US fluid ounce is the same as 29.5735296 mL.
Is imperial fluid ounce and US fluid ounce the same?
Imperial and US fluid ounces are different because of their histories and how they measure gallons. An imperial fluid ounce is 1/20 of an imperial pint and 1/160 of an imperial gallon. A US fluid ounce is 1/16 of a US liquid pint and 1/128 of a US liquid gallon, making it about 4.08% bigger than the imperial fluid ounce. The imperial fluid ounce is equal to 28.4 milliliters, and the US fluid ounce is equal to 29.6 milliliters.
What is a US quart (US qt)?
A quart is a measure of liquid volume in the US. It is written as US qt. One litre is equal to 1.05668821 quarts.
What is a US fluid ounce (US fl oz)?
A fluid ounce is used to measure the volume of a liquid in the US.
We can represent fluid ounces in short as US fl oz.
One milliliter is equivalent to 0.03381402 US fluid ounces.
What is an Imperial fluid ounce (Imperial fl oz)?
An Imperial fluid ounce is a way to measure liquids in the Imperial System. We write it as “Imperial fl oz.” One millilitre is equal to 0.0351951 Imperial fluid ounces.
How to convert weight
Ounces (Oz) & Pounds (Lb) to Grams (g) & Kilograms (Kg)
Ounces | Pounds | Grams | Kilograms |
1 | 28 | ||
2 | 57 | ||
3 | 85 | ||
3.5 | 99 | ||
4 | 1/4 | 113 | |
5 | 142 | ||
6 | 170 | ||
8 | 1/2 | 227 | |
10 | 283 | ||
12 | 3/4 | 340 | |
16 | 1 | 454 | |
20 | 1.25 | 567 | |
24 | 1.5 | 680 | |
32 | 2 | 907 | |
40 | 2.5 | 1134 | 1.13 |
48 | 3 | 1361 | 1.36 |
Conversion factors
Note: Follow only one measurement system when using recipes where formulas are given simultaneously in two or more systems.
Weight
Metric | US Imperial |
28.35 g (grams) | 1 oz (ounce) |
1 g | 0.035 oz |
454 g | 1 lb (pound) = 16 oz |
1 Kg (kilo) | 2.2 lb |
Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.
The formula to convert from kg to lb is:
lb = kg ÷ 0.45359237
The formula to convert from lb to kg is:
kg = lb x 0.45359237
The formula to convert from g to ounces is:
oz = g ÷ 28.3495231
The formula to convert from ounces to g is:
g = oz x 28.3495231
What is a kilogram (kg)?
A kilogram is a metric unit used to measure mass. It is written as “kg”. One pound is equal to 0.45359237 kilograms.
What is a gram (g)?
A gram is a unit that measures mass in the Metric System. We use “g” to represent a gram. One ounce is equal to 28.3495231 grams.
What is a pound (lb)?
A pound is a weight measurement and is used in US Customary Units and the Imperial system. You can use lb or lbs to represent it. To convert pounds to kilograms, just multiply by 0.454. One kilogram is equal to 2.2 pounds.
What is an ounce (oz)?
An ounce is a way to measure weight. It is used in US Customary Units and the Imperial System. The short way to show ounce is “oz”. One gram is equal to 0.03527396 ounces.
US measure - Ounces vs. Fluid Ounces
Ounces and fluid ounces are different. Ounces are for measuring weight, and fluid ounces are for measuring volume. It can be confusing because sometimes a recipe might ask for eight ounces of chocolate chips, which could mean weight or volume.
In the US, if a recipe lists a dry ingredient in ounces, it means weight and should be measured on a scale. If it lists a wet ingredient in ounces, it means volume and should be measured with a liquid measuring cup.
Ingredients like chocolate chips, flour and rice are measured in ounces (weight), while milk, honey and oil are measured in fluid ounces (volume). However, baking recipes sometimes list weights before volumes; in that case, all ingredients should be measured on a scale.
How to convert length
Foot (ft) & inches (in) to centimetres (cm)
Foot (ft) | Inches (in) | Centimetres (cm) |
1 | 2.54 | |
1 | 12 | 30.48 |
0.39 | 1 | |
39.4 | 100 (1 meter) |
Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.
The formula to convert from feet to cm is:
cm = ft x 30.48
The formula to convert from cm to feet is:
ft = cm ÷ 30.48
The formula to convert from inches to cm is:
cm = in x 2.54
The formula to convert from cm to inches is:
in = cm ÷ 2.54
What is a foot (ft)?
A foot is a unit used to measure length in the US and UK systems. It has two symbols: “ft” or (‘). There are 0.0328084 feet in a centimeter.
What is an inch (in)?
An inch is a measure of length in both the US Customary Units and the Imperial System. The symbol for inch is either “in” or a double quotation mark (“). There are about 0.4 inches in a centimetre.
What is a centimetre (cm)?
A centimetre is a way to measure length or distance. It is used in the Metric System and it is written as “cm”. A foot is equal to 30.48 centimetres. An inch is equal to 2.54 centimetres.
How to convert temperature
Fahrenheit (°F) to Celsius (°C) to Gas Mark
Fahrenheit (°F) | Celsius (°C) | Gas Mark | Descriptive |
225 | 110 | 1/4 | Very Slow/Very Low |
250 | 120 | 1/2 | Very Slow/Very Low |
275 | 135 | 1 | Slow/Low |
300 | 150 | 2 | Slow/Low |
325 | 165 | 3 | Moderately Slow/Warm |
350 | 180 | 4 | Moderate/Medium |
375 | 190 | 5 | Moderate/Moderately Hot |
400 | 205 | 6 | Moderately Hot |
425 | 220 | 7 | Hot |
450 | 230 | 8 | Hot/Very Hot |
475 | 245 | 9 | Very Hot |
500 | 260 | 10 | |
525 | 275 | 11 | |
550 | 290 | 12 |
Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.
The formula to convert from Fahrenheit to Celsius is:
Celsius = ((Fahrenheit – 32) x 5) ÷ 9
The formula to convert from Celsius to Fahrenheit is:
Fahrenheit = (Celsius x 1.8) + 32
What is "degrees Fahrenheit (°F)"?
Fahrenheit is a way to measure temperature in the US and a the Imperial System. It uses the symbol °F. Water freezes at 32 °F and boils at 212 °F.
What is "degrees Celsius (°C)"?
Celsius is used to measure temperature in the Metric System. We use the symbol “°C” for it. 0 °C is the temperature at which water freezes, and 100 °C is the temperature at which it boils.
What is a "Gas Mark"?
Gas Mark is the way temperature is measured on gas ovens and cookers in certain countries such as Great Britain, Ireland and some Commonwealth countries.
How to convert flours
Semolina, Whole wheat flour, All-purpose flour, Bread flour, 12-grain flour, Rye flour – cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Semolina | Whole wheat flour | All-purpose flour / Bread flour | 12-grain flour | Rye flour |
1 | 170g/6oz | 145g/5.11oz | 142g/5oz | 140g/4.94oz | 110g/3.88oz | |
3/4 | 128g/4.5oz | 109g/3.84oz | 107g/3.76oz | 105g/3.7oz | 82g/2.91oz | |
2/3 | 113g/4oz | 97g/3.41oz | 95g/3.34oz | 93g/3.29oz | 73g/2.59oz | |
1/2 | 85g/3oz | 72g/2.56oz | 71g/2.5oz | 70g/2.47oz | 55g/1.94oz | |
1/3 | 57g/2oz | 48g/1.7oz | 47g/1.67oz | 47g/1.65oz | 37g/1.29oz | |
1/4 | 43g/1.5oz | 36g/1.28oz | 35g/1.25oz | 35g/1.23oz | 28g/0.97 | |
1 | 11g/0.37oz | 9g/0.31oz | 9g/0.31oz | 9g/0.31oz | 7g/0.24oz |
How to convert gluten-free flours
Cornmeal, Sorghum flour, Potato starch, Potato Flour, Brown/white rice flour, Cornstarch, Tapioca starch, Soy flour, Coconut flour, Amaranth, Pistachio flour, Almond flour, hazelnut flour – cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Cornmeal | Sorghum flour | Potato starch/ Potato Flour | Brown/white rice flour | Cornstarch | Tapioca starch/ Soy flour/ Coconut flour | Amaranth | Pistachio flour | Almond flour/ hazelnut flour |
1 | 180g/6.35oz | 170g/6oz | 169g/5.96oz | 167g/5.89oz | 135g/4.77oz | 127g/4.47oz | 120g/4.23oz | 112g/3.95oz | 101g/3.58oz | |
3/4 | 135g/4.76oz | 128g/4.5oz | 127g/4.47oz | 125g/4.42oz | 101g/3.58 | 95g/3.35oz | 90g/3.17oz | 84g/2.96oz | 76g/2.68oz | |
2/3 | 120g/4.23oz | 113g/4oz | 111g/3.94oz | 110g/3.89oz | 89g/3.15oz | 84g/2.95oz | 60g/2.12oz | 75g/2.63 | 67g/2.36oz | |
1/2 | 90g/3.17oz | 85g/3oz | 84g/2.98oz | 83g/2.94oz | 68g/2.39oz | 63g/2.24oz | 120g/4.23oz | 56g/1.98oz | 51g/1.79oz | |
1/3 | 60g/2.12oz | 57g/2oz | 56g/1.97oz | 55g/1.94oz | 45g/1.57oz | 42g/1.48oz | 40g/1.41oz | 37g/1.32oz | 33g/1.18oz | |
1/4 | 45g/1.59oz | 43g/1.5oz | 42g/1.49oz | 42g/1.47oz | 34g/1.19oz | 32g/1.12oz | 30g/1.06oz | 28g/0.99oz | 25g/0.89oz | |
1 | 11g/0.4oz | 11g/0.37oz | 10g/0.36oz | 10g/0.35oz | 8g/0.29oz | 8g/0.27 | 8g/0.27oz | 7g/0.25oz | 6g/0.21oz |

How to convert sugars
Brown sugar, granulated sugar, packed light brown sugar, powdered / icing / confectioner's sugar – cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Brown sugar | Granulated sugar/ packed light brown sugar | Confectioner’s/ powdered)/ icing sugar |
1 | 220g/7.76oz | 200g/7.05oz | 127g/4.47oz | |
3/4 | 165g/5.82oz | 150g/5.29oz | 95g/3.35oz | |
2/3 | 147g/5.19oz | 133g/4.69oz | 84g/2.95oz | |
1/2 | 110g/3.88oz | 100g/3.53oz | 63g/2.24oz | |
1/3 | 73g/2.57oz | 67g/2.36oz | 42g/1.48 | |
1/4 | 55g/1.94oz | 50g/1.76oz | 32g/1.12oz | |
1 | 14g/0.49oz | 13g/0.42oz | 8g/0.27oz |
How to convert salt
Fine and coarse sea salt – Tbsp & tsp to grams (g) and ounces (oz)
Tbsp | Tsp | Coarse sea salt | Fine sea salt |
1 | 3 | 14g/0.49oz | 18g/0.65oz |
2 | 9g/0.32oz | 12g/0.43oz | |
1/2 | 1 1/2 | 7g/0.25oz | 9g/0.32oz |
1 | 5g/0.16oz | 6g/0.21oz | |
3/4 | 3g/0.11oz | 4.5g/0.16oz | |
1/2 | 2g/0.07oz | 3g/0.11oz | |
1/4 | 1g/0.04oz | 1.5g/0.05oz |
How to convert powder
Instant mashed potato flakes, meringue powder, Dry onion soup mix, Dry milk, whey powder - cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Instant mashed potato flakes | Meringue powder | Dry onion soup mix | Dry milk/ whey powder |
1 | 160g/5.64oz | 152g/5.37oz | 113g/4oz | 100g/3.53oz | ||
3/4 | 120g/4.23oz | 114g/4.03oz | 85g/3oz | 75g/2.65oz | ||
2/3 | 107g/3.76oz | 101g/3.58oz | 76g/2.67oz | 67g/2.36oz | ||
1/2 | 80g/2.82oz | 76g/2.68oz | 57g/2oz | 50g/1.76oz | ||
1/3 | 53g/1.88oz | 51g/1.79oz | 38g/1.34 | 33g/1.16oz | ||
1/4 | 40g/1.41oz | 38g/1.34oz | 28g/1oz | 25g/0.88oz | ||
2 | 20g/0.71oz | 18g/0.64oz | 14g/0.49oz | 12g/0.42oz | ||
1 1/2 | 15g/0.53 | 14g/0.48oz | 10g/0.37oz | 9g/0.32oz | ||
1 | 3 | 10g/0.35oz | 9g/0.32oz | 7g/0.25oz | 6g/0.21oz | |
2 | 7g/0.24oz | 6g/0.21oz | 5g/0.16oz | 4g/0.14oz | ||
1 1/2 | 5g/0.18oz | 4.5g/0.16oz | 3.5g/0.12oz | 3g/0.11oz | ||
1 | 3g/0.12oz | 3g/0.11oz | 2g/0.08oz | 2g/0.07oz |
How to convert Milk to Dry milk powder + water
Milk (cup) | Dry milk powder (tbsp) | Water (cup) |
1 | 3 | 1 |
2/3 | 2 | 2/31/3 |
1/3 | 1 |
Baking powder, Baking soda, Yeast (Instant/ Active dry), Gelatin powder, Vital wheat gluten, Xanthan gum, Matcha (finely ground green tea), Instant coffee, Agar-agar - tbsp & tsp to grams (g) and ounces (oz)
Tbsp | Tsp | Baking powder/ Baking soda | Yeast (Instant/ Active dry)/ Gelatin powder | Vital wheat gluten | Xanthan gum | Matcha (finely ground green tea) | Instant coffee/ Agar-agar |
1 | 3 | 15g/0.52oz | 9g/0.33oz | 8g/0.27oz | 7g/0.25oz | 6g/0.21oz | 5g/0.18oz |
2 | 10g/0.34oz | 6g/0.22oz | 5g/0.19g | 4.7g/0.16oz | 4g/0.14oz | 3g/0.12oz | |
1/2 | 1 1/2 | 7g/0.26oz | 4.5g/0.16oz | 4g/0.13oz | 3.5g/0.12oz | 3g/0.11oz | 2.5g/0.09oz |
1 | 5g/0.17oz | 3g/0.11oz | 3g/0.09oz | 2.3g/0.08oz | 2g/0.07oz | 1.6g/0.06oz | |
1/2 | 2g/0.08oz | 1.5g/0.05oz | 1.2g/0.04oz | 1.2g/0.04oz | 1g/0.04oz | 0.8g/0.03oz | |
1/4 | 1g/0.04oz | 0.77g/0.03oz | 0.6g/0.02oz | 0.6g/0.02oz | 0.5g/0.02oz | 0.4g/0.01oz |
How to replace meringue powder with powdered eggs?
Usually, 2 tsp of meringue powder + 2 tbsp water = 1 egg white.
While replacing meringue powder with powdered eggs, always substitute 1 tbsp of meringue powder with 2 tbsp of powdered eggs. Do not alter the quantity of the water, and proceed with the recipe in the usual way.
For one 8″ pie
- 9 tbsp meringue powder
- 5 tbsp warm water
- dash of flavouring (optional)
For larger quantity
- 454g (1lb) of meringue powder
- 296ml (10oz) warm water
Place meringue powder and water in a bowl. Stir until dissolved, then whip at high speed until the desired peak is obtained (approximately 7 minutes).
Royal Icing:
- 1 cup (152g/5.37oz) meringue powder
- 3 1/2 cups (444g/15.65oz) icing sugar lightly packed lump free
- 148ml (5oz) hot tap water (38-49°C/100-120 °F)
- Pinch of cream of tartar (optional)
Blend meringue powder and water at low speed for 1 minute. Blend for 4-7 minutes at high speed until thick, soft peaks form.
Gradually blend in icing sugar (and cream of tartar if desired) while mixing at low speed. Keep icing covered with a damp cloth while using. Store in an airtight container; no need to refrigerate. Re-blend at low speed before use.
Note: Keep all utensils completely grease-free for proper icing consistency.
Yield: 4 cups.
For stiffer icing, use less water.
How to convert gelatin
How to convert Gelatin sheets to gelatin powder
Knox powdered gelatin envelope (US) | (Europe) envelope | Grams | oz | 1-gram sheets | 1.66-gram sheets | 2-gram sheets |
1 | 7 | 0.25 | 7 | 4 | 3-3.5 | |
1 | 11 | 0.39 | 11 | 6.5-7 | 5 |
Can You Substitute Agar for Gelatin?
Gelatin comes from animals, while agar comes from red algae. Agar is a good substitute for gelatin if you’re a vegetarian. It’s gummier than gelatin and sets more firmly at room temperature. When made into jellies, agar has a higher melting point than gelatin. This means it won’t melt in your mouth, giving it a distinctive firmness. Agar is good to use in hot countries where gelatin puddings would melt in the sun. Gelatin is better for softer foods like mousse. Use gelatin or cornstarch in soups instead of agar if you want better results.
How to Substitute Agar for Gelatin?
agar powder | agar flakes | gelatin powder |
1 tsp | 1 tbsp (3 tsp) | 8 tsp |
Agar-agar is also called:
Chinese gelatin, Chinese isinglass, Japanese gelatin, or Japanese isinglass.
How to convert spices & condiments
Allspice (ground), Cinnamon, Nutmeg, Paprika, Onion powder, Garlic powder, Ginger powder – tbsp & tsp to grams (g) and ounces (oz)
Tbsp | Tsp | Allspice (ground) | Cinnamon/Nutmeg/ Paprika | Onion powder/ Garlic powder/ Ginger powder |
1 | 3 | 9g/0.3oz | 8g/0.28oz | 5g/0.18oz |
2 | 6g/0.2oz | 5g/0.19oz | 3g/0.12oz | |
1/2 | 1 1/2 | 4g/0.15oz | 4g/0.14oz | 2.5g/0.09oz |
1 | 3g/0.1oz | 3g/0.09oz | 1.6g/0.06oz | |
1/2 | 1g/0.05oz | 1g/0.05oz | 0.8g/0.03oz | |
1/4 | 0.7g/0.03oz | 0.6g/0.02oz | 0.4g/0.01oz |
How to convert grains
Chickpeas/garbanzo beans (dried, raw), short grain white rice, Lentils, Basmati rice, long grain white rice, Brown Rice, Quinoa, Dried beans, Small Pearl tapioca, Bulgur, Israeli pearl couscous - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Chickpeas/garbanzo beans (dried, raw) / short grain white rice | Lentils | Basmati rice/ long grain white rice*/ Brown Rice/ Quinoa | Dried beans | Small Pearl tapioca | Bulgur | Israeli pearl couscous |
1 | 211g/7.45oz | 203g/7.16oz | 190g/6.71oz | 187g/6.6oz | 186g/6.56oz | 169g/5.96oz | 160g/5.65oz | |
3/4 | 158g/5.59oz | 152g/5.37oz | 143g/5.03oz | 140g/4.95oz | 139g/4.92oz | 127g/4.47oz | 120g/4.24oz | |
2/3 | 139g/4.92oz | 134g/4.72oz | 126g/4.43oz | 123g/4.35oz | 123g/4.33oz | 112g/3.94oz | 106g/3.73oz | |
1/2 | 106g/3.73oz | 101g/3.58oz | 95g/3.35oz | 94g/3.3oz | 93g/3.28oz | 85g/2.98oz | 80g/2.82oz | |
1/3 | 70g/2.46oz | 67g/2.36oz | 63g/2.21oz | 62g/2.18oz | 61g/2.16oz | 56g/1.97oz | 52.83g/1.86oz | |
1/4 | 53g/1.86oz | 51g/1.79oz | 48g/1.68oz | 47g/1.65oz | 46g/1.64oz | 42g/1.49oz | 40g/1.41oz | |
1 | 13g/0.45oz | 12g/0.43oz | 11g/0.4oz | 11g/0.4oz | 11g/0.39oz | 10g/0.36oz | 10g/0.34oz |
How to convert cereal Grains (Polenta, Moroccan Couscous, oat bran, old-fashioned rolled oats) – cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Polenta/Moroccan Couscous | Oat bran | Old-fashioned rolled oats |
1 | 176g/6.21oz | 99g/3.49 | 80g/2.82oz | |
3/4 | 132g/4.66oz | 74g/2.63oz | 60g/2.12oz | |
2/3 | 116g/4.1oz | 66g/2.34oz | 53g/1.87oz | |
1/2 | 88g/3.11oz | 49g/1.75oz | 40g/1.41oz | |
1/3 | 58g/2.05oz | 33g/1.17oz | 27g/0.95oz | |
1/4 | 44g/1.55oz | 25g/0.88oz | 20g/0.71oz | |
1 | 11g/0.37oz | 6g/0.21oz | 5g/0.2oz |
How to convert liquids
Honey, Molasses, Maple syrup, Water, Coconut oil, Vegetable oil, Olive oil – cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Honey/ molasses | Maple syrup | Water | Coconut oil/ Vegetable oil/ Olive oil |
1 | 355g/12.52oz | 333g/11.74oz | 250g/8.83oz | 237g/8.35oz | ||
3/4 | 266g/9.39oz | 250g/8.81oz | 188g/6.62oz | 178g/6.26oz | ||
2/3 | 234g/8.27oz | 220g/7.75oz | 165g/5.83oz | 156g/5.51oz | ||
1/2 | 177g/6.26oz | 166g/5.87oz | 125g/4.41oz | 118g/4.17oz | ||
1/3 | 117g/4.13oz | 110g/3.87oz | 83g/2.91oz | 78g/2.76oz | ||
1/4 | 89g/3.13oz | 83g/2.94oz | 63g/2.21oz | 59g/2.09oz | ||
1 | 21g/0.75oz | 20g/0.7oz | 15g/0.53oz | 14g/0.5oz | ||
1 | 7g/0.25oz | 7g/0.23oz | 5g/0.18oz | 5g/0.17oz |
How to convert dairy
Sweetened condensed milk, Milk, Cream (light, heavy/ whipping, or half and half), Strained (Greek-style) yogurt, Sour cream - cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Sweetened condensed milk | Milk | Cream (light, heavy/ whipping, or half and half Strained | (Greek-style) yogurt/ Sour cream |
1 | 330g/11.63oz | 251g/8.87oz | 240g8.47oz | 230g/8.11 oz | ||
3/4 | 247g/8.72oz | 189g/6.65oz | 180g/6.35oz | 173g/6.1 oz | ||
2/3 | 218g/7.68oz | 166g/5.85oz | 158g/5.59oz | 153g/5.4 oz | ||
1/2 | 165g/5.81oz | 126g/4.44oz | 120g/4.23oz | 115g/4.06 oz | ||
1/3 | 109g/3.84oz | 83g/2.93oz | 79g/2.79oz | 77g/2.72 oz | ||
1/4 | 82g/2.91oz | 63g/2.22oz | 60g/2.12oz | 58g/2.05 oz | ||
1 | 20g/0.7oz | 15g/0.53oz | 15g/0.54oz | 15g/0.53 oz | ||
1 | 7g/0.23oz | 5g/0.18oz | 5g/0.18oz | 5g/0.18 oz |
Cheese (Ricotta, Cottage cheese, grated Parmesan, grated romano cheese, Shredded Mozzarella) - cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Ricotta | Cottage cheese | Parmesan/Romano cheese, grated | Shredded Mozzarella |
1 | 260g/9.17oz | 238g/8.42oz | 127g/4.47oz | 118g/4.17oz | ||
3/4 | 195g/6.88oz | 179g/6.32oz | 95g/3.35oz | 89g/3.13oz | ||
2/3 | 172g/60.5oz | 157g/5.56oz | 84g/2.95oz | 78g/2.76 | ||
1/2 | 130g/4.58oz | 119g/4.21oz | 63g/2.24oz | 59g/2.09oz | ||
1/3 | 86g/3.03oz | 79g/2.78oz | 42g/1.48 | 39g/1.38oz | ||
1/4 | 65g/2.29oz | 60g/2.11oz | 32g/1.12oz | 30g/1.04oz | ||
1 | 16g/0.55oz | 14g/0.51oz | 8g/0.27oz | 7g/0.25oz | ||
1 | 5g/0.18oz | 5g/0.17oz | 3g/0.09oz | 2g/0.08oz |
Butter (US cup, stick (US and Canadian), pound, ounce, and gram)
US Cup | Tbsp | grams | pound | ounces | sticks | Brazilian stick |
2 | 32 | 454 | 1 | 16 | ||
1 | 16 | 227 | 0.5 | 8 | 2 | |
14 | 200 | 7.05 | 2 | |||
3/4 | 12 | 170 | 6 | |||
2/3 | 11 | 151 | 5.28 | 1 1/3 | ||
5/8 | 10 | 142 | 5 | |||
1/2 | 8 | 113 | 0.25 | 4 | 1 | |
7 | 100 | 3.53 | 1 | |||
3/8 | 6 | 85 | 3 | |||
1/3 | 76 | 2.66 | ||||
1/4 | 4 | 57 | 2 | 1/2 | ||
3 | 43 | 1.5 | ||||
2 | 28 | 1 | ||||
1.5 | 21 | 0.75 | ||||
1 | 15 | 0.5 |
How to convert nuts
Whole or halves Nuts (Chestnuts, Almonds, Hazelnut, Macadamia nuts, Peanuts, Cashews, Pistachio, Walnuts, Pecans, Pine nuts) – cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Chestnuts/ Almonds | Hazelnut | Macadamia nuts/ Peanuts | Cashews | Pistachio/ Walnuts/ Pecans | Pine nuts |
1 | 151g/5.33oz | 143g/5.03oz | 140g/4.92oz | 136g/4.81oz | 130g/4.58oz | 60g/2.12oz | |
3/4 | 113g/4oz | 107g/3.77oz | 105g/3.69oz | 102g/3.61oz | 97g/3.44oz | 45g/1.59oz | |
2/3 | 100g/3.52oz | 94g/3.32oz | 92g/3.25oz | 90g/3.17oz | 86g/3.03oz | 40g/1.41oz | |
1/2 | 75g/2.67oz | 71g/2.52oz | 70g/2.46oz | 68g/2.4oz | 65g/3.29oz | 30g/1.06oz | |
1/3 | 50g/1.76oz | 47g/1.66oz | 46g/14.62oz | 45g/1.59oz | 43g/1.51oz | 20g/0.71oz | |
1/4 | 38g/1.33oz | 36g/1.26oz | 35g/1.23oz | 34g/1.2oz | 32g/1.15oz | 15g/0.53oz | |
1 | 9g/0.32oz | 9g/0.3oz | 8g/0.3oz | 8g/0.29oz | 8g/0.28oz | 4g/0.13oz |
Chopped Nuts (Almond (chopped), cashew, Hazelnut, Peanuts, Macadamia, Pistachio, Almond (sliced), Walnut, Pecans) – cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Almond (chopped)/ Cashew | Hazelnut/ Peanuts | Macadamias/ Pistachio | Almond (sliced)/ Walnut/ Pecans |
1 | 140g/4.92oz | 130g/4.58oz | 118g/4.17oz | 100g/3.53oz | |
3/4 | 105g/3.69oz | 97g/3.44oz | 89g/3.13oz | 75g/2.65oz | |
2/3 | 92g/3.25oz | 86g/3.03oz | 79g/2.78oz | 67g/2.36oz | |
1/2 | 70g/2.46oz | 65g/3.29oz | 59g/2.09oz | 50g/1.76oz | |
1/3 | 46g/14.62oz | 43g/1.51oz | 39g/1.39oz | 33g/1.16oz | |
1/4 | 35g/1.23oz | 32g/1.15oz | 30g/1.04oz | 25g/0.88oz | |
1 | 8g/0.3oz | 8g/0.28oz | 7g/0.25oz | 6g/0.21oz |
How to convert nuts butter
Nutella/hazelnut chocolate-flavoured spread, Peanut butter, Almond butter, Tahini (sesame butter), Black sesame butter - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Nutella/ hazelnut chocolate-flavoured spread | Peanut butter/ Almond butter | Tahini (sesame butter)/ Black sesame butter |
1 | 304g/10.73oz | 270g/9.54oz | 254g/8.95oz | |
3/4 | 228g/8.05oz | 203g/7.16oz | 190g/6.71oz | |
2/3 | 201g/7.08oz | 178g/6.3oz | 167g/5.9oz | |
1/2 | 152g/5.37oz | 135g/4.77oz | 127g/4.47oz | |
1/3 | 100g/3.54oz | 89g/3.15oz | 84g/2.95oz | |
1/4 | 76g/2.68oz | 68g/2.39oz | 63g/2.24oz | |
1 | 18g/0.64oz | 16g/0.57oz | 15g/0.54oz |
How to convert seeds
Flax seeds, Sesame seeds, Poppy seeds, Sunflower seeds, Pumpkin/squash seeds, Caraway seeds, Fennel seeds – cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Flax seeds | Sesame seeds | Poppy seeds | Sunflower seeds | Pumpkin/ squash seeds | Caraway seeds | Fennel seeds |
1 | 177g/6.26oz | 152g/5.37oz | 149g/5.25oz | 142g/4.99oz | 125g/4.4oz | 114g/4.02oz | 98g/3.46oz | ||
3/4 | 133g/4.7oz | 114g/4.03oz | 112g/3.95oz | 106g/3.75oz | 94g/3.3oz | 86g/3.03oz | 74g/2.59oz | ||
2/3 | 117g/4.13oz | 101g/3.58oz | 99g/3.49oz | 93g/3.3oz | 82g/2.9oz | 76g/2.68oz | 65g/2.28oz | ||
1/2 | 89g/3.13oz | 76g/2.68oz | 75g/2.65oz | 71g/2.5oz | 62g/2.2oz | 57g/2.01oz | 49g/1.73oz | ||
1/3 | 59g/2.07oz | 51g/1.79oz | 50g/1.76oz | 47g/1.65oz | 41g/1.45oz | 38g/1.34oz | 33g/1.14oz | ||
1/4 | 44g/1.57oz | 38g/1.34oz | 37g/1.31oz | 35g/1.25oz | 31g/1.1oz | 29g/1.02oz | 25g/0.86oz | ||
1 1/2 | 16g/0.56oz | 14g/0.48oz | 13g/0.47oz | 13g/0.45oz | 11g/0.4oz | 10g/0.36oz | 9g/0.31oz | ||
1 | 3 | 11g/0.38oz | 9g/0.32oz | 9g/0.31oz | 9g/0.3oz | 7g/0.26oz | 7g/0.24oz | 6g/0.21oz | |
1 | 3.5g/0.13oz | 3g/0.11oz | 3g/0.11oz | 3g/0.1oz | 2g/0.09oz | 2g/0.08oz | 2g/0.07oz |
How to convert chocolate
Chocolate chips, Grated Chocolate, Cocoa powder, Cacao nibs, Roughly Chopped Chocolate – cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Chocolate chips | Grated Chocolate | Cocoa powder/ Cacao nibs/ Roughly Chopped Chocolate |
1 | 170g/6oz | 139g/4.92oz | 120g/4.23oz | ||
3/4 | 128g/4.5oz | 105g/3.69oz | 90g/3.17oz | ||
2/3 | 113g/4oz | 92g/3.25oz | 80g/2.82oz | ||
1/2 | 85g/3oz | 70g/2.46oz | 60g/2.12oz | ||
1/3 | 57g/oz | 46g/1.62oz | 40g/1.41oz | ||
1/4 | 43g/1.5oz | 35g/1.23oz | 30g/1.06oz | ||
1 | 3 | 11g/0.37oz | 8g/0.3oz | 8g/0.27oz | |
1 | 3g/0.12oz | 3g/0.1oz | 2.5g/0.09oz |
How to convert fruits
Dried Fruits (Raisins, Cranberry, Unsweetened shredded dried coconut) - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Raisins | Cranberry | Unsweetened shredded dried coconut |
1 | 169g/5.96oz | 160g/5.64oz | 98g/3.47oz | |
3/4 | 127g/4.47oz | 120g/4.23oz | 73g/2.6oz | |
2/3 | 112g/3.94oz | 107g/3.76oz | 65g/2.29oz | |
1/2 | 85g/2.98oz | 80g/2.82oz | 49g/1.73oz | |
1/3 | 56g/1.97oz | 53g/1.88oz | 33g/1.16oz | |
1/4 | 42g/1.49oz | 40g/1.41oz | 24g/0.87oz | |
1 | 10g/0.36oz | 10g/0.35oz | 6g/0.21oz |
Fresh Fruits (Strawberries (pureed), Strawberries (sliced), Cherries (without pits), Strawberries (halves), Blueberries) - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Strawberries(pureed) | Strawberries (sliced) | Cherries (without pits) | Strawberries (halves) | Blueberries |
1 | 245g/8.65oz | 175g/6.19oz | 163g/5.74oz | 161g/5.67oz | 156g/5.52oz | |
3/4 | 184g/6.49oz | 132g/4.64oz | 122g/4.31oz | 120g/4.25oz | 117g/4.14oz | |
2/3 | 162g/5.71oz | 116g/4.08oz | 107g/3.79oz | 106g/3.74oz | 103g/3.64oz | |
1/2 | 123g/4.32oz | 88g/3.09oz | 81g/2.87oz | 80g/2.83oz | 78g/2.76oz | |
1/3 | 81g/2.85oz | 58g/2.04oz | 54g/1.89oz | 53g/1.87oz | 52g/1.82oz | |
1/4 | 61g/2.16oz | 44g/1.55oz | 41g/1.44oz | 40g/1.42oz | 39g/1.38oz | |
1 | 15g/0.52oz | 11g/0.37oz | 10g/0.34oz | 10g/0.34oz | 9g/0.33oz |
Fresh Fruits (Strawberries (whole), Blackberries, Pomegranate seeds, Cherries (with pits), Raspberries, Apples, Red currant) - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Strawberries (whole)/ Blackberries | Pomegranate seeds | Cherries (with pits) | Raspberries/ Apples | Red currant |
1 | 152g/5.37oz | 148g/5.22oz | 146g/5.14oz | 130g/4.58oz | 118g/4.17oz | |
3/4 | 114g/4.03oz | 111g/3.91oz | 109g/3.86oz | 97g/3.44oz | 89g/3.13oz | |
2/3 | 101g/3.58oz | 98g/3.44oz | 96g/3.39oz | 86g/3.03oz | 78g/2.76oz | |
1/2 | 76g/2.68oz | 74g/2.61oz | 73g/2.57oz | 65g/3.29oz | 59g/2.09oz | |
1/3 | 51g/1.79oz | 49g/1.72oz | 48g/1.7oz | 43g/1.51oz | 39g/1.38oz | |
1/4 | 38g/1.34oz | 37g/1.3oz | 36g/1.29oz | 32g/1.15oz | 30g/1.04oz | |
1 | 14g/0.48oz | 9g/0.31oz | 9g/0.3oz | 8g/0.28oz | 7g/0.25oz |
1 medium apple yields roughly 1 cup apple slices
How to convert vegetables
Green peas, Fava beans, Cauliflower florets, Broccoli florets, Baby spinach leaves - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Cooked spinach* | Green peas | Fava beans | Cauliflower florets/ Broccoli florets | Baby spinach leaves (fresh)* |
1 | 190g/6.71oz | 153g/5.4oz | 133g/4.7oz | 90g/3.17oz | 30g/1.06oz | |
3/4 | 143g/5.03oz | 114g/4.05oz | 100g/3.52oz | 67g/2.38oz | 23g/0.79oz | |
2/3 | 126g/4.43oz | 101g/3.57 | 88g/3.1oz | 59g/2.09oz | 20g/0.7oz | |
1/2 | 95g/3.35oz | 77g/2.7oz | 67g/2.35 | 45g/1.58oz | 15g/0.53oz | |
1/3 | 63g/2.21oz | 51g/1.78oz | 44g/1.55oz | 30g/1.05oz | 10g/0.35oz | |
1/4 | 48g/1.68oz | 38g/1.35oz | 33g/1.17oz | 22g/0.79oz | 8g/0.26oz | |
1 | 11g/0.4oz | 9g/0.32oz | 8g/0.28oz | 5g/0.19oz | 2g/0.06oz |
* 1 pound (454 g) fresh spinach = 1 to 1 ½ cups cooked spinach
Tomatoes - Tomato puree (passata), Tomatoes (chopped or sliced), Tomatoes (cherry) - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Tomato puree (passata) | Tomatoes (chopped or sliced) | Tomatoes (cherry) |
1 | 266g/9.39oz | 190g/6.71oz | 157g/5.55oz | |
3/4 | 200g/7.04oz | 143g/5.03oz | 119g/4.17oz | |
2/3 | 176g/6.2oz | 126g/4.43oz | 104g/3.67oz | |
1/2 | 133g/4.7oz | 95g/3.35oz | 79g/2.78oz | |
1/3 | 88g/3.1oz | 63g/2.21oz | 52g/1.83oz | |
1/4 | 67g/2.35oz | 48g/1.68oz | 39g/1.39oz | |
1 | 16g/0.56oz | 11g/0.4oz | 9g/0.33oz |
Is a Tomato a Fruit or a Vegetable?
Tomatoes are often considered a vegetable even though they are technically a fruit. Nutritionists classify them as vegetables because they are commonly used in savoury dishes and not in desserts. Other fruits that are sometimes considered vegetables include cucumbers, squashes, pea pods, peppers, eggplants, and okra. Despite the classification, tomatoes are still a healthy and delicious food to eat.
Carrots - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Carrots (chopped) | Carrots (strips or slices) | Carrots (grated) |
1 | 135g/4.77oz | 129g/4.55oz | 116g/4.1oz | |
3/4 | 101g/3.58oz | 97g/3.41oz | 87g/3.08oz | |
2/3 | 89g/3.15oz | 86g/3oz | 77g/2.71oz | |
1/2 | 68g/2.39oz | 64g/2.27oz | 58g/2.05oz | |
1/3 | 45g/1.57oz | 43g/1.5oz | 39g/1.235oz | |
1/4 | 34g/1.19oz | 32g/1.14oz | 29g/1.03oz | |
1 | 8g/0.29oz | 8g/0.27oz | 7g/0.25oz |
Onion & shallots- cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Shallots (chopped) | Onion (sliced) |
1 | 169g/5.96oz | 122g/4.29oz | ||
3/4 | 127g/4.47oz | 91g/3.21oz | ||
2/3 | 111g/3.94oz | 80g/2.83oz | ||
1/2 | 84g/2.98oz | 61g/2.14oz | ||
1/3 | 56g/1.97oz | 40g/1.41oz | ||
1/4 | 42g/1.49oz | 30g/1.07oz | ||
1 | 3 | 10g/0.36oz | 7g/0.26oz | |
2 | 7g/0.24oz | 5g/0.17oz | ||
1 | 3g/0.12oz | 2.4g/0.09oz |
Garlic – tbsp &tsp to grams (g) and ounces (oz)
Tbsp | Tsp | Garlic (minced) |
4 | 20g/ 0.72oz | |
1 | 3 | 15g/0.54oz |
2 | 10g/0.36oz | |
1 | 5g/0.18oz |
Mashed Vegetables (Mashed potato, Mashed Yuca (Cassava Root), Pumpkin puree - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Mashed potato/ Mashed Yuca (Cassava Root) | Pumpkin puree |
1 | 250g/8.82oz | 230g/8.11oz | |
3/4 | 187g/6.6oz | 172g/6.08oz | |
2/3 | 167g/5.88oz | 153g/5.51oz | |
1/2 | 125g/4.41oz | 115g/4.06oz | |
1/3 | 83g/2.94oz | 77g/2.7oz | |
1/4 | 63g/2.2oz | 57/2.03oz | |
1 | 15g/0.53oz | 14g/0.48 oz |
How to convert zest
Zest/peel - tbsp & tsp to grams (g) and ounces (oz)
Tbsp | Tsp | Lemon/orange zest/peel |
1 | 3 | 9g/0.32oz |
2 | 6g/0.21oz | |
1/2 | 1 1/2 | 5g/0.16 |
1 | 3g/03.07oz | |
1/2 | 1.5g/0.05oz | |
1/4 | 0.8g/0.03oz |
- 1 tablespoon fresh lemon zest = 1 teaspoon dried lemon peel.
- 1 tablespoon fresh lemon zest = 1 ½ teaspoons lemon extract.
- 1 tablespoon fresh lemon zest = 6 tablespoons lemon juice (adjust your recipe accordingly for excess liquid).
- One medium-sized lemon will yield roughly 2 to 4 tablespoons of juice and 1 tablespoon of zest or 1 teaspoon of grated rind.
- 1 medium orange will yield roughly 6 to 8 tablespoons of juice and 2 to 3 tablespoons of grated rind.
- Store extra lemon zest in an airtight container in the freezer for up to 6 months.
How to convert herbs
Dried Herbs (Rosemary, Oregano, Dill, Thyme, Italian seasoning, Basil, Chives, Marjoram, Parsley) – tbsp & tsp to grams (g) and ounces (oz)
Tbsp | Tsp | Rosemary | Oregano/ Dill | Thyme | Italian seasoning | Basil/ Chives | Marjoram/ Parsley |
1 | 3 | 3.4g/0.12oz | 3g/0.11oz | 2.7g/0.1oz | 2.4g/0.09oz | 2g/0.08oz | 1.7g/0.06oz |
2 | 2.2g/0.08oz | 2g/0.07oz | 1.8g/0.06oz | 1.6g/0.06oz | 1.4g/0.05oz | 1g/0.04oz | |
1 1/2 | 1.7g/0.06oz | 1.5g/0.05oz | 1.4g/0.05oz | 1.2g/0.04oz | 1g/0.04oz | 0.8g/0.03oz | |
1 | 1.1g/0.04oz | 1g/0.04oz | 0.9g/0.03oz | 0.8g/0.03 | 0.7g/0.03 | 0.6g/0.02oz | |
1/2 | 0.6g/0.02oz | 0.5g/0.02oz | 0.5g/0.02oz | 0.4g/0.01oz | 0.4g/0.01oz | 0.3g/0.01oz |
Fresh Herbs (Green onions, Basil (chopped), Parsley(chopped), Chives, Basil (whole leaves)) - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Green onions | Basil (chopped)/ Parsley(chopped) | Chives | Basil (whole leaves) |
1 | 106g/3.73oz | 63g/2.24oz | 51g/1.8oz | 25g/0.89oz | |
3/4 | 79g/2.8oz | 48g/1.68oz | 38g/1.35oz | 19g/0.67oz | |
2/3 | 70g/2.46oz | 42g/1.48oz | 34g/1.2oz | 17g/0.59oz | |
1/2 | 53g/1.86oz | 32g/1.12oz | 26g/0.9oz | 13g/0.45oz | |
1/3 | 35g/1.23oz | 21g/0.74oz | 17g/0.6oz | 8g/0.3oz | |
1/4 | 26g/0.93oz | 16g/0.56oz | 13g/0.45oz | 6g/0.22oz | |
1 | 6g/0.22oz | 4g/0.13oz | 3g/0.11oz | 1.5g/0.05oz |
Fresh-to-dried herb converter
Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.
How to convert eggs
Egg (Large) to tablespoons (tbsp) grams (g) and ounces (oz)
Tablespoon | Grams | Ounces | |
1 large egg (in the shell) | 63 | 2.2 | |
1 large egg (beaten)* | 3 ¼ to 4 | 55 | 1.93 |
1 large egg yolk | 1 to1 1/3 | 20 | 0.7 |
1 large egg white** | 2 to 2 2/3 | 35 | 1.23 |
*1 Large Egg = 4 tablespoons liquid egg product (Egg substitute)
**1 Large Egg White = 2 tablespoons liquid egg product
How much egg for 1 cup?
- 5 large eggs (beaten)
- 4 Extra Large or Jumbo Eggs
- 6 Extra Large Egg Whites
- 12 Extra Large Egg Yolks
- 8 to 10 Large Egg Whites
- 12 to 16 Large Egg Yolks
How to convert the number of eggs into the size you have - Egg Size Equivalents - Small to Jumbo
Large Eggs | 1 | 2 | 3 | 4 | 5 | 6 |
Small Eggs | 1 | 3 | 4 | 5 | 7 | 8 |
Medium Eggs | 1 | 2 | 3 | 5 | 6 | 7 |
Extra Large Eggs | 1 | 2 | 3 | 4 | 4 | 5 |
Jumbo Eggs | 1 | 2 | 2 | 3 | 4 | 5 |
How to convert yeast
Yeast substitution (fresh to active dry to instant)
Fresh yeast | Instant (Fast rising) yeast | Active dry yeast |
100g/3.53oz | 33g/1.16oz | 41g/1.45oz |
21g/0.74oz 1 1/4 blocks (0.6-oz size) | 7g/0.25oz 2 1/4 tsp 1 package | 8.7g/0.31oz 3 tsp 1 1/4 package |
17g/0.6oz 1 block (0.6-oz size) | 6g/0.21oz 1 2/3 tsp | 7g/0.25oz 2 tsp 1 package |
8.5g/0.3oz 1/2 block (0.6-oz size) | 3.1g/0.11oz 1 tsp | 3.77g/0.13oz 1 1/3 tsp |
5.7g/0.2oz 1/3 block (0.6-ounce size) | 2.33g/0.08oz 3/4 tsp | 3.5g/0.12oz 1tsp |
2.5g/0.09oz | 1g | 1.25g |
2g/0.07oz | 0.8g | 1g |
1g/0.035oz | 0.4g | 0.5g |
How to convert shrimp
Shrimp (sauteed/stir-fried, raw, steamed or boiled, dried) - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Sauteed/stir-fried Shrimp | Raw Shrimp | Steamed or boiled Shrimp | Dried Shrimp |
1 | 254g/8.95oz | 180g/6.34oz | 153g/5.4oz | 40g/1.42oz | |
3/4 | 190g/6.71oz | 135g/4.75oz | 114g/4.05oz | 30g/1.06oz | |
2/3 | 167g/5.9oz | 119g/4.18oz | 101g/3.57 | 27g/0.93oz | |
1/2 | 127g/4.47oz | 90g/3.17oz | 77g/2.7oz | 20g/0.71oz | |
1/3 | 84g/2.95oz | 59g/2.09oz | 51g/1.78oz | 13g/0.47oz | |
1/4 | 63g/2.24oz | 45g/1.58oz | 38g/1.35oz | 10g/0.35oz | |
1 | 15g/0.54oz | 11g/0.38oz | 9g/0.32oz | 2.4g/0.08oz |
How to convert olives & capers
Olives & Capers - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Green Olives (stuffed) | Capers | Black Olives | Green Olives | Olives (sliced) |
1 | 155g/5.48oz | 145g/5.13oz | 143g/5.03oz | 140g/4.96oz | 135g/4.77oz | |
3/4 | 117g/4.11oz | 109g/3.85oz | 107g/3.77oz | 105g/3.72oz | 101g/3.58oz | |
2/3 | 103g/3.62oz | 96g/3.39oz | 94g/3.32oz | 93g/3.27oz | 89g/3.15oz | |
1/2 | 78g/2.74oz | 73g/2.56oz | 71g/2.52oz | 70g/2.48oz | 68g/2.39oz | |
1/3 | 51g/1.81oz | 36g/1.28oz | 47g/1.66oz | 46g/1.64oz | 45g/1.57oz | |
1/4 | 39g/1.37oz | 36g/1.28oz | 36g/1.26oz | 35g/1.24oz | 34g/1.19oz | |
1 | 9g/0.33oz | 9g/0.31oz | 9g/0.3oz | 8g/0.3oz | 8g/0.29oz |
How to convert breadcrumbs
Bread crumbs – cups, tbsp & tsp to grams (g) and ounces (oz)
Cup | Tbsp | Tsp | Dried bread crumbs | Panko bread crumbs |
1 | 114g/4.03oz | 89g/3.13oz | ||
3/4 | 86g/3.02oz | 67g/2.35oz | ||
2/3 | 75g/2.66oz | 59g/2.07oz | ||
1/2 | 57g/2.01oz | 44g/1.57oz | ||
1/3 | 38g/1.33oz | 29g/1.03oz | ||
1/4 | 29g/1.01oz | 22g/0.78oz | ||
1 | 3 | 7g/0.24oz | 5g/0.19oz | |
1 | 2g/0.08oz | 2g/0.06oz |
How to convert pasta
Dried pasta - cups & tbsp to grams (g) and ounces (oz)
Cup | Tbsp | Pasta (elbows) | Pasta (penne/ rotini) | Pasta (lasagna/ spaghetti) | Pasta (farfalle) | Pasta (shells) |
1 | 129g/4.55oz | 101g/3.58oz | 95g/3.35oz | 86g/3.02oz | 68g/2.39oz | |
3/4 | 97g/3.41oz | 76g/2.68oz | 71g/2.52oz | 64g/2.26oz | 51g/1.79oz | |
2/3 | 86g/3oz | 67g/2.36oz | 63g/2.21oz | 56g/1.99oz | 45g/1.57oz | |
1/2 | 64g/2.27oz | 51g/1.79oz | 48g/1.68oz | 43g/1.51oz | 34g/1.19oz | |
1/3 | 43g/1.5oz | 33g/1.18oz | 31g/1.11oz | 28g/1oz | 22g/0.79oz | |
1/4 | 32g/1.14oz | 25g/0.89oz | 6g/0.2oz | 21g/0.75oz | 17g/0.6oz | |
1 | 8g/0.27oz | 6g/0.21oz | 6g/0.2oz | 5g/0.18oz | 4g/0.14oz |
How to convert and substitute vanilla
Seeds scraped from medium fresh vanilla bean, Pure vanilla extract, Vanilla paste, Vanilla powder, Almond extract, Imitation vanilla flavouring, Maple syrup, Honey, and other flavour extracts (vanilla-flavoured almond, oat, cashew, soy milk, orange, lemon, peppermint, rum or brandy)
Seeds scraped from medium fresh vanilla bean | Pure vanilla extract or vanilla paste | Vanilla powder or Almond extract | Imitation vanilla flavouring | Maple syrup or Honey | Other flavour extracts (vanilla-flavoured almond, oat, cashew, soy milk, orange, lemon, peppermint, rum or brandy) |
1/3-1/2 of bean | 1 tsp | ½ tsp | 2 tsp | 1 tbsp | 1 tsp |
Not All Vanilla Is Created Equal - When to Use Pure Vanilla Extract, Imitation Vanilla Flavor, fresh vanilla bean, vanilla paste, Vanilla powder
To make your sweets taste better, use real vanilla. It’s especially important for things like pudding and frosting, but it will improve the taste of all kinds of treats, like cookies and cakes. When you look for vanilla, make sure it’s made from real vanilla beans, water, and alcohol. The alcohol helps get the flavour out of the beans. If you don’t like boozy flavour, try the Simply Organic Non-alcoholic Vanilla Flavouring.
Imitation vanilla flavour (or vanilla flavour)
If you want to make, a recipe and vanilla taste isn’t the most important thing. Using imitation vanilla flavour might be acceptable. However, if you want the recipe to have a strong vanilla taste, you should spend more on pure vanilla extract. It’s hard to tell if you used imitation or pure vanilla extract in things like cakes and cookies. Imitation vanilla flavour can contain some natural vanilla. Still, most of it is made from wood pulp, clove oil, and fermented bran. It doesn’t taste very good and might not hold up well in the oven.
Vanilla beans
Vanilla comes from Madagascar, Tahiti, and Mexico; each country has a different type of vanilla that tastes slightly different. You can use any kind of vanilla in any recipe. Vanilla beans are the most expensive, but they are pure and give your food a strong vanilla taste. They also have little brown sprinkles in them that we like. There are other options if you don’t want to use vanilla beans.
Make Your Own vanilla extract
Don’t throw away vanilla pods if you’ve already removed the specks. You can use them to make your vanilla extract – just put one or two pods in sugar and your preferred alcohol (bourbon, vodka, rum, or brandy) and let it sit for at least eight weeks (ideally, several months).
Pure vanilla bean paste (aka vanilla paste)
Vanilla bean paste combines vanilla extract, real vanilla bean seeds, sugar, and a natural thickener. It has a thick, intense flavour and smooth, syrupy-like consistency that won’t make your batters or frostings too thin. You can also use it as a substitute for simple syrup in cocktails and mocktails. In recipes, vanilla bean paste is an excellent replacement for vanilla extract or vanilla bean seeds.
Vanilla powder
Vanilla powder is a pale powder made of ground vanilla beans and cornstarch. It’s great in recipes that shouldn’t turn brown. It’s good in baked goods that can’t take extra liquid or high heat. You can sprinkle it on baked goods, add it to coffee, or use it to flavour pancake or waffle mixes.
Almond extract
Almond extract is made from the oil of almonds and tastes like sweet almonds. It tastes stronger than vanilla. The recipe will have a slight almond flavour, so ensure it goes well with the final product.
Other substitutes
Maple syrup tastes like vanilla extract and works fine in recipes if you don’t have real maple syrup, pancake syrup, or honey. Maple syrup has more sugar than vanilla, so reduce the sugar in your recipe. You could also use almond, oat, cashew, or vanilla-flavoured soy milk if you’re fine with a little vanilla flavour. For vanilla extract, vanilla beans are soaked in alcohol, so that you can use liquor instead of vanilla extract. If you don’t mind alcohol, try rum or brandy to replace vanilla extract. You can also use flavour extracts like orange, lemon, or peppermint. Still, it will change your recipe’s flavour thoroughly. Choose a flavour that goes well with the other ingredients.
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