Sugar mL to grams conversion chart
These values use the clearly stated baseline of 0.845 g/mL. For a recipe that specifies grams, weighing is still more reliable than estimating the mass of a packed cup.
| Volume | Estimated mass | US cups (volume) |
|---|---|---|
| 1 mL | 0.84 g | 0.004 US cups |
| 5 mL | 4.22 g | 0.021 US cups |
| 10 mL | 8.45 g | 0.042 US cups |
| 15 mL | 12.67 g | 0.063 US cups |
| 25 mL | 21.12 g | 0.106 US cups |
| 30 mL | 25.35 g | 0.127 US cups |
| 50 mL | 42.25 g | 0.211 US cups |
| 60 mL | 50.7 g | 0.254 US cups |
| 75 mL | 63.38 g | 0.317 US cups |
| 100 mL | 84.5 g | 0.423 US cups |
| 125 mL | 105.62 g | 0.528 US cups |
| 150 mL | 126.75 g | 0.634 US cups |
| 180 mL | 152.1 g | 0.761 US cups |
| 200 mL | 169 g | 0.845 US cups |
| 240 mL | 202.8 g | 1.014 US cups |
| 250 mL | 211.25 g | 1.057 US cups |
| 300 mL | 253.5 g | 1.268 US cups |
| 350 mL | 295.75 g | 1.479 US cups |
| 400 mL | 338 g | 1.691 US cups |
| 500 mL | 422.5 g | 2.113 US cups |
The final column shows the volume expressed as cups, not the weight of a universal “cup of sugar.”
How to turn mL of sugar into grams
Volume tells you how much space granulated white sugar takes. Mass tells you how much of the ingredient is present. You connect the two through bulk density, normally written as grams per milliliter (g/mL).
250 mL
0.845 g/mL
211.25 g
The forward formula is grams = mL × density (g/mL). The inverse is mL = grams ÷ density (g/mL). Keep the same density on the way back; mixing figures from different ingredient types defeats the comparison.
Check the exact form
Identify whether your ingredient is granulated white sugar or a different form. A substitution between forms can change volume and texture.
Choose a defensible factor
Start with the site reference of 0.845 g/mL, or use the weight-per-cup printed by your ingredient manufacturer.
Calculate mass
Multiply the measured mL by 0.845 for this reference. For example, 250 mL gives about 211.25 g.
Verify and round
Check the recipe’s specified measuring method, then use a scale when accuracy matters. Round to a sensible number of grams.
Different forms of sugar do not weigh the same
A recipe calling for “1 cup sugar” is incomplete if sugar type is not given. A full cup of powdered sugar can weigh far less than a cup of granulated sugar. This side-by-side table mixes the site's disclosed estimates with explicit published cup-weight references. The reference notes prevent figures calculated under different measuring methods from being mistaken for an interchangeable standard.
| Variety or method | Reference g/mL | 100 mL | 250 mL |
|---|---|---|---|
| Granulated white sugar | 0.845 | 84.5 g | 211.25 g |
| Packed brown sugar, King Arthur | 0.9 | 90.03 g | 225.07 g |
| Powdered sugar, unsifted, King Arthur | 0.478 | 47.76 g | 119.41 g |
| Caster sugar, site estimate | 0.85 | 85 g | 212.5 g |
- Granulated white sugar: Site granulated sugar preset
- Packed brown sugar, King Arthur: 213 g per cup; packing is specified
- Powdered sugar, unsifted, King Arthur: 113 g per US cup; different crystal structure
- Caster sugar, site estimate: Fine crystals; practical planning value
Teaspoons, tablespoons and cups for {escape(name.lower())}
One metric cup equals 250 mL, while a US customary cup is about 236.59 mL. A metric teaspoon is commonly treated as 5 mL and a metric tablespoon as 15 mL. Do not silently replace a national measuring convention with another.
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Useful conversions usually start with a practical question: whether a recipe gives only volume, whether a product's form differs, and whether precision matters to the final result.
{distinct}How to measure {escape(name.lower())} more consistently
{tips}For each variation, document whether you used a leveled measure, packed cup or a pre-weighed quantity. This makes comparisons reproducible across batches.
Why crystal size, packing and sugar type matter
Granulated sugar pours in small grains that leave relatively little space between crystals compared with a fine, fluffy powder. Confectioners’ sugar behaves differently because it is powdered and frequently contains starch. Brown sugar is often intentionally compressed into a measuring cup. These preparations mean a single “sugar grams per cup” figure cannot represent every item in the baking aisle.
For example, King Arthur Baking gives about 213 g for one US cup of packed brown sugar and about 113 g for one US cup of unsifted confectioners’ sugar. Using 236.588 mL per US cup, those correspond to approximately 0.900 and 0.478 g/mL respectively. A granulated sugar preset of 0.845 g/mL is a separate estimate, not an instruction to use either of the other two values.
Packing brown sugar is part of the recipe measurement. If the recipe says “packed”, press it evenly to fill the cup without voids. If you weigh it, there is no need to mimic exactly how firmly it was packed: the scale provides the requested mass directly.
If you are converting a syrup or a dissolved sugar mixture, the equation also changes because it is no longer dry granulated sugar. Use a syrup density, not a powder figure.
Grams to milliliters of {escape(name.lower())}
Going backwards needs the same density assumption. For example, a 100 g amount of {escape(kind)} occupies about {smart_fmt(100/d,2)} mL at {d} g/mL. It is not a statement that all forms of the ingredient take the same amount of space.
{reverse}Worked recipe: packed brown sugar in cookies
Suppose a cookie recipe asks for three-quarters of a US cup of tightly packed brown sugar. King Arthur's published reference is 213 g per full US cup, so three-quarters gives 159.75 g. The site also has a looser brown-sugar preset; if that value were used instead, the calculated mass would be much lower. Because the word “packed” is included in the source recipe, the packed-cup figure is the relevant assumption for this example.
In practical terms, it is easier to put 160 g of brown sugar on a kitchen scale than to judge a packed three-quarter cup consistently. But if the original recipe specifically measures the ingredient by volume, verify that the baker's published gram equivalent matches the product or packing style before assuming the chart value is authoritative.
Worked recipe: powdered sugar for icing
Powdered sugar is frequently called icing sugar or confectioners' sugar. King Arthur lists 113 g per US cup for the unsifted product. If an icing needs two US cups, the reference amount is about 226 g. Substituting two cups of granulated sugar would not give the same mass or texture, and the crystals would behave differently in a smooth frosting.
The order of sifting matters. “One cup powdered sugar, sifted” may mean measure and then sift, while “one cup sifted powdered sugar” can mean sift and then measure. A recipe given in grams eliminates this ambiguity. If you only have a volume instruction, read the exact grammar and use an equivalent chart tied to the same convention.
Worked recipe: scaling a sweet syrup
Granulated sugar does not retain its original volume after dissolving. If a simple syrup recipe gives 250 mL water plus 200 g granulated sugar, the final mixture cannot be described reliably as 250 mL plus the pre-dissolution volume of sugar. The volume of the solution depends on concentration and conditions. Converting a finished syrup from mL to grams requires a syrup-density reference instead of a dry sugar bulk-density factor.
For honey, maple syrup and molasses, use their own density references as well. Swapping an equal number of milliliters between syrups may preserve the approximate liquid volume, but not the same mass or sweetness.
How to choose between sugar references
Read the ingredient line from left to right: name, preparation, then unit. “Packed brown sugar” points to a packed bulk-density or weight chart. “Powdered sugar, unsifted” points to a different chart. “Granulated white sugar” uses another estimate. If your package lists a suggested weight per cup, that product-specific number can be better than a generic kitchen reference.
Using the correct form matters far more than displaying ten decimal places. A label with 100 g and a clean scale reading has stronger practical value than a mathematical estimate based on the wrong ingredient preparation.
Questions about {escape(name.lower())} conversion
How many grams are in 100 mL of sugar?
Using the stated 0.845 g/mL reference, 100 mL is approximately 84.5 g. Check the ingredient form and measuring method.
How much is 250 mL of sugar?
At 0.845 g/mL, 250 mL is around 211.25 g. A metric cup is 250 mL; a US customary cup is smaller.
How many mL are in 100 g of sugar?
Divide 100 by 0.845. The result is about 118.3 mL, assuming the same bulk density.
Is 1 mL the same as 1 gram?
Not for every food. One milliliter of sugar has an estimated mass of 0.845 g in the stated reference; 1 g/mL is an approximation for water.
Why does another sugar conversion chart give a different number?
Different brands, forms, temperatures, packing techniques and cup definitions can produce different apparent densities. A recipe calling for “1 cup sugar” is incomplete if sugar type is not given. A full cup of powdered sugar can weigh far less than a cup of granulated sugar.
Should I use a kitchen scale or measuring cup?
A scale measures ingredient mass directly and is generally preferable where a recipe lists grams. A calibrated cup is useful for liquids or rough portions.
References, sourcing and corrections
King Arthur Baking ingredient weight chart (brand-specific reference cup weights); NIST unit factors (US customary/metric volumes); BIPM SI Brochure (measurement conventions). Recipe density presets are working estimates, not independent measurements or endorsements from these institutions.
If you notice a mismatched product density or a confusing variant, please report a correction. See the calculation methodology for how approximate ingredient presets are managed.
More useful conversions
Try mL to cups when a recipe specifies volume, mL to teaspoons for smaller quantities, and the ingredient guide directory for other foods.