Grams to millilitres chart
| Ingredient | 5 g | 25 g | 100 g | 150 g |
|---|---|---|---|---|
| All-purpose flour | 9.5 ml | 47.3 ml | 189 ml | 284 ml |
| Bread flour | 8.6 ml | 43.2 ml | 173 ml | 259 ml |
| Whole wheat flour | 9.9 ml | 49.3 ml | 197 ml | 296 ml |
| Granulated sugar | 5.9 ml | 29.6 ml | 118 ml | 177 ml |
| Brown sugar | 5.4 ml | 26.9 ml | 108 ml | 161 ml |
| Powdered sugar | 9.9 ml | 49.3 ml | 197 ml | 296 ml |
| Butter | 5.2 ml | 26.1 ml | 104 ml | 156 ml |
| Vegetable oil | 5.4 ml | 27.1 ml | 109 ml | 163 ml |
| Olive oil | 5.5 ml | 27.4 ml | 110 ml | 164 ml |
| Milk | 4.8 ml | 24.2 ml | 97 ml | 145 ml |
| Water | 5 ml | 25 ml | 99.8 ml | 150 ml |
| Heavy cream | 5 ml | 24.9 ml | 99.4 ml | 149 ml |
| Honey | 3.5 ml | 17.4 ml | 69.8 ml | 105 ml |
| Maple syrup | 3.8 ml | 18.8 ml | 75.1 ml | 113 ml |
| White rice (uncooked) | 6.4 ml | 32 ml | 128 ml | 192 ml |
| Rolled oats | 14.6 ml | 73 ml | 292 ml | 438 ml |
| Cocoa powder | 13.8 ml | 68.8 ml | 275 ml | 413 ml |
| Table salt | 4.1 ml | 20.3 ml | 81 ml | 122 ml |
| Baking soda | 5.4 ml | 26.8 ml | 107 ml | 161 ml |
| Baking powder | 5.4 ml | 26.8 ml | 107 ml | 161 ml |
| Active dry yeast | 6.2 ml | 30.8 ml | 123 ml | 185 ml |
| Cornstarch | 9.2 ml | 46.2 ml | 185 ml | 277 ml |
| Almond flour | 12.5 ml | 62.3 ml | 249 ml | 374 ml |
| Chocolate chips | 7 ml | 35.2 ml | 141 ml | 211 ml |
| Peanut butter | 4.6 ml | 22.9 ml | 91.7 ml | 138 ml |
| Yogurt | 4.8 ml | 24.1 ml | 96.6 ml | 145 ml |
Every other ingredient is in the converter above and on its own page in the ingredient list.
How to convert grams to millilitres
A millilitre of a light, airy ingredient (flour, cocoa, oats) weighs much less than the same millilitre of a dense one (sugar, honey, butter), so the conversion needs the ingredient's weight per volume:
millilitres = grams ÷ grams per millilitre
Example: all-purpose flour weighs 125 g per cup, so 100 g is 100 ÷ 125 = 0.8 cups. The weights come from USDA FoodData Central; each ingredient page links to its USDA record.