Teaspoons to grams chart
| Ingredient | ¼ tsp | 1 tsp | 2 tsp | 4 tsp |
|---|---|---|---|---|
| All-purpose flour | 0.7 g | 2.6 g | 5.2 g | 10.4 g |
| Bread flour | 0.7 g | 2.9 g | 5.7 g | 11.4 g |
| Whole wheat flour | 0.6 g | 2.5 g | 5 g | 10 g |
| Granulated sugar | 1.1 g | 4.2 g | 8.4 g | 16.8 g |
| Brown sugar | 1.2 g | 4.6 g | 9.2 g | 18.4 g |
| Powdered sugar | 0.6 g | 2.5 g | 5 g | 10 g |
| Butter | 1.2 g | 4.7 g | 9.5 g | 18.9 g |
| Vegetable oil | 1.1 g | 4.5 g | 9 g | 18 g |
| Olive oil | 1.1 g | 4.5 g | 9 g | 18 g |
| Milk | 1.3 g | 5 g | 10 g | 20 g |
| Water | 1.2 g | 4.9 g | 9.9 g | 19.8 g |
| Heavy cream | 1.3 g | 5 g | 10 g | 20 g |
| Honey | 1.8 g | 7 g | 14 g | 28 g |
| Maple syrup | 1.7 g | 6.7 g | 13.3 g | 26.7 g |
| White rice (uncooked) | 1 g | 3.9 g | 7.7 g | 15.4 g |
| Rolled oats | 0.4 g | 1.7 g | 3.4 g | 6.8 g |
| Cocoa powder | 0.5 g | 1.8 g | 3.6 g | 7.2 g |
| Table salt | 1.5 g | 6 g | 12 g | 24 g |
| Baking soda | 1.2 g | 4.6 g | 9.2 g | 18.4 g |
| Baking powder | 1.2 g | 4.6 g | 9.2 g | 18.4 g |
| Active dry yeast | 1 g | 4 g | 8 g | 16 g |
| Cornstarch | 0.7 g | 2.7 g | 5.3 g | 10.7 g |
| Almond flour | 0.5 g | 2 g | 4 g | 7.9 g |
| Chocolate chips | 0.9 g | 3.5 g | 7 g | 14 g |
| Peanut butter | 1.3 g | 5.3 g | 10.7 g | 21.3 g |
| Yogurt | 1.3 g | 5.1 g | 10.2 g | 20.4 g |
Every other ingredient is in the converter above and on its own page in the ingredient list.
How to convert teaspoons to grams
A teaspoon of a light, airy ingredient (flour, cocoa, oats) weighs much less than the same teaspoon of a dense one (sugar, honey, butter), so the conversion needs the ingredient's weight per volume:
grams = teaspoons × grams per teaspoon
Example: all-purpose flour weighs 125 g per cup, so 2 cups is 2 × 125 = 250 g. The weights come from USDA FoodData Central; each ingredient page links to its USDA record.