Kitchen Ingredient Converter

A gram is weight. A millilitre is volume. You cannot convert one to the other without knowing what the ingredient is — because a cup of flour weighs far less than a cup of honey.

Every result here is APPROXIMATE. Density varies by brand, grind, moisture and how tightly an ingredient is packed or scooped. For baking, a kitchen scale beats any volume conversion. Use these numbers to follow a recipe, not to measure medicine or anything where an exact dose matters.

Why grams ↔ millilitres is not a fixed ratio

The missing number is density: grams per millilitre. Volume = grams ÷ density, and grams = millilitres × density. Water is the one easy case, at 1.00 g/ml, so 100 g of water is exactly 100 ml. Flour is mostly air between particles, so 100 g of all-purpose flour is about 189 ml. Honey is dense, so 100 g of honey is only about 70 ml. Same weight, very different volume — which is why a recipe that says “1 cup” can fail if you swap ingredients by cup alone.

Density table used by this converter

Ingredient	Density (g/ml)	100 g ≈
Water	1.00	100 ml
Milk	1.03	97 ml
All-purpose flour	0.53	189 ml
Granulated sugar	0.85	118 ml
Butter	0.96	104 ml
Honey	1.42	70 ml
Cooking oil	0.91	110 ml
Atta (whole-wheat flour)	0.507	197 ml
Suji / semolina	0.706	142 ml

Sources and notes: standard kitchen conversion tables give all-purpose flour at about 0.53 g/ml, sugar at about 0.85, butter at about 0.96, honey at about 1.42 and oil at about 0.91. Whole-wheat flour is widely listed at 120 g per US cup (236.6 ml), giving 0.507 g/ml. Coarse semolina is listed at 167 g per US cup, giving 0.706 g/ml. A US cup is 236.6 ml throughout this site.

Two ingredients deliberately omitted. Ghee is omitted because no single reliable density was found — it is solid when cool and liquid when warm, so its volume changes with temperature. Besan (chickpea flour) is omitted because published cup weights conflict sharply (about 85 g per cup in one systematic chart versus about 140 g per cup in a dip-and-sweep chart), so publishing one number would be misleading. If a future source resolves either figure, the ingredient will be added with that source named.

Worked example

100 g all-purpose flour ÷ 0.53 g/ml = 188.7 ml, rounded to 189 ml, which is 189 ÷ 236.6 = 0.80 US cups. Try 100 g of all-purpose flour in the converter above — you should get the same answer.