mL ➜ grams converter (ingredient-aware)
ℹ️ Unit tooltips: hover each unit selector to see what it does. Changing a unit rescales the value so results stay consistent.
Quick summary
Start by selecting an ingredient and entering either a volume or a mass.
Step-by-step derivation
Formula
mass [g] = volume [mL] × density [g/mL]
volume [mL] = mass [g] ÷ density [g/mL]
Substitution
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Result
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⚠️ Densities are typical values at ~20–25 °C. Real foods vary by brand, packing, moisture, and temperature. For highest accuracy, weigh ingredients.
Reference densities & sources
| Ingredient | Typical density (g/mL) | Notes |
|---|---|---|
| Water | 1.000 | ≈ at room temp |
| Milk | 1.040 | whole milk |
| Flour | 0.530 | all-purpose, scooped |
| Sugar (granulated) | 0.850 | loose fill |
| Salt (table) | 1.217 | table/fine: 1.22–1.38 |
| Honey | 1.420 | viscous |
| Butter | 0.911 | softened |
| Oil (cooking) | 0.920 | veg./olive typical |
| Nuts and seeds | 0.630 | bulk density |
| Cacao/Cocoa powder | 0.500 | range ~0.36–0.55 |
| Rice (raw) | 0.850 | white raw ~0.82–0.85 |
| Oats (rolled) | 0.430 | rolled oats (bulk) |
| Jam | 1.333 | sweetened jams ~1.33–1.43 |
| Nutella | 1.260 | hazelnut spread |
| Maple syrup | 1.319 | ≈ at 25 °C |
| Cream 38% fat | 0.984 | double/whipping |
| Cream 13% fat | 1.013 | light cream |
| Ice cream (less air) | 0.550 | premium, denser |
| Ice cream (more air) | 0.450 | economy, airy |
Sources compiled from public references and food density databases; values rounded for practical kitchen use.