Easily convert grams to tablespoons for water, sugar, flour, butter and more. Includes density-based formula, multi-ingredient calculator, conversion tables and measurement tips.
A gram (g) is a unit of mass in the metric system. One gram is approximately 0.03527 ounces and represents the mass of one cubic centimeter of water at 4°C.
A tablespoon (tbsp) is a unit of volume equal to 3 teaspoons or about 14.7868 milliliters. It's commonly used in cooking and baking for measuring ingredients.
Converting between mass (grams) and volume (tablespoons) requires knowing the ingredient's density. Different ingredients have different densities, which is why 1 tablespoon of flour weighs less than 1 tablespoon of sugar.
The formula accounts for the fact that 1 tablespoon equals 14.7868 milliliters. To convert grams to tablespoons, we divide the mass by the product of the tablespoon volume and the ingredient's density.
Given: Sugar density ≈0.8 g/mL
Calculation: 50g ÷ (14.7868 Ã 0.8) = 50 ÷ 11.83 = 4.23 tablespoons
Result: 50 grams of sugar equals approximately 4.23 tablespoons
Water has a density close to 1 g/mL, so 1 tablespoon of water weighs approximately 14.79 grams. This makes water a useful reference point for understanding the relationship between mass and volume.
Use this table to quickly find tablespoon equivalents for common gram amounts across different ingredients.
| Grams | Water | Milk | Flour | Sugar | Brown Sugar | Butter | Oil | Honey | Olive Oil | Maple Syrup | Almond Flour | Cocoa Powder | Salt |
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Note: Values are approximate and may vary based on packing, humidity, and temperature. For precise measurements, use a kitchen scale.
Weighing ingredients with a digital kitchen scale is more accurate than volume measurements. This eliminates the guesswork and ensures consistent results in your recipes.
Temperature affects ingredient density. For example, honey flows better when warm, and cold butter is more dense than room-temperature butter. Consider these factors for precise measurements.
Explore detailed conversion guides for specific ingredients with customized tables and FAQs.
Detailed sugar conversion tables and FAQs for precise baking measurements.
Also called confectioners/icing sugar; very light per tablespoon.
Includes separate tables for cake flour, bread flour, and whole wheat flour.
Explains stick vs. tablespoon conversions, fat content, and calorie information.
Packed vs. unpacked brown sugar changes tablespoons per gram.
Leavening agent; grams per tablespoon around 14.6 g.
Similar density to baking powder; around 14.6 g per tablespoon.
Light spice; fewer grams per tablespoon.
Ground nutmeg similar to cinnamon by volume.
Ground ginger is a light spice; similar density to cinnamon.
Fine powder; similar grams per tablespoon to other dried spices.
Light, fine powder; measure with level spoons.
Ground turmeric has similar density to other powdered spices.
Ground cumin is a fine spice; level spoons recommended.
Flaky herb; much fewer grams per tablespoon.
Very light flakes; use spoon-and-level.
Flaky dried herb; similar to basil and oregano.
Very light herb flakes; spoon-and-level.
Light, dried needles; very low grams per tablespoon.
Fine ground spice; similar density to other ground spices.
Blend of spices; density similar to other powders.
Small kernels; tablespoon weight varies by size.
Hulled pepitas; similar to sunflower seeds.
Small oil‑rich seeds; moderately dense per spoon.
Blend of dried herbs; grams per tablespoon similar to dried basil/oregano.
Seeds swell in liquid; dry density ≈8.87 g/tbsp.
Small seeds; density ≈8.87 g/tbsp.
Ground flax density ≈8.87 g/tbsp.
Whole flax density ≈8.87 g/tbsp.
Very light; density ≈5.92 g/tbsp.
Dry quinoa density ≈10.35 g/tbsp.
Very light flakes; density ≈4.44 g/tbsp.
Dense dried fruit pieces.
Similar density to raisins.
Mini vs regular vs jumbo sizes differ.
Liquid broth; density ≈1.01 g/mL.
Similar density to chicken broth.
Plant-based broth; density ≈1.01 g/mL.
Salty condiment; slightly denser than water.
Flavoring sauce; near milk density.
Thick emulsion; slightly under water density.
Thick condiment; near milk density.
Yellow or Dijon; similar density.
Aromatic oil; similar density to other oils.
Neutral frying oil; density like canola oil.
Very dense syrup; more grams per tablespoon.
Thick nut butter; slightly under water density.
Sesame paste; near water density.
Fine granules; light per tablespoon.
Liquid dairy; density ≈1.03 g/mL.
Slightly denser than whole milk.
Very close to whole milk density.
Richer than milk; slightly lighter per spoon.
Half cream, half milk; density ≈1.01 g/mL.
Thick but similar density to milk.
Thick dairy; roughly water-like density.
Semi‑solid spread; softer packs differently.
Curds with whey; density ≈1.01 g/mL.
Chopped nuts; density ≈8.87 g/tbsp.
Chop size affects packing.
Similar to other chopped nuts by volume.
Assumes chopped kernels.
Chop size affects volume per spoon.
Liquid oils are denser than flour/sugar; tablespoons convert differently.
Semi-solid at room temp; density similar to other oils.
Very dense syrupâ€â€Âexpect more grams per tablespoon.
Table salt vs kosher vs sea salt have different densities.
Higher protein flour; slightly heavier per tablespoon than AP flour.
Very fine and light; fewer grams per tablespoon.
Slightly denser than AP; bran content affects packing.
Neutral oil; similar density to vegetable oil.
Thick spread; smooth vs chunky may vary slightly.
Dense liquid sweetener; more grams per tablespoon than oils.
Airy powder; fewer grams per tablespoon than sugars and flours.
Fine powder; spoon-and-level.
Liquid extract; slightly lighter than water.
Very light; use spoon-and-level or weigh.
Extremely light and absorbent; weighs less per spoon.
Light flour; fewer grams per spoon than AP.
Heavier than oat flour; packs more per spoon.
Different ingredients have different densities. For example, 1 tablespoon of flour weighs less than 1 tablespoon of sugar because flour is less dense. The conversion depends on the ingredient's density (mass per unit volume).
One tablespoon of water weighs approximately 14.79 grams, since water has a density of 1 g/mL and 1 tablespoon equals 14.7868 mL. This makes water a useful reference point for understanding mass-to-volume conversions.
While our calculator provides accurate conversions, nutrition labels may use slightly different rounding standards. Always refer to the specific nutrition label for precise nutritional information. Our conversions are best used for cooking and baking measurements.
If your ingredient isn't listed, you can approximate using the general formula: tablespoons = grams ÷ (14.7868 Ã density in g/mL). For best accuracy, weigh your ingredient with a kitchen scale. You can also look up the ingredient's density online or in cooking reference materials.
Carbohydrates and proteins provide approximately 4 calories per gram, while fats provide 9 calories per gram. Understanding calorie density helps with nutritional calculations when converting between mass and volume measurements.
These conversions are most accurate for standard cooking and baking. Factors like altitude, humidity, and temperature can affect ingredient density. For critical applications like commercial baking or scientific measurements, consider using precise weighing methods.
Conversions depend on ingredient density. Use our calculator for the most accurate results, and consider investing in a kitchen scale for precise measurements.
Bookmark this page and explore our related conversion guides for grams to cups, grams to ounces, and other essential cooking measurements.
We're here to help! If you have questions about conversions or need clarification on any measurements, feel free to reach out or explore our comprehensive FAQ section.
Disclaimer: All conversions are approximate and may vary based on ingredient packing, humidity, temperature, and other factors. For critical applications, use precise weighing methods.