Buckwheat, cooked

Cooked buckwheat is tender and slightly nutty with a toasty aroma.

Serve as a side, in grain bowls, salads, or as kasha varnishkes with onions.

Quick convert

  • US cup = 236.588 mL
  • 1 tbsp = 14.787 mL
  • 1 tsp = 4.929 mL
Density source:USDA SR Legacy

Buckwheat, cooked — Cup → g

Cupsg
1/8 cup21
1/4 cup42
1/3 cup56
1/2 cup84
2/3 cup112
3/4 cup126
1 cup168
1 1/2 cups252
2 cups336

Buckwheat, cooked — g → Cups

gCups
500.3
1000.6
1500.9
2001.2
2501.5
3001.8
3502.1
4002.4
4502.7
5003.0
6003.6
7004.2
8004.8
9005.4
10006.0

Buckwheat, cooked — Tbsp → g

Tbspg
111
221
332
442
553
663
774
884
995
10105
11116
12126
13137
14147
15158
20210
25263
30315

Buckwheat, cooked — mL → g

mLg
107
2518
5036
7553
10071
12589
150107
200142
250178
500355
750533
1000710

Buckwheat, cooked — Tsp → g

Tspg
14
27
311
414
518
621
725
828
932
1035
1139
1242
1346
1449
1553
2070
2588
30105

Buckwheat, cooked — oz → g

ozg
128
257
385
4113
5142
8227
10283
12340
15425
20567
25709
30850
401134
501417

Cups-to-Grams Printable Chart

100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.

Grains

Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.

Why weigh dry grains?Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.

Storage & tools

  • Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
  • Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
  • Rotate stock: first in, first out, even when the product looks unchanged.
  • Check best-by dates; potency can fade before the product looks old.

Refrigerate cooked buckwheat and use within 4–5 days; loosen with a splash of broth when reheating.

Sources: CDC · FDA

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