Category
Baking mixes
Baking mixes vary by sugar, fat, and leavening. Use the exact mix and measuring method.
Source: USDA FDC - baking mix search
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Baking mixes include leaveners and sugar that change density (USDA FDC).
- Scooped vs leveled cups can vary grams (USDA FDC).
- Moist mixes pack differently than dry mixes (USDA FDC).
Last updated: 2026-01-05
Oil, Industrial, Soy (Partially Hydrogenated) And Cottonseed, Principal Use As A Tortilla Shortening oil industrial soy partially hydrogenated and cottonseed principal use as a tortilla shortening Onions, Cooked, Boiled, Drained, With Salt onions cooked boiled drained with salt Onions, Cooked, Boiled, Drained, Without Salt onions cooked boiled drained without salt Onions, Dehydrated Flakes onions dehydrated flakes Onions, Frozen, Chopped, Cooked, Boiled, Drained, With Salt onions frozen chopped cooked boiled drained with salt Onions, Frozen, Chopped, Cooked, Boiled, Drained, Without Salt onions frozen chopped cooked boiled drained without salt Onions, Raw onions raw Onions, Spring Or Scallions (Includes Tops And Bulb), Raw onions spring or scallions includes tops and bulb raw Onions, Young Green, Tops Only onions young green tops only
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