Broths & stocks

Stocks and broths differ by reduction and fat content. Use the correct preparation level.

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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.

Sources (.gov)

Examples and edge cases

Broth vs stock differ in solids from long simmering (USDA FDC).
Skimmed fat lowers density and mass (USDA FDC).
Reduced broth increases grams per cup (USDA FDC).

Last updated: 2026-01-05

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Beef broth beef broth Chicken stock (broth) chicken stock Vegetable broth vegetable broth

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