Category
Grains & cereals
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.
Source: USDA FDC - grain search
Barley, pearled, cooked barley pearled cooked Barley, pearled, dry barley pearled dry Blueberry muffin muffin blueberry Bran muffin muffin bran Brown rice (dry) rice brown dry Brown rice, cooked brown rice cooked Buckwheat groats, dry buckwheat groats dry Buckwheat, cooked buckwheat cooked Bulgur, cooked bulgur cooked Bulgur, dry bulgur dry Cinnamon roll dough, refrigerated, raw cinnamon roll refrigerated raw Corn flakes cereal corn flakes cereal Corn tortilla, 6 inch tortilla corn 6in Cornmeal cornmeal Couscous (Dry) couscous dry Couscous, cooked couscous cooked Egg noodles, cooked pasta egg noodles cooked English muffin, plain english muffin plain Farro, cooked farro cooked Farro, dry farro dry Flour tortilla, 10 inch tortilla flour 10in Granola, plain granola plain Grits, cooked grits cooked Instant oats (cooked) oats instant cooked Instant oats (dry) oats instant dry Lasagna noodles, cooked pasta lasagna cooked Macaroni pasta, cooked pasta macaroni cooked Millet, cooked millet cooked Millet, dry millet dry Naan, plain naan plain Oat bran cereal, cooked oat bran cereal cooked Oatmeal, cooked oatmeal cooked Oats groats, whole oats groats whole Pancakes, plain, cooked pancakes plain cooked Quinoa (Dry) quinoa dry Quinoa, cooked quinoa cooked Rice cereal, puffed rice cereal puffed Rice, jasmine, cooked rice jasmine cooked Rigatoni, cooked pasta rigatoni cooked Rolled Oats (Old Fashioned) oats rolled Spaghetti, cooked pasta spaghetti cooked Steel-cut oats (dry) oats steelcut dry Waffles, plain, cooked waffles plain cooked White bread, sliced bread white sliced White Rice (Cooked) rice white cooked White Rice (Uncooked) rice white Whole wheat bread, sliced bread whole wheat sliced
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Cluster composition
This category covers 47 ingredients. They cluster almost entirely as dry granular ingredients.
- dry granular ingredients — 47 ingredients
FAQ
Why weigh dry grains? Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.
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
- Dry grains vs cooked grains differ in density (USDA FDC).
- Rolled vs steel-cut oats pack differently (USDA FDC).
- Whole vs cracked grains change void space (USDA FDC).
Last updated: 2026-08-31