Category

Legumes & pulses

Dry, cooked, and canned legumes differ widely in volume and mass. Pick the correct state before converting.

Source: USDA FoodData Central

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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.

Examples and edge cases

  • Flour: sifted vs. packed can shift grams per cup.
  • Brown sugar: packed vs. loose changes mass at the same volume.
  • Butter: softened vs. cold affects density and volume fill.
  • Chopped vs. whole pieces change void space in a cup.

Last updated: 2026-01-05

A–Z pages: All A B C E G K L M N P R S Y
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