Legumes & pulses

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

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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

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

Cannellini beans, canned, drained cannellini beans canned drained Cannellini beans, cooked cannellini beans cooked Chickpea flour chickpea flour Chickpeas, canned, drained chickpeas canned drained Chickpeas, cooked chickpeas cooked Chickpeas, dry chickpeas dry Chickpeas, roasted chickpeas roasted

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