ChefSolver

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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Kidney beans, canned, drained kidney beans canned drained Kidney beans, cooked beans kidney cooked Kidney beans, dry kidney beans dry Kidney beans, dry, boiled kidney beans dry boiled Kidney beans, dry, raw kidney beans dry raw
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Cluster composition

This category covers 43 ingredients. They cluster almost entirely as cooked legumes or grains.

  • cooked legumes or grains — 43 ingredients

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: 2026-05-31

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