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

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Yellow split peas, cooked peas split yellow cooked Yellow split peas, dry peas split yellow dry

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