Category
Oils & fats
Oils are close to linear by volume but still vary by type and temperature. Use the specific oil entry for best results.
Source: USDA FDC - oils search
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
- Olive oil vs. canola have similar but not identical density (USDA FDC).
- Solid fats (shortening, butter) do not pour and pack differently (USDA FDC).
- Temperature affects viscosity and fill level (USDA FDC).
Last updated: 2026-02-20
Butter Oil, Anhydrous butter oil anhydrous Fish Oil, Herring fish oil herring Fish Oil, Menhaden fish oil menhaden Fish Oil, Menhaden, Fully Hydrogenated fish oil menhaden fully hydrogenated Fish Oil, Salmon fish oil salmon Margarine-Like, Butter-Margarine Blend, 80% Fat, Stick, Without Salt margarine like butter margarine blend 80 fat stick without salt Margarine-Like, Margarine-Butter Blend, Soybean Oil And Butter margarine like margarine butter blend soybean oil and butter Margarine, Regular, 80% Fat, Composite, Tub, With Salt margarine regular 80 fat composite tub with salt Margarine, Regular, 80% Fat, Composite, Tub, Without Salt margarine regular 80 fat composite tub without salt Oil, Canola oil canola Oil, Industrial, Canola (Partially Hydrogenated) Oil For Deep Fat Frying oil industrial canola partially hydrogenated oil for deep fat frying Oil, Industrial, Canola For Salads, Woks And Light Frying oil industrial canola for salads woks and light frying Oil, Industrial, Canola With Antifoaming Agent, Principal Uses Salads, Woks And Light Frying oil industrial canola with antifoaming agent principal uses salads woks and light frying Oil, Industrial, Palm And Palm Kernel, Filling Fat (Non-Hydrogenated) oil industrial palm and palm kernel filling fat non hydrogenated Oil, Industrial, Palm Kernel (Hydrogenated) , Used For Whipped Toppings, Non-Dairy oil industrial palm kernel hydrogenated used for whipped toppings non dairy Oil, Industrial, Soy ( Partially Hydrogenated), All Purpose oil industrial soy partially hydrogenated all purpose Oil, Industrial, Soy (Partially Hydrogenated ) And Soy (Winterized), Pourable Clear Fry oil industrial soy partially hydrogenated and soy winterized pourable clear fry Oil, Industrial, Soy (Partially Hydrogenated), Multiuse For Non-Dairy Butter Flavor oil industrial soy partially hydrogenated multiuse for non dairy butter flavor Oil, Nutmeg Butter oil nutmeg butter Sesame oil sesame oil Shortening Frying (Heavy Duty), Palm (Hydrogenated) shortening frying heavy duty palm hydrogenated Shortening Frying (Heavy Duty), Soybean (Hydrogenated), Linoleic (Less Than 1%) shortening frying heavy duty soybean hydrogenated linoleic less than 1 Shortening, Confectionery, Fractionated Palm shortening confectionery fractionated palm
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