Oils & fats

Oils are close to linear by volume but still vary by type and temperature. Use the specific oil entry for best results.

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Canola oil canola oil Coconut oil coconut oil Ghee ghee Oil, Canola oil canola Olive oil oil olive Sesame oil oil sesame Sesame oil sesame oil Sunflower oil sunflower oil Vegetable oil vegetable oil

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Cluster composition

This category covers 9 ingredients. They cluster almost entirely as dairy variants (fat-driven density).

dairy variants (fat-driven density) — 9 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.

Sources (.gov)

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: 2026-08-31

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