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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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: 2026-01-05

A–Z pages: All B F M O S

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

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