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
Sesame oil oil sesame 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 Sunflower oil sunflower oil
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Cluster composition
This category covers 31 ingredients. They cluster almost entirely as dairy variants (fat-driven density).
- dairy variants (fat-driven density) — 31 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
- 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: 2026-07-16