Spreads

Spreads range from airy to dense; temperature changes viscosity. Use the exact product and state.

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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

Nut butters are denser than jams or jelly (USDA FDC).
Whipped spreads include air, lowering mass (USDA FDC).
Cold vs warm changes viscosity and fill (USDA FDC).

Last updated: 2026-01-05

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