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Tbsp to Grams Converter

Convert US tablespoons to grams (and back) for 10 common cooking ingredients using their density. Custom density input for anything else, plus a kitchen-scale note for baking.

Convert tablespoons and grams by ingredient

Direction

One US tbsp equals 14.78676478125 mL.

Density varies by ingredient, so the same tbsp weighs differently.

Equivalent mass

15.64 g

2 tbsp of All-purpose flour (density 0.529 g/mL)

Tablespoons

2 tbsp

Grams

15.64 g

Milliliters

29.57 mL

Ingredient

All-purpose flour

Density

0.53 g/mL

Baking precision

Baking is more sensitive than cooking; use a kitchen scale for best results.

Common cooking densities

All-purpose flour: 1 tbsp = 7.82 g (0.529 g/mL) | Granulated sugar: 1 tbsp = 12.49 g (0.845 g/mL) | Brown sugar (packed): 1 tbsp = 13.75 g (0.93 g/mL) | Powdered sugar: 1 tbsp = 8.3 g (0.561 g/mL) | Butter (melted): 1 tbsp = 13.47 g (0.911 g/mL) | Honey: 1 tbsp = 21 g (1.42 g/mL) | Table salt: 1 tbsp = 18 g (1.217 g/mL) | Olive oil: 1 tbsp = 13.6 g (0.92 g/mL) | Milk (whole): 1 tbsp = 15.23 g (1.03 g/mL) | Water: 1 tbsp = 14.79 g (1 g/mL)

Frequently Asked Questions about the Tbsp to Grams Converter

Why does 1 tablespoon weigh different amounts for different ingredients?
Because density varies. One US tablespoon is approximately 14.79 mL, but the mass it holds depends on the ingredient. All-purpose flour (about 0.53 g/mL) weighs roughly 7.8 g per tablespoon. Granulated sugar (0.85 g/mL) weighs about 12.6 g, and honey (1.42 g/mL) weighs about 21 g.
Why are volume measurements imprecise for baking?
Because the same volume can hold a wide range of mass depending on how you fill the spoon. Flour is the worst offender: a packed tablespoon can weigh roughly 20 percent more than a lightly spooned and leveled one. King Arthur Baking measures all-purpose flour at 8.5 g per tbsp (their standard), other US sources cite 7.8 g, and a packed tbsp can hit 9.5 g or more. Brown sugar, powdered sugar, and shredded cheese are similarly sensitive to packing. Grams are reproducible; tablespoons are not.
Should I weigh ingredients for baking?
Yes for anything where ratios matter (bread, cakes, pastry, cookies, macarons). Professional bakers and most modern recipe sites publish gram weights for a reason: a kitchen scale removes the packing variance that ruins volume measurements. A 1 g resolution scale costs about 15 to 25 USD and pays for itself in fewer failed bakes. For everyday cooking (soups, stews, marinades, salad dressings) tablespoons are perfectly fine since small variations do not change the outcome.
Is a US tablespoon the same as a UK or Australian tablespoon?
A US customary tablespoon is approximately 14.7868 mL. Modern UK recipes generally use an exact 15 mL tablespoon, while an Australian tablespoon is exactly 20 mL. Historical imperial measures can differ, so check the recipe's date and origin. This converter uses the US customary tablespoon.
What size kitchen scale should I buy?
Look for a digital scale with at least 5 kg capacity, 1 g resolution, a tare button, and easy unit switching between g and oz. A flat platform (rather than a bowl) lets you weigh into any container. Models from OXO, Escali, and Etekcity typically fall in the 15 to 35 USD range and are accurate enough for bread baking and chocolate work. For pastry and espresso a 0.1 g resolution pocket scale (often called a coffee scale) is worth the extra 20 to 40 USD; that resolution matters when you are weighing 2 g of yeast or 18 g of espresso.

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