What does a grams to mL converter do?

• Converts grams → mL and mL → grams using the ingredient’s density.
• Lets you pick from 100+ cooking ingredients grouped by category (flour, oils, dairy, syrups, spices, etc.).
• Accepts a custom density in multiple units if you have a lab or bottle label value.

Why density matters: mass ≠ volume, the same weight of sugar, water, or oil occupies different volumes because each substance has a different density.

How to use the calculator

1. Choose the mode at the top: Grams → mL or mL → Grams.
2. Pick an ingredient from the grouped list, or check Use custom density to enter your own density and unit.
3. Enter the value (grams or mL) you want to convert.
4. Select decimal places (1–4) for how precise you want the answer.
5. Click Convert, the result box shows the converted number, the unit, the density used.

The Formulas

Everything hinges on density (ρ), defined as mass divided by volume.

• If density is in g/mL (g per milliliter) (the common kitchen metric):
  • mL = grams ÷ density
  • grams = mL × density
• If density is in another unit (kg/m³, g/L, lb/ft³, etc.), first convert it to g/mL (g/cm³). The calculator accepts multiple density units and applies the correct conversion factor before computing.

Worked example:
You want to convert 18 g of olive oil. Olive oil density ≈ 0.918 g/mL.
mL = 18 g ÷ 0.918 g/mL ≈ 19.6 mL (round as you prefer).

Reverse: 50 mL of honey (density ≈ 1.42 g/mL) → grams = 50 × 1.42 = 71 g.

How the calculator handles accuracy and variability

• Ingredient densities are approximate. Real-world density depends on temperature, brand, water content, and how compacted a powder is (e.g., sifted vs. packed flour). For official, standardized data see density tables (FAO/INFOODS).
• Custom density mode lets you override defaults when you have exact lab/label info that’s the most accurate route.
• Rounding control helps you balance readability vs. precision; two decimals are usually fine for cooking, more precision is useful for lab-style measurements.

Real-kitchen advice

• For liquids close to water (milk, broths), expect ~1 g ≈ 1 mL but always check: milk is slightly denser than water.
• For oils, expect grams < mL (oils are less dense than water).
• For powders like flour or sugar, density varies widely use the ingredient selection (or weigh directly) for reliable results.
• If a recipe lists “packed” or “sifted” flour, that affects density when in doubt, weigh.

Quick Reference Conversion Charts

Common Liquids — mL → grams

Densities are typical averages used in kitchens. Enter a specific density in the calculator for lab-grade accuracy.

Ingredient	Density (g/mL)	10 mL → g	50 mL → g	100 mL → g
Water	1.00	10	50	100
Whole milk	1.03	10.3	51.5	103
Olive oil	0.918	9.18	45.9	91.8
Honey	1.42	14.2	71.0	142
Maple syrup	1.32	13.2	66.0	132

Powders & Dry Ingredients — grams → mL

Powders pack differently (sifted, scooped, compacted).

Ingredient	Density (g/mL)	50 g → mL	100 g → mL	200 g → mL
All-purpose flour	0.593	84.3	168.6	337.3
Granulated sugar	0.845	59.2	118.3	236.6
Almond flour	0.48	104.2	208.3	416.7
Cocoa powder	0.53	94.3	188.7	377.4
Brown sugar (packed)	0.88	56.8	113.6	227.3

What each parameter means

• Mode (Grams → mL / mL → Grams): Choose direction are you converting mass to volume or the other way around?
• Ingredient: Select a common foodie-friendly ingredient; the calculator uses its typical density.
• Use custom density: Toggle on to enter an exact density from a label or lab measurement instead of a preset.
• Custom density value: Numeric density you provide (must be > 0).
• Density unit: The unit your density is in (g/mL, g/cm³, kg/m³, g/L, oz/gal, lb/ft³, etc.); the tool converts it automatically.
• Input value: The grams or mL you want converted.
• Decimal places: How many digits after the decimal to show 1–4 common choices.

FAQ

Q1. Is 1 g always 1 mL?

A: Only for pure water at standard conditions. Most ingredients differ.

Q2. Where do your densities come from?

The calculator uses published ingredient densities (industry references and food composition tables); you can override with your own value.

Q3. Why does the result change with rounding?

Rounding trims displayed precision the underlying calculation uses the provided density and your chosen decimal places.

Q4. Can I use lab values in different units?

A: Yes, the density-unit selector converts your input to the internal g/mL format before calculating.

Sources

• FAO/INFOODS density and composition tables for authoritative density references.
• Popular, practical conversion pages and calculators used for comparison and inspiration: Instacart, InchCalculator, OmniCalculator, The Calculator Site, ConvertUnits.