Enter grams or milliliters of water to convert the other value using the selected temperature to set water density.
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Water g ↔ mL Formula
The calculator uses one of two formulas depending on the mode you pick.
Water mode (1:1 shortcut):
mL = g and g = mL
Ingredient mode (density-based):
mL = g / d g = mL * d
- g = mass in grams
- mL = volume in milliliters
- d = density of the ingredient in g/mL
Assumptions: water is treated as 1.00 g/mL, which is accurate at about 4 °C and within roughly 0.3% across normal kitchen temperatures. Ingredient densities are typical reference values. Powders like flour and sugar vary with packing, sifting, and humidity, so treat those numbers as approximate.
The Water tab returns the same number you entered with the unit flipped. The Ingredient tab multiplies by density when going mL to g, and divides by density when going g to mL. Picking "Custom density" lets you type any value in g/mL for ingredients not in the list.
Reference Tables
Use these density values to sanity-check results or to enter a custom density.
| Ingredient | Density (g/mL) | 100 g equals | 100 mL equals |
|---|---|---|---|
| Water | 1.00 | 100 mL | 100 g |
| Milk | 1.03 | 97.1 mL | 103 g |
| Vegetable oil | 0.92 | 108.7 mL | 92 g |
| Olive oil | 0.91 | 109.9 mL | 91 g |
| All-purpose flour | 0.529 | 189 mL | 52.9 g |
| Granulated sugar | 0.845 | 118.3 mL | 84.5 g |
| Honey | 1.42 | 70.4 mL | 142 g |
| Table salt | 1.217 | 82.2 mL | 121.7 g |
Quick water conversions for common kitchen amounts.
| Water (g) | Water (mL) | Approx. US cups |
|---|---|---|
| 5 g | 5 mL | 1 tsp |
| 15 g | 15 mL | 1 Tbsp |
| 120 g | 120 mL | 1/2 cup |
| 240 g | 240 mL | 1 cup |
| 500 g | 500 mL | ~2.11 cups |
| 1000 g | 1000 mL | ~4.23 cups |
Worked Examples and FAQ
Example 1: Water, 250 g to mL. Water is 1 g/mL, so 250 g = 250 mL.
Example 2: Olive oil, 200 mL to g. Density is 0.91 g/mL. 200 mL × 0.91 g/mL = 182 g.
Example 3: Flour, 150 g to mL. Density is 0.529 g/mL. 150 g ÷ 0.529 g/mL = 283.6 mL, or about 1.2 US cups.
Are grams and milliliters always the same? Only for water and very dilute water-based liquids. For anything denser like honey, or lighter like oil and flour, you must apply density.
What density should I use for milk? Whole milk is close to 1.03 g/mL. Skim milk is slightly higher, around 1.035 g/mL. The 1.03 value works for most recipes.
Why does flour vary so much? Flour density depends on whether it is sifted, scooped, or spooned into the cup. The 0.529 g/mL value matches the common 125 g per US cup standard. If your recipe uses 120 g or 140 g per cup, enter a custom density of 0.507 or 0.592 g/mL respectively.
How do I convert grams of a salt solution or syrup? Measure or look up the solution density at your concentration, then use the Ingredient tab with Custom density. A 50% sugar syrup, for example, is around 1.23 g/mL.
Does temperature matter? For room-temperature cooking and baking, no. For lab work or precise brewing calculations, water density drops to about 0.997 g/mL at 25 °C and 0.992 g/mL at 40 °C.
