If you’ve ever paused mid-recipe wondering, “Wait… how many grams are in a tablespoon?“-you’re not alone. It’s one of those deceptively simple cooking questions that doesn’t have a one-size-fits-all answer. But don’t worry-we’ve broken it down for you.
First Things First: Why Isn’t There Just One Answer?
A tablespoon is a volume measurement, not a weight. So the number of grams in a tablespoon depends on the density of what you’re measuring. Is it honey? Flour? Oil? Each one weighs differently. Think about it: a tablespoon of flour is much lighter than a tablespoon of peanut butter.
The Basics: Common Ingredients and Their Gram-to-Tablespoon Conversions
Here are some quick guidelines to keep handy when you’re measuring things in the kitchen:
SUGAR: How many grams in a tablespoon of sugar?
Granulated sugar weighs about 12 grams per tablespoon. Powdered (or icing) sugar? That’s closer to 9 grams, since it’s lighter and fluffier. Brown sugar is a little denser at around 13.5 grams if it’s packed.
SALT: How many grams in a tablespoon of salt?
This one varies depending on the type. Table salt weighs about 15 grams per tablespoon, but flaky sea salt? Way lighter-more like 9 grams.
FLOUR: How many grams in a tablespoon of flour?
All-purpose flour is around 7.5 grams per tablespoon. Surprising, right? It’s super light and airy, especially if you don’t pack it in.
SYRUPS: How many grams in a tablespoon of honey and syrups?
These are dense, so you’re looking at about 21 grams per tablespoon for honey and around 15 grams for maple syrup.
BUTTER: How many grams in a tablespoon of butter?
Butter clocks in at around 13.5 grams per tablespoon when it’s solid. Melted butter, on the other hand, is closer to 15 grams.
What About Liquids?
Liquid measurements are usually more consistent, but there’s still a little variation depending on what you’re using. For example:
WATER: How many grams in a tablespoon of water?
In 1 tablespoon of water, there are 15 grams. Easy peasy.
MILK: How many grams in a tablespoon of milk?
In 1 tablespoon of milk, there are 15 grams. Close enough to water.
OIL: How many grams in a tablespoon of oil?
In 1 tablespoon of most cooking oils (like olive, canola, or sunflower), there are about 13.5 to 15 grams.
CONCLUSION:
If your recipe calls for a tablespoon of liquid, you’re safe assuming it’s around 15 grams unless stated otherwise.
Why Does This Matter?
Now you might be thinking, “Why do I even need to know this? Can’t I just eyeball it?”
Well, yes and no. If you’re making something forgiving like a pasta sauce or a salad dressing, close enough is usually good enough. But for baking? That’s a whole other story.
Baking is chemistry, and getting the exact measurements can make or break your cookies, cakes, and breads.
So if a recipe says you need 30 grams of baking powder and you only have tablespoons to work with, it’s nice to know how to convert it properly (spoiler: 1 tablespoon of baking powder is about 12 grams).
Grams in a Tablespoon: Conversion Table
| Ingredient | Grams per Tablespoon | Notes |
|---|---|---|
| Water | 15 g | Consistent for water-like liquids |
| Milk | 15 g | Similar to water |
| Olive Oil | 13.5–15 g | Most cooking oils fall in this range |
| Granulated Sugar | 12 g | Slightly packed |
| Brown Sugar | 13.5–15 g | Packed = heavier |
| Powdered Sugar | 9 g | Light and fluffy |
| Honey | 21 g | Very dense |
| Maple Syrup | 15 g | Comparable to water |
| Salt (Table) | 15 g | Fine texture |
| Salt (Flaky Sea) | 9 g | Lighter and less compact |
| All-Purpose Flour | 7.5 g | Light, airy, don’t pack |
| Whole Wheat Flour | 9 g | Slightly denser |
| Baking Powder | 12 g | Important for accurate baking |
| Baking Soda | 12 g | Matches baking powder in density |
| Cocoa Powder | 7.5 g | Unsweetened version |
| Cornstarch | 7.5 g | Similar to flour |
| Butter (Solid) | 13.5 g | Sliced and measured |
| Butter (Melted) | 15 g | Slightly heavier |
| Chia Seeds | 12 g | Dense and small |
| Flaxseeds (Whole) | 10.5 g | Less dense than chia |
| Flaxseed Meal | 7.5 g | Ground version |
| Peanut Butter | 18 g | Thick and dense |
| Almond Butter | 18 g | Similar density |
| Jam/Jelly | 18 g | Dense and sticky |
| Yogurt (Plain) | 15 g | Liquid-like texture |
| Rice (Uncooked) | 15 g | White rice; grain size may vary |
| Quinoa (Uncooked) | 15 g | Similar to rice |
| Oats (Rolled) | 9 g | Light and fluffy |
| Nutritional Yeast | 9 g | Flaky and airy |
| Shredded Coconut | 7.5–9 g | Depends on moisture and cut |
| Dry Herbs (e.g., Oregano) | 3 g | Very light |
| Ground Spices (e.g., Cumin) | 6–9 g | Denser than herbs |
| Garlic Powder | 9 g | Similar to onion powder |
| Onion Powder | 9 g | Same as above |
| Chili Flakes | 4.5 g | Light and dry |
| Ground Coffee | 15 g | Medium grind |
| Tea Leaves (Loose) | 3 g | Varies significantly |
Tips for Accurate Measuring
Use a Kitchen Scale
For precise cooking and especially baking, a digital scale eliminates guesswork.
Measure Properly
Always level your measuring spoon. Heaping scoops throw off accuracy.
Post a Chart Nearby
Print this table and keep it on your fridge for quick access mid-recipe.
Final Thoughts
Tablespoons vary in weight depending on the ingredient:
Sugar: ~12 g
Flour: ~7.5 g
Salt: ~15 g
Liquids: ~15 g
If you’re just cooking casually, eyeballing is fine. But if you’re baking? Measure with care!
FAQs: Grams and Tablespoons
Is 15 grams a tablespoon?
Yes-for water and most liquids.
Is 12 grams a tablespoon?
Roughly-for granulated sugar and baking powder.
Why do different ingredients weigh different amounts in a teaspoon?
The weight depends on the ingredient’s density. For example, honey is heavier than flour because it’s denser.
What about flour?
All-purpose flour weighs about 7.5 grams per tablespoon.
Are tablespoons the same everywhere?
Almost. A U.S. tablespoon is 14.79 mL; the UK uses a 15 mL standard. The difference is minimal but may matter in precise recipes.
Can I substitute teaspoons for tablespoons?
Yes-1 tablespoon = 3 teaspoons. Just triple the gram value per teaspoon if needed.
Do I always need exact measurements?
Not always! Cooking is more forgiving than baking. For dishes like sauces or soups, close enough is often good enough. For baking, though, precision is key.
