A recipe lists millilitres, but your kitchen scale shows grams – or the other way around. The bridge between them is the density of the ingredient. The Ingredient ml ↔ g Converter (Density) does it in seconds, yet the principle is simple enough to grasp yourself.
The Formula: Volume and Weight
Density, given in grams per millilitre, links volume (ml) and weight (g):
- Grams = Millilitres × Density
- Millilitres = Grams ÷ Density
Water has a density of 1.0 g/ml, so ml and g are equal for it. Every other ingredient is lighter or heavier and differs accordingly. That is why you cannot simply treat ml and g as the same.
Worked Example: 200 ml of Flour
You need to measure 200 ml of flour but only have a scale. Flour has a density of about 0.53 g/ml. So: 200 ml × 0.53 = 106 g. The other way round: if a recipe calls for 150 g of honey and you want to measure in ml, divide by the density of 1.4: 150 ÷ 1.4 ≈ 107 ml.
Density Table of Common Ingredients
These reference values in g/ml cover the most common baking and cooking ingredients:
- Water: 1.00 g/ml
- Milk: 1.03 g/ml
- Honey: 1.40 g/ml
- Oil: 0.92 g/ml
- Butter (melted): 0.91 g/ml
- Sugar: 0.85 g/ml
- Flour: 0.53 g/ml
Why the Scale Is More Accurate
Density values are approximations. Flour in particular varies a lot depending on how it is packed: loosely sifted it weighs less, firmly pressed it weighs more. For precise baking, weighing in grams is therefore more reliable than measuring in ml. The Ingredient ml ↔ g Converter (Density) still helps whenever you only have one of the two figures – a quick, solid approximation for everyday cooking.
