Sources behind every number
Every gram weight on this site traces to a source you can open and read. This is the full list of them. Pages also name charts we read and did not publish from, because showing that a level tablespoon of flour is printed anywhere from 7 to 20 grams needs the disagreeing charts named; those appear beside the comparison rather than here. We record which country an authority speaks for, since a Japanese cup and an American cup are measured by different tables, and the way we choose between them lives on the methodology page.
Every link below was opened and the figure cited from it read off the page between and . That check is worth running: three of these URLs were dead before this site had shipped, and one flour bag had quietly been reformulated, moving a protein figure we had already published.
AT
- Dr. Oetker Austria, Backpulver dosing (brand)
States the packet-per-500-g-flour dosing rule for the brand's own baking powder.
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- Gutekueche, oven temperature conversion (gas, electric, fan) (publisher)
Austrian recipe portal printing the German-language gas Stufe table and the fan-minus-20 rule. States plainly that the figures are rough guidelines that vary by appliance and manufacturer, which is the honest frame for the whole Stufe scale.
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AU
- Australian Women's Weekly Food, cup to gram ingredient weights (publisher)
The broadest Australian ingredient table. Its 250 ml cup basis is stated on a sibling page rather than on the chart itself, which is why we weight it below the sources that state it in place.
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- Standards Australia, AS 1325-1972 catalogue entry (government)
The national standards body. Its catalogue entry defines the 250 mL metric cup and the 20 mL tablespoon. Read the note on every value citing it: this edition is superseded, its 1997 successor is withdrawn, and nothing replaced it. The convention is alive; the standard is not.
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AU/NZ
- Sanitarium, weight measurement and temperature conversions (brand)
Australian and New Zealand manufacturer. States a 250 ml cup and a 20 ml tablespoon on-page, and has the broadest ingredient coverage of the metric-cup charts.
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- Healthy Food Guide, weights and measures conversion tables (publisher)
States 1 cup = 250 ml on-page. Carries at least one internally inconsistent row (icing sugar), so figures from it are cross-checked before use.
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BR
- Aqui na Cozinha, table of weights and measures (publisher)
Brazilian reference for the xicara de cha and the copo americano with per-ingredient grams.
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- Nadir Figueiredo, the official glass of Brazil (brand)
The manufacturer that has made the copo americano since 1947, stating its capacity itself. Brazilian recipe sites print 190, 200 and 250 ml for the same glass; the company that makes it says 190.
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- TudoGostoso, tabela de equivalencia culinaria (community)
Brazil's largest recipe site. One of the per-xicara tables behind our Brazilian weights, and part of the disagreement on sugar that the Brazilian page reports rather than averages away.
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- Receita Maneira, quantos ml tem xicara e copo (community)
Brazilian recipe site, cited for the millilitres a xicara and a copo hold in domestic usage, beside the manufacturer figure from Nadir Figueiredo.
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CA
- CooksInfo, oven temperatures (community)
Carries British gas mark, French thermostat, German Stufe, Celsius and Fahrenheit in one grid, citing sources retrieved in 2007. Kept for two reasons: it is the counterexample to any claim that nobody tabulates the three scales together, and its Stufe column disagrees with ours, putting gas mark 4 against Stufe 2 where our German source puts Stufe 4 at 200 C.
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CH
- Swissmilk, Gramm und Loeffel (publisher)
Swiss dairy body publishing a level-and-heaped spoon chart: "Mehl, Staerke: 1 TL = 3g / 1EL glatt = 10g / 1EL gehaeuft = 15g". One of the few charts that prints both fills for the same spoon instead of leaving the fill unsaid.
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DE
- Dr. Oetker Mengenangaben beim Backen umrechnen (brand)
German baking brand publishing level (gestrichen) gram values per EL and TL, and the Päckchen dosing rules for its own products.
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- Koch-Wiki Maße und Gewichte (community)
German community reference for spoon, cup and Tasse values. Prints ranges where sources disagree instead of a single number.
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- Zimtliebe Maßeinheiten (publisher)
German baking site whose level-spoon values run consistently higher than Dr. Oetker, which is why we carry both.
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- Backen macht gluecklich, fresh and dry yeast conversion (publisher)
German baking reference for the 42 g fresh yeast cube and the 3:1 fresh-to-instant-dry ratio. The ratio is scoped to the European instant packet; active dry is about 2:1 (see the wurfel-hefe-de note).
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- Uniferm, yeast FAQ (brand)
German yeast manufacturer. Explains where the 42 g cube comes from: bakers split 500 g blocks into twelve, and disagrees with Dr. Oetker on how much flour one cube leavens.
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- grammloeffel.de, spoon to gram calculator (community)
German spoon calculator, cited for its method note rather than its numbers: it states what fill its figures assume, which decides whether they may be compared with anyone else's.
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- Belbake Weizenmehl Type 1050, pack record on Open Food Facts (community)
Lidl own-brand German flour, 12 g Eiweiss per 100 g. Cited through the Open Food Facts record for EAN 4056489013259 rather than through lidl.de, whose own product URL for this flour has already died once: the record is addressed by barcode, so it survives the retailer reshuffling its catalogue.
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- VerbraucherFenster Hessen, Mehltypen and DIN 10355 (government)
Hessen consumer authority. Names DIN 10355 as the standard behind German flour types and states the bands rather than point values: Type 405 up to 500 mg of minerals per 100 g, Type 1050 between 910 and 1200. Also notes the physiological variation that makes a type a range in the first place.
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ES
- Bon Viveur, tabla de equivalencias (publisher)
Spanish vessel ladder and per-taza gram values, method stated as unsifted and leveled at the rim.
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- Corazon de Caramelo, tablas de medidas y equivalencias (community)
Spanish baking site whose conversion table states its cups outright: "tazas estandar americanas de 240 ml". Evidence that the modern Spanish taza follows the round 240, not the older 200 or 250.
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- The Gourmet Journal, tablas de medida y equivalencias (publisher)
Spanish food magazine carrying a second per-taza weight table, kept so the Spanish figures rest on more than one publication.
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EU
- Commission Delegated Regulation (EU) 2023/2465, marketing standards for eggs (government)
The current EU egg law, in force from 28 November 2023, which repealed Regulation (EC) 589/2008. It keeps the same weight bands S/M/L/XL, so a chart citing the old regulation still has the right numbers under the wrong name.
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- Regulation (EU) 1169/2011 on food information to consumers (government)
The EU labelling law. Article 30 lists the six values a nutrition declaration must carry, protein among them, which is why a supermarket flour bag in the EU prints a protein line and our earlier claim that it prints none was wrong (E9.8, B2).
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FR
- Supertoinette mesures et equivalences culinaires (publisher)
The French per-spoon and per-container gram chart reproduced across the French web.
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- Cuisine d'Aubery, weight of a baking powder sachet (publisher)
French chef documenting the 11 g levure chimique sachet and warning that it varies by brand.
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- Vahine, levure chimique en sachet (brand)
French brand stating its own 11 g sachet and its dosing. Alsa, the other national reference, states no weight on its own site.
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- 750g, how much does a yogurt pot weigh (publisher)
French publisher that weighed the yogurt pot rather than repeating a chart. Reports 3 pots of flour = 190 g.
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- Wikipedia (fr), Thermostat (four) (community)
Cited for what the times-30 rule is, not for a temperature. It states outright that the corresponding temperatures vary between cookery books and do not always follow a simple mathematical law, prints two disagreeing tables (Petit Larousse de la cuisine and Ginette Mathiot), and traces the 30 C steps to rounded increments of 50 degrees Fahrenheit, 27.78 C apiece.
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- Bricolage.fr, oven thermostat equivalence (publisher)
French home site stating the thermostat rule as a rule: multiply the number by 30 for Celsius.
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- Francine, farine de ble T45 (brand)
French milling brand, cited for what a European flour bag is required to print rather than for a weight. Its T45 page carries the mandatory nutrition table, proteines included, at 8.4 g per 100 g. The pack we first read (EAN 3068110360077) declared 10 g, so the figure moved with a reformulation while the obligation to print it did not: exactly the reason a citation needs a date beside it.
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- Moulins a Farine, types de farine T45 to T150 (miller)
French milling reference printing an ash band per T number, and labelling the column a repere, a reference point rather than a legal limit. Its T80 band stops at 0.90 percent where the German 1050 band starts at 0.91, which is why the two ladders pair by baking behaviour and not by ash.
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IT
- Misya, tabella di conversione cup grammi (publisher)
Italian cup-to-gram table, split by flour type (farina 00 vs 0 vs integrale).
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- Memorie di Angelina, on measurements (publisher)
Italian cookery writer explaining why Italian recipes weigh rather than measure, and what quanto basta asks the cook to do. Cited for the principle the Italian page is built on, not for a gram figure.
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JP
- Kagawa Nutrition University standard measuring table (university)
Standardized the 200 ml cup and 15/5 ml spoons in 1948. Its table is the reference every Japanese food company and recipe site cites, and it is revised periodically.
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- Benricho measuring cup and spoon weight table (community)
Widely reproduced Japanese reference table for the 200 ml cup and 15/5 ml spoons, citing the Kagawa standard.
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- Kyoritsu Foods, weight table for the standard measuring cup and spoons (brand)
Japanese food company table. Cites no external authority and is the outlier against benricho on eight ingredients, so we record it but rarely follow it.
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NZ
- Edmonds Cooking, weights and measures (publisher)
New Zealand's standard cookbook brand. States 1 cup = 250 ml and 1 tbsp = 15 ml in the same table as its weights, and notes the Australian tablespoon is 20 ml.
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- Chelsea Sugar, baking measurements (brand)
New Zealand sugar manufacturer. States the 250 ml cup on-page; strongest source for sugars specifically.
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PL
- Aleja Smaku, kitchen converter (publisher)
Polish szklanka and spoon gram tables, level and heaped (plaska / czubata).
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- Dr. Oetker Poland, cukier wanilinowy 16 g (brand)
The same brand portions vanilla sugar at 16 g in Poland and 8 g in Germany. There is no 8 g variant in the Polish range.
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RU
- Roskachestvo, how many grams are in a tablespoon (government)
State quality agency, and the only source found that publishes four separate spoon columns (18 ml and 15 ml, level and heaped) with a stated method. It also states outright that liquids have no heap, which is why our heapable flags cite it.
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- Gastronom, kitchen measures table (publisher)
Russian recipe publisher printing the faceted-glass and spoon gram tables, level and heaped.
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UA
- UNIAN, faceted glass measures (publisher)
Ukrainian reference for the two fill levels of the faceted glass and their gram values.
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UK
- Cotswold Flour, cups to grams conversion tables (miller)
British miller, cited for what a cup means in a British recipe rather than for a weight. It opens by calling the cup "a cooking measurement of volume in the US", and its table then prints the American figures against it: butter 227 g, unsifted flour 120 g, granulated sugar 200 g. That is the evidence a modern British recipe printing "cup" has borrowed the American one, not kept the 284 ml imperial cup.
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- Charlotte's Lively Kitchen, grams to cups conversions (community)
British baking blog, and the heavy end of the flour argument: its white flour table prints 1 cup = 161 g, against King Arthur's 120. Cited for how far a scooped cup can go, never as an authority on the cup we publish.
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- Nigella Lawson, oven temperatures in recipes (publisher)
British cookery authority. States gas mark 6 as 200C / 180C fan / 400F in one line, which fixes the British half of the gas-mark-versus-thermostat trap.
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US
- King Arthur Baking ingredient weight chart (miller)
US miller publishing its own weight chart, measured by the fluff-sprinkle-level method. The de facto US baking reference.
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- King Arthur Baking, How to measure flour the right way (miller)
Names the method behind the 120 g cup ("fluff, sprinkle and scrape") and states that condensed flour reaches 160 g per cup. The weight chart itself prints no method, so the method has to be cited from here.
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- USDA FoodData Central (government)
US government food composition database. Portion weights come from laboratory measurement rather than a baking method.
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- NIST Handbook 44, Appendix C: General Tables of Units of Measurement (government)
US national standard carrying the customary kitchen units. Appendix C prints the measuring cup as 8 fluid ounces exactly and half a liquid pint exactly, the tablespoon as 3 teaspoons and half a fluid ounce exactly, and the teaspoon as a third of a tablespoon. It is also candid about the limit of that precision: the millilitre equivalents of the spoons are rounded, and the handbook calls the tablespoon and teaspoon "imprecise units" in as many words.
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- US FDA 21 CFR 101.9, nutrition labeling reference amounts (government)
Defines the US "legal cup" of 240 ml used on nutrition labels, which is not the 236.588 ml customary cup.
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- USDA AMS, United States Standards, Grades, and Weight Classes for Shell Eggs (government)
The US egg standard. It defines sizes by minimum net weight per dozen in ounces, not by the weight of one egg, which is why a per-egg gram figure for US eggs is always a division someone did, never a number USDA printed.
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If a number here looks wrong, tell us on the contact page and name the source you trust instead. Our methodology explains what we do when two of these authorities disagree, the about page says how we compile the list, and the terms of use cover how you may reuse these figures.