Convert between grams and milliliters for 10+ substances including water, milk, honey, oil, flour, and sugar. Accounts for density differences.
This converter turns grams into milliliters and back again using ingredient density. The same gram value can represent very different volumes depending on what the ingredient is, so a simple 1:1 swap only works for water. Once you move to milk, honey, flour, sugar, or oil, the volume for the same mass changes enough that the ingredient itself matters.
It supports common kitchen ingredients like water, milk, honey, oils, flour, sugar, and butter, and it shows the neighboring kitchen units people usually need next: cups, tablespoons, teaspoons, fluid ounces, weight ounces, and kilograms. That gives you a single place to compare recipe measurements without opening a second chart or re-deriving the density. The extra outputs are especially handy when you are scaling a recipe or checking whether a label value was written by weight or by volume.
Use it when a recipe, label, or prep sheet mixes mass and volume and you need both values to stay aligned. The ingredient stays visible so the answer is tied to the substance being measured instead of a generic shortcut.
Recipes often switch between grams and milliliters, and the density difference can be large enough to ruin a bake or misstate a portion size. This page keeps the ingredient explicit so the conversion stays tied to the substance being measured. It is especially helpful when you need a repeatable number rather than a rough kitchen guess.
Grams = mL × Density (g/mL). mL = Grams ÷ Density. Density of water = 1.0 g/mL; honey = 1.42 g/mL; flour = 0.593 g/mL.
Result: 100 mL honey = 142 g = 5.01 oz
Honey has a density of 1.42 g/mL, so 100 mL weighs 142 grams — 42% more than water.
Professional bakers usually prefer grams because volume measures change with scooping style, packing, and humidity. A scale removes that variability and gives the same result every time.
Water is the baseline at 1.0 g/mL. Milk, honey, oil, flour, and sugar all differ from that baseline, which is why the ingredient matters as much as the number itself. The density presets are there to keep the conversion practical for everyday cooking.
A gram-based recipe is easier to repeat, especially when it comes from a different country or a different measuring system. This converter helps keep those ingredient amounts consistent when you are moving between recipe formats.
No. Grams measure mass and milliliters measure volume. They happen to be equal for water because water has a density of 1.0 g/mL, but that is the exception rather than the rule.
1 mL of water weighs approximately 1 gram at 4°C. At room temperature it is still very close to 1 gram, so water is the easiest baseline to remember.
1 mL of honey weighs approximately 1.42 grams. That is why the same spoonful of honey weighs more than the same spoonful of water.
1 US cup of all-purpose flour weighs approximately 140 grams. Flour is light and fluffy, so volume-to-weight conversions are only approximate unless you standardize the measuring method.
Because substances have different densities. Dense liquids like honey have more grams per mL, while light powders like flour have fewer grams per mL, so the same volume does not weigh the same.
Density equals mass divided by volume. Weigh a known volume, such as 100 mL, on a kitchen scale and divide the grams by 100 to get g/mL.