Agave Syrup

One US cup of agave syrup weighs 336 grams. Going the other way, 100 grams is about 0.30 cups.

Also called agave nectar, agave, blue agave syrup, blue agave nectar, organic agave syrup, light agave nectar, amber agave, dark agave, maguey syrup.

TL;DR: Agave syrup converges tightly at 336 g/cup (21g per tablespoon) across USDA, King Arthur's chart, and every major producer label (Wholesome Sweeteners, Agave in the Raw, Madhava, Xagave). Density 1.42 g/mL is identical to honey and barley malt syrup — all concentrated sugar solutions at similar solids fractions.

Agave syrup (also called agave nectar) is a sweetener produced from the sap of blue agave and other agave species, concentrated to about 76% sugars by weight. It's used as a liquid sugar substitute in beverages (cocktails especially — margaritas, palomas, tommy's-style tequila drinks), baking (in place of honey or as a 30% weight-reduction substitute for granulated sugar), and drizzling on pancakes, waffles, yogurt, and oatmeal. About one-third sweeter than table sugar per gram, so recipes typically call for about 25-30% less agave than sugar for equivalent sweetness.

Density is a solved physical property here. Blue agave syrup contains 76% carbohydrates and 23% water, with 56% fructose and 12% glucose as the dominant sugars. Sugar solutions at 76% solids sit near 1.40-1.42 g/mL density, and agave lands squarely in that range. USDA branded food data (NBD ID 19912) lists 20.7g per tablespoon, or 331 g/cup. King Arthur's Ingredient Weight Chart lists 1/4 cup = 3 oz = 84g, giving 336 g/cup. Producer labels converge exactly: Wholesome Sweeteners Organic Blue Agave lists 21g per tablespoon, Agave in the Raw lists 21g per tablespoon, Madhava Organic Light Agave lists 21g per tablespoon, Xagave lists 21g per tablespoon. Six independent sources within 1.5% of each other. This is one of the cleanest density entries in the syrup category.

Substitution equivalence with honey: honey and agave both weigh 336 g/cup at density 1.42 g/mL, so they substitute 1:1 by weight or volume with essentially no measurement adjustment needed. Flavor differs (honey is floral, agave is neutral to slightly caramel) and sugar composition differs (honey is roughly 40% fructose plus 30% glucose while agave is roughly 56% fructose plus 12% glucose), which affects sweetness perception and browning behavior. Barley malt syrup also matches at 336 g/cup, though its flavor profile (malty, molasses-like) makes it a poor 1:1 substitute for agave in most applications.

Substitution for granulated sugar: because agave is about one-third sweeter than table sugar per gram, use approximately 2/3 to 3/4 the weight of agave when replacing sugar in a recipe. So 200g sugar becomes about 135-150g agave. Because agave is a liquid (76% carbs, 23% water), reduce other liquids in the recipe by about 1/4 cup per 1 cup agave to maintain hydration balance. Agave also causes baked goods to brown faster due to fructose's higher browning rate, so bakers commonly reduce oven temperature by 25°F when substituting agave for sugar in cakes and cookies.

Light versus amber versus dark: producers grade agave by color and flavor intensity. Light agave (most common in US supermarkets) is filtered to remove color and has a neutral flavor best for cocktails and light-flavored baking. Amber agave has stronger caramel notes, comparable to light honey. Dark agave has intense caramel and molasses notes similar to maple syrup. All three grades have essentially identical density (336 g/cup) and identical sugar content — the color reflects processing choices and filtration, not composition changes.

Health marketing caveat: agave is often marketed as a healthier sweetener because of its low glycemic index. The low GI comes from the high fructose content (fructose doesn't spike blood glucose the way glucose does), but fructose is metabolized primarily by the liver and excess intake is associated with metabolic issues. Agave is not calorically or metabolically distinguishable from other sugars in the amounts typically used in cooking. Choose it for flavor and texture reasons, not for perceived health benefits.

Practical baker recommendation: for any recipe calling for agave by cup or tablespoon, the 21g/tbsp figure is rock-solid across brands. Weigh for precision but volume measures are reliable for agave. Substitute 1:1 by weight or volume with honey; substitute at 2/3 to 3/4 weight when replacing granulated sugar and reduce oven temperature 25°F to prevent over-browning.