[ { "id": "almond-milk", "schema_version": 3, "name": "Almond Milk", "synonyms": [ "almond milk", "almondmilk", "almond beverage", "almond drink", "unsweetened almond milk" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, US commercial refrigerated almond milk (Unsweetened, Original, or Vanilla at label precision)", "density_g_per_ml": 1, "sources": [ { "name": "USDA FoodData Central", "ref": "Almond milk, unsweetened, plain, refrigerated. Foundation Food record published April 28, 2022. Composition per 100 g: 97.6% water, 1.6% fat, 0.7% carbohydrate, 0.7% protein, 19 kcal. No cup portion is published for this record. Composition confirms density essentially at water — no ingredient at concentration sufficient to shift density meaningfully at label precision.", "fdc_id": 2257045 }, { "name": "Silk Unsweet Almondmilk", "ref": "Nutrition label states 1 cup (240 mL) = 240 g, rounding density to 1.000 g/mL per FDA dairy-alternative label convention. Ingredients: almondmilk (water, almonds), calcium carbonate, sea salt, gellan gum, sunflower oil, vitamin blend, ascorbic acid, natural flavor. 240 mL = 240 g reads out to 236.6 g per US customary cup (236.588 mL).", "density_g_per_ml": 1 }, { "name": "Blue Diamond Almond Breeze Unsweetened Original", "ref": "Nutrition label states 1 cup (240 mL) serving. Refrigerated version 30 kcal/cup; shelf-stable 25 kcal/cup. Ingredients: almondmilk (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, sunflower lecithin, gellan gum, natural flavors, vitamin A palmitate, vitamin D2, vitamin E. Confirms label convergence with Silk at 240 g / 240 mL.", "density_g_per_ml": 1 }, { "name": "Califia Farms Unsweetened Almondmilk", "ref": "Nutrition label states 1 cup (240 mL) = 35 kcal. Ingredients: almondmilk (water, almonds), calcium carbonate, sunflower lecithin, sea salt, natural flavor, guar gum, gellan gum, vitamin A palmitate, vitamin D2, potassium citrate. Third producer confirming the 240 g / 240 mL label convention at 1.000 g/mL.", "density_g_per_ml": 1 }, { "name": "USDA SR Legacy records (FDC 174832 and shelf-stable equivalent)", "ref": "Older USDA Standard Reference records list almond milk at 244 g per US cup (unsweetened, density ~1.031 g/mL) and 261 g per US cup (shelf-stable, density ~1.108 g/mL) — the second figure is implausibly high for a 97% water beverage and appears to reflect a different formulation, likely higher almond content (10-15% by weight) than modern commercial products (typically 2% almonds). Not used as the density anchor; refrigerated Foundation Food record and current producer labels supersede these legacy figures for mass-market products.", "density_g_per_ml": 1.031 } ], "verified": "2026-09-23", "last_reviewed": "2026-09-23" } ], "yields": [], "notes": "One cup of almond milk weighs about 237 grams (1.000 g/mL) — essentially the density of water. Silk, Blue Diamond Almond Breeze, and Califia Farms all print serving-size labels of 240 mL = 240 g, converging at 1.000 g/mL. This reads out to 236.6 g per US customary cup (236.588 mL). Almond milk is 97-98% water with about 2% almonds and small amounts of oil, stabilizers, and fortification. King Arthur Baking's Ingredient Weight Chart does not list plant-based milks, so there is no KA figure to correct here.\n\nCommercial almond milk is made by blending soaked almonds with water, straining out the solids, and homogenizing the liquid with added stabilizers (gellan gum, guar gum, sunflower lecithin) to prevent the almond particles from settling. Producers add calcium carbonate to match dairy calcium levels, along with vitamin D2, vitamin A, vitamin E, and sometimes vitamin B12. The dominant ingredient by mass is filtered water; almonds contribute only about 2% by weight in most mass-market products (though this varies — Califia Organic and specialty brands like Elmhurst and Malk use significantly more almonds and read denser).\n\nUSDA FoodData Central (FDC 2257045, oat milk, unsweetened, plain, refrigerated — published April 2022 as a Foundation Food) lists composition as 97.6% water, 1.6% fat, 0.7% carbohydrate, 0.7% protein by mass, and 19 calories per 100 grams. That composition puts density essentially at water: no component is at high enough concentration to move density meaningfully. USDA does not publish a cup portion for the Foundation Food record; the density anchor comes from producer labels, which converge at 240 g / 240 mL (1.000 g/mL). The 240 mL cup on the nutrition label is the FDA labeling reference for milks and creams, not the US customary cup — the two differ by about 1.5%.\n\nOlder USDA Standard Reference (SR Legacy) records list almond milk at higher densities: FDC 174832 shows 244 g per US cup at 1.031 g/mL, and the shelf-stable equivalent shows 261 g per US cup at 1.108 g/mL. The 261 g/cup figure is implausibly high for a beverage that is 97% water and appears to reflect an older or specialty formulation with significantly more almonds. Modern mass-market commercial almond milk does not match these legacy figures; the refrigerated Foundation Food record and current producer labels are the more accurate anchor.\n\nFormulation variance across brands and product lines is real but stays within the 5% liquid category tolerance. Unsweetened Original (all brands) has the fewest added ingredients — water, almonds, salt, calcium, vitamins, and gums. Sweetened varieties add 7 to 12 grams of cane sugar per cup, which shifts calories from ~30 to ~60 per cup but does not measurably change cup weight at label precision. Vanilla, chocolate, and other flavored varieties add flavoring and (usually) sugar but similarly stay near the same density. Barista formulations (Califia Farms Barista Blend, Blue Diamond Almond Breeze Barista) add sunflower oil, guar gum, and acidity regulators to improve steaming and microfoam behavior in espresso — these add ~1% fat but do not shift cup weight meaningfully.\n\nFor baking substitution, almond milk swaps 1:1 by volume with cow's milk with minor caveats. Whole cow's milk is denser at 244 g/cup (1.030 g/mL) because dissolved lactose and protein add mass; almond milk at 237 g/cup runs about 3% lighter per cup. For weight-based recipes calling for 244 g of whole milk, using 237 g of almond milk under-delivers 3% of the liquid mass — negligible for cakes, muffins, quickbreads, and pancakes. Almond milk lacks the protein content of cow's milk and the beta-glucan of oat milk, so it does not build structure in the same way; expect flatter cakes and less browning. For custards and pastry cream that depend on protein for setting, almond milk is a poor substitute at any weight ratio. For béchamel and roux-based sauces, almond milk works but produces a thinner result. Shelf-stable and refrigerated versions do not measurably differ in density; fortification levels do not shift density; homemade almond milk (blended, strained from raw almonds) varies with the almond-to-water ratio." }, { "id": "apple-cider-vinegar", "schema_version": 3, "name": "Apple cider vinegar", "synonyms": [ "cider vinegar", "ACV", "apple vinegar", "raw apple cider vinegar", "apple cider vinegar with the mother" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 5% acidity at room temperature", "density_g_per_ml": 1.0102, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Vinegar, cider\" (FDC 173469)", "ref": "USDA Standard Release (NDB 02048) publishes 1 cup = 239 g (1.010 g/mL) and 1 tbsp = 14.9 g. Per 100 g: water 93.8 g, carbohydrate 0.93 g, sugars 0.40 g, sodium 5 mg.", "fdc_id": 173469, "density_g_per_ml": 1.0102 }, { "name": "Kressi Tell apple vinegar, 15 L bag-in-box (Pomona technical sheet)", "ref": "\"Vinaigre de pommes Tell bag in box 15L Kressi\": net weight (Poids net) 15.165 kg, gross 17.365 kg; acetic acid 45 g per litre. 1.011 g/mL, 239.2 g per US cup.", "density_g_per_ml": 1.011 }, { "name": "Engineering ToolBox, density of aqueous acetic acid solutions at 20 °C", "ref": "Table of aqueous solution densities: acetic acid \"5 | 1.0052\" and \"10 | 1.0121\" g/cm³ at 20 °C (percent by mass). 5% acetic acid in water is 237.8 g per US cup; 10% is 239.5 g.", "density_g_per_ml": 1.0052 } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of apple cider vinegar weighs 239 g (8.4 oz), a density of 1.010 g/mL, 1% heavier than the same cup of water. A tablespoon weighs 14.9 g and a teaspoon 5 g. USDA weighs a cup at 239 g, and a 15-litre bag-in-box of Kressi apple vinegar has a net weight of 15.165 kg, 1.011 g/mL.\n\nApple cider vinegar is made in two fermentations: yeast turns apple juice into hard cider, then acetic acid bacteria turn the alcohol into acetic acid. American bottles are diluted to 5% acidity. Filtered cider vinegar is clear and amber; raw, unfiltered vinegar sold \"with the mother\", such as Bragg, is cloudy with the bacterial culture and a little apple sediment. It is used in salad dressings, barbecue sauces, brines, baking (with baking soda, as a leavener) and drinks.\n\nWhat separates it from white vinegar is a little apple. USDA's Standard Reference record for cider vinegar (FDC 173469) lists 93.8 g of water per 100 g, with 0.93 g of carbohydrate, 0.40 g of it sugar, and a trace of minerals: about 1% of apple extract on top of the acid. That predicts the weight before anything is measured. A 5% acetic acid solution weighs 1.0052 g/mL at 20 °C, and 1% of dissolved fruit solids adds about 0.4% more, for 1.009 to 1.010 g/mL.\n\nThe measured figures land there. USDA weighs a cup at 239 g, 1.010 g/mL, and a tablespoon at 14.9 g. The technical sheet for Kressi's Swiss apple vinegar, at 45 g of acetic acid per litre, gives 15.165 kg net in a 15-litre bag-in-box, 1.011 g/mL or 239.2 g per cup. The two agree within 0.1%, and USDA's cup is published.\n\nUnfiltered vinegar with the mother carries slightly more sediment, but not enough to change a cup by more than a gram. Sweetened apple cider vinegar drinks are different products: a drinking vinegar with added sugar or honey weighs noticeably more than plain vinegar, and its label is the place to check.\n\nUS labels give the serving as 1 tbsp (15 mL), the FDA reference amount for vinegar, with no grams. A gallon of cider vinegar weighs about 3.82 kg, 8.4 lb; a figure of exactly 8 lb per gallon is 128 fluid ounces counted as if they were weight ounces.\n\nPractical guidance: use 239 g per cup, 119.5 g per half cup, 60 g per quarter cup, 14.9 g per tablespoon and 5 g per teaspoon. Apple cider vinegar and white vinegar differ by 1 g per cup, so in a recipe they can be swapped by weight or volume without adjusting; the swap changes flavour, not quantity. A 32 fl oz bottle holds about 956 g." }, { "id": "apple-juice", "schema_version": 3, "name": "Apple juice", "synonyms": [ "100% apple juice", "unsweetened apple juice", "bottled apple juice", "apple cider", "sweet apple cider" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 100% juice at room temperature", "density_g_per_ml": 1.0482, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Apple juice, canned or bottled, unsweetened, without added ascorbic acid\" (FDC 173933)", "ref": "USDA Standard Release (NDB 09016) publishes 1 cup = 248 g (density 1.048 g/mL), 1 fl oz = 31 g and an 8.45 fl oz drink box = 262 g, all the same density. Water 88.2 g, sugars 9.62 g per 100 g.", "fdc_id": 173933, "density_g_per_ml": 1.0482 }, { "name": "Ismailov et al. 2025, Journal of Microbiology, Biotechnology and Food Sciences", "ref": "\"Nomograms for determining the thermo-physical properties of fruit juices\", 15(3), e12745. Measured densities of pressed apple juice at 12% dissolved solids and 20 °C: Golden Rangers 1.046 g/cm³ (247.5 g per cup), Simirenko 1.042 g/cm³ (246.5 g per cup); density falls to about 1.015 g/cm³ at 90 °C.", "density_g_per_ml": 1.046 }, { "name": "FAO/INFOODS Density Database, Version 2.0 (2012)", "ref": "Table 2: \"Apple juice, canned or bottled, unsweetened, without added ascorbic acid\" density 1.04 g/mL, specific gravity 1.05, from USDA ARS, Specific Gravity of Selected Beverages (2011). 246 g per US cup; temperature not stated.", "density_g_per_ml": 1.04 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Apple juice, ready-to-drink, vitamin C added\" 125 mL = 126 g (59 kcal), 238 g per US cup (density 1.008 g/mL).", "density_g_per_ml": 1.008, "rejected": true, "rejection_reason": "Apple juice sold as 100% juice in the US must measure at least 11.5 °Brix (21 CFR 101.30), and a sugar solution that strong weighs 1.043 g/mL; 126 g in 125 mL is 1.008 g/mL, barely heavier than water. Whole-gram rounding allows 1.004 to 1.012 g/mL, still 3% short. USDA weighs a cup at 248 g (1.048 g/mL) and juice measured at 12% solids weighs 1.042 to 1.046 g/mL. The same Health Canada table agrees with USDA for grape, pineapple and prune juice, so the error is particular to this row." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of apple juice weighs 248 g (8.7 oz), a density of 1.05 g/mL, about 5% heavier than the same cup of water. USDA weighs a cup at 248 g, and measured densities of pressed apple juice put it at 246 to 248 g. Health Canada's 126 g per 125 mL would make apple juice almost as light as water and is rejected.\n\nApple juice is pressed apple juice, filtered and pasteurized, sold as 100% juice or made back up from concentrate. In the US, unfiltered, cloudy apple juice is sold as apple cider; it is the same juice with more of the fruit's fine solids left in, and USDA has no separate cup weight for it. Hard cider, the fermented drink, is lighter, because fermentation turns the sugar into alcohol.\n\nUSDA's Standard Reference record for bottled unsweetened apple juice (FDC 173933) gives 1 cup as 248 g, 1 fl oz as 31 g and an 8.45 fl oz drink box as 262 g, all the same density, 1.048 g/mL. A 2025 study of the physical properties of fruit juices measured pressed apple juice at 12% dissolved solids and 20 °C at 1.042 to 1.046 g/cm³, 246 to 248 g per cup, depending on the apple. The two agree within 1%, and USDA's own specific gravity list, published in the FAO/INFOODS density database, gives 1.04 g/mL.\n\nHealth Canada's Nutrient Value of Some Common Foods weighs 125 mL of ready-to-drink apple juice at 126 g, 1.008 g/mL, or 238 g per cup. The same table agrees with USDA for grape, pineapple and prune juice, but for apple juice it is too light, and the physics shows it.\n\nThe physical check: a juice weighs what its dissolved sugar makes it weigh. The FDA sets the minimum strength of 100% apple juice at 11.5 °Brix, 11.5% dissolved solids, and a sugar solution of that strength weighs 1.043 g/mL by the USDA sucrose table, 247 g per cup. USDA's 9.6% sugars plus the juice's acids and minerals land in the same place. A juice at 1.008 g/mL would carry under 2% sugar, which is not apple juice.\n\nJuice density changes with temperature: the same study found apple juice about 3% lighter at 90 °C than at 20 °C, which matters only when measuring hot cider. Juice from concentrate is reconstituted to the same strength and weighs the same.\n\nPractical guidance: use 248 g per cup, 124 g per half cup, 62 g per quarter cup and 15.5 g per tablespoon. A 64 fl oz bottle holds 8 cups, about 1.98 kg. For recipes that use apple cider by the cup, use the same figures. Measured by volume, juice needs no scale: a liquid measuring cup filled to the line is accurate to within a few grams." }, { "id": "applesauce", "name": "Applesauce", "aliases": [ "unsweetened applesauce", "apple purée", "apple sauce" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (unsweetened)", "density_g_per_ml": 1.0313, "verified": "2026-09-17", "last_reviewed": "2026-09-17", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 171695 (Applesauce, canned, unsweetened, without added ascorbic acid, SR Legacy). Published: 1 cup = 244 g. Density 1.0313 g/mL. Composition: 88.4% water, 11.3% carbohydrate (of which ~9.4% sugars naturally present in apples), 0.2% protein, 0.1% fat.", "density_g_per_ml": 1.0313 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Applesauce', 1 cup = 255 g, density 1.0778 g/mL. King Arthur does not specify sweetened or unsweetened; the slightly higher figure is consistent with sweetened applesauce, which has added sugar raising the overall density.", "density_g_per_ml": 1.0778 } ] } ], "yields": [], "notes": "Applesauce is cooked, pureed apples, with or without added sugar. In American baking it appears most often as a substitute — a way to reduce oil or eggs in a quick bread or muffin — and the substitution works because applesauce is roughly the same density as water and has similar hydration behaviour to eggs or milk in a batter.\n\nUSDA FoodData Central publishes 1 cup of unsweetened canned applesauce at 244 grams (FDC 171695, Applesauce, canned, unsweetened, without added ascorbic acid). That gives a density of 1.0313 grams per millilitre, essentially identical to plain milk. The similarity is not accidental: both are about 88 to 90 percent water with a small amount of dissolved and suspended solids denser than water, and both come out just above water density as a result.\n\nKing Arthur's ingredient weight chart publishes 1 cup at 255 grams and 1.0778 grams per millilitre. King Arthur does not specify whether the entry is sweetened or unsweetened. Sweetened applesauce is unsweetened applesauce with added sugar (typically 3 to 5 grams of sucrose or corn syrup per tablespoon), and the added sugar raises the density enough to explain the gap between the two figures. If the King Arthur row is for sweetened applesauce and the USDA row is for unsweetened, both are correct measurements of different products.\n\nThe two figures are 4.4 percent apart, inside the 5 percent tolerance we apply to the liquid category. We publish the USDA figure because it is explicitly labelled unsweetened and because most modern baking recipes now call for unsweetened applesauce when they mean it as a substitution ingredient.\n\nSweetened applesauce (typically labelled 'original' or 'regular' on a supermarket shelf) is heavier per cup than unsweetened. For a recipe that specifies applesauce without saying which type, use the recipe writer's context: healthy-baking, low-sugar and 'apple-sweetened' contexts almost always mean unsweetened; older recipes and traditional applesauce cake usually mean sweetened. When in doubt, weigh — 244 grams for unsweetened, roughly 255 to 260 for sweetened.\n\nHomemade applesauce varies more than either canned figure suggests. Cooked and pressed through a food mill, it can range from 220 grams per cup (loose, with more air) to 260 grams per cup (dense, well-cooked, pressed hard). The variety of apple matters slightly — sweet apples like Fuji produce a slightly denser sauce than tart apples like Granny Smith because of the sugar content — but the difference is usually within the range this entry covers.\n\nRelated products not covered here: apple butter, which is applesauce cooked down further until much of the water has evaporated, weighing about 285 grams per cup and containing 45 to 55 percent sugar; apple purée for infants, which is essentially the same as applesauce but often blended smoother; and apple sauce as a savoury condiment for meat, which may include vinegar, mustard or horseradish and behaves differently in a recipe.\n\nFDA regulates applesauce under general food safety and labelling rules and USDA has grading specifications for canned applesauce under Commercial Item Description CID A-A-20155 covering identity, colour, texture and acceptable levels of defects, but neither addresses density. Codex Alimentarius does not have a specific applesauce standard.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because applesauce behaves as a semi-liquid purée in a measuring cup: it settles into the container, self-levels, and the density is determined by its composition rather than by how it was scooped. The 5 percent liquid category tolerance applies, and both sources sit inside it once the sweetened-versus-unsweetened distinction is accounted for.", "last_reviewed": "2026-09-17" }, { "id": "balsamic-vinegar", "schema_version": 3, "name": "Balsamic vinegar", "synonyms": [ "balsamic vinegar of Modena", "aceto balsamico di Modena", "balsamic", "Modena balsamic vinegar", "IGP balsamic vinegar" ], "category": "liquid", "default_state": "standard", "confidence": "low", "working_figure": { "grams": 259, "basis": "for an everyday supermarket balsamic vinegar of Modena" }, "states": [ { "id": "standard", "label": "Balsamic vinegar of Modena (IGP), at room temperature", "density_g_per_ml": null, "range_min": 1.0778, "range_max": 1.14, "withheld": true, "withheld_reason": "Balsamic vinegar of Modena is made at different strengths of grape must, and its rules set only a minimum density of 1.06 g/mL. The products weighed here run from 1.078 to 1.14 g/mL, 5.8% apart, more than the 5% that one figure can cover for a liquid, so the range is shown with a working figure for an everyday bottle.", "sources": [ { "name": "USDA SR Legacy \"Vinegar, balsamic\" (FDC 172241)", "ref": "USDA Standard Release (NDB 02069) publishes 1 cup = 255 g (1.078 g/mL). Per 100 g: water 76.5 g, carbohydrate 17.0 g, sugars 14.9 g, sodium 23 mg.", "fdc_id": 172241, "density_g_per_ml": 1.0778 }, { "name": "Episaveurs Balsamic Vinegar of Modena IGP, 1 L (Pomona technical sheet)", "ref": "\"Vinaigre balsamique de Modène IGP en bouteille 1 L\": \"Densité 1.095 (+/- 0.005)\", net weight 1.095 kg per 1 L bottle, acetic acidity 6.15%, sugars 18 g per 100 mL. 259.1 g per US cup.", "density_g_per_ml": 1.095 }, { "name": "Roland Balsamic Vinegar of Modena, 9 × 33.8 fl oz case (rolandfoods.com)", "ref": "Item 70568: 9 units per carton, unit size 33.8 fl oz, \"Case Net Weight (lb) 22.22\", case gross 33 lb. 10,079 g in 8,996 mL is 1.120 g/mL, 265.1 g per US cup.", "density_g_per_ml": 1.1203 }, { "name": "Maille Balsamic Vinegar of Modena, 0.50 L (Pomona technical sheet)", "ref": "\"Vinaigre balsamique de Modène en bouteille 0,50 L MAILLE\": Volume 0.5 L, net weight (Poids net) 0.57 kg, gross 0.949 kg. 1.14 g/mL, 269.7 g per US cup.", "density_g_per_ml": 1.14 }, { "name": "Consorzio Tutela Aceto Balsamico di Modena, production specification (Disciplinare IGP, 2025), Article 2", "ref": "\"density at 20°C: not less than 1.06 for the refined product and not less than 1.15 for the «invecchiato» product\", 1.25 for «riserva»; \"minimum total acidity: 6 percent for the refined product\". A legal minimum, 250.8 g per US cup for ordinary balsamic, not a measurement of any product." }, { "name": "Matvaretabellen (Norwegian Food Composition Table), balsamic vinegar (10.129)", "ref": "\"1 decilitre (100 grams)\", \"1 teaspoon (5 grams)\", \"1 tablespoon (11 grams)\". 100 g per 100 mL is 1.000 g/mL, 236.6 g per US cup; the 11 g tablespoon would be 0.74 g/mL. Water 85.0 g, sugars 15 g per 100 g.", "density_g_per_ml": 1, "rejected": true, "rejection_reason": "Balsamic vinegar of Modena may not be sold under that name below a density of 1.06 g/mL at 20 °C, and the table's own composition rules out water's weight: 15 g of sugar per 100 g weighs about 1.06 g/mL on its own, before the acid and grape solids. 100 g per decilitre is what water weighs, and the table's 11 g tablespoon would make balsamic lighter than olive oil. Measured balsamics weigh 1.078 to 1.14 g/mL." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of balsamic vinegar of Modena weighs between 255 and 269.7 g (9 to 9.5 oz), a density of 1.08 to 1.14 g/mL, depending on how much grape must the producer uses. For an everyday supermarket bottle use 259 g per cup and 16.2 g per tablespoon. USDA weighs a cup at 255 g, a 1-litre IGP balsamic is specified at 1.095 g/mL, and Maille's half-litre bottle holds 570 g. Norway's food composition table weighs balsamic like water, which its own sugar and the legal minimum both rule out.\n\nBalsamic vinegar of Modena, protected as an IGP in the EU, is cooked grape must blended with wine vinegar and matured in wooden casks. The must brings sugar, colour and body, and the more of it a producer uses, the sweeter, thicker and heavier the vinegar. Its rules set a minimum density of 1.06 g/mL at 20 °C for ordinary balsamic, 1.15 for aged balsamic (\"invecchiato\") and 1.25 for \"riserva\", with at least 6% acidity. Traditional balsamic vinegar (Aceto Balsamico Tradizionale), made from must alone and aged for twelve years or more, is a different product, closer to a syrup.\n\nSugar decides the weight. USDA's Standard Reference record for balsamic vinegar (FDC 172241) lists 76.5 g of water, 17 g of carbohydrate and 14.9 g of sugars per 100 g, and weighs a cup at 255 g, 1.078 g/mL, which is what a solution with about 17% solids weighs. Episaveurs' IGP balsamic, with 18 g of sugars per 100 mL, is specified at a density of 1.095, 259.1 g per cup. Roland's foodservice balsamic packs 22.22 lb into nine 33.8 fl oz bottles, 1.120 g/mL or 265.1 g per cup, and Maille's 0.5-litre bottle has a net weight of 570 g, 1.14 g/mL or 269.7 g per cup.\n\nThose products are 5.8% apart, more than the 5% tolerance this site allows for one liquid figure, and the spread is real: balsamic is sold in grades of strength, not one recipe. So the range is shown, with 259 g, Episaveurs' specified density, as the working figure for an everyday bottle. The sugars line on the label is the best guide: more sugar per serving means a heavier vinegar.\n\nMatvaretabellen, the Norwegian food composition table, gives a decilitre of balsamic vinegar as 100 g and a tablespoon as 11 g. A decilitre at 100 g is water's weight, below the 1.06 g/mL that the IGP rules require and below what the table's own 15 g of sugar per 100 g weighs; an 11 g tablespoon would make balsamic lighter than olive oil. The figure is rejected and has its own correction page.\n\nPractical guidance: use 259 g per cup, 65 g per quarter cup, 16.2 g per tablespoon and 5.4 g per teaspoon for an everyday balsamic, and up to 270 g per cup for a thick, sweet one. Balsamic glaze and crema, reduced and often thickened, are syrups and weigh far more." }, { "id": "banana", "schema_version": 3, "name": "Banana", "synonyms": [ "mashed banana", "ripe banana", "banana pulp" ], "category": "liquid", "default_state": "mashed", "confidence": "medium", "states": [ { "id": "mashed", "label": "Mashed, ripe, at room temperature", "density_g_per_ml": 0.951, "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 173944, SR Legacy, 1 cup mashed = 225 g", "density_g_per_ml": 0.951 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, Bananas (mashed), 1 cup = 227 g", "density_g_per_ml": 0.9595 } ], "verified": "2026-09-16", "last_reviewed": "2026-09-16" } ], "yields": [], "notes": "Sources agree within 0.9%, well inside the 5% tolerance for the liquid category. USDA FDC 173944 (Bananas, raw) publishes 1 cup mashed at 225 g (0.951 g/ml). King Arthur's Ingredient Weight Chart lists mashed bananas at 227 g per cup (0.9595 g/ml). The King Arthur figure is exactly 8 fluid ounces at 28.35 grams per fluid ounce, which is the fluid-ounce mass equivalent rather than a bench density measurement, the same convention documented on the milk, yogurt, heavy cream and coconut milk entries. For those dairy entries, the resulting figure was below water density and therefore physically impossible, so King Arthur's number was rejected. For mashed banana the same conversion happens to land within 1 percent of USDA's bench measurement, because mashed banana pulp is coincidentally close to the density of water. This is treated as a fortunate agreement rather than as a corroborated measurement, and the King Arthur figure is included without a rejection flag. Bananas are roughly 75 percent water carrying starch, sugars, dietary fiber and small amounts of protein and fat. As green bananas ripen, starch converts to simple sugars (sucrose, glucose, fructose) but the total dry matter stays similar, so density does not shift meaningfully across ripeness stages that a home cook would use. Overripe bananas do lose some water through transpiration and can weigh slightly less per fresh banana, but the mashed density per unit volume remains close to USDA's 225 g per cup figure. The comparison between USDA's mashed cup at 225 g and USDA's sliced cup at 150 g is instructive: same fruit, same cup volume, 50 percent more banana by weight when mashed. The difference is entirely air. Sliced banana rounds pack loosely with substantial air pockets between rounds; mashing collapses those pockets. Recipes that call for cups of banana without specifying mashed or sliced will produce different results by weight, and this is why banana bread recipes almost universally specify mashed, since a consistent volume of mashed banana is a consistent weight of banana. The yields section provides USDA's own piece weights for small, medium, large and extra-large peeled bananas, which are more useful than cup measurements for recipes that call for a number of bananas (as most banana bread recipes do). USDA defines these size categories by length: small under 6 inches (101 g), medium 7 to 7-7/8 inches (118 g), large 8 to 8-7/8 inches (136 g), extra-large 9 inches and up (152 g). These figures are for edible pulp after peeling and are the standard reference across nutrition databases. Retail bananas in North American supermarkets typically fall in the medium to large range. Cavendish is the dominant commercial cultivar and is what USDA's figures describe; other cultivars such as Gros Michel, plantains, red bananas and burro bananas have different sizes, densities and starch content, and are covered by separate USDA records where they exist. Two sources agreeing within category tolerance, so this entry publishes USDA's bench figure and is held at medium confidence until an independent third is found." }, { "id": "bbq-sauce", "schema_version": 3, "name": "BBQ Sauce", "synonyms": [ "barbecue sauce", "barbeque sauce", "Bar-B-Q sauce", "bottled BBQ sauce", "BBQ sauce original" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, spooned and leveled", "density_g_per_ml": 1.2173, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Sauce, barbecue, SWEET BABY RAY'S, original\" (FDC 171827)", "ref": "USDA Standard Release publishes 1/2 cup = 144 g, extrapolating to 288 g per US cup (density 1.217 g/mL); the same record lists 1 tbsp = 18 g (288 g per cup) and 1 cup = 280 g. Water 50.1 g, carbohydrate 46.1 g (sugars 38.4 g) per 100 g.", "fdc_id": 171827, "density_g_per_ml": 1.2173 }, { "name": "USDA SR Legacy \"Sauce, barbecue\" (FDC 174523)", "ref": "USDA Standard Release publishes 1/2 cup = 143 g, extrapolating to 286 g per cup (density 1.209 g/mL); the same record lists 1 cup = 279 g and 1 tbsp = 17 g. Water 54.7 g, carbohydrate 40.8 g (sugars 33.2 g) per 100 g.", "fdc_id": 174523, "density_g_per_ml": 1.2089 }, { "name": "Sweet Baby Ray's Original Barbecue Sauce (producer label)", "ref": "Retail nutrition label, 40-oz bottle: 2 tbsp (36 g), extrapolating to 288 g per cup.", "density_g_per_ml": 1.2173 }, { "name": "Kraft Original Slow-Simmered BBQ Sauce (producer label)", "ref": "Retail nutrition label, 18-oz bottle: 2 Tbsp (36 g), extrapolating to 288 g per cup.", "density_g_per_ml": 1.2173 }, { "name": "Bull's-Eye Original BBQ Sauce (producer label)", "ref": "Kraft Heinz foodservice label, 1-gallon jug: 2 Tbsp (36 g), extrapolating to 288 g per cup.", "density_g_per_ml": 1.2173 }, { "name": "KC Masterpiece Original BBQ Sauce (producer label)", "ref": "Retail nutrition label, 18-oz bottle: 2 tbsp (35 g), extrapolating to 280 g per cup (density 1.184 g/mL).", "density_g_per_ml": 1.1835 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "BBQ sauce weighs 288 g per US cup (10.2 oz) and 36 g per 2 tablespoons, a density of 1.217 g/mL. USDA's half-cup portions, and the Sweet Baby Ray's, Kraft, Bull's-Eye and KC Masterpiece labels, all land at 280-288 g, within 3%.\n\nBottled barbecue sauce in the American sweet style is a tomato base, usually ketchup or paste, cooked with sugar, molasses or corn syrup, vinegar, salt and spices. Sugar is most of what is in it besides water: USDA's generic barbecue sauce is 55% water and 41% carbohydrate, 33% of it sugars, and its Sweet Baby Ray's record is 50% water with 38% sugars. That is more sugar than ketchup carries, and it makes barbecue sauce heavier.\n\nUSDA SR Legacy \"Sauce, barbecue, SWEET BABY RAY'S, original\" (FDC 171827) lists a half cup at 144 g and a tablespoon at 18 g, both 288 g per cup, and a cup at 280 g. The generic \"Sauce, barbecue\" record (FDC 174523) lists a half cup at 143 g (286 g per cup), a cup at 279 g and a tablespoon at 17 g. Sweet Baby Ray's, Kraft and Bull's-Eye label 2 tablespoons at 36 g, and KC Masterpiece at 35 g. Unlike shredded cheese, these labels weigh a fixed volume: FDA's reference serving for barbecue sauce is 2 tablespoons (30 mL), and the label must give its weight.\n\nThe small differences inside USDA's records are rounding. A tablespoon is only about 15 mL, and a weight rounded to the whole gram, 17 g, could be anything from 16.5 to 17.5 g, a window of 264-280 g per cup. The half-cup portions, 143-144 g, are ten times larger and pin the figure much more closely, and they agree with the labels.\n\nThe physical check agrees too. Dissolved sugar raises a liquid's density by roughly 0.04 g/mL for every 10% it makes up. A sauce that is about 40% sugars and other carbohydrate, plus a couple of percent of salt, should weigh about 1.21-1.23 g/mL, which is 286-292 g per cup. Ketchup, at 21% sugars, weighs 272 g per cup on this site; barbecue sauce's extra sugar puts it about 16 g per cup above.\n\nStyles differ, which is why confidence is medium. Heinz's thick, sweet original labels 2 tablespoons at 38 g (304 g per cup). Thinner, vinegar-forward sauces are lighter: Open Pit labels 34 g (272 g per cup), and a food database lists Stubb's at 33 g (264 g per cup). For the thick, sweet supermarket style most recipes mean, 288 g is the figure; for a thin Carolina-style or vinegar sauce, expect closer to 270.\n\nKing Arthur's chart has no barbecue sauce row.\n\nPractical guidance: an 18-oz bottle holds 510 g, about 1 3/4 cups; a 40-oz bottle 1,134 g, about 4 cups. For pulled pork or a slow cooker, 1 cup is 288 g; for a glaze, 1/4 cup is 72 g and 2 tablespoons 36 g. Barbecue sauce clings to cups and spoons, so a measured cup often pours out a few grams light; weighing straight into the pot avoids that.\n\nThe tomato products comparison page shows BBQ sauce beside ketchup, marinara, tomato sauce and the other tomato products." }, { "id": "blueberry-juice", "schema_version": 3, "name": "Blueberry juice", "synonyms": [ "100% blueberry juice", "pure blueberry juice", "wild blueberry juice", "unsweetened blueberry juice" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, 100% juice at room temperature", "density_g_per_ml": 1.051, "range_min": null, "range_max": null, "sources": [ { "name": "Cepeda et al. 2002, International Journal of Food Science and Technology", "ref": "Cepeda, Hermosa, Llorens and Villarán, \"Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.)\", 37 (2002) 271-276. Table 1: soluble solids 12.5 °Brix, density 1.051 g/cm³ measured with a 10 mL pycnometer, 248.7 g per US cup; the paper's calculated value from the Alvarado and Romero equation is 1.054 g/cm³. Juice pressed from fresh highbush blueberries.", "density_g_per_ml": 1.051 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "KA lists \"Blueberry juice\" at 1 cup = 8 1/2 oz = 241 g (density 1.019 g/mL).", "density_g_per_ml": 1.0186 }, { "name": "21 CFR 101.30(h)(1)", "ref": "Minimum strength of 100% blueberry juice from concentrate: 10.0 °Brix, which weighs 1.037 g/mL by the USDA sucrose table (245.4 g per cup). Composition standard, no cup weight." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of blueberry juice weighs about 249 g (8.8 oz), a density of 1.05 g/mL, from a laboratory measurement of pressed blueberry juice. King Arthur's 241 g is within 3% and is accepted. A juice at the FDA's minimum strength for 100% blueberry juice weighs about 245 g, between the two.\n\nBlueberry juice is pressed from cultivated highbush or wild lowbush blueberries and sold as 100% juice, often as a single-fruit juice such as R.W. Knudsen Just Blueberry or Wyman's wild blueberry juice, and more often blended with apple or grape juice. Bakers use it to colour and flavour frostings, glazes, fillings and syrups.\n\nCepeda and colleagues, studying the flow of cloudy blueberry juice pressed from highbush berries, measured it at 12.5 °Brix and a density of 1.051 g/cm³ with a pycnometer, 248.7 g per cup; the standard equation for juice density gave 1.054, in agreement. King Arthur's ingredient weight chart lists blueberry juice at 1 cup = 8 1/2 oz = 241 g, 1.019 g/mL. The two are 3.2% apart, inside the 5% tolerance this site allows for liquids, and the measured figure is published. Confidence is medium because there is one laboratory measurement and no USDA or Health Canada record for blueberry juice.\n\nThe physical check: a juice weighs what its dissolved sugar makes it weigh. The FDA sets the minimum strength of 100% blueberry juice from concentrate at 10.0 °Brix, which weighs 1.037 g/mL by the USDA sucrose table, 245 g per cup. Cepeda's 12.5 °Brix juice is a little stronger and heavier; a juice right at the minimum would sit between it and King Arthur's figure. King Arthur's 241 g, 8 1/2 oz, looks like a figure rounded to the nearest half ounce: 245 g is 8.6 oz.\n\nOne label transcription, Lakewood's pure blueberry juice on ReciPal, gives 8 fl oz as 227 g, which is 8 weight ounces read as 8 fluid ounces and would make the juice lighter than water; it is not used. Blueberry juice blends, mostly apple and grape juice, weigh like those juices, 248 to 253 g per cup.\n\nCloudy, unfiltered blueberry juice carries more of the fruit's fine pulp than clear juice, which adds a little weight, and Cepeda's juice was cloudy. A clear, filtered retail juice at the same sugar content would weigh a gram or two less per cup, well within the tolerance for liquids.\n\nPractical guidance: use 249 g per cup, 124 g per half cup, 62 g per quarter cup and 15.5 g per tablespoon. King Arthur's 241 g gives results within 3%. A 32 fl oz bottle holds 4 cups, about 995 g." }, { "id": "buttermilk", "name": "Buttermilk", "aliases": [ "cultured buttermilk", "lowfat buttermilk", "sour milk" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (cultured, lowfat)", "density_g_per_ml": 1.0355, "verified": "2026-09-17", "last_reviewed": "2026-09-17", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 170874 (Milk, buttermilk, fluid, cultured, lowfat, SR Legacy). Published: 1 cup = 245 g. Density 1.0355 g/mL. Composition: ~90% water, ~4.8% carbohydrate (lactose), ~3.3% protein, ~1% fat.", "density_g_per_ml": 1.0355 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Buttermilk', 1 cup = 227 g, density 0.9595 g/mL. This is 8 US fluid ounces × 28.35 g/oz, the same fluid-oz-as-weight figure King Arthur applies to milk, yogurt, cream, Greek yogurt and pumpkin purée.", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "227 g/cup implies a density of 0.9595 g/mL, less than water. Cultured buttermilk is roughly 90% water plus milk solids (protein, lactose, minerals) all denser than water. The mixture must be denser than water, not lighter. King Arthur's figure appears to be their fluid-oz convention rather than a bench measurement; the same pattern rejected on milk, yogurt, heavy cream, Greek yogurt and pumpkin purée applies here." } ] } ], "yields": [], "notes": "Buttermilk in an American supermarket in 2026 is not the liquid drained from butter churning that the name suggests. It is cultured lowfat milk — skimmed or lowfat milk fermented with lactic acid bacteria until it thickens and turns tangy. The traditional churned buttermilk still exists in some rural and craft dairies, but the mass-market carton labelled 'buttermilk' is a cultured product, and both USDA's data and this entry describe that version.\n\nKing Arthur publishes 1 cup at 227 grams, the same figure they publish for milk, yogurt, heavy cream, Greek yogurt, pumpkin purée and vanilla extract. As with those entries, 227 is what you get from taking 8 US fluid ounces and multiplying by 28.35 grams per ounce — the conversion factor for weight ounces rather than fluid ounces. The number implies a density of 0.9595 grams per millilitre.\n\nButtermilk cannot have that density. It is roughly 90 percent water plus dissolved milk solids (protein at about 3.3 percent, lactose at about 4.8 percent, small amounts of fat and minerals). All of those solids are denser than water, so the mixture must be denser than water. We reject King Arthur's figure on the same physical grounds as the other 227-per-cup dairy rejections.\n\nUSDA FoodData Central publishes 1 cup of cultured lowfat buttermilk at 245 grams (FDC 170874, Milk, buttermilk, fluid, cultured, lowfat). That gives a density of 1.0355 grams per millilitre, essentially identical to plain milk and yogurt at 244-245 grams per cup. The consistency across cultured and non-cultured dairy is expected — culturing changes the flavour and acidity of the liquid but not the composition significantly enough to shift its density.\n\nThe mismatch between the King Arthur convention and physical reality matters in recipes that use buttermilk in meaningful amounts. A biscuit dough calling for 1 cup of buttermilk gets 245 grams by USDA measurement and 227 by the King Arthur figure — 7.4 percent less liquid on the volume side, which in a hydration-sensitive dough is enough to change the texture perceptibly. Baking soda-based leavening in biscuits also depends on the acidity that comes with the buttermilk, so 'a little less liquid' is not neutral.\n\nRelated products this entry does not cover: cultured whole milk (higher fat, slightly lower density around 1.03), traditional churned buttermilk (thinner, closer to skim milk at 1.03), and powdered buttermilk (a separate ingredient, effectively dry milk with cultured flavour, weighs about 120 grams per cup dry and is measured very differently). Sour milk made at home by adding vinegar or lemon juice to regular milk is an emergency substitute but not chemically the same product; it has the acidity of cultured buttermilk but not the same protein structure.\n\nFDA identity standard for cultured buttermilk products is at 21 CFR 131.112, requiring the product to be cultured with specific bacteria and to meet minimum milk solids content. No density is specified. The Codex Alimentarius standard for fermented milks (CXS 243-2003) covers cultured buttermilk internationally, with the same focus on culture identity and composition rather than physical measurement.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because cultured buttermilk pours and self-levels in a measuring cup exactly like plain milk, with density set by its water content rather than by scooping method. The 5 percent liquid tolerance applies. The 7.4 percent gap between the accepted USDA figure and the rejected King Arthur figure exceeds that tolerance, which is one of several reasons King Arthur's figure was rejected rather than range-published: the underlying method (fluid-oz-as-weight) is not a valid measurement of the same product, so the two figures are not comparable measurements to be averaged.", "last_reviewed": "2026-09-17" }, { "id": "coconut-cream", "schema_version": 3, "name": "Coconut Cream", "synonyms": [ "canned coconut cream", "unsweetened coconut cream", "full-fat coconut cream", "thick coconut cream" ], "category": "liquid", "default_state": "standard", "confidence": "low", "states": [ { "id": "standard", "label": "Standard, well-shaken canned emulsion", "density_g_per_ml": null, "range_min": 0.9469, "range_max": 1.0144, "withheld": true, "withheld_reason": "Canned coconut cream density spans 224-240 g/cup across major brands, a 7% spread that exceeds the 5% liquid tolerance. Real variance driven by differences in fat-to-water ratio (typically 20-25% fat, with some brands running higher) and stabilizer inclusion (guar gum, polysorbate). This entry covers only canned coconut cream (shaken emulsion form) — three other products commonly called 'coconut cream' are covered in the notes but have distinct densities.", "sources": [ { "name": "Native Forest Organic Unsweetened Coconut Cream label", "ref": "30 g per 2 tablespoon serving = 240 g/cup. Native Forest is a major North American natural-foods brand for canned coconut products; their unsweetened premium coconut cream is guar-gum stabilized and represents the higher-fat end of the mainstream retail range.", "density_g_per_ml": 1.0144 }, { "name": "Trader Joe's Coconut Cream (Extra Thick & Rich) label", "ref": "28 g per 1 fluid ounce = approximately 224 g/cup. Density derivation assumes 1 fl oz = 29.57 mL as the volume unit. Trader Joe's version is guar-free (water + organic coconut only) and represents the lower-fat, less-stabilized end of the mainstream retail range.", "density_g_per_ml": 0.9469 }, { "name": "WebMD nutritional reference – generic canned coconut cream", "ref": "46 g saturated fat per cup at approximately 20% saturated fat by weight gives roughly 230 g/cup for the composite emulsion. Consistent with the Native Forest and Trader Joe's brand labels; sits in the middle of the retail range.", "density_g_per_ml": 0.9721 }, { "name": "King Arthur Baking Company – Ingredient Weight Chart", "ref": "1 cup = 10 oz = 284 g/cup. Rejected: this figure implies a density of 1.20 g/mL, which is physically impossible for a coconut fat + water emulsion (both components are ≤ 1.0 g/mL). The KA figure matches the density expected for creamed coconut (dehydrated coconut paste block, roughly 684 cal/100g per Wikipedia) rather than canned coconut cream (roughly 200 cal/100g). This is a scope error — KA's chart entry uses 'coconut cream' to describe what most sources call 'creamed coconut' or 'coconut butter,' a distinct product from the canned shaken emulsion that dominates North American baking recipes.", "density_g_per_ml": 1.2004, "rejected": true, "rejection_reason": "Scope error: KA's 284 g/cup figure implies density 1.20 g/mL, physically impossible for a coconut fat + water emulsion. The value matches creamed coconut (dehydrated coconut paste block) rather than canned coconut cream. Similar pattern to graham-flour: KA has treated a distinct product category as if it were their own product category. Bakers using canned coconut cream should not weigh at 284 g/cup — that will over-measure by roughly 40 g per cup relative to what their can actually contains." } ], "verified": "2026-09-22", "last_reviewed": "2026-09-22" } ], "yields": [], "notes": "Canned coconut cream weighs 224-240 g/cup depending on brand, with the range driven by fat-to-water ratio and stabilizer choice. Native Forest lands at 240 g/cup (higher fat, guar-gum stabilized), Trader Joe's at approximately 224 g/cup (guar-free, water + coconut only), and generic nutritional references at roughly 230 g/cup in the middle.\n\n'Coconut cream' is one of the most confused ingredient categories in modern baking. Four distinct products travel under variants of that name, and each has a different density and different culinary purpose. Understanding which one a recipe means is often the difference between a successful bake and a failed one.\n\n**1. Canned coconut cream (this entry): 224-240 g/cup.** The mainstream baker's ingredient. Sold in cans or cartons as an unsweetened emulsion of coconut extract in water, typically 20-25% fat by weight. Native Forest, Trader Joe's, Aroy-D, Thai Kitchen, and Chaokoh are common brands. Well-shaken before pouring, this is what almost every modern American baking recipe means by 'coconut cream.' Used in vegan whipped cream, chocolate ganache, Thai curries, tres leches cake, and coconut ice cream.\n\n**2. Cream of coconut (Coco Lopez): approximately 298 g/cup.** Sweetened. Not the same product. Cream of coconut is designed for cocktails (piña colada, especially), and contains 40%+ added sugar. Substituting cream of coconut for canned coconut cream in a dessert recipe will make the finished bake far too sweet. If a piña colada or old-school tiki recipe calls for 'coconut cream,' it usually means Coco Lopez or similar sweetened product.\n\n**3. Creamed coconut / coconut butter: semi-solid paste, sold as a hard block or in jars.** Made by grinding dehydrated coconut meat to a paste, similar to how nut butters are made. This is a fat-and-fiber-dense product (roughly 684 cal/100g) that must be melted or dissolved in warm water before use in most recipes. King Arthur's ingredient weight chart entry for 'coconut cream (unsweetened)' at 284 g/cup appears to describe creamed coconut rather than the canned shaken emulsion covered by this entry — the implied density of 1.20 g/mL is not achievable for a fat+water emulsion where both components have density ≤ 1.0 g/mL.\n\n**4. Chilled/skimmed cream (from full-fat canned coconut milk): approximately 220 g/cup.** Not a purchased product — a preparation technique. Chilling a can of full-fat coconut milk overnight causes the fat-rich cream to separate and solidify at the top of the can, while the water sinks to the bottom. Scooping only the solid top layer gives a fat-concentrated cream used for vegan whipped cream. Slightly less dense than canned coconut cream because more of the water fraction has been discarded.\n\n**Distinction from coconut milk (already covered in this database).** Coconut milk is a thinner emulsion, typically 5-17% fat, weighing about 241 g/cup per King Arthur. Coconut cream is 20-25% fat and weighs 224-240 g/cup. Confusingly, coconut cream is slightly LESS dense than coconut milk per volume even though it has more fat, because fat (roughly 0.92 g/mL) is less dense than water (1.0 g/mL). The net effect is small — both are close to water density — but the direction is counterintuitive.\n\n**Practical baker guidance.** When a modern American baking recipe calls for 'coconut cream,' it almost certainly means canned unsweetened well-shaken coconut cream at approximately 230 g/cup. Weigh in that range unless the recipe specifies chilled/skimmed cream or names a specific product like Coco Lopez. For vegan whipped cream, look for products explicitly labeled 'coconut whipping cream' (Nature's Charm brand is a common dedicated product) or use the chilled/skim technique on full-fat canned coconut milk. Avoid substituting cream of coconut, creamed coconut, or coconut milk one-to-one for canned coconut cream — the results will not match what the recipe developer tested." }, { "id": "coconut-milk", "schema_version": 3, "name": "Coconut milk", "synonyms": [ "canned coconut milk", "full-fat coconut milk", "santan" ], "category": "liquid", "default_state": "canned", "confidence": "low", "states": [ { "id": "canned", "label": "Canned, well shaken", "density_g_per_ml": null, "withheld": true, "withheld_reason": "Two sources disagree by 6.4%, over the 5% tolerance for this category.", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 170173, SR Legacy, 1 undetermined cup = 226 g", "density_g_per_ml": 0.9552 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, coconut milk (canned, well shaken), 1 cup = 241 g", "density_g_per_ml": 1.0186 } ], "verified": "2026-09-15", "last_reviewed": "2026-09-15" } ], "yields": [], "notes": "Coconut milk is a stable oil-in-water emulsion pressed from grated coconut meat, canned with fat content typically between 17 and 24 percent for full-fat products. Sources disagree by 6.4%, which is a real disagreement rather than a rounding artifact. USDA FDC 170173 (Nuts, coconut milk, canned, liquid expressed from grated meat and water) gives a cup at 226 g (0.9552 g/ml). A liquid this fatty sits below water in density, as coconut oil does, and USDA's figure is consistent with a full-fat product at that composition. King Arthur's Ingredient Weight Chart gives 241 g per cup, or 1.0186 g/ml. That is above water and matches what a lower-fat, more diluted coconut milk would weigh. The King Arthur figure is exactly 8.5 fluid ounces at 28.35 grams per fluid ounce, which is the fluid-ounce mass equivalent, not a density measurement. Their chart lists the same product as 8 1/2 ounces, which is the volume expressed as fluid ounces, and the gram figure appears to be that number converted as if the fluid ounces were weight ounces. This is the same pattern that led to the rejection of King Arthur's whole milk figure in an earlier entry, where 227 g per cup was 8 fluid ounces converted as weight and produced a density lighter than water, which is physically impossible for milk. Coconut milk sits closer to water than milk does, so the same conversion happens to fall inside a physically plausible range, and the King Arthur figure cannot be rejected on physics alone. It is recorded here as a source without a rejection flag, but the underlying method appears to be a volume-to-weight conversion rather than a bench measurement, and this is noted in the ref. Canned coconut milk products vary widely in fat content and therefore in density. Full-fat brands like Chaokoh, Aroy-D and Thai Kitchen declare 24 percent fat and sit near the USDA figure. Light coconut milk removes cream and water and sits near or above the King Arthur figure. Carton coconut milk marketed as a dairy alternative is a different product entirely, typically 1 to 3 percent fat and much closer to water in density. This entry is for canned coconut milk in the full-fat sense that recipes usually intend when they call for it in curries, sauces, ice cream and baking. Well shaken matters because coconut milk separates on standing into a solid cream layer on top and a thin water layer on the bottom. Both King Arthur and USDA specify or imply well-shaken measurement, and the density above assumes the product has been homogenised before measuring. Coconut cream, sweetened condensed coconut milk, coconut milk powder and cream of coconut are separate products with their own weights and are covered by separate entries. No standards body publishes a density for coconut milk. Codex Alimentarius CXS 240-2003 covers aqueous coconut products including coconut milk and specifies composition requirements for fat, protein and total solids, but does not specify density. The Asian Regional Coconut Community publishes similar composition standards without density. Two sources only, and the range is published because no third source arbitrates between what appears to be a genuine measurement (USDA) and what appears to be a volume-to-weight conversion (King Arthur)." }, { "id": "coconut-water", "schema_version": 3, "name": "Coconut water", "synonyms": [ "fresh coconut water", "tender coconut water", "young coconut water", "packaged coconut water", "100% coconut water" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, at room temperature", "density_g_per_ml": 1.0144, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Nuts, coconut water (liquid from coconuts)\" (NDB 12119)", "ref": "USDA Standard Release publishes 1 cup = 240 g (density 1.014 g/mL), with 228 g of water and 6 g of sugars per cup (95% water, 2.5% sugars). Read through ReciPal.", "density_g_per_ml": 1.0144 }, { "name": "Purohit, Behera and Mishra 2017, Food and Applied Bioscience Journal", "ref": "\"Thermal processing of tender coconut water: a colour preservation approach\", 5(2), 82-92. Table 1, water of 7 to 8 month old tender coconuts: specific gravity 1.020 ± 0.002 at 5.04 °Brix, about 1.018 g/mL, 241 g per US cup.", "density_g_per_ml": 1.0182 } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of coconut water weighs 240 g (8.5 oz), a density of 1.01 to 1.02 g/mL, only about 2% heavier than water. USDA weighs a cup at 240 g, and a laboratory study of tender coconut water measured its specific gravity at 1.020, 241 g per cup.\n\nCoconut water is the clear liquid inside a young, green coconut, drawn off before the flesh hardens, not to be confused with coconut milk, which is made by pressing grated coconut flesh with water and is thick with fat. Packaged coconut water is the same liquid, pasteurized or cold-filtered; some brands add sugar or fruit juice, which makes them slightly heavier.\n\nUSDA's Standard Reference record for coconut water (NDB 12119) gives 1 cup as 240 g, with 228 g of water and 6 g of sugars, 95% water and 2.5% sugar. Purohit and colleagues, studying how heat changes the colour of tender coconut water, measured water from 7 to 8 month old coconuts at a specific gravity of 1.020 and 5.04 °Brix, about 1.018 g/mL, 241 g per cup. The two agree within 0.5%. Confidence is medium because there is one laboratory measurement and USDA's 240 g could be a rounded figure.\n\nThe physical check: a liquid that is 95% water with about 5% dissolved sugars and minerals, mainly potassium, should weigh about 1.02 g/mL. A sugar solution at 5 °Brix weighs 1.018 g/mL by the USDA sucrose table, the same as the measured coconut water. That puts it at the light end of everything sold as juice, well below orange juice (248 g per cup on this site) or apple juice (248 g), because it carries about half the dissolved solids.\n\nOn this site it sits with the other coconut products. Coconut milk and coconut cream weigh about the same per cup, 224 to 241 g, because their fat is lighter than water and offsets the dissolved solids; cream of coconut, a sweetened syrup, is far heavier at 283 to 312 g.\n\nCoconut water from older, brown coconuts carries less sugar and more of the coconut's oil than water from young green ones, and some packaged brands blend water from coconuts of different ages. Neither shifts the cup weight by more than a gram or two, because all of it is about 95% water; what changes is the taste, not the weight.\n\nPractical guidance: use 240 g per cup, 120 g per half cup, 60 g per quarter cup and 15 g per tablespoon. An 11.1 fl oz (330 mL) carton holds about 1.4 cups, 336 g. In baking and smoothies coconut water can replace water nearly gram for gram; measured by volume, a liquid measuring cup is accurate enough." }, { "id": "cottage-cheese", "name": "Cottage cheese", "aliases": [ "creamed cottage cheese", "curd cheese", "small curd cottage cheese", "large curd cottage cheese" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (creamed, 4% milkfat)", "density_g_per_ml": 0.9553, "verified": "2026-09-17", "last_reviewed": "2026-09-17", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 172179 (Cheese, cottage, creamed, large or small curd, SR Legacy). Published: 1 cup = 226 g. Density 0.9553 g/mL. Composition: ~79% water, ~4% fat, ~12% protein, ~3% carbohydrate.", "density_g_per_ml": 0.9553 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Cottage cheese', 1/2 cup = 113 g, extrapolates to 226 g per cup and 0.9553 g/mL. Coincides exactly with USDA and reflects the actual bulk density of curds packed with whey and small air gaps.", "density_g_per_ml": 0.9553 } ] } ], "yields": [], "notes": "Cottage cheese is one of the few 227-per-cup ingredients on this site where the number is physically reasonable, and it is worth reading alongside cream cheese and sour cream (also close to 227 g/cup) rather than alongside milk, yogurt and buttermilk (where the same number is wrong).\n\nKing Arthur publishes 1/2 cup at 113 grams, which extrapolates to 226 grams per cup and a bulk density of 0.9553 grams per millilitre. USDA FoodData Central publishes 1 cup at 226 grams (FDC 172179, Cheese, cottage, creamed, large or small curd), giving the same density. The two sources agree exactly, well inside the 5 percent liquid category tolerance.\n\nThe reason cottage cheese sits below water density is not composition but structure. On mass fractions alone, cottage cheese is roughly 79 percent water, 12 percent protein, 4 percent fat and 3 percent carbohydrate — a mixture that should have a density around 1.06 grams per millilitre based on the density of each component (protein at 1.35, fat at 0.92, carbohydrate at 1.5, all averaged by their proportions). The measured bulk density is much lower because cottage cheese is not a homogeneous liquid. It is discrete curds with whey between them, and packing curds into a measuring cup leaves small air pockets that no amount of pressing eliminates. Those air pockets bring the effective density down to about 0.95, close enough to 8 fluid ounces per cup that the 226-gram figure is right for physical reasons rather than accidental ones.\n\nThis distinguishes cottage cheese from milk, buttermilk, yogurt or pumpkin, all of which are homogeneous liquids or pastes that pack without air gaps and therefore weigh their true density per cup. It puts cottage cheese in the same bucket as cream cheese, sour cream and Greek yogurt — semi-solid dairy products where curd structure or high fat content pulls the bulk density below water.\n\nThe entry describes the standard creamed cottage cheese as sold in a tub (4 percent milkfat, small or large curd). Lower-fat and non-fat variants weigh slightly more per cup because water replaces fat and water is denser than fat. USDA publishes 2 percent milkfat cottage cheese at 220 grams per cup and 1 percent at approximately 226 grams (values shift with product formulation and whey retention). Dry-curd cottage cheese, sold without added cream, weighs about 145 grams per cup because there is no dressing to fill the gaps between the curds — it is drier and looser. These variants are not covered by this entry but are worth knowing about if a recipe specifies which type.\n\nRelated products: ricotta is a whey cheese with a similar appearance but different composition (usually higher fat, no whey between curds) and denser at about 250 grams per cup. Farmer's cheese is closer to dry-curd cottage cheese but with less whey remaining. Quark, popular in European baking, is a fresh cheese cultured from skim milk and sits denser than cottage cheese at about 240 grams per cup because it has no curd-whey structure.\n\nFDA identity standards for cottage cheese are at 21 CFR 133.128 (dry curd cottage cheese) and 21 CFR 133.129 (creamed cottage cheese). Both address composition and manufacturing rather than density. USDA AMS grading specifications for cottage cheese are covered under 7 CFR Part 58. The Codex Alimentarius standard for cottage cheese (CXS 273-1968) is the international counterpart.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because cottage cheese behaves as a semi-liquid in a measuring cup: it self-levels when scooped in, the whey fills gaps as the curds settle, and the density is set by the composition and structure of the product rather than by how it was scooped. The 5 percent liquid category tolerance applies. Both sources sit exactly on the same figure, so no range is needed.", "last_reviewed": "2026-09-17" }, { "id": "cranberry-juice", "schema_version": 3, "name": "Cranberry juice", "synonyms": [ "100% cranberry juice", "unsweetened cranberry juice", "pure cranberry juice", "cranberry juice blend" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, 100% juice, unsweetened, at room temperature", "density_g_per_ml": 1.0694, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Cranberry juice, unsweetened\" (FDC 168117)", "ref": "USDA Standard Release (NDB 43382) publishes 1 cup = 253 g (density 1.069 g/mL), with 220.4 g of water and 31 g of sugars per cup (12.1% sugars, none added). Read through ReciPal and getfoodfacts.", "fdc_id": 168117, "density_g_per_ml": 1.0694 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Cranberry juice, unsweetened, ready-to-drink\" 125 mL = 134 g (61 kcal), 253.6 g per US cup (density 1.072 g/mL).", "density_g_per_ml": 1.072 }, { "name": "21 CFR 101.30(h)(1) and USDA Foundation Foods \"Cranberry juice, not fortified, from concentrate, shelf stable\" (FDC 2003594)", "ref": "The FDA's minimum strength for 100% cranberry juice from concentrate is 7.5 °Brix, which weighs 1.027 g/mL by the USDA sucrose table (243 g per cup). USDA's Foundation record for straight cranberry juice from concentrate lists 92.3% water, consistent with that weaker strength. Composition only; no cup weight." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of unsweetened 100% cranberry juice weighs 253 g (8.9 oz), a density of 1.07 g/mL. USDA weighs a cup at 253 g and Health Canada's 125 mL at 134 g, 253.6 g per cup. Straight cranberry juice with nothing else blended in is thinner and weighs about 243 g; most juice sold as 100% cranberry is a blend.\n\nCranberries are too sour to drink as pressed juice, and most bottles labelled 100% cranberry juice are cranberry blended with sweeter juices such as apple or grape, with no added sugar. USDA's record for unsweetened cranberry juice lists 31 g of sugars per cup and none added, about 12% sugar, which is more than cranberries alone supply. Straight cranberry juice, sold as just cranberry or pure cranberry, is a different and much tarter product.\n\nUSDA's Standard Reference record (FDC 168117) gives 1 cup as 253 g. Health Canada's Nutrient Value of Some Common Foods weighs 125 mL of ready-to-drink unsweetened cranberry juice at 134 g, 1.072 g/mL. The two agree within 0.3%, and the figure is published at medium confidence because it describes the common blended product rather than straight cranberry.\n\nThe physical check: a juice weighs what its dissolved sugar makes it weigh. At 12 to 13% solids, a sugar solution weighs about 1.05 g/mL; both measurements sit a little above that, at 1.07, as most bottled juices on this site do. Straight cranberry juice is held by the FDA to a minimum of only 7.5 °Brix, which weighs 1.027 g/mL, 243 g per cup, and USDA's Foundation record for straight cranberry juice from concentrate is 92.3% water, consistent with that weaker strength. No source weighs a cup of it, so 243 g is a calculation, not a published figure.\n\nCranberry juice cocktail, the sweetened drink of about 27% juice, is a separate entry. It weighs the same 253 g per cup because its added sugar brings it to about the same strength as a 100% blend.\n\nMeasuring juice needs no special care: a liquid fills the cup completely, with no air between particles, so the weight depends only on what is dissolved in it. Chilled juice is a fraction of a percent heavier than juice at room temperature, too little to matter in a recipe.\n\nPractical guidance: use 253 g per cup, 127 g per half cup, 63 g per quarter cup and 15.8 g per tablespoon for 100% cranberry juice blends. For straight, unblended cranberry juice, about 243 g per cup. A 64 fl oz bottle of a 100% blend holds 8 cups, about 2.02 kg." }, { "id": "cranberry-juice-cocktail", "schema_version": 3, "name": "Cranberry juice cocktail", "synonyms": [ "cranberry cocktail", "cranberry juice drink", "Ocean Spray cranberry juice cocktail", "sweetened cranberry juice" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, bottled, at room temperature", "density_g_per_ml": 1.0694, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Cranberry juice cocktail, bottled\" (FDC 171903)", "ref": "USDA Standard Release (NDB 14242) publishes 1 cup (8 fl oz) = 253 g (density 1.069 g/mL), with 218 g of water and 30 g of sugars per cup. Read through ReciPal and getfoodfacts.", "fdc_id": 171903, "density_g_per_ml": 1.0694 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Cranberry juice cocktail, ready-to-drink, vitamin C added\" 125 mL = 134 g (76 kcal), 253.6 g per US cup (density 1.072 g/mL).", "density_g_per_ml": 1.072 }, { "name": "FAO/INFOODS Density Database, Version 2.0 (2012)", "ref": "Table 2: \"Cranberry juice cocktail, bottled\" density 1.05 g/mL, specific gravity 1.05, from USDA ARS, Specific Gravity of Selected Beverages (2011). 248.4 g per US cup; temperature not stated.", "density_g_per_ml": 1.05 }, { "name": "USDA Commercial Item Description A-A-20327A, Cranberry Juice Products (2020)", "ref": "Cranberry juice cocktail, Style A: \"27% cranberry juice by volume\", soluble solids \"12.0 - 16.0°Brix\", which weighs 1.045 to 1.062 g/mL by the USDA sucrose table (247 to 251 g per cup). Specification, no cup weight." }, { "name": "USDA SR Legacy \"Beverages, Cranberry juice cocktail\" (FDC 173214)", "ref": "USDA Standard Release (NDB 14284) publishes 1 cup = 271 g (density 1.145 g/mL), with 236.8 g of water and 31 g of sugars in that cup.", "fdc_id": 173214, "density_g_per_ml": 1.1455, "rejected": true, "rejection_reason": "The record's own composition rules it out: it lists 236.8 g of water in the cup, and 236.8 g of water alone fills 237 mL, the whole cup, leaving no room for the 31 g of sugar it also lists. 1.145 g/mL is the density of a syrup of about 33% sugar; cranberry juice cocktail is 12 to 16 °Brix. USDA's other cranberry juice cocktail record weighs a cup at 253 g, Health Canada at 253.6 g, and USDA's measured specific gravity is 1.05." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of cranberry juice cocktail weighs 253 g (8.9 oz), a density of 1.07 g/mL. USDA weighs a cup of bottled cocktail at 253 g, Health Canada's 125 mL at 134 g, 253.6 g per cup, and USDA's measured specific gravity for the drink is 1.05. A second USDA record that gives 271 g per cup contradicts its own composition and is rejected.\n\nCranberry juice cocktail is the sweetened cranberry drink Ocean Spray made famous: about a quarter cranberry juice, with water and sugar. USDA's purchase specification for it calls for 27% cranberry juice by volume and 12 to 16 °Brix of dissolved solids. It is the cranberry juice of most cocktails and punches, and of many cranberry sauce and baking recipes that call simply for cranberry juice.\n\nUSDA's Standard Reference record for bottled cocktail (FDC 171903) gives 1 cup (8 fl oz) as 253 g. Health Canada's Nutrient Value of Some Common Foods weighs 125 mL at 134 g, 1.072 g/mL. The FAO/INFOODS density database lists the drink at 1.05 g/mL from USDA's own specific gravity measurements, 248.4 g per cup. The three agree within 2.1%, and USDA's 253 g, the figure most cited, is published at high confidence.\n\nA second USDA record, Beverages, Cranberry juice cocktail (FDC 173214), gives 1 cup as 271 g, 1.145 g/mL. It cannot be right, and the record itself shows why: it lists 236.8 g of water in that cup. That much water alone fills 237 mL, the whole cup, leaving no room for the 31 g of sugar the same record lists. A density of 1.145 g/mL belongs to a syrup of about 33% sugar. The figure is still copied by nutrition sites and is rejected here.\n\nThe physical check: at the specification's 12 to 16 °Brix, a sugar solution weighs 1.045 to 1.062 g/mL by the USDA sucrose table, 247 to 251 g per cup, which brackets USDA's measured 1.05 and sits just under the 253 g cup figures. Light and diet cocktails, sweetened with sucralose or saccharin instead of sugar, carry almost no dissolved solids and weigh close to water; no source weighs them.\n\nAs with any juice, how the cup is filled does not change the weight, because a liquid leaves no air in the cup. What changes it is the recipe: cranberry-apple, cranberry-grape and other cocktail blends sit at the same 12 to 16 °Brix and weigh about the same per cup.\n\nPractical guidance: use 253 g per cup, 127 g per half cup, 63 g per quarter cup and 15.8 g per tablespoon. A 64 fl oz bottle holds 8 cups, about 2.02 kg." }, { "id": "cream-cheese", "name": "Cream cheese", "aliases": [ "full-fat cream cheese", "block cream cheese" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (full-fat, block)", "density_g_per_ml": 0.9806, "verified": "2026-09-16", "last_reviewed": "2026-09-16", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 173418 (Cheese, cream, SR Legacy). Published: 1 cup = 232 g, 1 tbsp = 15 g, 1 package small (3 oz) = 85 g. Density 0.9806 g/mL. Composition: 53.3% water, 34.9% fat, 6.2% protein, 5.6% carbohydrate.", "density_g_per_ml": 0.9806 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Cream cheese', 1 cup = 227 g, density 0.9595 g/mL. Coincides with the weight of a standard Philadelphia 8-oz block (8 × 28.35 = 227 g).", "density_g_per_ml": 0.9595 } ] } ], "yields": [], "notes": "Cream cheese is one of the rare ingredients where the King Arthur figure of 227 grams per cup lines up with something real — but for reasons that have nothing to do with the fluid-ounce convention that produces the same number for milk, yogurt and pumpkin. The 227 grams here comes from the weight of a standard American cream cheese block: 8 ounces by weight (8 × 28.35 = 227 grams). Almost every US recipe that calls for '1 cup of cream cheese' means one 8-ounce block, and the King Arthur chart has quietly encoded that convention.\n\nUSDA FoodData Central publishes 1 cup at 232 grams and 1 tablespoon at 15 grams (FDC 173418, Cheese, cream). This gives a bulk density of 0.9806 grams per millilitre. King Arthur's ingredient weight chart publishes 1 cup at 227 grams, density 0.9595. The two figures agree within 2.2 percent, comfortably inside the 5 percent tolerance we apply to the liquid category.\n\nWe publish the USDA figure of 232 grams per cup because it represents the actual weight that fits into a US customary cup measure, rather than the block-weight convention.\n\nThe physics of cream cheese density is similar to sour cream. It is 53.3 percent water and 34.9 percent fat, with milk fat around 0.92 grams per millilitre pulling the overall density slightly below water. The result of about 0.98 grams per millilitre sits between plain milk (1.03) and butter (0.91). If a cream cheese recipe calls for one cup and you dip the cup into a tub, you will get about 232 grams. If you slice open a standard block instead, you will get exactly 227 grams — and most recipe writers assume that is what you did.\n\nThe 8-ounce block is defined by USDA and FDA convention. The FDA identity standard for cream cheese is at 21 CFR 133.133, requiring at least 33 percent milkfat and no more than 55 percent moisture in the finished product. Neufchâtel cheese, defined at 21 CFR 133.162, is the reduced-fat version at 20 to 33 percent milkfat and up to 65 percent moisture; it weighs slightly less per cup because of the extra water. USDA AMS grading standards for cream cheese exist under 7 CFR Part 58 but govern quality inspection rather than density.\n\nProducts this entry does not cover include: whipped cream cheese, which has air incorporated during processing and weighs about two-thirds as much per volume (USDA publishes 1 tablespoon whipped at 10 grams versus 15 grams for standard, implying about 158 grams per cup for whipped); Neufchâtel cheese, sold in the same block shape but labelled lower-fat, with density slightly lower because water replaces some fat; reduced-fat and fat-free cream cheeses, which vary widely because gums and stabilisers are added to compensate for the missing fat; mascarpone, an Italian fresh cheese with much higher fat (75 percent) and no added acid, denser than cream cheese despite the extra fat because it contains no whey; and cream cheese spreads (chive, strawberry, vegetable), which have added ingredients and lower densities.\n\nStandard US packaging: 8-ounce (227 g) rigid brick, 3-ounce (85 g) mini brick, 7.5-ounce tub of whipped, 8-ounce tub of soft or spreadable. Recipes usually specify the format needed.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because cream cheese behaves as a soft, semi-liquid paste in a measuring cup: it settles into the container, sets its own level with a moderate press, and the density is determined by the ratio of fat to water rather than by how it was scooped. The 5 percent liquid category tolerance applies, and both sources sit well inside it.", "last_reviewed": "2026-09-16" }, { "id": "creme-fraiche", "schema_version": 3, "name": "Crème Fraîche", "synonyms": [ "creme fraiche", "crème fraîche", "creme fraiche french-style", "cultured cream", "french-style cultured cream", "thick cultured cream" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, spooned", "density_g_per_ml": 1.0144, "sources": [ { "name": "USDA FoodData Central — Crème Fraîche (branded, UPC 071448300595)", "ref": "USDA branded food entry: 237 g per US cup, or 7.9 oz/cup. Density-based conversion from the manufacturer's declared serving size, listed via aqua-calc's USDA-sourced volume-to-weight calculator.", "density_g_per_ml": 1.0017 }, { "name": "Vermont Creamery — French-Style Crème Fraîche", "ref": "Dominant US producer of French-style crème fraîche. Product label serves 1 oz (28 g); per-tablespoon reference of 15 g published via Fitia's brand database implies 240 g/cup. Ingredient: pasteurized cultured cream. Product line established 1984.", "density_g_per_ml": 1.0144 }, { "name": "Trader Joe's — Crème Fraîche", "ref": "Product label serving: 2 tablespoons = 30 g = 110 kcal. Extrapolates to 240 g/cup at 15 g/tbsp. Second-largest US retail crème fraîche brand by shelf presence.", "density_g_per_ml": 1.0144 }, { "name": "King Arthur Baking Company — Ingredient Weight Chart", "ref": "1/2 cup = 4 1/3 oz = 124 g, extrapolating to 248 g/cup. 3.3% higher than the producer consensus at 240 and almost certainly a rounding artifact: 240 g/cup converts to 4.23 oz per half-cup, which appears to have been rounded up to the neat fraction 4 1/3 = 4.333 oz.", "density_g_per_ml": 1.0482 }, { "name": "Chef in Disguise — dairy conversion table", "ref": "French cook's dairy conversion reference lists crème fraîche at 1 cup = 240 g, consistent with 30-40% milkfat cultured cream. Same table lists heavy cream and light cream at 240 g/cup, mascarpone-adjacent products in the 240-250 g/cup band.", "density_g_per_ml": 1.0144 } ], "verified": "2026-09-22", "last_reviewed": "2026-09-22" } ], "yields": [], "notes": "TL;DR: 240 g/cup (1.014 g/mL). Multi-source convergence across USDA branded data, Vermont Creamery, Trader Joe's, and French cooking references. King Arthur lists 248 g/cup, roughly 3% higher — almost certainly a fractional-ounce rounding artifact rather than a real disagreement.\n\nCrème fraîche is thick cultured cream, French in origin but now widely produced domestically, made by fermenting heavy cream with mesophilic bacterial cultures until it thickens without souring as sharply as American sour cream. French-style crème fraîche typically hits 30-40% milkfat, higher than sour cream's ~20% and roughly matching lightly whipped heavy cream. The result is spoonable but dense enough to hold a dollop, tangy but nutty rather than sharp, and — because the cultures dominate the tang and the fat content buffers acidity — stable enough not to break when heated, which is the culinary property that makes it prized over sour cream in warm sauces and pan reductions.\n\nDensity data converges tightly. USDA FoodData Central's branded entry for crème fraîche (UPC 071448300595) gives 237 g per US cup, or 1.00 g/mL. Vermont Creamery, the dominant US producer of French-style crème fraîche, publishes a serving of 1 oz = 28 g and per-tablespoon data of 15 g, extrapolating to 240 g/cup. Trader Joe's Crème Fraîche lists 2 tbsp = 30 g on the label, also 240 g/cup. French cooking references and density-based converters both settle at 240. Physics predicts 239 g/cup for 30% milkfat and 238 g/cup for 40% milkfat cultured cream, so 240 fits the retail product profile squarely. King Arthur's Ingredient Weight Chart lists crème fraîche at 1/2 cup = 4 1/3 oz = 124 g, extrapolating to 248 g/cup — 3.3% higher than the producer consensus. That gap is almost certainly a rounding artifact: converting the producer figure of 240 g/cup back to ounces gives 4.23 oz per half-cup, which KA appears to have rounded up to the neat fraction 4 1/3.\n\nWithin the semi-solid dairy family, crème fraîche sits between heavier and lighter neighbors on the scale. Sour cream (227 g/cup in the King Arthur convention) is thinner and tangier at 18-20% milkfat, with more lactic acid and a tendency to break in hot pans. Mascarpone (227 g/cup, high confidence) is at the other side of the flavor axis: 44% milkfat, mild rather than tart, denser-feeling in the mouth despite the similar cup weight. Cream cheese (227 g/cup) and Greek yogurt (227 g/cup) both land near the same weight but behave differently in a recipe — cream cheese is emulsified and firmer, Greek yogurt sharper and higher in protein.\n\nFor the practical baker, crème fraîche can substitute for heavy cream 1:1 in cold or gently warmed applications with a tangier finish, for sour cream 1:1 in dips and dressings without the risk of splitting when the mixture eventually meets heat, and for mascarpone 1:1 in savory sauces though not in tiramisu-style desserts where mascarpone's fat content and sweetness carry the texture. Note that French-style crème fraîche (Vermont Creamery, Trader Joe's, Alouette) runs at 30-40% milkfat, while some domestic imitators labeled simply \"cultured cream\" or \"cultured sour cream\" run lower at 20-30% and behave more like sour cream on the pan; when heat stability matters, check the milkfat percentage on the label rather than trusting the product name." }, { "id": "crushed-tomatoes", "schema_version": 3, "name": "Crushed Tomatoes", "synonyms": [ "crushed tomatoes", "canned crushed tomatoes", "crushed tomatoes in puree", "crushed tomatoes in juice" ], "category": "liquid", "default_state": "standard", "confidence": "low", "states": [ { "id": "standard", "label": "Standard, canned, poured and leveled", "density_g_per_ml": null, "range_min": 1.0229, "range_max": 1.099, "withheld": true, "withheld_reason": "Genuine 7.4% spread reflects a product-identity split: USDA and Tuttorosso publish plain crushed tomatoes packed in juice at 242-244 g/cup, while Muir Glen and Happy Harvest publish crushed tomatoes packed in tomato puree at 260 g/cup. FDA does not define a tight identity standard for crushed tomatoes (unlike sauce at 8-12% solids or paste at 24-32%), so the puree-base variants are legitimately denser. No single figure represents both formulations.", "sources": [ { "name": "USDA SR Legacy \"Tomatoes, crushed, canned\" (FDC 170501)", "ref": "USDA Standard Release publishes crushed tomato density at 256 g per metric cup, equivalent to 242 g per US cup (8.5 oz/US cup) and density 1.023 g/mL. Represents plain-crushed formulation packed in tomato juice. Anchor low.", "fdc_id": 170501, "density_g_per_ml": 1.0229 }, { "name": "aqua-calc reference (USDA-derived)", "ref": "aqua-calc publishes USDA-sourced density for crushed tomatoes canned at 256 g per metric cup, equivalent to 242 g per US cup. Cross-reference to USDA SR Legacy figure.", "density_g_per_ml": 1.0229 }, { "name": "Tuttorosso Crushed Tomatoes (producer label)", "ref": "Red Gold Tuttorosso crushed tomatoes: 1/4 cup = 61 g, extrapolating to 244 g/cup and density 1.031 g/mL. Matches USDA within 1%. Represents plain-crushed-in-juice formulation.", "density_g_per_ml": 1.0313 }, { "name": "Muir Glen Crushed Tomatoes with Basil (producer label)", "ref": "Small Planet Foods Muir Glen crushed tomatoes with basil: 1/4 cup = 65 g, extrapolating to 260 g/cup and density 1.099 g/mL. Anchor high. Ingredient label shows crushed tomatoes suspended in tomato puree rather than juice, explaining the higher density.", "density_g_per_ml": 1.099 }, { "name": "Muir Glen Fire Roasted Crushed Tomatoes (producer label)", "ref": "Muir Glen fire-roasted variant: 1/4 cup = 65 g, matches the with-basil variant at 260 g/cup and density 1.099 g/mL. Puree-base formulation consistent across Muir Glen's crushed line.", "density_g_per_ml": 1.099 }, { "name": "Happy Harvest Crushed Tomatoes (producer label)", "ref": "Aldi house brand Happy Harvest: 1/2 cup = 130 g, extrapolating to 260 g/cup and density 1.099 g/mL. Matches Muir Glen exactly. Third data point for the denser puree-base cluster.", "density_g_per_ml": 1.099 } ], "verified": "2026-09-23", "last_reviewed": "2026-09-23" } ], "yields": [], "notes": "Crushed tomatoes span 242-260 g per US cup — a 7% split reflecting variance between plain-crushed products (crushed tomato flesh in tomato juice, 242-244 g/cup per USDA and Tuttorosso) and denser puree-packed products (crushed tomatoes suspended in tomato puree, 260 g/cup for Muir Glen and Happy Harvest).\n\nCrushed tomatoes are a canned tomato product intermediate between diced tomatoes (discrete chunks) and tomato sauce (fully smooth). USDA and FDA regulations do not tightly define crushed tomatoes the way they define tomato sauce (8-12% solids) or paste (24-32% solids). Manufacturers have latitude in whether to pack in juice, puree, or a mixed base, and whether to include added seasonings. This lack of a tight identity standard produces the observed density spread.\n\nUSDA SR Legacy \"Tomatoes, crushed, canned\" (FDC 170501) publishes density approximately 242 g per US cup (256 g per metric cup, density 1.023 g/mL). This represents the plain-crushed reference — tomato flesh crushed and packed in its own juice.\n\nProducer labels split into two clusters. Tuttorosso Crushed Tomatoes declares 1/4 cup = 61 g (244 g/cup, density 1.031 g/mL), matching USDA within 1%. Muir Glen Crushed Tomatoes with Basil, Muir Glen Fire Roasted Crushed Tomatoes, and Aldi's Happy Harvest Crushed Tomatoes all report the denser 1/4 cup = 65 g (260 g/cup, density 1.099 g/mL). The denser brands' ingredient labels reveal the reason: they are crushed tomatoes packed in tomato puree rather than in juice, adding extra tomato solids and raising density.\n\nFor validation and internal consistency, this entry withholds a single figure and publishes the observed range 242-260 g/cup. The 7.4% spread exceeds the 5% liquid category tolerance because two commercial product structures exist under the crushed tomatoes name — a formulation choice that regulatory standards do not force to converge.\n\nPractical guidance: for chili, quick marinara, and shakshuka bases where the crushed tomatoes are one of many ingredients, either density works — recipes are forgiving at this scale. For pizza sauce and other applications where crushed tomatoes are the primary ingredient and cook down significantly, the denser puree-packed varieties (Muir Glen, Happy Harvest) produce a thicker finished sauce with less required reduction time. Recipes that specify a particular brand implicitly assume that brand's density; when substituting brands, weigh from the can rather than measure by cup to hit the same amount of tomato solids.\n\nA 28-oz can (the standard supermarket size) holds 794 g. At USDA density (242 g/cup) that is roughly 3 1/4 cups; at Muir Glen density (260 g/cup) that is roughly 3 cups. The can weight is regulated; the cup volume derived from it is not.\n\nKing Arthur is silent on crushed tomatoes. Companion entries in the tomato family: tomato-paste at 262 g/cup (tight convergence, regulated 24-32% solids identity), tomato-sauce at 245 g/cup (tight convergence, regulated 8-12% solids identity). Crushed tomatoes are the tomato family's messiest entry due to unregulated formulation." }, { "id": "diced-tomatoes", "schema_version": 3, "name": "Diced Tomatoes", "synonyms": [ "canned diced tomatoes", "chopped tomatoes", "canned chopped tomatoes", "diced tomatoes in juice", "petite diced tomatoes" ], "category": "liquid", "default_state": "standard", "confidence": "low", "states": [ { "id": "standard", "label": "Standard, canned, undrained, poured and leveled", "density_g_per_ml": null, "range_min": 1.0144, "range_max": 1.099, "withheld": true, "withheld_reason": "Sources span 240-260 g per cup, an 8.3% spread, over the 5% liquid tolerance. USDA's juice-packed records and the Hunt's and Red Gold labels measure 240-242 g; the Del Monte and Muir Glen labels give 252-260 g. Federal rules let canned tomatoes be packed in tomato juice or in puree or paste, and a heavier packing liquid weighs more per cup, so no single figure fits every can.", "sources": [ { "name": "USDA SR Legacy \"Tomatoes, red, ripe, canned, packed in tomato juice\" (FDC 170051)", "ref": "USDA Standard Release publishes 1 cup = 240 g and 1 tbsp = 15 g, both giving density 1.014 g/mL. Covers canned tomato pieces in juice, undrained.", "fdc_id": 170051, "density_g_per_ml": 1.0144 }, { "name": "USDA SR Legacy \"Tomatoes, red, ripe, canned, packed in tomato juice, no salt added\" (FDC 170138)", "ref": "USDA Standard Release publishes 1 cup = 240 g, 1/2 cup = 120 g and 1 tbsp = 15 g, density 1.014 g/mL. Same figure as the salted record.", "fdc_id": 170138, "density_g_per_ml": 1.0144 }, { "name": "Hunt's Diced Tomatoes (producer label)", "ref": "Retail nutrition label, 14.5-oz can: 1/2 cup (121 g), extrapolating to 242 g per US cup and density 1.023 g/mL.", "density_g_per_ml": 1.0229 }, { "name": "Red Gold Diced Tomatoes (producer label)", "ref": "Retail nutrition label, 14.5-oz can: 1/2 cup (121 g), extrapolating to 242 g per US cup and density 1.023 g/mL. Red Gold's foodservice 1-inch diced specification lists the same serving and a drained weight of 68 oz per 102-oz can.", "density_g_per_ml": 1.0229 }, { "name": "Del Monte Diced Tomatoes (producer label)", "ref": "Retail nutrition label, 14.5-oz can: 1/2 cup (126 g), extrapolating to 252 g per US cup and density 1.065 g/mL.", "density_g_per_ml": 1.0651 }, { "name": "Muir Glen Organic Diced Tomatoes (producer label)", "ref": "Brand nutrition panel: 1/2 cup (130 g), extrapolating to 260 g per US cup and density 1.099 g/mL. The heaviest figure found.", "density_g_per_ml": 1.099 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "A US cup of canned diced tomatoes, undrained, weighs 240 to 260 g (8.5 to 9.2 oz), depending on the brand. USDA and two brands measure 240-242 g, two other brands 252-260 g, and the 8% spread is too wide to publish one figure, so this entry publishes the range.\n\nDiced tomatoes are tomato pieces canned in a packing liquid. The US standard for canned tomatoes (21 CFR 155.190) recognises whole, diced, sliced and wedge styles, and allows them to be packed in tomato juice or in tomato puree, pulp or paste. It also requires the drained tomatoes to fill at least half the can's capacity. So a can of diced tomatoes is part solid pieces and part liquid, and the liquid can be thin juice or something closer to puree.\n\nUSDA SR Legacy \"Tomatoes, red, ripe, canned, packed in tomato juice\" (FDC 170051) publishes 1 cup = 240 g and 1 tablespoon = 15 g, which agree with each other at 1.014 g/mL; the no-salt-added record (FDC 170138) is identical. Hunt's and Red Gold labels list half a cup at 121 g, 242 g per cup, within 1% of USDA. Del Monte lists half a cup at 126 g (252 g per cup) and Muir Glen Organic at 130 g (260 g per cup).\n\nThe physics explains the split. Tomato pieces and thin tomato juice are both mostly water, so a cup of pieces in juice weighs only a little more than a cup of water, which is what USDA's 1.014 g/mL describes. A packing liquid with more tomato solids is denser: tomato puree weighs 250 g per cup and paste 262 g. A can packed in a heavier liquid therefore weighs more per cup, and 252-260 g is what a thicker packing medium predicts. Brands do not print their packing liquid's solids content, which is why this entry names the range rather than guessing which can is in your cupboard.\n\nUSDA's stewed tomatoes record (FDC 170052) is a different product, cooked with onion, celery and pepper, at 255 g per cup; it is not used here.\n\nPractical guidance: a standard 14.5-oz can holds 411 g, which is about 1 2/3 cups undrained. Drained, most of that is tomato: in Red Gold's foodservice specification 68 of every 102 ounces remain after draining, about two thirds, so if the same ratio holds for a retail can, a drained 14.5-oz can gives roughly 275 g of tomato pieces. When a recipe says \"one can, drained\", weighing the drained tomatoes is far more reliable than measuring them by the cup, because chunks leave gaps that liquid no longer fills.\n\nKing Arthur's ingredient weight chart has no row for diced or canned tomatoes. Its only tomato rows are tomato paste, a figure this site rejects, and dry-pack sun-dried tomatoes. The tomato products comparison page shows diced tomatoes beside paste, puree, sauce, crushed tomatoes and ketchup." }, { "id": "egg", "schema_version": 3, "name": "Egg", "synonyms": [ "whole egg", "beaten egg", "hen egg", "chicken egg" ], "category": "liquid", "default_state": "beaten", "confidence": "medium", "states": [ { "id": "beaten", "label": "Whole, raw, beaten", "density_g_per_ml": 1.0271, "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 171287, SR Legacy, 1 cup whole raw egg (4.86 large eggs) = 243 g; 1 large egg = 50 g edible portion", "density_g_per_ml": 1.0271 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, Egg (fresh), 1 large = 50 g", "density_g_per_ml": 1.0271 } ], "verified": "2026-09-16", "last_reviewed": "2026-09-16" } ], "yields": [], "notes": "Eggs are unusual among ingredients on this dataset because most recipes measure them by piece rather than by volume. Both USDA and King Arthur agree that one large egg edible portion weighs 50 grams, and this piece weight is the practical measurement for the great majority of egg use in cooking and baking. The cup density of 1.0271 g/ml derives from USDA's convention that 4.86 large eggs make one US cup of whole beaten egg (243 g per cup). This is a portion count rather than a direct volume measurement: USDA counted eggs into a standard cup and averaged, and 4.86 is the empirical result rather than a rounded convention. King Arthur does not publish a cup weight for whole egg, but their piece weight matches USDA's exactly, so the cup density derived here is consistent with both sources. USDA's Agricultural Marketing Service Egg Grading Manual (Agriculture Handbook 75) defines standard weight classes for shell eggs by weight per dozen: jumbo (30 oz per dozen, roughly 63 g each), extra-large (27 oz per dozen, roughly 56 g each), large (24 oz per dozen, roughly 50 g each), medium (21 oz per dozen, roughly 44 g each), small (18 oz per dozen, roughly 38 g each), and peewee (15 oz per dozen, roughly 32 g each). These are shell-included weights; the edible portion is roughly 88 to 90 percent of shell weight, since the shell itself is 10 to 12 percent of the whole. Large is the standard baking egg in North American recipes, and the 50 g edible portion figure assumes large. Recipes calling for eggs without specifying size default to large. Using medium eggs where large is specified means about 12 percent less egg weight, and jumbo means about 26 percent more; substituting sizes without adjusting can noticeably change the moisture and structure of baked goods, especially in small-batch recipes. Egg whites and egg yolks are covered separately. USDA FDC 172183 gives one large egg white at 33 g and King Arthur gives 30 to 35 g depending on the specific egg. USDA FDC 172184 gives one large egg yolk at 17 g, while King Arthur's chart gives 14 g. The 21 percent yolk disagreement between the two sources reflects real biological variation more than measurement error, since yolk weight varies substantially with breed, age of hen and season, and neither source publishes the sampling methodology behind their figure. A dedicated egg white entry and egg yolk entry, when added to this dataset, will discuss these figures in more detail. Dried egg whites, powdered eggs and egg substitutes are separate products with their own densities and are not covered here. Carton liquid eggs sold as pasteurized whole egg product are typically packaged at about 46 to 50 grams per 3-tablespoon serving, matching the fresh egg equivalent, and generally weigh 240 to 245 g per cup, close to USDA's fresh figure. Refrigerated egg whites in cartons (Egg Beaters and similar) may include stabilizers and vary slightly in density. No standards body publishes a bulk density for whole beaten egg. The FAO/WHO Codex Alimentarius standards for egg products (CXS 87-1981 and successors) cover microbiological limits and composition rather than physical density. Two sources agreeing on the piece weight from which the cup density derives, so this entry is held at medium confidence until an independent third source confirms the cup portion directly." }, { "id": "eggnog", "schema_version": 3, "name": "Eggnog", "synonyms": [ "eggnog", "egg nog", "commercial eggnog", "holiday eggnog", "traditional eggnog", "dairy eggnog" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, non-alcoholic commercial dairy eggnog (milk + cream + egg yolks + sugar, 6-8% fat, 12-18% added sugars)", "density_g_per_ml": 1.0736, "sources": [ { "name": "USDA FoodData Central 'Eggnog' (generic)", "ref": "USDA FoodData Central non-alcoholic generic eggnog record. 268 g per metric cup = 8.5 oz per US cup = 254 g per US cup. Density 1.0736 g/mL. Reflects standard commercial dairy eggnog formulation.", "density_g_per_ml": 1.0736 }, { "name": "USDA FoodData Central 'Eggnog, regular'", "ref": "USDA FoodData Central 'Eggnog, regular' record. 271 g per metric cup = 9 oz per US cup = ~256 g per US cup. Density 1.0821 g/mL. Runs 0.8% above the generic eggnog record, well within tolerance. Both records describe standard commercial dairy eggnog with only minor formulation differences (possibly higher fat/sugar in this variant).", "density_g_per_ml": 1.0821 }, { "name": "USDA Home and Garden Bulletin No. 72 (Nutritive Value of Foods)", "ref": "USDA Agricultural Research Service publication (2002 revision) lists 'Eggnog (commercial), 1 cup = 254 g' in its dairy products table. Matches the modern FoodData Central generic record exactly. This is a long-standing USDA reference figure for commercial eggnog and confirms the 254 g/cup anchor.", "density_g_per_ml": 1.0736 } ], "verified": "2026-09-23", "last_reviewed": "2026-09-23" } ], "yields": [], "notes": "One cup of standard commercial eggnog weighs about 254 grams (1.074 g/mL), a bit heavier than whole milk (242 g/cup) or half-and-half (242 g/cup) because added sugar and egg yolk solids raise the density beyond what fat alone would produce. Multiple USDA records (FoodData Central generic 'Eggnog' at 254 g/cup, 'Eggnog, regular' at 256 g/cup, Home and Garden Bulletin No. 72 at 254 g/cup) converge tightly at this figure for non-alcoholic commercial dairy eggnog.\n\nCommercial eggnog is a dairy blend of milk, cream, egg yolks, sugar or corn syrup, natural and artificial flavorings (typically nutmeg, vanilla, cinnamon), and stabilizers (guar gum, carrageenan, mono- and diglycerides). FDA does not define a standard of identity for eggnog the way 21 CFR § 131.110 defines milk, so commercial products vary somewhat in composition: fat typically 6-8%, added sugars 12-18%, egg yolk 1-2% by mass. Southern Comfort Traditional Eggnog, Organic Valley Eggnog, Hood Golden Eggnog, Turkey Hill Original Egg Nog, Borden Egg Nog, and most other US retail brands sit within this range and match the 254 g/cup figure for physical density.\n\nProducer nutrition labels systematically understate eggnog's true density because of an FDA labeling convention rather than a measurement of the product. Southern Comfort's label states the serving size as '1 cup (240 mL) = 240 g,' and most other brands do the same. This is the 21 CFR § 101.12 reference amount customarily consumed for beverages, which treats fluid milliliters as if they were grams. If you actually weigh 240 mL of eggnog, it comes to about 258 grams (240 × 1.074), matching the USDA measurement. This is a milder version of the same fluid-ounce-as-mass-ounce labeling artifact seen more dramatically elsewhere (King Arthur listing cream at 8 fl oz = 227 g, for example). Neither the FDA convention nor the KA chart error is a measurement — both treat volume units as mass units. For weight-based recipes, use the 254 g figure, not the label serving size.\n\nProduct variation across the eggnog category is real and worth understanding when choosing a substitute. Regular commercial eggnog (this entry) runs 1.07-1.08 g/mL and 254 g/cup. Light or low-fat eggnog reduces cream and sugar; density drops closer to milk, roughly 245 g/cup. Alcoholic pre-mixed eggnog (rum-based holiday products, some higher-end offerings) has spirits added, which lowers density substantially because ethanol is 0.79 g/mL; USDA's 'Eggnog, alcoholic' record measures 240 g per US cup (1.014 g/mL), close to water. Non-dairy eggnog products (Silk Nog on soy or almond base, Califia Farms Almondmilk Nog, So Delicious Coconutmilk Nog, Elmhurst Milked Cashews Nog) build on a plant-milk base and range 240-250 g/cup depending on how much fat and sugar the formulation adds; these are distinct products with their own density profiles.\n\nHomemade traditional eggnog varies with recipe. A classic ratio (equal parts egg yolk, heavy cream, whole milk, with sugar around 15% and spirits around 20% by volume) produces a beverage that runs 1.02-1.05 g/mL, lighter than commercial versions because spirits displace sugar and dairy mass. Aged eggnog (weeks or months in the refrigerator, a traditional practice) does not change density meaningfully; the mechanism is flavor development and mild alcohol-driven pasteurization, not compositional change. For recipes calling for eggnog as an ingredient (French toast batter, eggnog cake, bread pudding, custards, panna cotta, holiday ice cream), commercial regular at 254 g/cup is the anchor most published recipes assume." }, { "id": "evaporated-milk", "name": "Evaporated milk", "aliases": [ "canned milk", "unsweetened condensed milk" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (whole milk)", "density_g_per_ml": 1.0651, "verified": "2026-09-17", "last_reviewed": "2026-09-17", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 171267 (Milk, canned, evaporated, not reconstituted, SR Legacy). Published: 1 cup = 252 g, 1 tbsp = 16 g. Density 1.0651 g/mL. Composition: ~74% water, ~10% carbohydrate (lactose), ~7% fat, ~7% protein.", "density_g_per_ml": 1.0651 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Milk (evaporated)', 1/2 cup = 113 g (extrapolates to 226 g per cup, density 0.9553 g/mL). This is 4 US fluid ounces × 28.35 g/oz, the same fluid-oz-as-weight figure King Arthur applies to milk, yogurt, cream and other liquid dairy.", "density_g_per_ml": 0.9553, "rejected": true, "rejection_reason": "226 g/cup implies a density of 0.9553 g/mL, less than water. Evaporated milk is regular milk with approximately 60% of the water removed, which concentrates the milk solids and produces a density substantially higher than regular milk (1.03 g/mL), not lower. USDA measures it at 1.0651 g/mL. King Arthur's figure appears to be their fluid-oz-as-weight convention rather than a bench measurement of the actual product." } ] } ], "yields": [], "notes": "Evaporated milk is regular whole milk with about 60 percent of the water removed by heating under vacuum. The result is a thick, shelf-stable liquid roughly twice the density of milk solids, sold in cans and used in coffee, pumpkin pie custards, key lime pie, tres leches cake, savoury cream sauces where milk would be too thin, and traditional dishes across Latin American, Filipino and Southeast Asian cuisine where refrigerated dairy is historically less available.\n\nUSDA FoodData Central publishes 1 cup of evaporated milk at 252 grams and 1 tablespoon at 16 grams (FDC 171267, Milk, canned, evaporated, not reconstituted). That gives a density of 1.0651 grams per millilitre. King Arthur's ingredient weight chart publishes 1/2 cup at 113 grams, which extrapolates to 226 grams per cup and 0.9553 grams per millilitre.\n\nThe two figures are far apart, and the King Arthur figure is physically impossible. Regular milk is roughly 88 percent water and has a density of 1.03 grams per millilitre — slightly above water because milk solids are denser than water. Removing 60 percent of the water leaves a product that is roughly 74 percent water with concentrated protein, lactose and fat. This mixture must have a higher density than regular milk, not a lower one. USDA's 1.0651 gram per millilitre figure matches the physics; King Arthur's 0.9553 does not. This is the ninth entry on this site where King Arthur's chart uses the eight-fluid-ounces-times-28.35-grams convention (or in this case, four fluid ounces times 28.35 for the half-cup row) to fill in a dairy row that has not been measured against a scale.\n\nStandard US cans of evaporated milk are labelled 12 fluid ounces, which corresponds to 1.5 cups by volume or 378 grams by weight at USDA's density. Larger 5-fluid-ounce cans are 148 grams. Most recipes calling for evaporated milk assume the 12-ounce can as the reference, and 'one can' generally means the full 378 grams regardless of the volume conversion.\n\nEvaporated milk should not be confused with sweetened condensed milk, which is a completely different product. Sweetened condensed milk has both water removed and sugar added, producing a much sweeter and denser final result (306 grams per cup at 1.29 grams per millilitre). Recipes are not interchangeable: substituting evaporated for sweetened condensed will remove all the sweetness from the recipe, while substituting the other way will add sugar and change the texture completely.\n\nRelated products this entry does not cover: evaporated skim milk (lower fat, weighs about 256 grams per cup because more water remains proportionally when the fat is removed); powdered milk reconstituted with less water to approximate evaporated milk (density varies, texture is different); and cream-condensed milk products such as evaporated cream or table cream, which have higher fat content.\n\nFDA identity standard for evaporated milk is at 21 CFR 131.130, requiring not less than 6.5 percent milkfat and not less than 16.5 percent nonfat milk solids, plus a minimum total milk solids of 23 percent. Codex Alimentarius standard CXS 282-1971 (Standard for evaporated milks) covers the international identity requirements. Neither publishes a density, but both indirectly constrain it through the composition minimums.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because evaporated milk behaves as a thick liquid in a measuring cup: it pours (slowly), self-levels, and the density is determined by its water and solids content rather than by how it was measured. The 5 percent liquid tolerance would apply if there were a second accepted source; since King Arthur's figure is rejected, the entry is medium confidence on the strength of the USDA measurement plus the physics-based rejection.", "last_reviewed": "2026-09-17" }, { "id": "fish-sauce", "schema_version": 3, "name": "Fish sauce", "synonyms": [ "nam pla", "nuoc mam", "Thai fish sauce", "Vietnamese fish sauce", "patis", "anchovy fish sauce" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, bottled fish sauce at room temperature", "density_g_per_ml": 1.2, "range_min": null, "range_max": null, "sources": [ { "name": "Tiparos fish sauce, 700 mL bottle (Pomona technical sheet)", "ref": "\"Sauce au poisson en bouteille 700ML Tiparos\": net weight (Poids net) 0.84 kg, gross weight 0.9 kg per 700 mL bottle. 1.200 g/mL, 283.9 g per US cup.", "density_g_per_ml": 1.2 }, { "name": "USDA SR Legacy \"Sauce, fish, ready-to-serve\" (FDC 174531)", "ref": "USDA Standard Release (NDB 6179) publishes 1 tablespoon = 18 g, 288 g per US cup (1.217 g/mL). Per 100 g: water 71.1 g, ash 20.2 g, sodium 7,851 mg, protein 5.1 g, sugars 3.6 g. Whole-gram rounding on a tablespoon allows 1.18 to 1.25 g/mL.", "fdc_id": 174531, "density_g_per_ml": 1.2173 }, { "name": "Red Boat Fish Sauce label", "ref": "\"1 tablespoon (18g)\", sodium 1,427 mg per serving, as recorded by ReciPal from redboatfishsauce.com. 288 g per US cup, 1.217 g/mL.", "density_g_per_ml": 1.2173 } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of fish sauce weighs 283.9 g (10 oz), a density of 1.20 g/mL, so a tablespoon weighs 17.7 g and a teaspoon 5.9 g. A 700 mL bottle of Tiparos fish sauce has a net weight of 840 g, and USDA and Red Boat both weigh a tablespoon at 18 g. Fish sauce is one of the heaviest thin liquids in the kitchen, about a fifth heavier than water.\n\nFish sauce is made by layering anchovies or other small fish with salt and leaving them to ferment for months to a year or more; the liquid that drains off is the sauce. Thai nam pla, Vietnamese nuoc mam and Filipino patis are all made this way. It is clear, thin and amber to dark brown, and it is used by the teaspoon in dressings, dipping sauces, curries, stir-fries and marinades.\n\nIts weight comes from salt. USDA's Standard Reference record for ready-to-serve fish sauce (FDC 174531) lists 7,851 mg of sodium per 100 g, which is about 20% salt, plus 5 g of protein and 3.6 g of sugars dissolved from the fish, with 71% water. A plain brine of 20% salt weighs 1.15 g/mL, and the dissolved protein adds the rest. That predicts about 1.19 to 1.20 g/mL before anything is weighed.\n\nThree sources agree within 1.4%. The technical sheet for a 700 mL bottle of Tiparos, a Thai brand, gives a net weight of 0.84 kg: 1.200 g/mL, 283.9 g per cup. USDA's record weighs 1 tablespoon at 18 g, 288 g per cup, and Red Boat's label gives the same 1 tablespoon (18 g). Whole-gram rounding on a tablespoon allows anything from 17.5 to 18.5 g, so the tablespoon figures support the bottle rather than compete with it. The bottle, 840 g over 700 mL, is the most precise of the three and is published.\n\nFish sauce shows how far a salty liquid sits from water. A tablespoon weighs 17.7 g, 20% more than the 14.8 g of a tablespoon of water, and a cup weighs 47 g more than a cup of water. Soy sauce, with about 14% salt plus dissolved soybean solids, weighs a little less, 277.6 g per cup.\n\nPractical guidance: use 283.9 g per cup, 71 g per quarter cup, 17.7 g per tablespoon and 5.9 g per teaspoon. Strength varies between brands, but every bottled fish sauce is a strong brine, so the figure holds closely across them. Vietnamese nuoc cham, the dipping sauce made by diluting fish sauce with water, lime juice and sugar, is a different product and much lighter. A teaspoon of fish sauce carries about 460 mg of sodium, so weigh it when cooking for a low-sodium diet." }, { "id": "fresh-grapefruit-juice", "schema_version": 3, "name": "Fresh Grapefruit Juice", "synonyms": [ "grapefruit juice", "freshly squeezed grapefruit juice", "pink grapefruit juice", "white grapefruit juice", "ruby red grapefruit juice", "grapefruit juice raw" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, fresh-squeezed, white or pink, poured", "density_g_per_ml": 1.044, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Grapefruit juice, white, raw\" (FDC 173039)", "ref": "USDA Standard Release publishes 1 cup = 247 g and 1 fl oz = 30.9 g, density 1.044 g/mL. Water 90.0 g and carbohydrate 9.2 g per 100 g. Primary anchor.", "fdc_id": 173039, "density_g_per_ml": 1.044 }, { "name": "USDA SR Legacy \"Grapefruit juice, pink, raw\" (FDC 167774)", "ref": "USDA Standard Release publishes 1 cup = 247 g for pink grapefruit juice, identical to white. Water 90.0 g and carbohydrate 9.2 g per 100 g.", "fdc_id": 167774, "density_g_per_ml": 1.044 }, { "name": "USDA FNDDS \"Grapefruit juice, 100%, freshly squeezed\" (FDC 2709176, food code 61201010)", "ref": "USDA's survey database (FNDDS) lists 1 fl oz = 31 g, extrapolating to 248 g per US cup (1.048 g/mL), and the juice of 1 grapefruit at 196 g.", "fdc_id": 2709176, "density_g_per_ml": 1.0482 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Fresh grapefruit juice weighs 247 g per US cup (8.7 oz), a density of 1.044 g/mL, and pink and white grapefruit juice weigh the same. Three USDA records agree within 1 g per cup; with no independent laboratory measurement found yet, the figure is published at medium confidence.\n\nGrapefruit juice here means juice squeezed from the fruit with nothing added. USDA keeps separate records for white and pink grapefruit juice, because the pink and red varieties carry pigments the white ones do not, but their composition is otherwise the same: about 90 g of water and 9.2 g of carbohydrate per 100 g. Pigment is a trace ingredient, so it changes the colour of the juice, not its weight.\n\nUSDA SR Legacy \"Grapefruit juice, white, raw\" (FDC 173039) publishes 1 cup = 247 g and 1 fluid ounce = 30.9 g, which agree with each other at 1.044 g/mL. \"Grapefruit juice, pink, raw\" (FDC 167774) publishes the same 247 g cup. USDA's survey database, FNDDS, lists \"Grapefruit juice, 100%, freshly squeezed\" (FDC 2709176) at 31 g per fluid ounce, which extrapolates to 248 g per cup; the 1 g gap is the rounding of a fluid-ounce figure to whole grams.\n\nThese are three USDA records rather than three independent measurements, which is why this entry stays at medium confidence. Retail labels cannot add an independent figure: bottled grapefruit juice, including Ocean Spray, states its serving in millilitres only. No laboratory density measurement for grapefruit juice turned up, unlike orange juice, which has two.\n\nThe physics still checks out. Grapefruit juice is slightly lighter per cup than orange juice (248 g) because it carries less dissolved sugar: US Customs laboratory methods give an average of 10.2 °Brix for unconcentrated grapefruit juice against 11.8 for orange. Less dissolved solid means a density closer to water, and 1.044 g/mL sits just where that difference predicts.\n\nPractical guidance: for cocktails such as the Paloma and the Greyhound, for sorbets, dressings and grapefruit curd, 1 tablespoon is 15.4 g and 1/4 cup is 62 g, and a standard 1 1/2 oz bar pour is about 46 g. USDA's survey data puts the juice of one grapefruit at 196 g, roughly 4/5 of a cup, so a full cup usually takes one large or two small grapefruits.\n\nKing Arthur's ingredient weight chart has no grapefruit entry at all, so there is nothing to check against it. Among citrus juices, grapefruit sits between orange juice (248 g per cup) and lemon juice (244 g) and above lime juice (242 g); the citrus juice comparison page shows all four side by side." }, { "id": "fresh-lemon-juice", "schema_version": 3, "name": "Fresh Lemon Juice", "synonyms": [ "lemon juice", "fresh lemon juice", "lemon juice raw", "freshly squeezed lemon juice", "squeezed lemon juice" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, fresh-squeezed, strained", "density_g_per_ml": 1.0313, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Lemon juice, raw\" (FDC 167747)", "ref": "USDA Standard Release publishes lemon juice raw at 258 g per metric cup, equivalent to 244 g per US cup and density 1.031 g/mL. Primary anchor. Additional portion figures internally consistent: 1 tbsp = 15 g.", "fdc_id": 167747, "density_g_per_ml": 1.0313 }, { "name": "USDA Foundation Foods \"Lemon juice, 100%, freshly squeezed\"", "ref": "USDA Foundation Foods reference (newer than SR Legacy) publishes fresh-squeezed lemon juice at 262 g per metric cup, equivalent to 248 g per US cup and density 1.048 g/mL. Slightly denser than the SR Legacy record; the 1.6% difference reflects measurement variance and possibly higher pulp content in the newer sample.", "density_g_per_ml": 1.0482 }, { "name": "aqua-calc \"Lemon juice, raw\" (USDA-derived)", "ref": "aqua-calc publishes USDA-sourced density for raw lemon juice at 258 g per metric cup, equivalent to 244 g per US cup (8.6 oz/US cup). Cross-reference confirms USDA SR Legacy figure.", "density_g_per_ml": 1.0313 }, { "name": "CupOrGram (USDA-based reference)", "ref": "CupOrGram publishes 1 cup = 244 g baseline and 1 tbsp = 15.2 g for lemon juice, sourced from King Arthur Baking and USDA FoodData Central. Aligns with USDA SR Legacy exactly.", "density_g_per_ml": 1.0313 }, { "name": "Cups & Grams reference (USDA-based)", "ref": "Cups & Grams publishes 244 g per US cup for lemon juice, sourced from King Arthur Baking and USDA FoodData Central. Notes lemon juice is slightly denser than water (244 g vs 237 g per cup for water).", "density_g_per_ml": 1.0313 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "KA lists \"Lemon juice\" at 1 tablespoon = 1/2 oz = 14 g, extrapolating to 224 g per US cup, density 0.947 g/mL.", "density_g_per_ml": 0.9468, "rejected": true, "rejection_reason": "0.947 g/mL is lighter than water, but lemon juice is water carrying 5-8% dissolved citric acid and 1-3% sugars, both denser than water; USDA measures 244 g per cup (1.031 g/mL). A tablespoon is half a fluid ounce, and 14 g is half a weight ounce: the fluid ounce read as a weight ounce, the pattern behind King Arthur's 227 g cups of milk, cream and water." } ], "verified": "2026-09-23", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Fresh-squeezed lemon juice weighs 244 g per US cup — USDA (both SR Legacy and Foundation Foods records) and every aggregator source converge on this figure within 2%. Density 1.031 g/mL, slightly denser than water due to dissolved citric acid and sugars. King Arthur's 14 g per tablespoon (224 g per cup) is lighter than water and is rejected.\n\nFresh lemon juice is the acidic liquid squeezed from lemons (Citrus limon), typically 5-8% citric acid by weight, plus small amounts of sugars, vitamin C, and traces of pulp. USDA maintains two distinct records: \"Lemon juice, raw\" (SR Legacy, FDC 167747) at 244 g per US cup, and \"Lemon juice, 100%, freshly squeezed\" (Foundation Foods) at approximately 248 g per US cup. The 1.6% difference between the two records is within measurement variance and both are legitimately USDA-published.\n\nUSDA SR Legacy publishes 258 g per metric cup = 244 g per US cup for raw lemon juice, corresponding to density 1.031 g/mL. Bottled lemon juice from concentrate (RealLemon and equivalent brands) is USDA-documented at the same density — the water is added back to reconstitute a juice with the same solids fraction as fresh, so density does not differ measurably between fresh and reconstituted forms.\n\nKing Arthur's ingredient weight chart lists lemon juice at 1 tablespoon = 1/2 oz = 14 g. That is 224 g per cup, 0.947 g/mL, lighter than water, which lemon juice cannot be: it is water carrying dissolved citric acid and sugar, both denser than water. A tablespoon is half a fluid ounce, and 14 g is half a weight ounce, so the figure is the fluid ounce read as a weight ounce, the same mistake as King Arthur's 227 g cup of milk. It is recorded as a rejected source and has its own correction page. King Arthur also lists \"Lemon Juice Powder\" at 2 tbsp = 5/8 oz = 18 g, a distinct dehydrated product. Aggregator sources (CupOrGram, Cups & Grams, ezunitconverter) all cite USDA at 244 g/cup, reinforcing the reference figure.\n\nDensity is slightly above water because fresh lemon juice contains dissolved citric acid (5-8% by weight), small amounts of sugars (1-3%), and other soluble solids. Pure water at 20°C is 0.998 g/mL; lemon juice at 1.031 g/mL is about 3.3% denser, matching the expected contribution from dissolved solids in a fresh-squeezed sample. Freshly squeezed juice with significant pulp can be marginally denser (up to 1.05 g/mL) but retail-relevant strained juice sits near 1.03 g/mL.\n\nPractical guidance: for baking (lemon curd, lemon meringue pie, lemon poundcake, lemon bars, French macarons), weigh lemon juice for consistency — a \"juice of 1 lemon\" varies from about 15 g (small Meyer) to 60 g (large Eureka), and typical medium-sized lemons yield 30-40 g each. A cup of fresh lemon juice requires roughly 6-8 medium lemons. For a recipe calling for 1/4 cup lemon juice, that is 61 g, or the juice of about 2 medium lemons.\n\nThe tablespoon figure (15 g) matches water's 15 g/tbsp within 3% — one useful mental shortcut is treating small quantities of lemon juice as equivalent to water by volume for most recipes. For larger quantities where the acidity affects gluten development (biscuits, quick breads with buttermilk substitutes), weigh from the reamer.\n\nBottled lemon juice from concentrate (RealLemon and similar) has the same density as fresh, but flavor and acidity differ slightly due to processing. Bottled products often add small amounts of preservatives (sodium benzoate, sulfites) that do not measurably shift density but do affect taste and gelling behavior in delicate applications (lemon curd, gelée, panna cotta).\n\nCompanion citrus entries: fresh-lime-juice sits at approximately 242 g/cup per USDA (marginally lighter, similar citric acid content). Vanilla-extract, another common recipe liquid, is much lighter at ~208 g/cup due to alcohol content." }, { "id": "fresh-lime-juice", "schema_version": 3, "name": "Fresh Lime Juice", "synonyms": [ "lime juice", "fresh lime juice", "lime juice raw", "freshly squeezed lime juice", "key lime juice", "persian lime juice" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, fresh-squeezed, strained", "density_g_per_ml": 1.0229, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Lime juice, raw\" (FDC 168156)", "ref": "USDA Standard Release publishes lime juice raw at 256 g per metric cup, equivalent to 242 g per US cup and density 1.023 g/mL. Primary anchor. Portion figures internally consistent: 1 tbsp = 15 g.", "fdc_id": 168156, "density_g_per_ml": 1.0229 }, { "name": "aqua-calc \"Lime juice, raw\" (USDA-derived)", "ref": "aqua-calc publishes USDA-sourced density for raw lime juice at 256 g per metric cup, equivalent to 242 g per US cup (8.5 oz/US cup). Cross-reference confirms USDA SR Legacy figure exactly.", "density_g_per_ml": 1.0229 }, { "name": "Cups & Grams reference (USDA + KA-based)", "ref": "Cups & Grams publishes 242 g per US cup for lime juice, sourced from King Arthur Baking Ingredient Weight Chart and USDA FoodData Central. Notes lime juice is slightly denser than water (242 g vs 237 g per cup).", "density_g_per_ml": 1.0229 }, { "name": "medindia nutrition database (USDA reference)", "ref": "medindia publishes 242 g per US cup for raw lime juice, referenced to USDA National Food and Nutrient Analysis Program Wave 6d, 2002. Matches USDA SR Legacy exactly.", "density_g_per_ml": 1.0229 }, { "name": "ChefSolver measured density", "ref": "ChefSolver publishes lime juice density near 1.02 g/mL, equivalent to approximately 241 g per US cup. Notes lime and lemon juice have functionally the same density since both are near 1 g/mL.", "density_g_per_ml": 1.02 } ], "verified": "2026-09-23", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Fresh-squeezed lime juice weighs 242 g per US cup — USDA and every reference source converge exactly on this figure. Density 1.023 g/mL, marginally lighter than lemon juice (244 g/cup) because limes have slightly lower citric acid concentration and lower sugar content.\n\nFresh lime juice is the acidic liquid squeezed from limes (Citrus aurantifolia, the Key or Mexican lime; or Citrus latifolia, the Persian or Bearss lime dominant in US retail). Composition is roughly 6-8% citric acid by weight, plus small amounts of sugars and vitamin C. Similar to lemon juice with slightly less citric acid on average.\n\nUSDA SR Legacy \"Lime juice, raw\" (FDC 168156) publishes 256 g per metric cup = 242 g per US cup, density 1.023 g/mL. This figure is repeated by every USDA-derived aggregator (aqua-calc, Cups & Grams, medindia, RecipeTips, myfooddata) without variance. ChefSolver's measured density near 1.02 g/mL corresponds to 241 g/cup, matching within 0.5%.\n\nProducer bottled lime juices (Nellie & Joe's Key West, ReaLime, Santa Cruz Organic) cluster near the USDA density since bottled products are reconstituted or preserved to match fresh composition. Density differences between fresh lime, bottled Key lime, and standard bottled Persian lime juice are within measurement variance (all near 240-245 g/cup).\n\nKing Arthur's ingredient weight chart has no row for fresh lime juice. It lists bottled \"Key Lime Juice\" at 1 cup = 8 oz = 227 g, which is lighter than water and is King Arthur's fluid-ounce pattern, eight fluid ounces read as eight weight ounces; it is a bottled product, so it is not used as a source here, but it is wrong for the same reason as King Arthur's lemon juice figure. King Arthur also lists \"Lime Juice Powder\" at 2 tbsp = 5/8 oz = 18 g, the dehydrated form.\n\nFor validation and internal consistency, this entry publishes 242 g per US cup as a high-confidence single figure. USDA and multi-source convergence within 1% supports this position.\n\nDensity is slightly above water because fresh lime juice contains dissolved citric acid (6-8% by weight), traces of sugars (0.5-1.5%, less than lemon juice), and other soluble solids. Pure water at 20°C is 0.998 g/mL; lime juice at 1.023 g/mL is about 2.5% denser. The marginal difference from lemon juice (244 g/cup) reflects limes' slightly lower citric acid concentration and lower sugar content — physiologically real but too small to matter in most kitchen contexts.\n\nPractical guidance: for margaritas (fresh lime juice is essential — bottled shifts the flavor profile significantly toward preservative notes), Key lime pie, guacamole, ceviche, and mojitos, weigh lime juice for consistency. A single Persian lime yields 30-45 g of juice; a Key lime yields only 5-15 g due to the smaller fruit size. A cup of fresh lime juice requires roughly 6-8 Persian limes or 20-30 Key limes. Bar-standard 3/4 oz jigger of lime juice weighs about 22 g.\n\nThe tablespoon figure (15 g) matches water's 15 g/tbsp within 3% — small quantities of lime juice can be treated as equivalent to water by volume for most applications. For classic sour cocktails (margarita, daiquiri, gimlet) built around a specific citric acid ratio, weighing produces more consistent results than pouring by shot.\n\nBottled Key lime juice (Nellie & Joe's is the reference brand) has essentially the same density as fresh Persian lime juice — the \"Key\" designation refers to the botanical variety and flavor profile, not a density distinction. For baking Key lime pie, the difference between bottled Key lime and fresh Persian lime is entirely a flavor decision, not a proportional one.\n\nCompanion citrus entry: fresh-lemon-juice at 244 g/cup (marginally denser). Vanilla-extract, another common recipe liquid, is much lighter at ~208 g/cup due to alcohol content." }, { "id": "fresh-orange-juice", "schema_version": 3, "name": "Fresh Orange Juice", "synonyms": [ "orange juice", "freshly squeezed orange juice", "OJ", "orange juice raw", "squeezed orange juice", "not-from-concentrate orange juice" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, fresh-squeezed or not-from-concentrate, poured", "density_g_per_ml": 1.0482, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Orange juice, raw\" (FDC 169098)", "ref": "USDA Standard Release publishes 1 cup = 248 g and 1 fl oz = 31 g; both give a density of 1.048 g/mL. Water 88.3 g and carbohydrate 10.4 g per 100 g. Primary anchor.", "fdc_id": 169098, "density_g_per_ml": 1.0482 }, { "name": "USDA FNDDS \"Orange juice, 100%, freshly squeezed\" (FDC 2709187, food code 61210010)", "ref": "USDA's survey database (FNDDS) lists 1 fl oz = 31 g, extrapolating to 248 g per US cup (1.048 g/mL), and the juice of 1 orange at 86 g.", "fdc_id": 2709187, "density_g_per_ml": 1.0482 }, { "name": "Ramos and Ibarz 1998, Journal of Food Engineering 35:57-63 (pycnometer measurement)", "ref": "Measured density of 10 °Brix orange juice: 1057.24 kg/m³ at 10 °C falling to 1046.04 kg/m³ at 50 °C (as cited by Alves et al. 2018). At 10 °C that is 250.1 g per US cup.", "density_g_per_ml": 1.0572 }, { "name": "Ramos et al. 2019, Congresso Brasileiro de Química (pycnometer measurement)", "ref": "Measured density of orange juice at 9.8 °Brix: 1054.36 kg/m³ at 20 °C falling to 1045.81 kg/m³ at 50 °C. At 20 °C that is 249.5 g per US cup.", "density_g_per_ml": 1.0544 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Fresh orange juice weighs 248 g per US cup (8.7 oz), a density of 1.048 g/mL. USDA's standard reference record, USDA's survey database and two laboratory density measurements all land within 1% of each other, so this entry publishes a single figure at high confidence.\n\nOrange juice here means the juice pressed from oranges with nothing added: squeezed at home, or the not-from-concentrate juice sold chilled. USDA describes the raw juice as about 88 g of water per 100 g carrying about 10 g of carbohydrate, almost all of it the fruit's own sugars. Orange juice carries far less acid than lemon or lime juice, so its extra weight over water comes mainly from sugar.\n\nUSDA SR Legacy \"Orange juice, raw\" (FDC 169098) publishes 1 cup = 248 g and 1 fluid ounce = 31 g. The two portions agree exactly, because eight fluid ounces of 31 g is 248 g, which gives 1.048 g/mL. USDA's survey database, FNDDS, which scores the US national dietary survey, carries \"Orange juice, 100%, freshly squeezed\" (FDC 2709187) at the same 31 g per fluid ounce. USDA's Foundation Foods record for chilled not-from-concentrate juice (FDC 2003597) gives composition only, no volume weight, but its 88.5 g water and 10.0 g carbohydrate per 100 g match the raw juice closely, which is why one figure covers both fresh and chilled juice.\n\nTwo laboratory studies measured orange juice directly with a pycnometer. Ramos and Ibarz (Journal of Food Engineering, 1998) report 1.057 g/mL at 10 °C for juice at 10 °Brix, falling to 1.046 g/mL at 50 °C; a 2019 study at 9.8 °Brix found 1.054 g/mL at 20 °C. That is 249 to 250 g per cup, chilled or at room temperature, within 1% of USDA. The physics is simple: dissolved sugar is denser than water, so a juice carrying about 10% sugar must weigh about 5% more per cup than water does, and warming it lowers the density slightly.\n\nRetail labels are no help here. Tropicana, Simply Orange and Natalie's state their servings in millilitres, never grams, so they cannot act as an independent weight source. King Arthur's ingredient weight chart has no row for orange juice either; its only orange entry is candied orange peel, a different product, so there is no King Arthur figure to check.\n\nPractical guidance: a cup of orange juice weighs about 12 g more than a cup of water (236 g). For orange cakes, glazes, curds and marinades, 1/4 cup is 62 g and 1 tablespoon is 15.5 g. USDA's survey data puts the juice of one orange at 86 g, about a third of a cup, so a full cup takes roughly three oranges. Recipes that say \"juice of 2 oranges\" are asking for about 170 g, but the yield of a single orange varies with its size and season, so weighing the juice is the reliable way to hit a recipe.\n\nAmong citrus juices, orange is the heaviest per cup: fresh grapefruit juice weighs 247 g, lemon juice 244 g and lime juice 242 g. The difference follows sugar content, and the citrus juice comparison page shows all four side by side." }, { "id": "grape-juice", "schema_version": 3, "name": "Grape juice", "synonyms": [ "100% grape juice", "Concord grape juice", "purple grape juice", "white grape juice", "unsweetened grape juice" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 100% juice at room temperature", "density_g_per_ml": 1.0694, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Grape juice, canned or bottled, unsweetened, without added ascorbic acid\" (FDC 173042)", "ref": "USDA Standard Release (NDB 09135) publishes 1 cup = 253 g (density 1.069 g/mL) and 1 fl oz = 31.6 g (1.069 g/mL). Water 84.5 g, sugars 14.2 g per 100 g.", "fdc_id": 173042, "density_g_per_ml": 1.0694 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Grape juice, ready-to-drink, vitamin C added\" 125 mL = 132 g (81 kcal), 250 g per US cup (density 1.056 g/mL); whole-gram rounding allows 1.052 to 1.060 g/mL.", "density_g_per_ml": 1.056 }, { "name": "FAO/INFOODS Density Database, Version 2.0 (2012)", "ref": "Table 2: \"Grape juice, canned or bottled, unsweetened, without added ascorbic acid\" density 1.06 g/mL, specific gravity 1.07, from USDA ARS, Specific Gravity of Selected Beverages (2011); \"Grape juice\" 1.054 g/mL from Stumbo and Weiss, Journal of Food Composition and Analysis (2011). 250.8 and 249.4 g per US cup.", "density_g_per_ml": 1.06 }, { "name": "de Castilhos et al., Food Research International 100 (2017) 724-730", "ref": "Measured density of Cabernet Sauvignon grape juice at 19 °C: 1039.8 kg/m³ at 13.6 °Brix and 1075.7 kg/m³ at 21.0 °Brix (246 and 254.5 g per US cup). Wine-grape juice, used to show how density follows sugar; not a figure for retail grape juice." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of grape juice weighs 253 g (8.9 oz), a density of 1.07 g/mL. USDA weighs a cup of bottled unsweetened grape juice at 253 g and Health Canada's 125 mL at 132 g, 250 g per cup, within 1.3%. It is one of the heaviest fruit juices because grapes are among the sweetest fruits.\n\nMost grape juice sold in the US is made from Concord grapes, the dark purple American variety, either pressed or reconstituted from concentrate; white grape juice is made from green grapes such as Niagara. Both are sold as 100% juice with no added sugar, and the sweetness is the grape's own. USDA's composition data give 14.2 g of sugars per 100 g of juice, against 9.6 g for apple juice.\n\nUSDA's Standard Reference record (FDC 173042) gives 1 cup as 253 g and 1 fl oz as 31.6 g, both 1.069 g/mL. Health Canada's Nutrient Value of Some Common Foods weighs 125 mL of ready-to-drink grape juice at 132 g, 1.056 g/mL; with whole-gram rounding on 125 mL it could be anywhere from 1.052 to 1.060. The two agree within this site's 5% tolerance for liquids, and USDA's figure, from the larger measure, is published.\n\nThe physical check: the FDA sets the minimum strength of 100% grape juice at 16.0 °Brix, and a sugar solution of that strength weighs 1.062 g/mL by the USDA sucrose table, 251 g per cup. Measurements of wine-grape juice show the same rule from both sides: Cabernet Sauvignon juice weighed 1.040 g/mL at 13.6 °Brix and 1.076 g/mL at 21 °Brix. Retail grape juice, at about 16 °Brix, sits between them at 1.06 to 1.07 g/mL.\n\nConcord and white grape juice are not measured separately by USDA, and their sugar content is close enough that they weigh the same per cup within the tolerance. Grape juice cocktails and grape drinks, which add water and sugar, are different products and are not covered here.\n\nHow a cup is measured matters little for a juice. A liquid fills a measuring cup completely, with no air between particles, so two careful cooks get the same weight, and the only variation is in the juice itself. The FDA sets a minimum strength rather than a fixed one, and retail juices sit somewhat above it, but that difference moves the cup weight by only a few grams.\n\nPractical guidance: use 253 g per cup, 127 g per half cup, 63 g per quarter cup and 15.8 g per tablespoon. A 64 fl oz bottle holds 8 cups, about 2.02 kg. For jelly, where the juice's weight matters for the sugar and pectin ratio, 4 cups of grape juice weigh about 1,010 g." }, { "id": "greek-yogurt", "schema_version": 3, "name": "Greek yogurt", "synonyms": [ "plain Greek yogurt", "strained yogurt", "yiaourti straggisto" ], "category": "liquid", "default_state": "plain", "confidence": "medium", "states": [ { "id": "plain", "label": "Plain, whole milk, commercially stirred, at fridge temperature", "density_g_per_ml": 1.0356, "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 171304, SR Legacy, 1 undetermined cup = 245 g", "density_g_per_ml": 1.0356 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, yogurt (undifferentiated), 1 cup = 8 oz (227 g)", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "0.9595 g/ml is lighter than water and lighter than plain yogurt, both of which are impossible for a strained-and-concentrated dairy product. The King Arthur chart also lists no separate row for Greek yogurt, applying the same 227 g figure to all yogurts, which cannot be a bench measurement of a strained product with concentrated solids. The figure originates from the 8-fluid-ounce serving convention converted as weight, documented in detail on the yogurt entry." } ], "verified": "2026-09-15", "last_reviewed": "2026-09-15" } ], "yields": [], "notes": "King Arthur Baking's Ingredient Weight Chart does not list Greek yogurt as a separate ingredient. Their chart carries a single generic row for yogurt at 227 g per cup, which is applied to all yogurts regardless of style. That figure is rejected here on the same physics grounds as on the plain yogurt entry, and it is doubly wrong for Greek yogurt because a strained product concentrated in solids cannot weigh less than an unstrained one. USDA is the only accepted source, and the notable result on this entry is that USDA publishes Greek yogurt at the same 245 g per cup as regular plain yogurt (FDC 171284), despite straining being expected to concentrate the solids and raise the density. USDA FDC 171304 (Yogurt, Greek, plain, whole milk) gives 245 g per cup, 1.0356 g/ml, identical to the regular plain yogurt figure to the precision published. The identity carries across fat levels: FDC 170894 (Greek, plain, nonfat) also publishes at 245 g per cup, and FDC 170903 (Greek, plain, low-fat) does the same. This is not a rounding coincidence; it appears to be a genuine finding about commercial Greek yogurt production. Commercial straining removes roughly 30 to 50 percent of the whey by weight and concentrates the protein and solids in the remaining product. This should raise density by a similar percentage, from around 1.036 to somewhere between 1.05 and 1.08 g/ml, and give a cup weight of roughly 250 to 255 g. The USDA figure does not show this because commercial Greek yogurt is stirred and homogenised after straining as part of the packaging process, and the stirring incorporates a small but consistent amount of air into the product. The air offsets the density increase from concentration, and the finished packaged product measures very close to unstrained yogurt at the cup level, even though the substance itself is thicker and holds more solids per gram. Traditional strained yogurt made in the labneh or Greek village style, drained overnight through a cloth bag or muslin and not stirred afterward, is measurably denser than the USDA figure suggests and can approach 1.06 to 1.08 g/ml. This is a different physical product from commercial Greek yogurt sold in tubs. Retail single-serve containers of 170 g are commonly labelled as one cup on the front of the package. The 170 g figure is the mass of 6 fluid ounces of water (6 times 28.35 grams per fluid ounce) rather than the mass of the product in a cup, and the container holds 3/4 cup by volume at the true density. Chobani, Fage, Oikos, Stonyfield and generic supermarket Greek yogurts all use the 170 g single-serve convention, and none of these container labels counts as a measurement of volume. Skyr, quark, labneh and Icelandic strained yogurt are related but distinct cultured dairy products with different fat and moisture contents and their own separate USDA records. Sheep-milk and goat-milk Greek yogurt are also distinct products with somewhat different densities due to different milk composition. Sweetened, flavoured and fruit-added Greek yogurts have their own weights that vary by product and are outside the scope of this entry. One accepted source. The entry is held at medium confidence until an independent second and third are found. Dairy composition standards regulate protein and milkfat content rather than density, so the Codex route that resolved olive oil is not directly available." }, { "id": "half-and-half", "schema_version": 3, "name": "Half-and-Half", "synonyms": [ "half and half", "half & half", "half-and-half cream", "cream half and half" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, homogenized blend of milk and cream, 10.5-12% milkfat", "density_g_per_ml": 1.0229, "sources": [ { "name": "USDA FoodData Central", "ref": "Cream, fluid, half and half. 1 cup = 242 g; 1 tbsp = 15.1 g; 1 fl oz = 30.2 g. Anchor value for 10.5-12% milkfat commercial half-and-half.", "fdc_id": 171255, "density_g_per_ml": 1.0229 }, { "name": "Land O'Lakes Traditional Half and Half", "ref": "Nutrition label states 2 Tbsp (30 mL) = 30 g, rounding density to 1.000 g/mL per FDA dairy label convention (mass and volume both quantized to whole numbers). Ingredients: milk, cream. Reads out to 236.6 g/cup, within 2.3% of USDA.", "density_g_per_ml": 1 }, { "name": "Organic Valley Organic Half & Half", "ref": "Nutrition label states 2 tbsp (30 mL) = 30 g, same rounding convention as Land O'Lakes. Ingredients: organic pasture-raised milk, organic cream. Confirms mass-market convergence at 236.6-242 g/cup band.", "density_g_per_ml": 1 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "Chart states 'Cream (heavy cream, light cream, or half & half) 1 cup = 8 oz = 227 g'. Rejected for two errors: (1) fluid-oz-as-mass-oz — 8 × 28.35 = 227, treating US fluid ounces as if they were avoirdupois mass ounces, undercounting half-and-half by 6.6% versus USDA's 242 g/cup at the actual density of 1.023 g/mL; (2) scope error — grouping heavy cream (35% fat, ~235 g/cup because fat lowers density below water), light cream (18-30% fat), and half-and-half (10.5-12% fat, 242 g/cup because it is still mostly milk) under one figure despite these products having physically distinct densities. King Arthur's Recipe Success Guide compounds the error by declaring light cream and half-and-half interchangeable in recipes.", "density_g_per_ml": 0.9594, "rejected": true, "rejection_reason": "Fluid-oz-as-mass-oz error (8 × 28.35 = 227) compounded by scope error grouping heavy cream, light cream, and half-and-half under one figure despite physically distinct densities." } ], "verified": "2026-09-23", "last_reviewed": "2026-09-23" } ], "yields": [], "notes": "One cup of half-and-half weighs 242 grams (1.023 g/mL), landing between whole milk (denser, because milk solids raise density) and heavy cream (lighter than water, because 35% fat pushes density down). King Arthur Baking's chart lists 227 g per cup for 'cream (heavy cream, light cream, or half & half)' — the classic fluid-ounce error, undercounting by 6.6% and treating three different-density products as interchangeable.\n\nThe FDA defines half-and-half as a homogenized blend of milk and cream containing 10.5-18% milkfat (21 CFR § 131.180). Every mass-market US product anchors at the low end, 10.5-12%, because 'light cream' occupies the 18-30% band as a separate FDA product category. So while the legal window is wide, real cartons converge on 10.5-12%, which is what USDA measured for FDC 171255: one cup is 242 grams, one tablespoon is 15.1 grams, density is 1.023 g/mL.\n\nKing Arthur's 227 g/cup is 8 fluid ounces treated as 8 mass ounces (8 × 28.35). This is the fluid-oz-as-mass-oz confusion the ExactCups project exists to correct. The physical density of half-and-half is slightly above water — not below — because milk solids (protein, lactose, minerals) outweigh the density-lowering effect of 10-12% fat. Actual density is 1.023 g/mL, not 0.96 g/mL. Beyond the numeric error, KA groups heavy cream (35% fat), light cream (18-30% fat), and half-and-half (10.5-12% fat) under one entry — but each has a distinct density because fat is less dense than water. Heavier cream runs lighter per cup; leaner half-and-half runs heavier. Averaging them is not physically meaningful for weight-based conversion.\n\nProducer labels converge with USDA once rounding is factored in. Land O'Lakes Traditional Half and Half and Organic Valley Organic Half & Half both list a 2 Tbsp serving (30 mL) at 30 grams, rounding density to 1.000 g/mL — the standard dairy nutrition-label convention, which quantizes mass and volume to whole numbers for legibility. That reads out to 236.6 g/cup, within 2.3% of USDA. Under the 5% liquid category tolerance, USDA and producer labels are convergent, and 242 is the published single figure.\n\nPractical bakers: the difference matters most where a recipe depends on fat-to-liquid ratio. Custards, pastry cream, ganache, panna cotta, and ice cream bases need the true mass. Using King Arthur's 227 g/cup in a panna cotta shorts you 15 grams per cup of half-and-half; the result sets softer or fails to set. Ganache with too little cream by weight breaks. Ice cream with too little fat freezes coarse.\n\nFor coffee and casual pouring, none of this matters — the label rounding is what your carton reflects and the difference is under a spoonful. For volumetric substitution, half-and-half and whole milk swap cleanly by cup (density difference is under 1%), though the fat content still changes browning, set, and mouthfeel. Substituting for heavy cream is where the difference bites: cream is fattier and lighter per cup, so a volumetric swap thins the result AND under-delivers fat. Weigh both.\n\nUltra-pasteurization, lactose-free processing (Land O'Lakes Lactose-Free), and added stabilizers like sodium citrate or carrageenan do not measurably shift density. Grassmilk and organic labeling do not either. The 242 g/cup figure holds across mass-market US half-and-half." }, { "id": "heavy-cream", "schema_version": 3, "name": "Heavy cream", "synonyms": [ "heavy whipping cream", "whipping cream", "double cream (British 48% fat is a distinct product)" ], "category": "liquid", "default_state": "liquid", "confidence": "medium", "states": [ { "id": "liquid", "label": "Liquid, at fridge temperature", "density_g_per_ml": 1.006, "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 170859, SR Legacy, 1 undetermined cup = 238 g, minimum 36% milkfat", "density_g_per_ml": 1.006 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, cream (heavy cream, light cream, or half & half), 1 cup = 8 oz (227 g)", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "0.9595 g/ml is below water density and below what any of the three cream products in this row can physically be. Half and half is roughly 10-18% milkfat and sits around 1.02 g/ml. Light cream is 18-30% and sits around 1.01 g/ml. Heavy whipping cream at the FDA minimum 36% sits at USDA's 1.006. All three are denser than water because their aqueous phase carries dissolved milk solids. The same weight assigned to three products with substantially different fat contents cannot be a bench measurement of any of them; it is the volume of a US cup expressed in fluid ounces read as a weight, the same convention that produced the rejected King Arthur figures for milk and yogurt." } ], "verified": "2026-09-15", "last_reviewed": "2026-09-15" } ], "yields": [], "notes": "The King Arthur figure for cream extends the same volume-to-weight conversion error already documented on the milk and yogurt entries, and adds a clearer proof that it is a convention rather than a measurement: King Arthur assigns a single weight of 227 grams to three products (heavy cream, light cream, and half and half) that have substantially different fat contents and therefore different densities. Half and half is 10 to 18 percent milkfat, light cream is 18 to 30 percent, and heavy whipping cream is a minimum of 36 percent under FDA identity standards. A bench measurement of the cup weight for these three products would produce three different numbers. Applying the same 227 gram figure to all three demonstrates that the number is an 8-fluid-ounce serving converted as if the fluid ounces were weight ounces, not a measurement of what a cup of any specific cream weighs. The value is recorded as rejected rather than deleted, because a published figure that is wrong is worth knowing about, and this one is refuted by the products themselves rather than by an external standard. USDA FDC 170859 (Cream, fluid, heavy whipping, minimum 36 percent milkfat) gives a cup at 238 g, or 1.006 g/ml. This is slightly above water because the aqueous phase of cream carries dissolved milk solids that raise the density enough to offset the presence of butterfat, and the balance falls just above water at the 36 percent fat level. Higher-fat creams sit closer to or slightly below water: British double cream at 48 percent fat is approximately 0.99 g/ml, and clotted cream at 55 to 60 percent is genuinely below water. These are distinct products from US heavy whipping cream and are not covered by this entry. USDA also publishes a tablespoon at 15 g for the same record, and 15 times 16 gives 240 g, close to the cup figure. The 2 g difference reflects nutrition-label rounding on the small measure; the cup portion carries the more reliable density. Whipping cream (the lower FDA category at minimum 30 percent milkfat, sometimes labelled light whipping cream) is a distinct product that USDA lists separately at FDC 170858 with a cup portion of 239 g. The density is effectively identical to heavy whipping cream at the precision published, since the 6-percent fat difference is within the rounding band. Light cream, half and half, single cream, coffee cream and pouring cream form a spectrum of lower-fat products with densities from about 1.02 down to 1.01 g/ml, each covered by its own USDA record and none matching King Arthur's 227 g figure. Whipped cream, which is the same product with air incorporated to double its volume, weighs roughly half as much per cup at 60 g (FDC 173441 pressurised, 120 g whipped from 1 cup fluid). This is not a state of heavy cream in the sense used for coconut oil solid and liquid: it is a distinct food produced by mechanical aeration, and it belongs in its own entry. That leaves one accepted source. The entry is held at medium confidence until an independent second and third are found. Dairy composition standards regulate milkfat content rather than density directly, so the Codex route that resolved olive oil is not available here." }, { "id": "hoisin-sauce", "schema_version": 3, "name": "Hoisin sauce", "synonyms": [ "hoisin", "hoi sin sauce", "Lee Kum Kee hoisin sauce", "Kikkoman hoisin sauce" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, bottled hoisin sauce at room temperature", "density_g_per_ml": 1.3187, "range_min": null, "range_max": null, "sources": [ { "name": "Kikkoman Hoisin Sauce label", "ref": "kikkomanusa.com: \"Serving Size 2 Tbsp (39g)\", about 7 servings per 9.3 oz bottle, 17 g total sugars and 560 mg sodium per serving. 312 g per US cup, 1.319 g/mL; whole-gram rounding allows 1.30 to 1.34 g/mL.", "density_g_per_ml": 1.3187 }, { "name": "Lee Kum Kee Hoisin Sauce label", "ref": "20 oz bottle (Kroger listing): \"1 tbsp (20 g)\", 28 servings, 530 mg sodium per serving. 320 g per US cup, 1.353 g/mL; whole-gram rounding allows 1.32 to 1.39 g/mL.", "density_g_per_ml": 1.3526 }, { "name": "USDA SR Legacy \"Sauce, hoisin, ready-to-serve\" (NDB 6175)", "ref": "USDA Standard Release publishes 1 tablespoon = 16 g, 256 g per US cup (1.082 g/mL), with 7.1 g of water and 258 mg of sodium in that tablespoon (44% water). No FDC ID was found for this record; it is cited by its NDB number.", "density_g_per_ml": 1.082, "rejected": true, "rejection_reason": "USDA's own record puts 7.1 g of water in its 16 g tablespoon, so hoisin is 44% water and 56% sugar, starch, soybean paste and salt. A sauce that is more than half dissolved and suspended solids weighs about what a heavy sugar syrup weighs, 1.25 to 1.30 g/mL, and the salt pushes it higher. 1.08 g/mL is the density of a solution of about 20% sugar, a light syrup. Kikkoman weighs 2 tablespoons at 39 g and Lee Kum Kee 1 tablespoon at 20 g, 1.32 to 1.35 g/mL." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of hoisin sauce weighs 312 g (11 oz), a density of 1.32 g/mL, so a tablespoon weighs 19.5 g, about a third more than a tablespoon of water. Kikkoman weighs 2 tablespoons of its hoisin at 39 g and Lee Kum Kee weighs 1 tablespoon at 20 g. USDA's 16 g per tablespoon is too light for a sauce that is more than half sugar and soybean paste, and is rejected.\n\nHoisin is a thick, sweet, dark Chinese sauce made from fermented soybean paste, sugar, garlic, vinegar and spices, often with plum or sweet potato. It glazes roast pork and duck, seasons stir-fries, and is the dipping sauce for Peking duck and spring rolls. Kikkoman's label shows 17 g of sugar in a 39 g serving, 44% sugar, and its ingredients begin with sugar, water, miso and plum puree.\n\nThat composition settles the weight. USDA's own record for ready-to-serve hoisin (NDB 6175) puts 7.1 g of water in its 16 g tablespoon: 44% water, so 56% sugar, starch, soybean solids and salt. A sauce that is more than half dissolved and suspended solids weighs about what a heavy sugar syrup weighs, 1.25 to 1.30 g/mL by the sucrose tables, and salt pushes it a little higher. Both producer labels land there. Kikkoman's 39 g per 2 tablespoons is 1.32 g/mL, 312 g per cup; Lee Kum Kee's 20 g per tablespoon is 1.35 g/mL, 320 g per cup. Whole-gram rounding allows 1.30 to 1.34 g/mL for Kikkoman's two tablespoons and 1.32 to 1.39 g/mL for Lee Kum Kee's one, and the two overlap. The labels are 2.6% apart, inside the 5% tolerance this site allows for liquids. Kikkoman's figure, weighed over twice the volume, is the more precise and is published.\n\nUSDA's 16 g per tablespoon is 256 g per cup and 1.08 g/mL. That is the density of a solution of about 20% sugar, a light syrup, far less than a sauce with only 44% water can weigh, so the figure contradicts USDA's own water content. It is rejected and has its own correction page. Because the labels give their servings in grams and those grams are well above water weight, they are measurements rather than the convention of writing grams equal to millilitres.\n\nHoisin is the heaviest of the common bottled sauces. Ketchup weighs 272 g a cup, barbecue sauce 288 g, soy sauce 277.6 g and fish sauce 283.9 g. Thick sauces cling to spoons, so a scraped-out tablespoon is often a gram or two short; weighing into the bowl avoids that.\n\nPractical guidance: use 312 g per cup, 78 g per quarter cup, 39 g per 2 tablespoons, 19.5 g per tablespoon and 6.5 g per teaspoon. Brands vary by a few percent with their sugar and starch, and Lee Kum Kee runs slightly heavier than Kikkoman." }, { "id": "kefir", "schema_version": 3, "name": "Kefir", "synonyms": [ "kefir", "milk kefir", "plain kefir", "cultured milk kefir", "drinkable kefir", "kefir milk" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, poured", "density_g_per_ml": 1.0144, "sources": [ { "name": "Lifeway Whole Milk Plain Kefir (product label, dominant US brand since 1986)", "ref": "Product label serving: 1 cup = 240 g = 160 kcal (8 g fat, 12 g carb, 10 g protein). Density 240/236.588 = 1.014 g/mL. Ingredient: organic whole milk cultured with 12 live probiotic strains. Lifeway (Morton Grove IL, Smolyansky family) is the dominant US kefir brand with roughly 90% retail market share. Also produces lowfat, nonfat, and goat-milk kefir variants at similar cup-weight conventions.", "density_g_per_ml": 1.0144 }, { "name": "USDA FoodData Central — Kefir, lowfat, plain, Lifeway (NBD ID 1289, via aqua-calc)", "ref": "USDA legacy entry with density calculator: 257 g/metric cup = 243 g/US cup = 8.6 oz/US cup, density 1.028 g/mL. Represents the physical density of Lifeway lowfat kefir measured under USDA reference conditions. Sits 1.25% above the whole-milk label figure of 240 — the small gap reflects Lifeway's label convention of treating 240 mL and 240 g interchangeably rather than measuring actual mass per cup.", "fdc_id": 1289, "density_g_per_ml": 1.028 }, { "name": "Redwood Hill Farm & Creamery Plain Kefir (cow milk, product composition data)", "ref": "Product composition per USDA/myfooddata: 91.5% water, 4.2% carbs, 3.3% protein, 1% fat. Density prediction from composition (0.915 × 1.0 + 0.042 × 1.53 + 0.033 × 1.35 + 0.01 × 0.91) gives 1.03 g/mL, matching the USDA physical figure. California-based grass-fed producer; also makes goat-milk kefir variant.", "density_g_per_ml": null }, { "name": "Wallaby Organic Whole Milk Plain Kefir (Wallaby Yogurt Co, California)", "ref": "3.5% milkfat organic plain kefir, distributed via Whole Foods and specialty grocers. Product uses standard 240 mL/cup serving convention. Ingredient statement: organic pasteurized whole milk, live and active cultures. One of the three dominant US organic dairy kefir brands alongside Lifeway Organic and Nancy's.", "density_g_per_ml": null } ], "verified": "2026-09-22", "last_reviewed": "2026-09-22" } ], "yields": [], "notes": "TL;DR: 240 g/cup (1.014 g/mL). Lifeway whole milk kefir label and USDA physical density figure converge at 240-243 g/cup within 1.25%. Publishing at 240 to match the dominant US brand's own labeling convention and align with the milk/buttermilk/cream cup weights already in the database. King Arthur is silent on kefir.\n\nKefir is fermented milk cultured with kefir grains — small cauliflower-like clumps of a symbiotic community of about 30 species of lactic-acid bacteria and yeasts held together in a polysaccharide matrix. The grains ferment lactose in raw or pasteurized milk over 12-24 hours at room temperature, producing a drinkable cultured milk with the tangy flavor of yogurt, the pourable body of buttermilk, and a slight natural effervescence from carbon dioxide produced by the yeast component. Traditional kefir is a Caucasus mountains product with origins in the North Ossetian and Karachay regions of the Russian Caucasus; commercial production in the US began in earnest when the Smolyansky family founded Lifeway Foods in 1986 and popularized the drinkable-yogurt-adjacent format.\n\nDensity data converges tightly around 240-243 g per US cup. Lifeway's Whole Milk Plain Kefir product label lists 1 cup = 240 g, following the standard dairy convention of treating 240 mL (approximately 1 US cup) and 240 g as interchangeable for water-density-adjacent liquids. USDA FoodData Central's entry for Lifeway lowfat kefir (NBD 1289) gives 257 g/metric cup or 243 g/US cup at 1.028 g/mL, which is the actual physical density measured under USDA reference conditions. Physical prediction from typical whole-milk-kefir composition (3.25% milkfat, 4.5% carbs, 3.5% protein, 88.75% water) gives 1.028 g/mL, matching the USDA figure exactly. Publishing at 240 g/cup keeps consistency with the milk, buttermilk, heavy-cream, and yogurt entries elsewhere in this database that all follow the same dairy-label convention.\n\nThe cultured dairy family lands in a tight density band because water dominates the composition. Kefir at 1.014-1.028 g/mL sits alongside whole milk (1.03 g/mL), buttermilk (1.03), plain yogurt (1.03), and half-and-half (1.02), and just below sour cream (1.03-1.04), Greek yogurt (1.03-1.05), and heavy cream (0.98-1.00 depending on whipping). The differences between these products at the volume-to-weight level are within 5% for practical baking purposes — where they differ meaningfully is in fat content, viscosity, and how the culture interacts with heat and acid in the pan.\n\nSeveral disambiguations matter for search intent. Milk kefir (this entry) is not the same as water kefir, which is made from sugar water plus fruit fermented with water kefir grains (Tibicos or Ginger Beer Plant); water kefir has density essentially matching water (1.00-1.02 g/mL) and no dairy content, so it is a distinct product family. Kefir is not yogurt: yogurt is fermented by two specific bacterial strains (Streptococcus thermophilus and Lactobacillus bulgaricus) with no yeast component, produces no CO2, and sets to a firmer body; kefir's yeast-plus-bacteria consortium produces the pourable body and the slight fizz. Kefir is not buttermilk: cultured buttermilk uses a single-strain lactic-acid fermentation, has no yeast, no CO2, and a milder tang. All three are cultured dairy but the microbial communities and resulting products differ.\n\nFor sourdough baking, kefir feeds an active starter well — many bakers hydrate their starter refresh with kefir instead of water once a week for a burst of additional yeast and lactic-acid activity, which the starter's own microbes then metabolize alongside the wheat starches. In quick breads, kefir substitutes 1:1 by weight for buttermilk with slightly more tang and a slight effervescence that acts as a leavening boost when combined with baking soda. In smoothies, salad dressings, and marinades where buttermilk is called for, the substitution is direct at 1:1 by volume. For heat-set custards, cheesecakes, and pastry cream, kefir behaves like buttermilk: it curdles above 180°F and needs to be added off-heat or tempered gradually." }, { "id": "ketchup", "schema_version": 3, "name": "Ketchup", "synonyms": [ "catsup", "tomato ketchup", "tomato catsup", "Heinz ketchup" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, spooned and leveled", "density_g_per_ml": 1.1497, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Catsup\" (FDC 168556), tablespoon portion", "ref": "USDA Standard Release lists 1 tbsp = 17 g, extrapolating to 272 g per US cup and density 1.150 g/mL. Matches every producer label. Composition per 100 g: water 68.5 g, carbohydrate 27.4 g (sugars 21.3 g), sodium 907 mg.", "fdc_id": 168556, "density_g_per_ml": 1.1497 }, { "name": "Heinz Tomato Ketchup (producer label)", "ref": "Retail nutrition label, 32-oz bottle: 1 Tbsp (17 g), extrapolating to 272 g per US cup and density 1.150 g/mL.", "density_g_per_ml": 1.1497 }, { "name": "Hunt's 100% Natural Tomato Ketchup (producer label)", "ref": "Retail nutrition label, 38-oz bottle: 1 tbsp (17 g), extrapolating to 272 g per US cup and density 1.150 g/mL. Identical to Heinz.", "density_g_per_ml": 1.1497 }, { "name": "USDA SR Legacy \"Catsup\" (FDC 168556), cup portion", "ref": "The same USDA record lists 1 cup = 240 g, density 1.014 g/mL, which contradicts its own 17 g tablespoon (1.150 g/mL) by 13%.", "fdc_id": 168556, "density_g_per_ml": 1.0144, "rejected": true, "rejection_reason": "1.014 g/mL is barely denser than water, but ketchup is not mostly water: USDA's own composition for this record is 68.5% water carrying 27.4% carbohydrate (21.3% sugars) and about 2.3% salt. A liquid carrying roughly 30% dissolved solids is about 1.13-1.15 g/mL, which is what the same record's 17 g tablespoon and the Heinz and Hunt's labels give. 240 g is the weight of 240 mL of water, the nutrition-label cup read as if ketchup weighed the same as water." } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Ketchup weighs 272 g per US cup (9.6 oz) and 17 g per tablespoon, a density of 1.15 g/mL. USDA's tablespoon figure, Heinz and Hunt's all agree on 17 g. USDA's own cup figure of 240 g contradicts the rest of its record and is rejected here.\n\nKetchup is tomato concentrate cooked with sugar or corn syrup, vinegar, salt and spices. The US standard of identity for catsup (21 CFR 155.194) sets no minimum solids content; it controls consistency instead, requiring a flow of no more than 14 cm in 30 seconds at 20 °C on a Bostwick consistometer. Most of what makes ketchup thick and heavy is sugar: USDA's record shows 68.5 g of water per 100 g carrying 27.4 g of carbohydrate, 21.3 g of it sugars, plus about 2.3 g of salt.\n\nThat composition settles the weight. Roughly 30% dissolved solids makes ketchup about 15% denser than water, the same territory as a light syrup. USDA SR Legacy \"Catsup\" (FDC 168556) lists 1 tablespoon at 17 g, which is 272 g per cup and 1.15 g/mL. Heinz and Hunt's labels both list 1 tablespoon at 17 g. Producer labels round to whole grams, so 17 g could be anything from 16.5 to 17.4 g, which is why this entry holds medium rather than high confidence.\n\nThe same USDA record also lists 1 cup at 240 g. That is a density of 1.014 g/mL, barely more than water, and 13% below the record's own tablespoon. 240 g is exactly what 240 mL of water weighs, and 240 mL is the cup that US nutrition labels use, so the figure looks like a label cup converted as if ketchup weighed the same as water. A liquid that is 30% sugar and salt cannot weigh what water weighs, so the cup figure is recorded as a rejected source with that reasoning and has its own correction page. USDA's low-sodium catsup record (FDC 169381) carries the same 240 g cup.\n\nPractical guidance: a 20-oz bottle holds 567 g, a little over 2 cups, and a 32-oz bottle 907 g, about 3 1/3 cups. USDA lists a single-serve packet at 9 g, about half a tablespoon. For barbecue sauces, glazes and meatloaf, 1/4 cup of ketchup weighs 68 g and 2 tablespoons 34 g. Ketchup clings to measuring cups and spoons, so the tablespoon you scrape out is often a gram or two short; weighing straight into the bowl avoids that.\n\nKing Arthur's ingredient weight chart has no row for ketchup. Among the tomato concentrates and sauces, ketchup is the heaviest per cup because of its added sugar: paste 262 g, pizza sauce 252 g, puree 250 g, sauce 245 g. Only BBQ sauce, sweeter still at 288 g, weighs more. The tomato products comparison page shows them side by side." }, { "id": "key-lime-juice", "schema_version": 3, "name": "Key Lime Juice", "synonyms": [ "bottled Key lime juice", "Key West lime juice", "Mexican lime juice", "West Indian lime juice", "fresh Key lime juice" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, bottled or fresh-squeezed, at room temperature", "density_g_per_ml": 1.0398, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Lime juice, canned or bottled, unsweetened\" (FDC 168157)", "ref": "USDA Standard Release publishes 1 cup = 246 g (density 1.040 g/mL) and 1 fl oz = 30.8 g. Water 92.5 g, carbohydrate 6.7 g, sugars 1.4 g per 100 g. USDA has no Key lime record; bottled Key lime juice is the same kind of product, lime juice reconstituted from concentrate.", "fdc_id": 168157, "density_g_per_ml": 1.0398 }, { "name": "USDA SR Legacy \"Lime juice, raw\" (FDC 168156)", "ref": "USDA Standard Release publishes 1 cup = 242 g (density 1.023 g/mL) and 1 fl oz = 30.8 g; the juice of one lime is 44 g. Carbohydrate 8.4 g, sugars 1.7 g per 100 g.", "fdc_id": 168156, "density_g_per_ml": 1.0229 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (Table 5)", "ref": "\"Lime juice, canned or bottled\" 15 mL = 16 g (density 1.067 g/mL as printed; whole-gram rounding puts it anywhere from 1.033 to 1.100). \"Lemon juice, canned or bottled\" 15 mL = 15 g on the same table.", "density_g_per_ml": 1.0667 }, { "name": "Haro-Guzmán, \"Estudio sobre el crecimiento y maduración del Limón mexicano\", Fruits 34(6), 1979", "ref": "Juice of the Mexican lime (Citrus aurantifolia, the Key lime) through the harvest season: soluble solids 9.0-10.3 °Brix, titratable acidity 5.4-7.5% as citric acid. No density given; a juice carrying about 10% dissolved solids weighs about 1.04 g/mL." }, { "name": "Nellie & Joe's Famous Key West Lime Juice (producer label)", "ref": "Retail nutrition label (Kroger), 16 fl oz bottle: serving 1 tsp (5 mL), no gram weight. Ingredients: filtered water, Key West lime juice from concentrate, sodium benzoate, lime oil." }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "KA lists \"Key Lime Juice\" at 1 cup = 8 oz = 227 g, density 0.960 g/mL.", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "0.960 g/mL is lighter than water, and lime juice cannot be: it is water carrying about 10% dissolved citric acid and sugars (Key lime juice measures 9-10 °Brix), which makes it about 4% heavier than water. USDA weighs a cup of bottled lime juice at 246 g and fresh lime juice at 242 g. A cup is 8 fluid ounces and 227 g is 8 weight ounces: the fluid ounce read as a weight ounce, the same mistake as King Arthur's 227 g cup of water." } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "A cup of Key lime juice weighs 246 g (8.7 oz), a density of 1.040 g/mL. USDA weighs a cup of bottled lime juice at 246 g and fresh lime juice at 242 g, and Health Canada's tablespoon of bottled lime juice agrees. King Arthur's 227 g would make the juice lighter than water and is rejected.\n\nKey limes (Citrus aurantifolia), also called Mexican or West Indian limes, are small, round, thin-skinned and seedy, and they ripen to yellow. The common supermarket lime is the larger Persian or Tahiti lime (Citrus latifolia). Key lime juice is the base of Key lime pie, where it sets sweetened condensed milk without baking much. Most of it is sold bottled: Nellie & Joe's Famous Key West Lime Juice, the best-known brand, is filtered water and Key lime juice from concentrate, brought back to normal strength.\n\nUSDA has no record for Key lime juice as such. Its SR Legacy record for bottled, unsweetened lime juice (FDC 168157) gives 1 cup = 246 g and 1 fl oz = 30.8 g, and its fresh lime juice record (FDC 168156) gives 1 cup = 242 g. Health Canada's Nutrient Value of Some Common Foods weighs 15 mL of bottled lime juice at 16 g, against 15 g for bottled lemon juice; whole grams on a tablespoon are a coarse measure, but the reading is consistent with the other two. Nellie & Joe's label gives a 1 teaspoon (5 mL) serving and no gram weight.\n\nThe physical check: a juice's density follows what is dissolved in it. A study of Mexican limes measured their juice at 9.0 to 10.3 °Brix through the harvest season, with 5.4 to 7.5% acidity as citric acid. A liquid carrying about 10% dissolved solids weighs about 1.04 g per millilitre, 246 g per cup, exactly USDA's bottled figure. Persian lime juice measures a little lower in published studies, about 7.3 to 9.6 °Brix, which fits USDA's 242 g for fresh lime juice. The two limes differ in aroma and acid balance far more than in weight.\n\nKing Arthur lists Key lime juice at 1 cup = 8 oz = 227 g, 0.960 g per millilitre, lighter than water. An acid juice cannot be lighter than water. A cup is 8 fluid ounces, and 227 g is 8 weight ounces: the fluid ounce has been read as a weight ounce, the same mistake as King Arthur's 227 g cup of water and its 14 g tablespoon of lemon juice, and this entry rejects it.\n\nThe fruit decides how much juice you get, not the weight of the juice. USDA counts the juice of one Persian lime at 44 g, about five or six limes per cup; Key limes are a fraction of the size, so a cup takes several times as many.\n\nPractical guidance: use 246 g per cup of Key lime juice, 123 g per half cup, the usual amount in a Key lime pie, and about 15.4 g per tablespoon. A 16 fl oz bottle holds 2 cups, about 490 g. Bottled and fresh juice weigh the same within 2%, so a recipe written for one works with the other by weight or by volume; the difference is flavour." }, { "id": "kombucha", "schema_version": 3, "name": "Kombucha", "synonyms": [ "fermented tea", "SCOBY tea", "booch", "kombucha tea", "raw kombucha" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, at typical serving temperature", "density_g_per_ml": 1.0144, "sources": [ { "name": "GT's Kombucha (dominant US brand since 1995)", "ref": "GT's Organic Raw Kombucha nutrition label (multiple flavor variants including Original, Trilogy, Gingerade) lists 8 fl oz serving = 240 g. This yields a density of 1.014 g/mL (240 g / 236.588 mL) — slightly above water due to dissolved organic acids, residual sugar (typically 3-4 g per 8 fl oz for GT's original flavors), and trace CO2. GT's is the dominant US kombucha brand, founded by GT Dave in 1995, and their density profile serves as the market anchor.", "density_g_per_ml": 1.0144 }, { "name": "Health-Ade Kombucha", "ref": "Health-Ade Kombucha nutrition data (via SnapCalorie) lists 240 g serving = 60 calories, 14 g total carbohydrate. Sugar content runs 8-14 g per 8 fl oz depending on flavor (fruit-based higher than classic or ginger). Density matches GT's at approximately 1.014 g/mL. Health-Ade is the second-largest US kombucha brand and validates the market density anchor.", "density_g_per_ml": 1.0144 }, { "name": "Physical density prediction (sucrose + organic acid solution)", "ref": "Kombucha post-fermentation composition: 90-95% water, 1-3% residual sucrose/fructose/glucose, 1-2% organic acids (acetic, gluconic, glucuronic, lactic), 0.5-1% ethanol (typically <0.5% ABV for commercial products under US TTB regulations), plus trace tea polyphenols, B-vitamins, and dissolved CO2. Standard sucrose-water density tables at 20°C give: 2% w/w sucrose = 1.008 g/mL, 5% = 1.019 g/mL. Adding acids and salts pushes density up marginally. Total predicted density: 1.01-1.02 g/mL, matching observed brand labels within measurement precision. Brand variance in residual sugar (0-14 g/serving) shifts density by less than 0.02 g/mL, which is below typical scale precision.", "density_g_per_ml": 1.0144 }, { "name": "Kefir cross-reference (identical density, aqueous fermented beverage)", "ref": "Kombucha at 240 g/cup matches kefir at 240 g/cup exactly (ExactCups kefir entry). Both are aqueous fermented beverages with ~90-95% water content and minor dissolved solids from fermentation byproducts. Kefir is milk-based (fermented by kefir grains), kombucha is tea-based (fermented by SCOBY), but the finished products land at essentially identical density because the fermentation metabolic pathways convert similar amounts of substrate into similar amounts of acids and dissolved solids. Physical validation of the water-density band placement.", "density_g_per_ml": 1.0144 }, { "name": "King Arthur Baking (KA-blind)", "ref": "King Arthur does not publish kombucha in their Ingredient Weight Chart. Kombucha is a beverage rather than a baking ingredient, so this is consistent with KA's chart scope. No KA correction applies." } ], "verified": "2026-09-22", "last_reviewed": "2026-09-22" } ], "yields": [], "notes": "TL;DR: **One US cup of kombucha weighs 240 g** — GT's Kombucha and Health-Ade both list 240 g per 8 fl oz serving on their nutrition labels. Density 1.014 g/mL, essentially identical to kefir and just above water. Kombucha sits in the water-density band alongside kefir, milk, buttermilk, and other aqueous fermented liquids. King Arthur does not publish kombucha; it is a beverage rather than a baking ingredient.\n\nKombucha is a fermented tea beverage made from sweetened *Camellia sinensis* tea (black, green, or white) and a SCOBY — Symbiotic Culture Of Bacteria and Yeast — dominated by acetic-acid bacteria (*Gluconacetobacter*, *Komagataeibacter*) and osmotolerant yeasts (*Saccharomyces*, *Zygosaccharomyces*, *Brettanomyces*). The culture floats as a cellulose mat on the tea's surface during fermentation, giving rise to the traditional English name 'mushroom tea' (though it is neither a mushroom nor closely related to fungi). Origins are traditionally traced to Manchuria around 200 BC, with documented consumption across East Asia, Russia, and Eastern Europe for centuries before the American commercial boom that began in the mid-1990s. GT Dave founded GT's Kombucha in Beverly Hills in 1995 after making kombucha for his mother during her breast cancer treatment; GT's remains the dominant US brand, joined in the 2010s by Health-Ade, Better Booch, Brew Dr., Kevita, Suja, and Remedy.\n\nThe density data is exceptionally clean. GT's Organic Raw Kombucha nutrition label lists 8 fl oz serving = 240 g across multiple flavor variants (Original, Trilogy, Gingerade). Health-Ade Kombucha (verified via SnapCalorie) lists 240 g serving = 60 calories with 14 g total carbohydrate. Both figures yield density 1.014 g/mL (240 g ÷ 236.588 mL), slightly above pure water (1.000 g/mL) due to dissolved organic acids, residual sugar, and trace CO2. The physical prediction confirms this: post-fermentation kombucha is 90-95% water, 1-3% residual sugars (sucrose, fructose, glucose in various ratios depending on fermentation length), 1-2% organic acids (acetic, gluconic, glucuronic, lactic), 0.5-1% ethanol (kept below 0.5% ABV for commercial non-alcoholic classification under US TTB regulations), plus trace tea polyphenols and B-vitamins produced by the yeasts. Standard sucrose-water tables predict 1.01-1.02 g/mL for solutions in this concentration range, matching observation within measurement precision.\n\nBrand variance in residual sugar is substantial — Remedy runs 0-2 g per 8 fl oz, GT's 3-7 g, Humm 8-12 g, Brew Dr. 8-14 g, Health-Ade 8-16 g, Kevita 9-11 g — but the density impact is trivial. The difference between 0% and 4% dissolved sugar is only 0.017 g/mL, well below typical kitchen-scale precision, so a cup of any commercial kombucha weighs 240 g within any measurable tolerance. Homemade kombucha varies with fermentation length: a 7-day ferment retains 3-5% residual sugar (density ~1.02 g/mL, 241 g/cup) while a 21-day ferment drops to 0-1% (density ~1.005 g/mL, 238 g/cup). Neither difference matters for practical purposes.\n\nIn the ExactCups liquid category, kombucha (240 g/cup) joins the water-density band alongside kefir (240 g/cup), whole milk (245 g/cup), buttermilk (240 g/cup), and pure water (237 g/cup). All aqueous liquids with modest dissolved solids cluster in this narrow 237-245 g/cup range regardless of what specifically is dissolved — the physics of dilute aqueous solutions dominates over compositional detail. Kombucha and kefir sitting at identical density despite completely different substrates (tea vs milk) and different microbial communities (SCOBY vs kefir grains) is a nice illustration: both metabolic processes convert similar amounts of carbohydrate substrate into similar amounts of acid + gas + trace solids, producing similar final density even though the flavor profiles are worlds apart.\n\nPractical baker recommendation: kombucha weighs 240 g per US cup, matching water within 1%. When substituting for water in bread doughs (some sourdough bakers use kombucha for extra acidity), use equal weight with no hydration adjustment needed. When substituting for buttermilk in pancake or biscuit recipes, use equal weight — the acidity is similar enough to trigger baking soda leavening reactions, though the flavor will lean tea-tangy rather than dairy-tangy. Kombucha's live cultures die at cooking temperatures above about 45°C (113°F), so any probiotic benefit is lost in baked applications; use raw kombucha for cocktails, dressings, and cold applications when the live cultures matter." }, { "id": "marinara-sauce", "schema_version": 3, "name": "Marinara Sauce", "synonyms": [ "jarred marinara", "marinara pasta sauce", "pasta sauce", "spaghetti sauce", "tomato basil sauce", "jarred pasta sauce" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, spooned and leveled", "density_g_per_ml": 1.0567, "range_min": null, "range_max": null, "sources": [ { "name": "Rao's Homemade Marinara Sauce (producer label)", "ref": "Brand site: 1/2 cup (125 g), extrapolating to 250 g per US cup (density 1.057 g/mL).", "density_g_per_ml": 1.0567 }, { "name": "RAGÚ Old World Style Marinara Sauce (producer label)", "ref": "Brand site: 1/2 cup (125 g), 5 servings per container, extrapolating to 250 g per cup.", "density_g_per_ml": 1.0567 }, { "name": "Classico Marinara with Plum Tomatoes & Olive Oil (producer label)", "ref": "Retail nutrition label, 24-oz jar: 1/2 cup (125 g), extrapolating to 250 g per cup.", "density_g_per_ml": 1.0567 }, { "name": "Bertolli Traditional Marinara Sauce (producer label)", "ref": "Retail nutrition label, 24-oz jar: 1/2 cup (125 g), extrapolating to 250 g per cup.", "density_g_per_ml": 1.0567 }, { "name": "Newman's Own Marinara Pasta Sauce (producer label)", "ref": "Retail nutrition label, 24-oz jar: 1/2 cup (124 g), extrapolating to 248 g per cup (density 1.048 g/mL).", "density_g_per_ml": 1.0482 }, { "name": "USDA SR Legacy \"Sauce, pasta, spaghetti/marinara, ready-to-serve\" (FDC 171192)", "ref": "USDA Standard Release lists 1 serving, 1/2 cup = 132 g (one reproduction of the record shows 128 g), extrapolating to 264 g per US cup and density 1.116 g/mL. Composition per 100 g: water 87.9 g, carbohydrate 7.4 g (sugars 4.9 g), fat 1.6 g, protein 1.4 g.", "fdc_id": 171192, "density_g_per_ml": 1.1159, "rejected": true, "rejection_reason": "A sauce that is 88% water cannot weigh 1.116 g/mL. USDA's own composition for this record leaves about 12 g of solids per 100 g, mostly sugars, tomato fibre, oil and salt; those predict about 1.04-1.05 g/mL, which is 246-250 g per cup, and even if every gram of solids were as compact as dissolved salt the sauce would stay under 1.09 g/mL. 264 g per cup would make marinara heavier than tomato paste (262 g per cup), which is only about 75% water. The 132 g half cup reads as a serving weight, not a measured volume." }, { "name": "USDA Foundation \"Sauce, pasta, spaghetti/marinara, ready-to-serve\" (FDC 332282)", "ref": "Foundation Foods record lists 1 serving, 1/2 cup = 135 g, extrapolating to 270 g per US cup and density 1.141 g/mL. Analysed composition per 100 g: water 87.4 g, carbohydrate 8.1 g, fat 1.5 g, protein 1.4 g.", "fdc_id": 332282, "density_g_per_ml": 1.1412, "rejected": true, "rejection_reason": "Same physics as the SR Legacy record: at 87% water the density cannot pass about 1.05 g/mL, and 1.141 g/mL would make the sauce 3% heavier than tomato paste, which is 75% water. A 135 g half-cup serving is a serving weight, not a volume measured in a cup." } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Marinara sauce weighs 250 g per US cup (8.8 oz), a density of 1.057 g/mL. Rao's, Ragú, Classico and Bertolli label half a cup at 125 g and Newman's Own at 124 g. USDA's two records for ready-to-serve pasta sauce give 264 and 270 g per cup, which a sauce that is 88% water cannot weigh, and both are rejected here.\n\nMarinara is a quick Italian-American tomato sauce: tomatoes, olive oil, garlic, onion and herbs, cooked briefly and sold in jars as the plainest of the pasta sauces. USDA's composition for jarred marinara and spaghetti sauce is 87-88% water, with 7-8% carbohydrate (about 5% sugars), 1.5% fat, 1.4% protein and some salt. That puts it close to tomato sauce, which is about 90% water.\n\nThe labels converge, with a caveat. FDA's reference amount for spaghetti sauce is 125 g (21 CFR 101.12), and four of the five brands print exactly that, so their agreement may partly be the reference amount rather than a measurement. Newman's Own at 124 g suggests a weighed figure. What settles it is the physics, which predicts the same number from USDA's own composition.\n\nThat check is the core of this entry. Dissolved sugars, tomato fibre and salt make a sauce denser than water; olive oil makes it lighter. At 88% water, the solids predict 1.04-1.05 g/mL, which is 246-250 g per cup. Tomato sauce, at about 90% water, measures 245 g per cup on this site; tomato puree 250 g. Marinara belongs in that company.\n\nUSDA SR Legacy \"Sauce, pasta, spaghetti/marinara, ready-to-serve\" (FDC 171192) lists a half-cup serving at 132 g, which is 264 g per cup and 1.116 g/mL. The newer Foundation record with the same name (FDC 332282) lists 135 g, which is 270 g per cup and 1.141 g/mL. Either would make marinara heavier per cup than tomato paste, which weighs 262 g and is only about 75% water. A liquid cannot gain weight by holding more water. Both half-cup portions look like serving weights rather than measured volumes, and both are recorded as rejected sources with their own correction pages.\n\nTwo other labels err the opposite way. Victoria and Carbone both print half a cup at 113 g, exactly 4 ounces, which is 226 g per cup and lighter than water. That is the fluid-ounce mistake, half a cup of 4 fluid ounces read as 4 weight ounces, and those figures are not used.\n\nChunky and sugary sauces should run a few grams heavier than thin, oily ones, but the spread between the brands that weigh their half cup is small, 124-125 g. King Arthur's chart has no marinara row.\n\nPractical guidance: a 24-oz jar holds 680 g, about 2 3/4 cups; a 32-oz jar 907 g, about 3 2/3 cups. For a pound of pasta, 2 cups is 500 g. For a pizza base, use pizza sauce or weigh marinara: 1/4 cup is about 63 g.\n\nThe tomato products comparison page shows marinara beside tomato sauce, puree, paste, canned tomatoes, juice and ketchup." }, { "id": "mascarpone", "schema_version": 3, "name": "Mascarpone", "synonyms": [ "mascarpone cheese", "italian cream cheese", "italian-style cream cheese", "mascarpone di panna" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, softened (fresh, spoonable)", "density_g_per_ml": 0.9595, "range_min": null, "range_max": null, "sources": [ { "name": "King Arthur Ingredient Weight Chart (Mascarpone cheese)", "ref": "1 cup = 8 oz = 227g, density 0.960 g/mL. Sits at the upper end of the physically defensible range for 44-55% milkfat mascarpone.", "density_g_per_ml": 0.9595 }, { "name": "BelGioioso Mascarpone nutrition label", "ref": "1 tablespoon = 14g per label. 14g x 16 tbsp/cup = 224 g/cup, density 0.947 g/mL. BelGioioso is the dominant US-produced mascarpone brand.", "density_g_per_ml": 0.9469 }, { "name": "Trader Joe's Mascarpone nutrition label", "ref": "1 tablespoon = 14g per label, matching BelGioioso exactly. 224 g/cup, density 0.947 g/mL. Independent brand confirmation.", "density_g_per_ml": 0.9469 }, { "name": "Physical density derivation from milkfat composition", "ref": "Butterfat density is 0.911 g/mL, water is 1.00 g/mL. A 44% fat / 55% water mascarpone calculates to 0.951 g/mL (225 g/cup); a 55% fat version calculates to 0.941 g/mL (223 g/cup). Producer labels and KA sit within this physically defensible range.", "density_g_per_ml": 0.95 } ], "verified": "2026-09-22", "last_reviewed": "2026-09-22" } ], "yields": [], "notes": "TL;DR: Mascarpone converges tightly at 227 g/cup across King Arthur's chart and major producer labels (BelGioioso and Trader Joe's both list 14g per tablespoon = 224 g/cup). Density around 0.95 g/mL follows directly from mascarpone's 44-55% milkfat composition.\n\nMascarpone is an Italian fresh cheese made by heating cream and setting it with an acid (traditionally tartaric or citric, industrially glucono-delta-lactone). It has no rennet, no aging, and no cultures — technically a heat-set fresh cheese rather than a true cultured dairy product. Milkfat content sits at 44-55% depending on the brand, much higher than American cream cheese (33-38%), giving mascarpone its signature richness and silky texture. Bakers use it as the base of tiramisu (its defining application), in cheesecakes and no-bake versions, folded into buttercream frosting for extra richness, in pasta sauces (particularly with mushrooms or sausage), and as a topping for fresh fruit or waffles.\n\nDensity is physically constrained by the fat-water composition. Butterfat has a density of 0.911 g/mL at room temperature; water is 1.00 g/mL. A 44% fat / 55% water mascarpone (with roughly 1% solids) calculates to 0.951 g/mL, or 225 g/cup. A 55% fat mascarpone calculates to 0.941 g/mL, or 223 g/cup. King Arthur's chart figure at 227 g/cup (density 0.960 g/mL) sits at the upper end, consistent with brands that include light stabilizers or slightly lower fat content. BelGioioso and Trader Joe's both publish 14g per 1 tablespoon on their nutrition labels, giving 224 g/cup. Convergence across authoritative sources is tight (1-2% variation), well within the 5% liquid tolerance. This is one of the cleanest density entries in the dairy category.\n\nMascarpone versus cream cheese: the two products look similar but behave differently in baking. Cream cheese (American style, per FDA standard of identity) requires minimum 33% milkfat and maximum 55% moisture, typically stabilized with locust bean gum and carrageenan for structural integrity. Mascarpone has 44-55% milkfat, no rennet, no cultures, and in traditional Italian production no stabilizers. Cream cheese is tangier due to bacterial culturing; mascarpone is milder, sweeter, richer. In texture, cream cheese holds its shape when cool; mascarpone is softer, silkier, and prone to breaking (curdling) when overheated or over-whisked. Cup weights are similar (KA lists both at 227 g/cup) because the higher fat in mascarpone is roughly balanced by its lower water content, but 1:1 substitution changes the finished product noticeably — cream-cheese tiramisu tastes tangier and denser than mascarpone tiramisu.\n\nMascarpone versus crème fraîche: also distinct. Crème fraîche is cultured cream at 30-40% fat, cultured with lactic acid bacteria for a tangy flavor, still pourable at room temperature (KA lists it at 226 g/cup). Mascarpone is heat-set with an acid, has higher fat, and holds a spoonable and spreadable form. Both work in similar dessert contexts, but crème fraîche brings acid brightness while mascarpone brings richness.\n\nItalian PDO regulations for authentic mascarpone (produced in Lombardy) specify a minimum 40% milkfat and require whole cream from cows. Most US brands are not PDO-certified but follow similar composition, though some add stabilizers (guar gum, carrageenan) for shelf life. For the closest-to-traditional experience, look for brands with only three ingredients: pasteurized cream, skim milk (or milk), and citric acid or glucono-delta-lactone as the setting agent.\n\nPractical baker recommendation: use mascarpone at cold or slightly cool temperature — never bring it fully to room temperature the way you would butter or cream cheese. Mascarpone loses structure and can turn grainy when warm. Fold gently rather than whisking vigorously to avoid breaking the emulsion. For any recipe calling for a specific gram amount, weigh from the tub; the 14g/tbsp label figure is reliable, but scooping semi-solid cheese into a measuring cup often leaves air pockets that under-measure. Substitution: cream cheese works as a 1:1 emergency substitute but changes flavor and firmness noticeably; a blend of 8 oz cream cheese plus 1/4 cup heavy cream approximates mascarpone's fat content and texture better than cream cheese alone." }, { "id": "mashed-potatoes", "schema_version": 3, "name": "Mashed Potatoes", "synonyms": [ "mashed potato", "homemade mashed potatoes", "potato mash", "whipped potatoes", "creamy mashed potatoes" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, prepared with milk and butter, spooned and leveled", "density_g_per_ml": 0.8876, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Potatoes, mashed, home-prepared, whole milk and butter added\" (FDC 168555)", "ref": "USDA Standard Release publishes 1 cup = 210 g (density 0.888 g/mL). Water 75.6 g, carbohydrate 16.8 g, fat 4.2 g, protein 1.9 g per 100 g. USDA's records for home-prepared mash with whole milk only (FDC 170493) and with whole milk and margarine (FDC 170037), and for mash made from dehydrated flakes with whole milk and butter (FDC 170446), all give the same 1 cup = 210 g; they are not counted again.", "fdc_id": 168555, "density_g_per_ml": 0.8876 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (Table 4)", "ref": "\"Potatoes, mashed, homemade with 2% milk and margarine\" 125 mL = 111 g (density 0.888 g/mL, 210 g per US cup); \"Potatoes, mashed, dried, with 2% milk and margarine\" the same 125 mL = 111 g.", "density_g_per_ml": 0.888 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "KA lists \"Mashed potatoes\" at 1 cup = 7 1/2 oz = 213 g, density 0.900 g/mL.", "density_g_per_ml": 0.9003 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "A cup of mashed potatoes weighs 210 g (7.4 oz). USDA weighs a cup of home-style mash at 210 g in every preparation it lists, Health Canada's 125 mL at 111 g works out to the same 210 g, and King Arthur gives 213 g. The three agree within 2%, so this entry publishes USDA's figure and King Arthur's agrees.\n\nMashed potatoes are boiled potatoes broken down with milk and butter, by masher, ricer or mixer. Cooking swells the starch granules inside each potato cell, and mashing breaks the flesh into a soft paste that holds small pockets of air, more of them the longer it is whipped. USDA puts milk-and-butter mash at 75.6% water, 16.8% carbohydrate and 4.2% fat.\n\nUSDA SR Legacy gives 1 cup = 210 g for home-prepared mash with whole milk and butter (FDC 168555), with whole milk only (FDC 170493), with whole milk and margarine (FDC 170037), and for mash made from dehydrated flakes with whole milk and butter (FDC 170446). The cup does not change with the fat, so USDA's figure reflects the texture of a spooned mash more than the recipe. Health Canada's Nutrient Value of Some Common Foods weighs 125 mL of homemade mash with 2% milk and margarine at 111 g, and the same for mash made from dried flakes: 0.888 g per millilitre, 210 g per US cup. King Arthur gives 1 cup at 7 1/2 oz, 213 g.\n\nThe physical check: raw potato flesh has a specific gravity of about 1.06 to 1.10, and milk and butter bring the mash down slightly, so a cup of mash with no air at all would weigh roughly 245 to 250 g. At 210 g, about one sixth of a spooned cup is air, which fits a mash that has been stirred and spooned rather than pressed.\n\nThat also explains the outliers. USDA's survey database FNDDS gives 1 cup = 250 g for mash made from fresh potatoes with milk, and the same 250 g for ready-to-heat mash and mash made from a dry mix, three foods with different water and fat: the weight of a cup with the air pressed out, assigned to all three. USDA's SR record for ready-to-eat commercial mash (FDC 169768) gives 229 g, a denser, factory-smooth product.\n\nRetail labels for refrigerated mashed potatoes are not measurements. Bob Evans and Kroger print 1/2 cup as 140 g, which would be 280 g per cup and 1.18 g per millilitre, heavier than potato itself. Simply Potatoes prints 1/2 cup (130 g) on its US traditional mash and 2/3 cup (140 g) on its Canadian one, a serving weight set beside whichever measure is nearest. Labels are left out for that reason.\n\nMashed sweet potato on this site weighs 196 to 240 g per cup, because the two sources behind it describe different preparations. Instant potato flakes are a dry ingredient with their own entry: Idahoan says 1/3 cup of flakes (22 g) makes 1/2 cup of mash.\n\nPractical guidance: use 210 g per cup of mashed potatoes, 105 g per half cup and 70 g per third of a cup, spooned into the cup and levelled without pressing. Mash pressed firmly into the cup, as for a pie topping or croquettes, can reach 240 to 250 g. For leftovers measured into a recipe such as potato bread or pancakes, weigh rather than pack." }, { "id": "milk", "schema_version": 1, "name": "Milk", "synonyms": [ "whole milk", "fresh milk", "full-fat milk" ], "category": "liquid", "default_state": "liquid", "confidence": "medium", "states": [ { "id": "liquid", "label": "Liquid, at fridge temperature", "density_g_per_ml": 1.0313, "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 171265, SR Legacy, 1 undetermined cup = 244 g", "density_g_per_ml": 1.0313 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, milk (fresh), 1 cup = 8 oz (227 g)", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "0.9595 g/ml is lighter than water. Milk is roughly 88% water carrying dissolved lactose, protein and minerals, so it is necessarily denser than water, and no measuring method makes a liquid lighter than its own solvent. The figure is 8 ounces per cup, which is the volume of a US cup expressed in fluid ounces read as a weight." } ], "verified": "2026-09-15", "last_reviewed": "2026-09-15" } ], "yields": [], "notes": "The cleanest USDA data in the dataset so far. FDC 171265 publishes a cup at 244 g, a fluid ounce at 30.5 g and a quart at 976 g, and all three give 1.0313 g/ml exactly across three different volumes. Their tablespoon at 15 g gives 1.0144 g/ml, 1.7% lower, which is the familiar whole-number rounding on a 14.8 ml spoon rather than a disagreement. Milk is a liquid with no packing state, so one figure serves. Whole milk at 3.25% milkfat is the entry; the record with added vitamin D is used because that is what is sold in US cartons, and FDC 172217 without added vitamins publishes identical figures, so the choice does not affect the number. Skimmed and lowfat milks are slightly denser rather than lighter, because removing fat leaves proportionally more of the dissolved solids that fat displaces: USDA gives 1% milkfat at the same 1.0313 g/ml to the precision published. King Arthur Baking's chart gives a cup of fresh milk as 8 ounces, 227 g, implying 0.9595 g/ml. That is lighter than water, and milk cannot be. It is roughly 88% water carrying lactose, protein, calcium and phosphate in solution, and dissolved solids raise a solution's density above that of the solvent; every published measurement of milk falls between about 1.03 and 1.04 g/ml. The chart figure appears to be a cup's volume in fluid ounces read as a mass, which is why their buttermilk is also listed at exactly 227 g. The same figure would be right for water and is wrong for both. It is recorded as a rejected source rather than deleted, because a published figure that is wrong is worth knowing about, and this one needs no standards body to refute: the density of water is enough. That leaves one accepted source. The entry is held at medium confidence until an independent second and third are found. Dairy composition standards regulate milkfat and solids-not-fat rather than density, so the Codex route that resolved olive oil is not directly available, though density is the basis of the lactometer readings used in dairy testing and a standards-grade figure may exist in that literature." }, { "id": "oat-milk", "schema_version": 3, "name": "Oat Milk", "synonyms": [ "oat milk", "oatmilk", "oat drink", "oat beverage", "oatly" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, US commercial oat milk (Original, Barista, or Unsweetened at label precision)", "density_g_per_ml": 1, "sources": [ { "name": "USDA FoodData Central", "ref": "Oat milk, unsweetened, plain, refrigerated. FNNDS record. Composition: 91.3% water, 5.1% carbohydrate, 2.7% fat, 0.8% protein, 0.79% ash by mass. No cup portion is published for this record; portions listed are 100 g and 1 mass-oz (28 g). Composition puts density essentially at water — no ingredient at concentration sufficient to shift density meaningfully at label precision.", "fdc_id": 2257046 }, { "name": "Chobani Oatmilk Plain Extra Creamy", "ref": "Nutrition label states 1 cup (240 mL) = 240 g, rounding density to 1.000 g/mL per FDA dairy-alternative label convention. Ingredients: organic oat blend (water, whole grain oats), organic rapeseed oil, sea salt, calcium carbonate, gellan gum, tricalcium phosphate, dipotassium phosphate. 240 mL = 240 g reads out to 236.6 g per US customary cup (236.588 mL).", "density_g_per_ml": 1 }, { "name": "Planet Oat Original Oatmilk", "ref": "Nutrition label states 1 cup (240 mL) = 240 g, same rounding convention. Ingredients: oatmilk (filtered water, oats), calcium carbonate, dipotassium phosphate, sea salt, gellan gum, vitamin A palmitate, vitamin D2, riboflavin, vitamin B12. Confirms label convergence with Chobani at 1.000 g/mL.", "density_g_per_ml": 1 }, { "name": "Oatly Original and Barista Edition", "ref": "Nutrition label states 1 cup (240 mL) but does not state grams directly. Original has 2% added canola oil; Barista Edition has 3%; Full Fat has 3.7%; Low Fat has no added oil. Back-computation from calorie density (Barista: 140 kcal per 240 mL at ~59 kcal/100 g) implies about 237 g per 240 mL (density ~0.988), consistent with the extra oil pulling density slightly below water. Within the 5% liquid tolerance of the label-anchored figure.", "density_g_per_ml": 0.988 } ], "verified": "2026-09-23", "last_reviewed": "2026-09-23" } ], "yields": [], "notes": "One cup of oat milk weighs about 237 grams (1.000 g/mL) — essentially the density of water. All major US brands print serving-size labels of 240 mL = 240 g, converging at 1.000 g/mL. Oat milk is 88-91% water plus dispersed oat solids and, in most formulations, 2-3% added oil for body and mouthfeel. King Arthur Baking's Ingredient Weight Chart does not list oat milk, so there is no KA figure to correct here; the entry is anchored to producer-label convergence.\n\nOat milk is made by hydrolyzing rolled oats in water — natural enzymes convert oat starches to simpler sugars, which is why even unsweetened oat milk carries some sugar (about 7 grams per cup in Chobani Plain, 4 in Planet Oat Original, 0 in Planet Oat Unsweetened) without any added cane sugar. The slurry is then filtered and homogenized. Commercial products are typically fortified with calcium carbonate, vitamin D2, vitamin B12, and riboflavin to approximate cow-milk fortification.\n\nUSDA FoodData Central (FDC 2257046, oat milk, unsweetened, plain, refrigerated) lists this food as 91.3% water, 5.1% carbohydrate, 2.7% fat, and 0.8% protein by mass. That composition puts density essentially at water: no single component is present at high enough concentration to move density meaningfully. USDA does not publish a cup portion for this record, so the density anchor comes from producer labels. Chobani and Planet Oat both state 1 cup (240 mL) = 240 g on-label, giving density 1.000 g/mL, which reads out to 236.6 g per US customary cup (236.588 mL). The 240 mL cup on the nutrition label is the FDA labeling reference for milks and creams, not the US customary cup — the two differ by about 1.5%.\n\nFormulation variance is real but sub-tolerance. Higher-oil formulations run slightly lighter because fat is less dense than water: Oatly Barista Edition (3% canola oil) back-computes to about 0.988 g/mL from calorie density, and Full Fat (3.7% oil) is lighter still. Lower-oil and unsweetened variants (Planet Oat Unsweetened, Oatly Low Fat) sit closer to pure water density. The Chobani Extra Creamy and Planet Oat Extra Creamy lines add more oil for mouthfeel, pushing density down marginally. All of these fall within the 5% liquid tolerance and round to 240 g / 240 mL at label precision, which is why the single-figure publish holds.\n\nFor baking substitution, oat milk swaps 1:1 by volume with cow's milk with minor caveats. Whole milk is denser at 244 g/cup (1.030 g/mL) because dissolved lactose and protein add mass; oat milk at 237 g/cup runs about 3% lighter per cup. For weight-based recipes calling for 244 g of whole milk, using 237 g of oat milk under-delivers 3% of the liquid mass — negligible for cakes, muffins, quickbreads, and pancakes, and only borderline meaningful for tight-ratio custards. Barista formulations froth better in espresso because the 3% oil emulsifies foam bubbles; Original works better in baking where the extra oil is unwanted; Unsweetened is the closest match to plain cow's milk for savory sauces and béchamel-style applications.\n\nShelf-stable and refrigerated versions do not measurably differ in density. Vanilla and other flavored versions add sugar (up to 9 grams per cup versus 7 for plain Original) but do not shift cup weight at label precision. Homemade oat milk blended from rolled oats and water and strained falls in the same density band, though specific weight depends on the oat-to-water ratio and strain thoroughness." }, { "id": "pineapple-juice", "schema_version": 3, "name": "Pineapple juice", "synonyms": [ "100% pineapple juice", "unsweetened pineapple juice", "canned pineapple juice" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 100% juice at room temperature", "density_g_per_ml": 1.0567, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid\" (FDC 169947)", "ref": "USDA Standard Release (NDB 09273) publishes 1 cup = 250 g (density 1.057 g/mL) and 1 fl oz = 31.3 g (1.058 g/mL). Water 86.4 g, sugars 9.98 g per 100 g.", "fdc_id": 169947, "density_g_per_ml": 1.0567 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Pineapple juice, ready-to-drink, vitamin C added\" 125 mL = 132 g (74 kcal), 250 g per US cup (density 1.056 g/mL).", "density_g_per_ml": 1.056 } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of pineapple juice weighs 250 g (8.8 oz), a density of 1.06 g/mL. USDA weighs a cup at 250 g and Health Canada's 125 mL at 132 g, also 250 g per cup; the two agree within 0.1%.\n\nPineapple juice is pressed from pineapple flesh and cores, usually canned, and sold as 100% juice. In the kitchen it goes into marinades, where its enzyme bromelain tenderizes meat, into glazes for ham, cakes and frostings, and into cocktails such as the piña colada.\n\nUSDA's Standard Reference record for canned or bottled unsweetened pineapple juice (FDC 169947) gives 1 cup as 250 g and 1 fl oz as 31.3 g, both 1.057 to 1.058 g/mL, with 86.4% water and about 10% sugars. Health Canada's Nutrient Value of Some Common Foods weighs 125 mL of ready-to-drink pineapple juice at 132 g, 1.056 g/mL. Two independent government measurements land on the same figure, so the entry is held at high confidence.\n\nThe physical check: the FDA sets the minimum strength of 100% pineapple juice at 12.8 °Brix, and a sugar solution of that strength weighs 1.049 g/mL by the USDA sucrose table, 248 g per cup. Pineapple juice carries a little more than that, plus citric acid and fine fruit solids, which takes it to the measured 1.056 to 1.058.\n\nPineapple juice weighs about the same as orange juice (248 g per cup on this site) and a little less than grape juice (253 g), in line with their sugar. Juice drained from canned pineapple is not the same product: fruit packed in heavy syrup gives a sweeter, heavier liquid, and fruit packed in juice gives about the same.\n\nAs with every juice, the filling method makes no difference: a liquid fills the cup completely, so the cup weight depends only on what is dissolved in it. Pineapple juice from concentrate is reconstituted to at least the same 12.8 °Brix and weighs the same per cup as not-from-concentrate juice. Light pineapple juice drinks, diluted with water, weigh closer to water's 236.6 g per cup.\n\nPractical guidance: use 250 g per cup, 125 g per half cup, 63 g per quarter cup and 15.6 g per tablespoon. A 46 fl oz can holds 5 3/4 cups, about 1.44 kg, and a 6 fl oz can about 188 g. Measured by volume, a liquid measuring cup is accurate enough; weigh only when a recipe gives grams." }, { "id": "pizza-sauce", "schema_version": 3, "name": "Pizza Sauce", "synonyms": [ "jarred pizza sauce", "canned pizza sauce", "pizzeria style pizza sauce", "pizza sauce from a jar" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, spooned and leveled", "density_g_per_ml": 1.0651, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Sauce, pizza, canned, ready-to-serve\" (FDC 172880)", "ref": "USDA Standard Release publishes 1/4 cup = 63 g, extrapolating to 252 g per US cup (density 1.065 g/mL). Water 86.7 g, carbohydrate 8.7 g (sugars 3.8 g), protein 2.2 g, fat 1.2 g per 100 g. Primary anchor.", "fdc_id": 172880, "density_g_per_ml": 1.0651 }, { "name": "Contadina Roma Tomatoes Pizza Sauce (producer label)", "ref": "Retail nutrition label (Ralphs), 15-oz can: 1/4 cup (63 g), extrapolating to 252 g per cup.", "density_g_per_ml": 1.0651 }, { "name": "Ragú Homemade Style Pizza Sauce (producer label)", "ref": "Retail nutrition label (Ralphs), 14-oz jar: 1/4 cup (63 g), extrapolating to 252 g per cup.", "density_g_per_ml": 1.0651 }, { "name": "Dei Fratelli Italian Style Pizza Sauce (producer label)", "ref": "Retail nutrition label (Harris Teeter), 15-oz can: 1/4 cup (63 g), extrapolating to 252 g per cup.", "density_g_per_ml": 1.0651 }, { "name": "Red Gold Fully Prepared Pizza Sauce, foodservice specification", "ref": "Producer specification sheet, 106-oz can: 1/4 cup (63 g), extrapolating to 252 g per cup.", "density_g_per_ml": 1.0651 }, { "name": "Muir Glen Organic Pizza Sauce (producer label)", "ref": "Brand site, 15-oz can: 1/4 cup (62 g), extrapolating to 248 g per cup (density 1.048 g/mL).", "density_g_per_ml": 1.0482 }, { "name": "Rao's Homemade Pizza Sauce (producer label)", "ref": "Retail nutrition label (ShopRite), 12.3-oz jar: 1/4 cup (60 g), extrapolating to 240 g per cup (density 1.014 g/mL).", "density_g_per_ml": 1.0144 }, { "name": "Classico Signature Recipes Traditional Pizza Sauce (producer label)", "ref": "Retail nutrition label (Kroger), 14-oz jar: 1/4 cup (60 g), extrapolating to 240 g per cup.", "density_g_per_ml": 1.0144 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "KA lists \"Pizza sauce\" at 1/4 cup = 2 oz = 57 g, extrapolating to 228 g per US cup, density 0.964 g/mL.", "density_g_per_ml": 0.9637, "rejected": true, "rejection_reason": "0.964 g/mL is lighter than water, but pizza sauce is water carrying about 13% tomato solids, sugar and salt, which are all denser than water, with only about 1% oil. USDA's composition for the same product (86.7% water) predicts about 1.05 g/mL, and every label that weighs a quarter cup gives 60-63 g. A quarter cup is 2 fluid ounces, and 57 g is 2 weight ounces: the fluid ounce read as a weight ounce, the same error as King Arthur's 29 g for 2 tablespoons of tomato paste." } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Pizza sauce weighs 252 g per US cup (8.9 oz) and 63 g per quarter cup, a density of 1.065 g/mL. USDA and the Contadina, Ragú, Dei Fratelli and Red Gold labels all give a quarter cup at 63 g. King Arthur's 57 g per quarter cup would make the sauce lighter than water and is rejected here.\n\nPizza sauce is an uncooked or briefly cooked tomato sauce made thicker than pasta sauce so it does not soak the dough: tomato puree or paste with crushed tomatoes, salt, a little oil, garlic and dried herbs such as oregano and basil. USDA's record for ready-to-serve pizza sauce puts it at 86.7% water, 8.7% carbohydrate (3.8% sugars), 2.2% protein and 1.2% fat, a little more solid than marinara.\n\nUSDA SR Legacy \"Sauce, pizza, canned, ready-to-serve\" (FDC 172880) lists a quarter cup at 63 g, which is 252 g per cup. The labels are unusually good evidence here. FDA's reference serving for pizza sauce is a volume, a quarter cup, and the label has to state what that quarter cup weighs, so the gram figures are weights of a measured volume rather than a fixed serving convention. Contadina, Ragú, Dei Fratelli and Red Gold's foodservice sauce print 63 g, matching USDA; Muir Glen prints 62 g; Rao's and Classico print 60 g, which is 240 g per cup. All of them sit within the 5% tolerance for liquids, so this is a single figure.\n\nThe physical check agrees. Dissolved sugars, tomato fibre, protein and salt make the sauce denser than water; the small amount of oil pulls the other way. At USDA's composition, the solids predict about 1.05 g/mL, about 248 g per cup, and the measured 1.065 is within 2%. Pizza sauce sits where its solids say it should: a touch heavier than marinara (250 g per cup on this site) and tomato sauce (245 g), lighter than tomato paste (262 g). The 60 g labels, Rao's and Classico, most likely reflect recipes with less paste and more water or oil; the difference stays inside the tolerance.\n\nKing Arthur's chart lists pizza sauce at 1/4 cup = 2 oz = 57 g. That is 228 g per cup, 0.964 g/mL, lighter than water, which a sauce that is mostly water carrying dissolved tomato solids cannot be. A quarter cup is 2 fluid ounces, and 57 g is exactly 2 weight ounces: the fluid ounce read as a weight ounce, the same mistake as King Arthur's 29 g for 2 tablespoons of tomato paste. The figure is recorded as a rejected source and has its own correction page.\n\nPractical guidance: a 14-oz jar holds 397 g, a little over 1 1/2 cups; a 15-oz can 425 g, about 1 2/3 cups. A quarter cup is 63 g, a third of a cup 84 g and a half cup 126 g. Pizza sauce is thick and clings to a measuring cup, so a scooped quarter cup often spreads a few grams light; weighing the sauce straight onto the dough gives the same pizza every time.\n\nThe tomato products comparison page shows pizza sauce beside marinara, tomato sauce, puree, paste and the other tomato products." }, { "id": "pomegranate-juice", "schema_version": 3, "name": "Pomegranate juice", "synonyms": [ "100% pomegranate juice", "POM juice", "bottled pomegranate juice", "pomegranate juice not from concentrate" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 100% juice at room temperature", "density_g_per_ml": 1.0525, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Pomegranate juice, bottled\" (FDC 167787)", "ref": "USDA Standard Release (NDB 09442) publishes 1 cup = 249 g (density 1.052 g/mL). Water 86.0 g, sugars 12.7 g per 100 g.", "fdc_id": 167787, "density_g_per_ml": 1.0525 }, { "name": "Vegara et al. 2014, Food Chemistry", "ref": "\"Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale\", 147, 203-208. \"the relative density of direct pomegranate juices varied between 1.061 and 1.064, which correspond to 15.15 and 15.71°Brix\": about 1.059 to 1.062 g/mL, 250.6 to 251.3 g per US cup, across 18 industrial not-from-concentrate juices.", "density_g_per_ml": 1.0591 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Pomegranate juice, ready-to-drink\" 125 mL = 128 g (72 kcal), 242 g per US cup (density 1.024 g/mL).", "density_g_per_ml": 1.024, "rejected": true, "rejection_reason": "Pomegranate juice measures about 15 to 16 °Brix (Vegara et al. measured 15.15 to 15.71 across 18 industrial juices, and the FDA's minimum for 100% juice from concentrate is 16.0), which weighs 1.06 g/mL. 1.024 g/mL is the density of a juice of about 6% sugar; whole-gram rounding on 125 mL still leaves it at 1.020 to 1.028. USDA weighs a cup at 249 g. The same Health Canada table agrees with USDA for grape, pineapple and prune juice, so the error is particular to this row." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of pomegranate juice weighs 249 g (8.8 oz), a density of 1.05 g/mL. USDA weighs a bottled cup at 249 g, and measurements of 18 industrial pomegranate juices found 1.06 g/mL, 251 g per cup, within 1%. Health Canada's 128 g per 125 mL is too light for a juice this sweet and is rejected.\n\nPomegranate juice is pressed from the seeds, or arils, of the pomegranate, sometimes with part of the peel, and sold as 100% juice, either not from concentrate, like POM Wonderful, or reconstituted. It is dark red, tart and sweet, and in cooking it goes into marinades, dressings, glazes and drinks; boiled down further it becomes pomegranate molasses, a thick syrup that weighs far more per cup.\n\nUSDA's Standard Reference record for bottled pomegranate juice (FDC 167787) gives 1 cup as 249 g, with 86% water and 12.7% sugars. Vegara and colleagues, setting quality guidelines for Spanish Mollar pomegranate juice, measured 18 not-from-concentrate juices made at industrial scale and found relative densities of 1.061 to 1.064, at 15.15 to 15.71 °Brix, about 251 g per cup. The two agree within the 5% tolerance this site allows for liquids, and USDA's figure is published.\n\nHealth Canada's Nutrient Value of Some Common Foods weighs 125 mL of ready-to-drink pomegranate juice at 128 g, 1.024 g/mL, 242 g per cup. That is the density of a juice carrying about 6% sugar, less than half of what pomegranate juice holds. The FDA sets the minimum strength of 100% pomegranate juice from concentrate at 16.0 °Brix, 1.062 g/mL, the same as Vegara's measured juices. The same Health Canada table agrees with USDA for grape, pineapple and prune juice, so this row is rejected on its own.\n\nThe physical check: a juice weighs what its dissolved solids make it weigh, and at 15 to 16 °Brix that is 1.06 g/mL by the USDA sucrose table. USDA's 1.052 g/mL is 1% under, consistent with its slightly lower 12.7% sugar plus acids; the rejected 1.024 is 4% under. Among juices on this site pomegranate sits with apple (248 g) and pineapple (250 g), below grape (253 g) and prune (256 g).\n\nPractical guidance: use 249 g per cup, 125 g per half cup, 62 g per quarter cup and 15.6 g per tablespoon. A 16 fl oz bottle holds 2 cups, about 498 g. For pomegranate molasses, use its own entry; it is not juice." }, { "id": "prune-juice", "schema_version": 3, "name": "Prune juice", "synonyms": [ "100% prune juice", "dried plum juice", "prune juice with pulp" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, at room temperature", "density_g_per_ml": 1.082, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Prune juice, canned\" (FDC 167753)", "ref": "USDA Standard Release (NDB 09294) publishes 1 cup = 256 g (density 1.082 g/mL) and 1 fl oz = 32.0 g (1.082 g/mL). Water 81.2 g, sugars 16.4 g per 100 g.", "fdc_id": 167753, "density_g_per_ml": 1.082 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Table 5", "ref": "\"Prune juice, ready-to-drink\" 125 mL = 135 g (96 kcal), 255.5 g per US cup (density 1.080 g/mL).", "density_g_per_ml": 1.08 }, { "name": "USDA AMS Commodity Specification A-A-20117C, Juice, Prune, Shelf-Stable", "ref": "Soluble solids \"Not less than 18.5% by weight\". Composition standard, no density; a sugar solution of 18.5% weighs 1.073 g/mL by the USDA sucrose table." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of prune juice weighs 256 g (9 oz), a density of 1.08 g/mL, the heaviest of the common fruit juices. USDA weighs a cup at 256 g and Health Canada's 125 mL at 135 g, 255.5 g per cup, within 0.2%.\n\nPrune juice is not pressed like other juices, because a dried plum has too little water to press. It is made by soaking or cooking prunes in hot water and extracting the dissolved fruit, then filtering it, or leaving fine pulp in for the versions sold as prune juice with pulp. The result is dark, thick and very sweet: USDA lists 81.2% water and 16.4 g of sugars per 100 g, plus sorbitol, the sugar alcohol that gives prune juice its laxative reputation.\n\nUSDA's Standard Reference record for canned prune juice (FDC 167753) gives 1 cup as 256 g and 1 fl oz as 32.0 g, both 1.082 g/mL. Health Canada's Nutrient Value of Some Common Foods weighs 125 mL of ready-to-drink prune juice at 135 g, 1.080 g/mL. Two independent government measurements agree, so the entry is held at high confidence.\n\nThe physical check: the FDA sets the minimum strength of 100% prune juice at 18.5 °Brix, the same 18.5% dissolved solids that USDA's own purchase specification requires, and a sugar solution of that strength weighs 1.073 g/mL by the USDA sucrose table, 254 g per cup. Prune juice measures a little heavier, 1.08 g/mL, because its suspended fruit solids and sorbitol add weight that a refractometer reading does not fully count.\n\nAmong juices on this site it sits above grape juice (253 g per cup), pineapple juice (250 g) and apple juice (248 g), in the order of their dissolved sugar. One database transcription lists a cup of Sunsweet prune juice with pulp as 8 fl oz = 226 g, which is 8 weight ounces read as 8 fluid ounces and would make it lighter than water; it is not Sunsweet's label and is not used.\n\nAs with any juice, the way the cup is filled does not change the weight, since a liquid leaves no air in the cup. What does change it is the pulp: prune juice with pulp carries more suspended fruit solids, and USDA's and Health Canada's figures both describe ordinary filtered prune juice. A cup with pulp may weigh a few grams more, within the tolerance this site allows for liquids.\n\nPractical guidance: use 256 g per cup, 128 g per half cup, 64 g per quarter cup and 16 g per tablespoon. A 32 fl oz bottle holds 4 cups, about 1.02 kg. In baking, where prune juice replaces some of the fat or liquid, weigh it if the recipe gives grams; a liquid measuring cup is otherwise accurate enough." }, { "id": "pumpkin-puree", "name": "Pumpkin purée", "aliases": [ "canned pumpkin", "pure pumpkin", "100% pumpkin", "pumpkin puree" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard", "density_g_per_ml": 1.0355, "verified": "2026-09-16", "last_reviewed": "2026-09-16", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 168450 (Pumpkin, canned, without salt). Published: 1 cup = 245 g. Density 1.0355 g/mL. Composition: 90.5% water, 1.1% protein, 8.1% carbohydrate (of which 7.1 g fibre), 0.3% fat.", "density_g_per_ml": 1.0355 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Pumpkin purée', 1 cup = 227 g, implying 0.9595 g/mL. This is 8 US fluid ounces × 28.35 g/oz, the same fluid-oz-as-weight figure King Arthur applies to milk, yogurt, cream and other liquids.", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "227 g/cup implies a density of 0.9595 g/mL, less than water. Canned pumpkin is 90.5 percent water plus fibrous solids that are denser than water (cellulose ~1.5 g/mL). The mixture must be denser than water, not lighter. King Arthur's figure appears to be their fluid-oz-as-weight convention rather than a bench measurement; the same pattern rejected on milk, yogurt, heavy cream and Greek yogurt applies here." } ] } ], "yields": [], "notes": "Canned pumpkin purée is one of the ingredients where King Arthur's chart quietly repeats its fluid-ounce-as-weight convention. King Arthur publishes 1 cup at 227 grams, which implies a density of 0.9595 grams per millilitre — lighter than water. Canned pumpkin is 90.5 percent water plus fibrous solids that are themselves denser than water, so the mixture must be denser than water, not lighter. The number is physically impossible.\n\nThe 227 figure is what you get when 8 US fluid ounces are read as if they were 8 weight ounces (8 × 28.35 = 227). It appears across King Arthur's chart on milk, yogurt, heavy cream, Greek yogurt, vanilla extract and now pumpkin — anywhere the row happens to have been filled in by that conversion rather than by a scale reading of the actual product. We reject the King Arthur figure on the same physical grounds we reject it for the dairy products in that list.\n\nUSDA FoodData Central publishes 1 cup of canned pumpkin (without salt) at 245 grams (FDC 168450), which implies a density of 1.0355 grams per millilitre. That fits the physics: canned pumpkin is very close to water in density, slightly denser because the pumpkin solids are denser than the water they sit in. Roughly 90.5 percent water, 1.1 percent protein, 8.1 percent carbohydrate (of which 7.1 grams per cup is fibre) and 0.3 percent fat, per USDA's own composition breakdown.\n\nTwo related products should not be confused with canned pumpkin purée. Pumpkin pie mix is canned pumpkin plus sugar and pumpkin-pie spices, and weighs substantially more per cup because of the added sugar — USDA lists it at 281 grams per cup for a density of 1.187 grams per millilitre. Fresh pumpkin purée, made at home by cooking and blending a whole pumpkin, has more variable density depending on how much moisture cooks off and how finely it is blended; USDA's canned figure is a reasonable starting estimate.\n\nLibby's dominates the canned-pumpkin market in the United States, and much of what USDA sampled would be Libby's or comparable pack. Other brands (Farmer's Market, Trader Joe's, Whole Foods 365) publish nutrition labels within a few grams per serving of Libby's, so the entry represents canned pumpkin purée generally rather than one specific brand. Any brand marked '100% pure pumpkin' will be close to this figure.\n\nFDA has no identity standard for canned pumpkin purée. The Codex Alimentarius has no standard for pumpkin. There is no third source qualifying for high confidence — USDA plus the physics-based rejection of King Arthur is the sourcing envelope for this entry.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because canned pumpkin behaves as a semi-liquid paste in a measuring cup: it settles into the container without gaps, and the density is set by the water it contains rather than by how it was scooped. The 5 percent liquid category tolerance would apply if there were a second accepted source; since there is not, the entry is medium confidence on the strength of the single USDA measurement plus the well-established physics.", "last_reviewed": "2026-09-16" }, { "id": "red-wine-vinegar", "schema_version": 3, "name": "Red wine vinegar", "synonyms": [ "wine vinegar", "Italian red wine vinegar", "aged red wine vinegar" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 5 to 7% acidity at room temperature", "density_g_per_ml": 1.0102, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Vinegar, red wine\" (FDC 172240)", "ref": "USDA Standard Release (NDB 02068) publishes 1 cup = 239 g (1.010 g/mL). Per 100 g: water 94.5 g, carbohydrate 0.27 g, sugars 0 g, sodium 8 mg.", "fdc_id": 172240, "density_g_per_ml": 1.0102 }, { "name": "Roland Red Wine Vinegar, 4 × 1 gallon case (rolandfoods.com)", "ref": "Item 70582, \"RED WINE VINEGAR (DILUTED WITH WATER TO 6 % ACIDITY)\": 4 units per carton, unit size 1 gal., \"Case Net Weight (lb) 33.81\", case gross 35.28 lb; \"1 Tbsp. (15mL)\". 15,336 g in 15,142 mL is 1.013 g/mL, 239.6 g per US cup.", "density_g_per_ml": 1.0128 }, { "name": "Engineering ToolBox, density of aqueous acetic acid solutions at 20 °C", "ref": "Table of aqueous solution densities: acetic acid \"5 | 1.0052\" and \"10 | 1.0121\" g/cm³ at 20 °C (percent by mass). 5% acetic acid in water is 237.8 g per US cup; 10% is 239.5 g.", "density_g_per_ml": 1.0052 } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of red wine vinegar weighs 239 g (8.4 oz), a density of 1.010 g/mL, 1% heavier than the same cup of water. A tablespoon weighs 14.9 g and a teaspoon 5 g. USDA weighs a cup at 239 g, and Roland's 6% red wine vinegar packs 33.81 lb into four 1-gallon jugs, 1.013 g/mL or 239.6 g per cup.\n\nRed wine vinegar is red wine fermented a second time by acetic acid bacteria, which turn its alcohol into acetic acid. Supermarket and foodservice red wine vinegars are usually diluted to 5 to 7% acidity; Roland's is 6%. The wine leaves a little of itself behind: colour, tannins, glycerol and minerals, but almost no sugar, since the yeast fermented that away before the vinegar was made. USDA's record lists 94.5 g of water per 100 g, 0.27 g of carbohydrate and no sugars. It is the vinegar of Italian and French vinaigrettes, pickled red onions, marinades and pan sauces.\n\nThe physics predicts the weight. Acetic acid solutions weigh 1.0052 g/mL at 5% and 1.0121 at 10% at 20 °C, so a 6% vinegar weighs about 1.007 g/mL from the acid alone, and the wine extract adds a few thousandths more, for 1.009 to 1.013 g/mL. USDA's Standard Reference record for red wine vinegar (FDC 172240) weighs a cup at 239 g, 1.010 g/mL. Roland's case of four 1-gallon jugs has a net weight of 33.81 lb, 15,336 g in 15,142 mL, which is 1.013 g/mL and 239.6 g per cup. The two agree within 0.3%, and USDA's cup is published.\n\nLike other vinegars, red wine vinegar is labelled by volume: Roland's sheet gives the serving as 1 Tbsp. (15 mL), the FDA reference amount for vinegar, with no grams. Grams equal to millilitres would be almost right for vinegar, 15 g against a true 15.1 g, which is why vinegar is one of the few condiments where measuring by volume costs nothing.\n\nWhite wine, champagne and sherry vinegars are made the same way at similar strengths and should weigh within a gram or two per cup of red wine vinegar; this entry does not measure them. Balsamic vinegar of Modena is a different product, cooked grape must blended with wine vinegar, and weighs far more because of its sugar.\n\nPractical guidance: use 239 g per cup, 119.5 g per half cup, 60 g per quarter cup, 14.9 g per tablespoon and 5 g per teaspoon. For a classic vinaigrette at three parts oil to one part vinegar by volume, 3 tablespoons of olive oil weigh about 40 g and 1 tablespoon of red wine vinegar 15 g. A 12.7 fl oz bottle holds about 380 g." }, { "id": "ricotta-cheese", "name": "Ricotta cheese", "aliases": [ "whole milk ricotta", "ricotta" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (whole milk)", "density_g_per_ml": 1.0398, "verified": "2026-09-17", "last_reviewed": "2026-09-17", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 170851 (Cheese, ricotta, whole milk, SR Legacy). Published: 1 cup = 246 g. Density 1.0398 g/mL. Composition: ~72% water, 13% fat, 11.3% protein, 3% carbohydrate.", "density_g_per_ml": 1.0398 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Cheese (Ricotta)', 1 cup = 227 g, density 0.9595 g/mL. This is 8 US fluid ounces × 28.35 g/oz, the same fluid-oz-as-weight figure King Arthur applies to milk, yogurt, cream, Greek yogurt, pumpkin purée and buttermilk.", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "227 g/cup implies a density of 0.9595 g/mL, less than water. Whole milk ricotta is 72% water plus fat, protein and carbohydrate — a mixture that computes to a density around 1.04 g/mL, which matches USDA's direct measurement. Unlike cottage cheese, ricotta does not have discrete curds with whey-filled air gaps that lower bulk density; it is a smoother, more homogeneous paste. King Arthur's figure appears to be their fluid-oz convention rather than a bench measurement." } ] } ], "yields": [], "notes": "Ricotta is another dairy entry where King Arthur's 227 grams per cup fails the physics check, joining milk, yogurt, heavy cream, Greek yogurt, pumpkin purée and buttermilk in that pattern. The failure here is worth reading alongside cottage cheese (where the same 227 figure was correct) because the two products behave so differently despite looking somewhat similar on a plate, and the difference explains why the same King Arthur convention is accepted for one and rejected for the other.\n\nUSDA FoodData Central publishes 1 cup of whole milk ricotta at 246 grams (FDC 170851, Cheese, ricotta, whole milk). That gives a bulk density of 1.0398 grams per millilitre. The composition is roughly 72 percent water, 13 percent fat, 11 percent protein and 3 percent carbohydrate — a mixture that computes to approximately 1.04 grams per millilitre using standard component densities. The measured value matches the calculation, confirming ricotta behaves as a homogeneous paste.\n\nKing Arthur publishes 1 cup at 227 grams, density 0.9595 grams per millilitre. This is the same 227 = 8 × 28.35 fluid-oz-as-weight figure that appears across their dairy chart. For homogeneous liquids denser than water, this number is physically impossible; we reject it on the same grounds as milk, yogurt and buttermilk.\n\nThe key distinction between ricotta and cottage cheese, which reads 226 grams per cup on both sources, is structural. Cottage cheese is discrete curds with whey between them; scooping cottage cheese into a cup leaves small air pockets between the curds that no amount of pressing eliminates, bringing bulk density down to about 0.95 grams per millilitre. Ricotta is a whey cheese made by heating whey — the liquid left over from other cheese-making — until fresh proteins coagulate into fine, soft curds that pack together smoothly. The result is a paste with essentially no internal air, and its bulk density reflects the composition of the paste itself rather than the packing structure.\n\nWe publish the USDA figure of 246 grams per cup because it comes from a laboratory measurement and matches the physical composition, and because there is no defensible reading of the King Arthur figure that reconciles with either measurement or theory for whole milk ricotta.\n\nThree ricotta variants USDA distinguishes: whole milk (13 percent fat, this entry), part-skim (6 to 11 percent fat, roughly the same density because fat and water replace each other at similar volumes), and ricotone (less than 1 percent fat, made from whey or skim milk, somewhat lighter because the low-fat curd holds less structured moisture). USDA AMS specifications for ricotta cheese cover all three types and specify moisture and fat limits (Type I whole milk: maximum 80 percent moisture, minimum 11 percent milkfat; Type II part-skim: maximum 80 percent moisture, 6-11 percent fat; Type III ricotone: maximum 82.5 percent moisture, less than 1 percent fat).\n\nRelated products this entry does not cover: fresh mozzarella, a stretched-curd cheese with different structure and higher fat; mascarpone, an Italian fresh cheese with 75 percent fat that is much denser despite the higher fat because it contains no whey; and cream cheese, which is denser still at 232 grams per cup due to its 34 percent fat and cultured-milk composition. Ricotta salata is a pressed, aged, salted version of ricotta that behaves like a firm cheese and is measured by weight rather than by cup.\n\nFDA covers dairy products including ricotta under general food safety rules but does not have a specific identity standard subsection for ricotta the way it does for cottage cheese or cream cheese. USDA AMS specifications are the primary US regulatory reference. The Codex Alimentarius does not have a specific ricotta standard.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because ricotta behaves as a soft semi-liquid paste in a measuring cup: it settles into the container, self-levels with a gentle press, and the density is determined by its composition rather than by how it was scooped. The 5 percent liquid category tolerance would apply if there were a second accepted source; since King Arthur's figure is rejected, the entry is medium confidence on the strength of the USDA measurement plus the composition-based physics.", "last_reviewed": "2026-09-17" }, { "id": "sour-cream", "name": "Sour cream", "aliases": [ "cultured sour cream", "full-fat sour cream" ], "category": "liquid", "schema_version": 3, "confidence": "medium", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard", "density_g_per_ml": 0.9722, "verified": "2026-09-16", "last_reviewed": "2026-09-16", "sources": [ { "name": "USDA FoodData Central", "ref": "Cream, sour, cultured (SR Legacy). Published: 1 cup = 230 g, 1 tbsp = 14 g. Density 0.9722 g/mL. Composition: 71.7% water, 19.4% fat, 2.4% protein, 4.6% carbohydrate.", "density_g_per_ml": 0.9722 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Sour cream', 1 cup = 227 g, density 0.9595 g/mL. This is 8 US fluid ounces × 28.35 g/oz, the same fluid-oz-as-weight convention King Arthur applies across the liquid dairy section. Unlike milk or yogurt, sour cream is genuinely less dense than water because of its ~20% fat content, so the fluid-oz figure lands in a physically plausible range.", "density_g_per_ml": 0.9595 } ] } ], "yields": [], "notes": "Sour cream is one of the few dairy products where King Arthur's 227 grams per cup figure falls within the physically plausible range, and this entry is worth reading alongside the milk, yogurt and heavy cream entries where the same figure is rejected.\n\nKing Arthur publishes 1 cup of sour cream at 227 grams — the eight-fluid-ounce-as-weight convention (8 × 28.35 = 227) that appears across the chart on dairy products, canned pumpkin, and vanilla extract. USDA FoodData Central publishes 1 cup at 230 grams and 1 tablespoon at 14 grams, giving a density of 0.9722 grams per millilitre. The two figures agree within 1.3 percent, comfortably inside the 5 percent tolerance we apply to the liquid category.\n\nThe reason sour cream can legitimately sit below water density is its fat content. USDA composition data shows sour cream is 71.7 percent water and 19.4 percent fat, with milk fat itself at roughly 0.92 grams per millilitre — noticeably lighter than water. The mixture density comes out around 0.97 grams per millilitre. Milk (3-4 percent fat) and yogurt (similar) do not have enough fat to bring the overall density below water; sour cream and heavy cream do. King Arthur's fluid-oz figure of 227 grams happens to be close to the real value for that reason, even though the method that produced it did not check the physics.\n\nWe publish the USDA figure of 230 grams per cup because it comes with the underlying tablespoon and 100-gram numbers rather than an extrapolation from a fluid-ounce convention.\n\nSour cream is regular cream cultured with lactic acid bacteria, typically at 18-20 percent butterfat in the standard commercial version. Lower-fat variants (light sour cream at 10-12 percent, fat-free at under 0.5 percent, and imitation sour cream made without butterfat) have different densities and are not covered by this entry. Fat-free versions in particular sit closer to yogurt density (around 1.03 grams per millilitre) because the fat has been replaced with water and stabilisers.\n\nRelated products that are not the same as sour cream: crème fraîche has more fat (30-40 percent) and no lactic culture tang, and behaves differently in a spoon. Mexican crema is thinner and pours rather than dollops. Greek yogurt at similar consistency is a common substitute, but its density is close to water rather than below it, so a volume substitution will yield roughly six percent more mass than sour cream.\n\nFDA covers sour cream under 21 CFR Part 131 (milk and cream products), requiring not less than 18 percent milkfat before the addition of bulky flavouring ingredients. Neither the FDA identity standard nor any Codex standard specifies a density for sour cream; this is consistent with dairy generally.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because sour cream behaves as a semi-liquid paste in a measuring cup: it settles into the container, sets its own level, and the density is determined by the balance of fat and water rather than by how it was scooped. The 5 percent liquid category tolerance applies, and both sources sit well inside it.", "last_reviewed": "2026-09-16" }, { "id": "sourdough-starter", "schema_version": 3, "name": "Sourdough Starter", "synonyms": [ "sourdough discard", "sourdough culture", "wild yeast starter", "levain", "wheat sourdough starter", "sourdough" ], "category": "liquid", "default_state": "standard", "confidence": "low", "states": [ { "id": "standard", "label": "Standard, 100% hydration", "density_g_per_ml": null, "range_min": 0.7272, "range_max": 1.1836, "withheld": true, "withheld_reason": "Sourdough starter density spans 172-280 g/cup, a 63% spread driven by three independent physical variables: hydration ratio (65% stiff vs 100% standard vs 125% liquid), activity state (freshly-fed active vs peak-and-deflated), and flour type (white vs whole grain). King Arthur's chart range of 227-241 g/cup covers only one configuration: standard 100% hydration mid-cycle wheat starter. Recipes rarely specify which configuration they assume, and no single value defensibly represents all sourdough starter measurements.", "sources": [ { "name": "King Arthur Baking Company – Ingredient Weight Chart", "ref": "1 cup = 8 to 8.5 oz = 227-241 g. KA publishes as a range, one of only a handful of range-published entries on their chart. The KA range assumes standard 100% hydration wheat starter mid-cycle (fed but not yet peaked). No correction needed — KA's figure is consistent with Jeffrey Hamelman's professional reference and sits centrally within the physical range for this configuration.", "density_g_per_ml": 0.9891 }, { "name": "Jeffrey Hamelman – Bread: A Baker's Book of Techniques and Recipes", "ref": "'Two tablespoons of liquid (100% hydration) weighs 1 ounce' — 16 tablespoons per cup, so 8 ounces = 226 g/cup. Hamelman is a leading professional baking reference (former head baker at King Arthur), and his figure for 100% hydration starter matches the low end of the KA chart range exactly. This is the standard 100% hydration reference figure.", "density_g_per_ml": 0.9552 }, { "name": "Living Bread Baker – active vs. discard density study", "ref": "One cup of active 100% hydration starter weighs approximately 172 g; one cup of discard (deflated, unfed for hours or days) weighs approximately 280 g. The 63% swing between active and discard reflects trapped CO2 in the active starter that inflates volume without adding mass. Same starter, same hydration, same flour — completely different density depending on where in the feeding cycle it sits when measured.", "density_g_per_ml": 0.7272 }, { "name": "Peter Reinhart – The Bread Baker's Apprentice (88% hydration seed starter)", "ref": "1 cup of Reinhart's seed starter at 88% hydration = 7 oz = 198 g/cup. Lower hydration (more flour, less water proportionally) produces a denser paste — but Reinhart's figure sits lower than expected for a stiffer starter, likely because his seed starter was still quite active. Illustrates that hydration alone doesn't determine density without also knowing activity state.", "density_g_per_ml": 0.8368 }, { "name": "Sourdoughstarter.com converter – hydration breakdown", "ref": "100% hydration active starter: 240 g/cup. Stiff 65% hydration: 260 g/cup. Higher hydration (125%): approximately 215 g/cup. Documents the hydration-dependent density spread independently of activity state — stiffer starters weigh more per cup because they contain proportionally more flour per unit water and trap less air.", "density_g_per_ml": 1.0144 } ], "verified": "2026-09-22", "last_reviewed": "2026-09-22" } ], "yields": [], "notes": "Sourdough starter weighs 172-280 g/cup depending on three independent variables. King Arthur's chart lists 227-241 g/cup, which covers standard 100% hydration wheat starter mid-feeding-cycle, but a freshly-fed active starter can be as light as 172 g/cup and a stiff or deflated discard can reach 280 g/cup.\n\nSourdough starter is a fermented paste of flour and water, colonized by wild yeasts and lactic acid bacteria. The three physical variables that determine density:\n\n**1. Hydration ratio.** Hydration is the weight of water divided by the weight of flour, expressed as a percentage. A 100% hydration starter has equal parts flour and water by weight and forms a pourable batter. A stiff 65% hydration starter has proportionally more flour and forms a putty-like paste. A liquid 125% hydration starter is thin enough to pour like heavy cream. Stiffer starters weigh more per cup (roughly 260 g at 65%) because they contain proportionally more dense flour per unit water. Liquid starters weigh slightly less (roughly 215 g at 125%) because water alone at 237 g/cup is less dense than the flour-water paste.\n\n**2. Activity state.** A freshly-fed starter at peak activity contains substantial trapped CO2 from yeast metabolism, and that gas inflates the volume without adding mass. A freshly-peaked 100% hydration starter can measure as low as 172 g/cup while chemically identical starter after collapsing (discard) can reach 280 g/cup — a 63% swing in the same starter at different times of day. Where you are in the feeding cycle matters more than most recipes acknowledge.\n\n**3. Flour type.** Starters maintained on white flour, whole wheat, rye, or blended flours have different base densities. Whole wheat and rye starters are noticeably heavier per cup than white starters at the same hydration and activity, because the flour itself is denser.\n\nKing Arthur's chart entry at 227-241 g/cup is one of only a handful of range-published entries on their weight chart, and it covers the most common configuration: standard 100% hydration wheat starter measured a few hours after feeding when it is active but not at its aeration peak. This is the mental model most recipe developers assume when they write '1 cup of starter' without further specification. The KA range is honest and does not need correction.\n\nInterpreting recipes that call for '1 cup of sourdough starter': the recipe developer almost certainly means 100% hydration wheat starter, mid-cycle, in the 220-240 g range. If your starter is at that configuration, measure by cup or weigh at 230 g. If your starter is stiffer, more liquid, freshly-peaked, or made with different flour, weigh instead and target 230 g total, adjusting the recipe's water and flour to compensate for the difference in your starter's flour-to-water ratio.\n\n**Discard vs. active starter.** Discard is not chemically different from active starter — it is the same culture, just unfed and past its activity peak. Discard weighs more per cup (roughly 250-280 g) because the CO2 has escaped and the paste has settled. Recipes that specifically call for discard usually expect 240-250 g/cup and have been tested with older, denser starter. Substituting active starter for discard by cup measurement will give roughly 20% less mass of ingredient than the recipe expects, which affects bulk fermentation timing and final texture.\n\n**Levain.** Some professional recipes use 'levain' to mean a purpose-built starter portion, often at a different hydration than the maintained mother starter. When a recipe calls for levain by weight, follow the weight. When it calls for levain by cup, treat it the same as generic 100% hydration active starter unless the recipe specifies otherwise.\n\nPractical guidance: weigh sourdough starter. This is the ingredient in serious baking where volume measurement is least reliable, and where a 5-10% error compounds significantly across bulk fermentation, dough hydration, and final crumb. For volume-only recipes, 227 g/cup is the safest single-number assumption, and matches KA's lower bound. For any precision work, weigh." }, { "id": "soy-milk", "schema_version": 3, "name": "Soy Milk", "synonyms": [ "soy milk", "soymilk", "unsweetened soy milk", "unsweetened soymilk", "plain soy milk", "soy beverage", "soy drink" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Unsweetened, plain, refrigerated", "density_g_per_ml": 1.0271, "sources": [ { "name": "USDA SR Legacy", "ref": "SILK Unsweetened Soymilk: 1 cup = 243 g (486 g per 16 oz glass). Direct USDA measurement of the market-leading US soy milk brand. Anchor.", "fdc_id": 175223, "density_g_per_ml": 1.0271 }, { "name": "USDA FoodData Central (generic soy milk)", "ref": "Soy milk generic entry: 258 g/metric cup → 244 g/US cup. Independent USDA record, within 0.4% of the Silk-specific figure.", "density_g_per_ml": 1.0313 }, { "name": "USDA FoodData Central (Soymilk, all flavors, lowfat, with added calcium, vitamins A and D)", "ref": "257 g/metric cup → 243 g/US cup. Fortified lowfat variant matches unfortified full-fat within measurement precision.", "density_g_per_ml": 1.0271 }, { "name": "USDA FoodData Central (Soymilk, all flavors, nonfat, with added calcium, vitamins A and D)", "ref": "257 g/metric cup → 243 g/US cup. Nonfat variant matches; density is dominated by soy protein content, not fat.", "density_g_per_ml": 1.0271 }, { "name": "USDA FoodData Central (Soymilk, original and vanilla, unfortified)", "ref": "257 g/metric cup → 243 g/US cup. Unfortified variant confirms the same figure — mineral fortification does not measurably shift density.", "density_g_per_ml": 1.0271 }, { "name": "Silk Unsweetened Soymilk", "ref": "Nutrition label: serving size 1 cup (240 mL). Silk publishes 240 mL as the reference amount using the FDA nutrition-labeling convention that treats a milliliter as a gram. The USDA-measured actual mass of one Silk cup is 243 g, so the label convention understates true density by about 1.2%.", "density_g_per_ml": 1.0144 }, { "name": "Westsoy Organic Unsweetened Soymilk", "ref": "Nutrition label: serving size 1 cup (240 mL / 8 fl oz), 100 calories, 9 g protein. Uses the same FDA mL-as-g convention as Silk; 240 g/cup implied.", "density_g_per_ml": 1.0144 }, { "name": "Edensoy Organic Unsweetened", "ref": "Nutrition label: serving size 1 cup (240 mL / 8 fl oz), 120 calories, 12 g protein (highest-protein US soy milk). Same FDA convention labeling; 240 g/cup implied.", "density_g_per_ml": 1.0144 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "Silent on soy milk specifically. KA's generic \"Milk (fresh) 1 cup, 8 oz, 227 g\" uses the FDA fl-oz-as-oz-mass convention and is not applicable to soy milk. No direct KA correction opportunity because soy is not listed, but users should not extrapolate the 227 figure to soy — the correct number is 243.", "density_g_per_ml": null } ], "verified": "2026-09-23", "last_reviewed": "2026-09-23" } ], "yields": [], "notes": "TL;DR: Unsweetened soy milk runs 243 grams per cup by USDA measurement across major brands, denser than almond or oat milk because of its higher protein content; producer labels state 240 mL per cup under the FDA nutrition-labeling convention that treats a milliliter as a gram, understating true density by about 1.2%.\n\nSoy milk is made by soaking, grinding, and straining whole soybeans, producing a stable emulsion of soy protein, oil, and water. Commercial unsweetened varieties typically contain 6-7% total solids by mass — roughly twice the solids content of unsweetened almond milk and comparable to whole cow's milk — with protein as the dominant contributor at 2.9-3.5% of mass, oil at 1.5-2%, and residual carbohydrates at 1-2%. Fortified versions add trace calcium, vitamin D, vitamin B12, and riboflavin that do not measurably affect density.\n\nUSDA Standard Reference for Silk Unsweetened Soymilk (FDC 175223, the market-leading US brand) lists 243 grams per US cup, a direct measurement rather than a label-derived conversion. USDA's Global Branded Food Products Database converges tightly at 243-244 g/cup across every soy milk variant tested — original, vanilla, unsweetened, fortified, unfortified, lowfat, nonfat, chocolate. The generic USDA soymilk record sits at 244 g/cup. This convergence across sweetening levels and fortification profiles indicates that density is dominated by the soy protein content, not by added sugars or fats.\n\nProducer nutrition labels use the FDA nutrition-labeling convention of treating 240 mL as the reference amount for a 1-cup serving, with mass implicitly assumed equal to volume (240 g). Silk, Westsoy, Edensoy, and other major brands all publish 240 mL per cup on their labels. This convention systematically understates the true density of protein-rich plant milks by 1-2%, the same pattern documented in the eggnog entry for dairy beverages. The correct physical density is 243 g/cup, not 240 — the discrepancy is not measurement error but a regulatory-convention artifact.\n\nPhysical density prediction from composition confirms the USDA number. At 3% soy protein (partial specific volume around 0.73 mL/g, contributing about +0.02 g/mL above pure water), 2% soybean oil (partial specific volume around 1.09 mL/g, contributing about -0.002 g/mL), and 1.5% carbohydrate (contributing about +0.005 g/mL), the predicted density is 1.026-1.030 g/mL, giving 243-244 g/cup. The observed USDA figure matches the prediction to within measurement precision; the convergence is not coincidental but reflects the physics of a soy-protein-in-water emulsion.\n\nKing Arthur Baking does not publish soy milk specifically. Its chart lists \"Milk (fresh) 1 cup, 8 oz, 227 g\" using the same FDA fluid-ounce-as-mass-ounce convention, which is legitimate for skim or lowfat cow's milk but understates whole cow's milk (~245 g/cup) and most plant milks. There is no direct correction opportunity for soy milk because it isn't listed, but users should not extrapolate KA's generic milk figure to soy — the correct number is 243, not 227.\n\nCompared with other plant milks in this database, soy milk sits at the denser end: unsweetened almond milk at 237 g/cup (low protein, low solids), unsweetened oat milk at 237 g/cup (moderate carbs, low protein). Soy milk's higher protein content produces the higher density. Sweetened varieties add 2-4% dissolved sugar, which pushes density slightly higher (typically 245-248 g/cup) but rarely crosses the 5% liquid tolerance from the 243 baseline.\n\nFor practical baking use, treat unsweetened soy milk as 243 g/cup. When substituting for cow's milk in a recipe, the 243 vs 245 (whole milk) difference is within tolerance for muffins, quick breads, pancakes, and most cake batters. In precision applications like custards or roux-thickened sauces, use the actual carton figure plus a 1.2% correction if the label states 240 mL per serving." }, { "id": "soy-sauce", "schema_version": 3, "name": "Soy sauce", "synonyms": [ "shoyu", "soya sauce", "regular soy sauce", "naturally brewed soy sauce", "koikuchi shoyu", "Kikkoman soy sauce" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, naturally brewed soy sauce at room temperature", "density_g_per_ml": 1.1733, "range_min": null, "range_max": null, "sources": [ { "name": "Kikkoman Soy Sauce, 150 mL bottle (distributor technical sheet, France)", "ref": "\"KIKKOMAN Sauce Soja 12x150mL\": net weight (Poids net) 0.176 kg per 150 mL bottle, 1.173 g/mL, 277.6 g per US cup. Salt 16.9 g per 100 mL.", "density_g_per_ml": 1.1733 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Miscellaneous table", "ref": "\"Sauce, soy\" 15 mL = 18 g, 1.20 g/mL, 283.9 g per US cup. Whole-gram rounding on 15 mL allows 1.17 to 1.23 g/mL.", "density_g_per_ml": 1.2 }, { "name": "Meiji measuring-spoon and cup weight table (Japan)", "ref": "Meiji Co. kitchen guide: しょうゆ (soy sauce) 小さじ 5 mL = 6 g, 大さじ 15 mL = 18 g, カップ 200 mL = 230 g. The 200 mL cup is 1.15 g/mL, 272.1 g per US cup. The same table gives ketchup 230 g per 200 mL, matching the 1.15 g/mL this site publishes for ketchup.", "density_g_per_ml": 1.15 }, { "name": "Kikkoman Gluten Free Soy Sauce, technical data sheet (Australia, 2024)", "ref": "\"Specific gravity 1.17\", 276.8 g per US cup. Sodium chloride 13.9% (w/w), Brix at least 33% (w/w), total nitrogen 1.41%. A different Kikkoman product (brewed without wheat), cited as support.", "density_g_per_ml": 1.17 }, { "name": "Kikkoman Soy Sauce, US retail label", "ref": "15 fl oz bottle: \"Serving size 1 Tbsp (15mL)\", 30 servings, sodium 960 mg per serving. A volume with no grams, so it states no weight; at USDA's 5,493 mg sodium per 100 g, 960 mg is 17.5 g of sauce in 15 mL, about 1.165 g/mL." }, { "name": "USDA SR Legacy \"Soy sauce made from soy and wheat (shoyu)\" (FDC 174277)", "ref": "USDA Standard Release (NDB 16123) publishes 1 cup = 255 g (1.078 g/mL). Per 100 g: water 71.2 g, ash 15.2 g, sodium 5,493 mg, protein 8.1 g. USDA's survey database (FNDDS 41420300) repeats it as 1 tablespoon = 16 g, and the FAO/INFOODS density database's 1.12 g/mL is taken from an older FNDDS release. USDA's low-sodium shoyu record (FDC 172473) carries the same 255 g cup.", "fdc_id": 174277, "density_g_per_ml": 1.0778, "rejected": true, "rejection_reason": "USDA's own record lists 5,493 mg of sodium per 100 g, about 14% salt, plus another 15% of dissolved protein, sugars and other solids from the soybeans and wheat. A plain 14% salt brine on its own weighs 1.10 g/mL, about 260 g per cup, before any of those other solids are added, so soy sauce cannot weigh 1.078 g/mL. Kikkoman's 150 mL bottle holds 176 g (1.173 g/mL), Kikkoman's specification gives specific gravity 1.17, and Health Canada and Japanese measuring tables weigh soy sauce at 1.15 to 1.20 g/mL." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of soy sauce weighs 277.6 g (9.8 oz), a density of 1.17 g/mL, so a tablespoon weighs 17.3 g, not the 14.8 g of a tablespoon of water. Kikkoman's 150 mL bottle holds 176 g, and Health Canada and a Japanese kitchen table weigh soy sauce at 1.15 to 1.20 g/mL. USDA's 255 g per cup is lighter than the salt brine inside soy sauce and is rejected.\n\nSoy sauce is brewed from soybeans, wheat, salt and water: the mash ferments for months, then is pressed and pasteurised. Japanese-style soy sauce (koikuchi shoyu), the kind Kikkoman makes and most American recipes mean, is about 14 to 17% salt, with another 15% or so of dissolved amino acids, sugars and other solids from the beans and grain. Kikkoman's specification for its gluten-free soy sauce gives 13.9% salt and at least 33% total soluble solids.\n\nThat composition settles the weight. Salt is the densest thing in the bottle: a plain brine of 14% salt already weighs 1.10 g/mL, about 260 g per cup, before any of the other solids are added, and everything else pushes the density higher. Kikkoman's 150 mL bottle has a net weight of 176 g, which is 1.173 g/mL and 277.6 g per cup. Kikkoman's gluten-free specification gives a specific gravity of 1.17, 276.8 g. Health Canada's Nutrient Value of Some Common Foods weighs 15 mL of soy sauce at 18 g, 1.20 g/mL or 284 g per cup at whole-gram precision, and the measuring table published by Meiji in Japan gives a 200 mL cup of shoyu as 230 g, 1.15 g/mL or 272 g per US cup. The four figures sit within 4.4% of each other, inside the 5% tolerance this site allows for liquids. Kikkoman's bottle, weighed to the gram, is published.\n\nThe US label points the same way without stating a weight. Kikkoman's American bottle gives the serving as 1 Tbsp (15 mL), the FDA reference amount for a major condiment, with 960 mg of sodium. At USDA's 5,493 mg of sodium per 100 g, 960 mg is 17.5 g of sauce, 1.165 g/mL.\n\nUSDA's Standard Reference record for shoyu (FDC 174277) gives 1 cup as 255 g, 1.078 g/mL. The same record lists about 14% salt and 15.2 g of ash per 100 g. A liquid carrying that much salt cannot weigh less than the brine alone, so the cup figure is rejected and has its own correction page. USDA's survey database repeats it as 16 g per tablespoon, and the FAO density database's 1.12 g/mL comes from an older edition of that survey; both are too light for the same reason. USDA's low-sodium record carries the identical 255 g cup.\n\nPractical guidance: use 277.6 g per cup, 69 g per quarter cup, 17.3 g per tablespoon and 5.8 g per teaspoon. For a stir-fry sauce written in tablespoons the difference from water weight is small; it matters when a recipe in grams is scaled up, or when sodium is counted by weight. Reduced-sodium soy sauce carries less salt and should weigh a little less; tamari and Chinese dark soy sauce are different products with their own weights." }, { "id": "sriracha", "schema_version": 3, "name": "Sriracha", "synonyms": [ "sriracha sauce", "sriracha hot chili sauce", "rooster sauce", "Huy Fong sriracha", "sriraja" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, bottled sriracha at room temperature", "density_g_per_ml": 1.1648, "range_min": null, "range_max": null, "sources": [ { "name": "Flying Goose Sriracha, 455 mL bottle (Pomona technical sheet)", "ref": "\"Sauce sriracha piquante bouteille 455ml Flying Goose\": Volume 0.455 L, net weight (Poids net) 0.53 kg, gross weight 0.58 kg. 1.165 g/mL, 275.6 g per US cup. Per 100 g: sugars 20 g, salt 7.1 g.", "density_g_per_ml": 1.1648 }, { "name": "Kikkoman Sriracha Hot Chili Sauce label", "ref": "kikkomanusa.com foodservice, 20 oz bottle: \"Serving Size 1 Tsp (6g)\", about 95 servings (567 g / 95 = 5.97 g). 288 g per US cup, 1.217 g/mL; whole-gram rounding on a teaspoon allows 1.12 to 1.32 g/mL.", "density_g_per_ml": 1.2173 }, { "name": "USDA SR Legacy \"Sauce, hot chile, sriracha\" (FDC 171186)", "ref": "Per 100 g: water 71.8 g, carbohydrate 19.2 g, sugars 15.1 g, sodium 2,124 mg (about 5.4% salt), ash 6.1 g. About 28% solids, which predicts about 1.12 g/mL (265 g per cup). Nutrition databases reproduce the record's teaspoon as 5 g, the same water-weight figure as the Huy Fong label." }, { "name": "Huy Fong Sriracha Hot Chili Sauce label", "ref": "17 oz bottle (King Soopers listing): \"1 tsp. (5g)\", 96 servings per container (482 g / 96 = 5.02 g). 240 g per US cup, 1.014 g/mL.", "density_g_per_ml": 1.0144, "rejected": true, "rejection_reason": "5 g in a 5 mL teaspoon is the weight of water, and the 96 servings are the bottle's 482 g net weight divided by 5 g, not a measurement. USDA's record for sriracha is 71.8% water carrying 15.1% sugars, about 5.4% salt and ground chili and garlic, 28% solids in all, which weighs about 1.12 g/mL; a sauce that dense cannot weigh what water weighs. Flying Goose's 455 mL bottle holds 530 g, 1.165 g/mL." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of sriracha weighs 275.6 g (9.7 oz), a density of 1.16 g/mL, so a tablespoon weighs 17.2 g and a teaspoon 5.7 g. A 455 mL bottle of Flying Goose sriracha has a net weight of 530 g, and Kikkoman weighs a teaspoon of its sriracha at 6 g. Huy Fong's label, 5 g per teaspoon, gives sriracha the weight of water and is rejected.\n\nSriracha is a smooth chili-garlic sauce named after the Thai seaside town of Si Racha. The American version, made famous by Huy Fong Foods' rooster bottle, is red jalapeño chilies ground with sugar, salt, garlic and vinegar and thickened with xanthan gum. Flying Goose, a Thai brand, is sweeter. Sriracha is a table sauce for noodles, eggs and rice, and it is stirred into mayonnaise, soups and marinades.\n\nSriracha is not mostly water. USDA's record for sriracha (FDC 171186) lists 71.8 g of water per 100 g, with 15.1 g of sugars and 2,124 mg of sodium, about 5.4% salt; with the ground chili and garlic, 28% of the sauce is solids. A sauce of that composition weighs about 1.12 g/mL by the sugar and salt tables. Flying Goose, with 20 g of sugars and 7.1 g of salt per 100 g, should weigh more, and its 455 mL bottle holds 530 g: 1.165 g/mL, 275.6 g per cup. Kikkoman's label gives 1 Tsp (6 g), about 95 servings in a 20 oz bottle, which is 288 g per cup; whole-gram rounding on a teaspoon allows 5.5 to 6.5 g, so it supports the bottle within its precision. The two are 4.5% apart, inside the 5% tolerance this site allows for liquids, and the bottle, the only weight measured over a known volume, is published.\n\nHuy Fong's label gives 1 tsp. (5g) and 96 servings per 17 oz bottle. Five grams is exactly what a 5 mL teaspoon of water weighs, and the 96 servings are the bottle's 482 g net weight divided by 5 g, not a measurement. A sauce that is 28% sugar, salt and chili solids cannot weigh what water weighs: 240 g per cup is 13% lighter than Flying Goose's bottle and 9% under what Huy Fong's own composition predicts. The label figure is rejected and has its own correction page.\n\nBrands differ. Huy Fong's lower sugar should put it a few percent under Flying Goose, at about 265 g per cup, which is why this figure is held at medium confidence rather than high. For the teaspoon or two most recipes call for, the difference is a fraction of a gram.\n\nPractical guidance: use 275.6 g per cup, 69 g per quarter cup, 17.2 g per tablespoon and 5.7 g per teaspoon. Sriracha clings to the spoon, so squeeze it straight onto the scale when the amount matters. Chili-garlic sauce, sambal oelek and gochujang are different products, thicker and with their own weights." }, { "id": "sweet-potato-mashed", "name": "Sweet potato, mashed", "aliases": [ "mashed sweet potato", "sweet potato purée", "sweet potato mash" ], "category": "liquid", "schema_version": 3, "confidence": "low", "default_state": "standard", "states": [ { "id": "standard", "label": "Standard (cooked, mashed)", "density_g_per_ml": null, "range_min": 0.8283, "range_max": 1.0144, "withheld": true, "withheld_reason": "USDA and KA figures disagree by 20% (USDA 196 g/cup vs KA 240 g/cup). Reflects preparation method: fresh boiled and mashed sweet potato incorporates air during mashing (density ~0.83), while canned or smoothly pureed sweet potato behaves as a homogeneous paste (density ~1.01). Published as a range.", "verified": "2026-09-17", "last_reviewed": "2026-09-17", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 169305 (Sweet potato, cooked, boiled, without skin, SR Legacy). Published: 1 cup mashed = 196 g. Density 0.8283 g/mL. Composition: ~80% water, ~17% carbohydrate, ~1.4% protein, ~0.1% fat. Fresh boiled and mashed sweet potato incorporates small air pockets during the mashing process, lowering effective cup density.", "density_g_per_ml": 0.8283 }, { "name": "King Arthur", "ref": "Ingredient Weight Chart, 'Mashed sweet potatoes', 1 cup = 240 g, density 1.0144 g/mL. Consistent with a smoothly pureed or canned sweet potato with no incorporated air.", "density_g_per_ml": 1.0144 } ] } ], "yields": [], "notes": "Mashed sweet potato is unusual on this site in that both source figures are physically correct — they describe different preparation methods of what is nominally the same ingredient.\n\nUSDA FoodData Central publishes 1 cup of cooked, boiled, mashed sweet potato at 196 grams (FDC 169305, Sweet potato, cooked, boiled, without skin), giving a density of 0.83 grams per millilitre. King Arthur's ingredient weight chart publishes 1 cup at 240 grams and 1.01 grams per millilitre. The two figures are 20 percent apart, well outside any reasonable tolerance, so we publish the range 196 to 240 grams per cup rather than a single figure.\n\nThe physics explains the disagreement. Sweet potato flesh has a real density of about 1.02 grams per millilitre — very close to water, because it is roughly 80 percent water plus dissolved sugars and starch that are denser than water. When you mash cooked sweet potato with a fork or masher, you incorporate air into the mash, and that air lowers the effective density in a measuring cup. A rough fork mash traps more air; a smooth puree traps less. USDA's 196 gram figure describes a typical home-prepared mash with substantial air incorporation. King Arthur's 240 gram figure describes a smoother preparation — a purée blended or pressed through a sieve, or the canned sweet potato commonly sold in cans alongside canned pumpkin.\n\nFor baking, the distinction matters. Recipes that specify 'canned mashed sweet potato' or 'sweet potato purée' typically expect the denser 240 gram figure, similar to how a recipe expects canned pumpkin at 245 grams per cup rather than home-cooked pumpkin at a lower weight. Recipes that specify 'freshly mashed sweet potato' or use it as a substitute for oil or eggs in quick breads typically get closer to the USDA 196 gram figure.\n\nSweet potato composition is close to canned pumpkin in water content (80 versus 90 percent) and behaves similarly in a batter — it adds moisture, some natural sweetness, and structure from the starch. It is not interchangeable with regular potato because the sugar content and starch structure differ meaningfully, and it is not the same as yam, which is a completely different plant with denser, drier flesh.\n\nRelated products this entry does not cover: canned yams in syrup (sold as 'candied yams' in US supermarkets), which are actually sweet potatoes in a sugar syrup and weigh differently because of the added liquid; sweet potato flour (dried and ground sweet potato flesh, weighs about 130 grams per cup and behaves like a starch); and sweet potato baby food, which is essentially the same as pureed sweet potato but sometimes with added water for smoothness.\n\nFDA has no identity standard for mashed sweet potato specifically; sweet potatoes are covered under USDA grade standards for the whole vegetable. The Codex Alimentarius does not have a specific sweet potato standard.\n\nThe category here is 'liquid' rather than 'sugar' or 'milled' because mashed sweet potato behaves as a semi-liquid paste in a measuring cup: it settles into the container, and the density is determined by the preparation method (how much air is incorporated during mashing) rather than by scooping method. The 5 percent liquid category tolerance is exceeded here because the two source measurements describe different preparation methods, not the same product measured differently. That is why the entry publishes a range and is marked low confidence.", "last_reviewed": "2026-09-17" }, { "id": "tomato-juice", "schema_version": 3, "name": "Tomato Juice", "synonyms": [ "canned tomato juice", "100% tomato juice", "bottled tomato juice", "tomato juice no salt added" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, poured and leveled", "density_g_per_ml": 1.0271, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Tomato juice, canned, with salt added\" (FDC 170458)", "ref": "USDA Standard Release publishes 1 cup = 243 g and 6 fl oz = 182 g, both a density of 1.027 g/mL. Water 94.2 g, carbohydrate 3.5 g (sugars 2.6 g) per 100 g. Primary anchor.", "fdc_id": 170458, "density_g_per_ml": 1.0271 }, { "name": "USDA SR Legacy \"Tomato juice, canned, without salt added\" (NDB 11886)", "ref": "USDA Standard Release publishes 1 cup = 243 g and 1 fl oz = 30.4 g; the fluid-ounce portion extrapolates to 243.2 g per cup (density 1.028 g/mL).", "density_g_per_ml": 1.0279 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Tomato juice weighs 243 g per US cup (8.6 oz), a density of 1.027 g/mL. USDA's salted and unsalted canned tomato juice records both give 243 g per cup, and their fluid-ounce portions agree with the cup to within a fifth of a gram.\n\nTomato juice is the strained juice of ripe tomatoes, heated and canned or bottled, usually with salt. It is about 94% water, with about 5% dissolved and suspended solids: sugars, citric and malic acids, pectin and fine tomato pulp. Drunk on its own, it is also the base of a Bloody Mary, of gazpacho and of tomato soups and braises. Vegetable juice blends such as V8 are mostly tomato juice with other vegetables and are a different product.\n\nUSDA SR Legacy \"Tomato juice, canned, with salt added\" (FDC 170458) lists 1 cup at 243 g and 6 fluid ounces at 182 g; the without-salt record (NDB 11886) lists 1 cup at 243 g and 1 fluid ounce at 30.4 g. Each portion works out to 1.027-1.028 g/mL, so the records agree with themselves and with each other. Confidence is medium rather than high because both figures come from USDA, and no independent measurement was found. Labels do not help: US juice labels state the serving as 8 fl oz (240 mL), the FDA reference amount for vegetable juice, with no gram weight.\n\nThe physical check agrees. Dissolved solids raise a liquid's density by roughly 0.04 g/mL for every 10% they make up. Tomato juice, at about 5-6% solids, should come out around 1.02-1.03 g/mL, and USDA's 1.027 sits in the middle. It is lighter than the sweet citrus juices, because tomato carries less sugar: fresh orange juice weighs 248 g per cup and grapefruit 247 g, at roughly twice tomato's dissolved solids. Lemon (244 g) and lime (242 g) bracket it.\n\nSalt makes no visible difference. The salted and unsalted records give the same 243 g cup, and their fluid-ounce portions differ by less than a gram per cup, which is inside the rounding of the portions themselves.\n\nPractical guidance: 1 cup is 243 g, 1/2 cup 122 g and 1 fluid ounce about 30 g. A 46-fl-oz can holds about 1.36 L, roughly 1,400 g or 5 3/4 cups; a 5.5-fl-oz single can about 167 g. For a Bloody Mary, 4 fl oz is about 122 g. Because tomato juice is so close to water, using it by volume is accurate enough for drinks and soups; weigh it only where a recipe is built on grams.\n\nThe tomato products comparison page shows tomato juice beside canned tomatoes, puree, sauce, paste, marinara and ketchup, from thinnest to thickest." }, { "id": "tomato-paste", "schema_version": 3, "name": "Tomato Paste", "synonyms": [ "tomato paste", "canned tomato paste", "tomato concentrate", "concentrated tomato paste" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, canned, spooned and leveled", "density_g_per_ml": 1.1075, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Tomato products, canned, paste, without salt added\" (FDC 170459)", "ref": "USDA Standard Release publishes 1 cup = 262 g, corresponding to density 1.108 g/mL. Additional portion figures: 1/4 cup = 66 g, 1 tbsp = 16 g, 1 oz = 28 g, 6-oz can = 170 g. Internally consistent within 1%. Primary anchor.", "fdc_id": 170459, "density_g_per_ml": 1.1075 }, { "name": "aqua-calc reference (USDA-derived)", "ref": "aqua-calc publishes USDA-sourced density for tomato paste at 279 g per metric cup, equivalent to 264 g per US cup (9.3 oz/US cup) and density 1.116 g/mL. Consistent with USDA SR Legacy within rounding.", "density_g_per_ml": 1.1159 }, { "name": "Hunt's Tomato Paste (producer label)", "ref": "Conagra Foods Hunt's tomato paste nutrition label: 2 tablespoons = 33 g, extrapolating to 264 g per US cup and density 1.116 g/mL. Matches USDA within 1%.", "density_g_per_ml": 1.1159 }, { "name": "Contadina Tomato Paste (producer label)", "ref": "Del Monte Contadina tomato paste nutrition label: 2 tablespoons = 33 g, extrapolating to 264 g per US cup and density 1.116 g/mL. Identical to Hunt's, matches USDA.", "density_g_per_ml": 1.1159 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "Ingredient Weight Chart, \"Tomato paste\": 2 tablespoons = 1 oz = 29 g, extrapolating to 232 g per US cup and a density of 0.981 g/mL.", "density_g_per_ml": 0.9806, "rejected": true, "rejection_reason": "0.981 g/mL is lighter than water. Canned tomato paste is 24 to 32% tomato solids (pectin, cellulose and sugars, all denser than water) in water, so the paste must be denser than water; USDA, Hunt's and Contadina all measure about 1.11 g/mL. Two tablespoons hold one US fluid ounce, and 29 g is that fluid ounce read as one weight ounce (28.35 g) and rounded up: the same fluid-ounce pattern rejected for milk, yogurt and buttermilk." } ], "verified": "2026-09-23", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Canned tomato paste weighs 262-264 g per US cup — USDA, Hunt's, Contadina, and aqua-calc all converge within 1%. Density is 1.11 g/mL, denser than water because concentrated tomato solids dominate the finished product.\n\nTomato paste is tomatoes cooked down until most water has evaporated, leaving 24-32% natural tomato soluble solids by USDA Grade A standards. The result is a thick, spreadable concentrate that sits between tomato puree (10-24% solids) and double-concentrated tomato paste (36-40% solids). Canned tomato paste is the FDA-defined form, sold in 6-oz (170 g) cans across US brands and increasingly in resealable tubes for portioned use.\n\nUSDA SR Legacy \"Tomato products, canned, paste, without salt added\" (FDC 170459) publishes 1 cup = 262 g, corresponding to density 1.108 g/mL. Additional portion figures: 1/4 cup = 66 g, 1 tbsp = 16 g, 1 oz = 28 g, 6-oz can = 170 g. The 1-cup and 1/4-cup figures are internally consistent within 1%.\n\nProducer labels converge tightly. Hunt's tomato paste declares 2 tablespoons = 33 g, extrapolating to 264 g per US cup. Contadina publishes the identical figure. aqua-calc's USDA-derived record shows 279 g per metric cup, equivalent to 264 g per US cup and density 1.116 g/mL. The full-source range is 262-264 g/cup — a 0.76% spread, easily within the 5% liquid category tolerance.\n\nThis tight cross-source convergence reflects tomato paste's regulated identity. USDA Grade A canned tomato paste must contain 24-32% natural tomato soluble solids; anything above 32% is technically \"concentrated tomato paste.\" The finished density is dominated by tomato solids (mostly pectin, cellulose, and sugars) suspended in the remaining water fraction. At approximately 25% solids and 75% water, given tomato-solid density near 1.5 g/mL, the resulting weighted density lands consistently near 1.11 g/mL across brands. No air is entrained — canned tomato paste is a viscous fluid rather than a shredded solid, so packing behavior does not vary the way it does for shredded cheese or ground spices.\n\nDouble-concentrated tomato paste (Cento's tube product, DeLallo, Amore, Mutti) is a distinct product — 36-40% tomato solids rather than 24-32% — but is sold with volumetric substitution guidance (\"1 tsp tube paste = 1 tsp canned paste\") rather than a distinct cup weight. Its density is slightly higher than standard paste, but the volumetric substitution rule means recipes calling for tomato paste by cup or tablespoon translate directly regardless of concentration.\n\nFor validation and internal consistency, this entry publishes 262 g per US cup as a high-confidence single figure. USDA, Hunt's, Contadina, and aqua-calc convergence within 1% supports this position without a range publish.\n\nPractical guidance: for most home cooking (chili, ragù, marinara base, meatloaf, braises), the 16 g/tbsp figure is accurate enough that scooping from the can is fine. For baking applications (tomato-based bread, focaccia, savory tarts) and for scaling commercial recipes, weigh from the can. A full 6-oz can holds 170 g, which is roughly 2/3 cup; a 12-oz can holds 340 g, about 1 1/3 cup. Refrigerated leftovers can be portioned into 1-tbsp (16 g) dollops and frozen on parchment for grab-and-use bases.\n\nKing Arthur's ingredient weight chart lists tomato paste at 2 tablespoons = 1 oz = 29 g, which extrapolates to 232 g per US cup and a density of 0.98 g/mL, lighter than water. That cannot be right for a paste that is 24-32% tomato solids, and USDA, Hunt's and Contadina all measure about 1.11 g/mL. Two tablespoons hold one US fluid ounce, and 29 g is that fluid ounce converted as if it were one ounce of weight (28.35 g), rounded up: the same fluid-ounce pattern behind King Arthur's 227 g cup of milk. The figure is recorded here as a rejected source with that reasoning, and the correction has its own page." }, { "id": "tomato-puree", "schema_version": 3, "name": "Tomato Puree", "synonyms": [ "canned tomato puree", "tomato purée", "tomato pulp", "passata" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, canned, poured and leveled", "density_g_per_ml": 1.0567, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Tomato products, canned, puree, without salt added\" (FDC 170460)", "ref": "USDA Standard Release publishes 1 cup = 250 g, density 1.057 g/mL, and a 29-oz can at 822 g. Primary anchor.", "fdc_id": 170460, "density_g_per_ml": 1.0567 }, { "name": "Hunt's Tomato Puree (producer label)", "ref": "Retail nutrition label, 29-oz can: 1/4 cup (62 g), extrapolating to 248 g per US cup and density 1.048 g/mL. Within 1% of USDA.", "density_g_per_ml": 1.0482 }, { "name": "Contadina Puree Roma Tomatoes (producer label)", "ref": "Retail nutrition label, 29-oz can: 1/4 cup (63 g), extrapolating to 252 g per US cup and density 1.065 g/mL.", "density_g_per_ml": 1.0651 }, { "name": "Cento Tomato Puree (producer label)", "ref": "Retail nutrition label, 28-oz can: 1/4 cup (63 g), extrapolating to 252 g per US cup and density 1.065 g/mL. Identical to Contadina.", "density_g_per_ml": 1.0651 }, { "name": "Red Gold Tomato Puree, foodservice specification (1.045 specific gravity)", "ref": "Red Gold's product specification sets a minimum specific gravity of 1.045 at 9.9 °Brix (their extra-heavy puree: minimum 1.060 at 13.0 °Brix). At 1.045 a US cup weighs 247 g; the extra-heavy grade gives 251 g. An independent physical check on the label figures.", "density_g_per_ml": 1.045 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Canned tomato puree weighs 250 g per US cup (8.8 oz), a density of 1.057 g/mL. USDA, three producer labels and a manufacturer's specific-gravity specification all land between 247 and 252 g, a spread under 2%, so this is a high-confidence single figure.\n\nTomato puree is tomatoes cooked and strained, then concentrated part of the way to paste. The US standard of identity (21 CFR 155.191) defines it by its tomato soluble solids: tomato puree, also called tomato pulp, carries at least 8% but less than 24%, and anything from 24% up is tomato paste. That puts puree between tomato sauce and paste, and its weight per cup sits between them too: sauce 245 g, puree 250 g, paste 262 g. Italian passata is the same kind of product, sieved tomatoes cooked down lightly, and weighs the same per cup when it is in the same solids range.\n\nUSDA SR Legacy \"Tomato products, canned, puree, without salt added\" (FDC 170460) publishes 1 cup = 250 g, and the salted version carries the same cup weight. Producer labels converge on it: Hunt's lists 1/4 cup at 62 g (248 g per cup), and Contadina and Cento both list 1/4 cup at 63 g (252 g per cup). Red Gold publishes something rarer, the physical specification its puree must meet: a minimum specific gravity of 1.045 at 9.9 °Brix, and 1.060 at 13.0 °Brix for its extra-heavy grade. Those work out to 247 and 251 g per cup, bracketing USDA's 250 g.\n\nThe physics is straightforward. Tomato solids, mostly sugars, pectin and cellulose, are denser than water, so the more of them a product carries, the heavier the cup. Puree at around 10 °Brix is about 5-6% denser than water; paste at 24% solids and above is about 11% denser. Because the solids range is set by regulation, brands cannot drift far, which is why the sources agree so closely here and why puree, like paste and sauce, earns a single figure while crushed tomatoes, with no equally tight standard, do not.\n\nPractical guidance: a 29-oz can holds 822 g, about 3 1/4 cups, and a 15-oz can holds 425 g, about 1 2/3 cups. One tablespoon weighs 15.6 g and 1/4 cup weighs 62.5 g. When a recipe calls for puree and you only have paste, two parts water to one part paste gets close to puree's solids, but weigh the result rather than measuring it by the cup. When substituting sauce for puree, expect a slightly thinner, seasoned result for about 2% less weight per cup.\n\nKing Arthur's ingredient weight chart has no row for tomato puree, so there is no King Arthur figure to check here. The chart does list tomato paste, at a figure this site rejects; the tomato-paste entry explains why. The tomato products comparison page shows puree beside paste, sauce, crushed and diced tomatoes and ketchup." }, { "id": "tomato-sauce", "schema_version": 3, "name": "Tomato Sauce", "synonyms": [ "tomato sauce", "canned tomato sauce", "plain tomato sauce" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, canned, poured and leveled", "density_g_per_ml": 1.0355, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Tomato products, canned, sauce\" (FDC 170054)", "ref": "USDA Standard Release publishes 1 cup = 245 g, corresponding to density 1.036 g/mL. Primary anchor.", "fdc_id": 170054, "density_g_per_ml": 1.0355 }, { "name": "aqua-calc reference (USDA no-salt-added, USDA-derived)", "ref": "aqua-calc publishes USDA-sourced density for tomato sauce (no salt added) at 259 g per metric cup, equivalent to 245 g per US cup (8.6 oz/US cup) and density 1.036 g/mL. Matches USDA SR Legacy exactly. Confirms salt content has negligible effect at nutrition-label concentrations.", "density_g_per_ml": 1.0355 }, { "name": "Hunt's Original Tomato Sauce (producer label)", "ref": "Conagra Foods Hunt's tomato sauce nutrition label: 1/4 cup = 62 g, extrapolating to 248 g per US cup and density 1.048 g/mL. Slightly above USDA within 1.2%.", "density_g_per_ml": 1.0482 }, { "name": "Contadina Tomato Sauce (producer label)", "ref": "Del Monte Contadina tomato sauce nutrition label: 1/4 cup = 61 g, extrapolating to 244 g per US cup and density 1.031 g/mL. Slightly below USDA within 0.4%.", "density_g_per_ml": 1.0313 } ], "verified": "2026-09-23", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Canned tomato sauce is 245 g per US cup — USDA, Hunt's, and Contadina all converge within 2%. Density 1.036 g/mL, marginally denser than water because dissolved tomato solids (8-12% by USDA grade standards) slightly raise the water-based sauce density.\n\nTomato sauce is a specific FDA-defined product — thin, smooth, ready to use, made from tomato puree diluted to about 8-12% natural tomato soluble solids per USDA Grade A standards. It sits at the low end of the tomato-concentrate spectrum: sauce (8-12%) then puree (10-24%) then paste (24-32%) then double-concentrated paste (36-40%). Standard canned sauce is what most US recipes mean by \"tomato sauce\" — a starting base for chili, marinara, meatloaf, sloppy joes, and quick pan sauces. It is distinct from bottled \"pasta sauce\" (fully seasoned and closer to marinara) and from crushed or diced tomatoes (chunky structure).\n\nUSDA SR Legacy \"Tomato products, canned, sauce\" (FDC 170054) publishes 1 cup = 245 g, density 1.036 g/mL. USDA also publishes \"Tomato sauce, canned, no salt added\" (aqua-calc reference) at 259 g per metric cup = 245 g per US cup, matching the salted version within rounding — salt content has negligible effect at nutrition-label concentrations.\n\nProducer labels converge tightly. Hunt's Original Tomato Sauce declares 1/4 cup = 62 g, extrapolating to 248 g per US cup and density 1.048 g/mL. Contadina Tomato Sauce reports 1/4 cup = 61 g, extrapolating to 244 g per US cup and density 1.031 g/mL. The full-source range is 244-248 g/cup — a 1.64% spread, comfortably within the 5% liquid category tolerance.\n\nThe tight convergence reflects tomato sauce's regulated identity, similar to tomato paste. USDA Grade A canned tomato sauce must contain 8-12% natural tomato soluble solids; producers cluster near the midpoint of this range for taste and cost balance. Density is driven by the dissolved solids fraction (mostly pectin, cellulose, and sugars) adding weight to the water base. At 10% solids and 90% water, the resulting density lands consistently near 1.04 g/mL — very close to water but reliably denser. Salt, onion powder, and garlic powder additions at less than 2% by weight do not measurably shift density.\n\nFor validation and internal consistency, this entry publishes 245 g per US cup as a high-confidence single figure. USDA, Hunt's, and Contadina convergence within 2% supports this position without a range publish.\n\nPractical guidance: an 8-oz can holds 227 g (roughly 15/16 cup), a 15-oz can holds 425 g (about 1 3/4 cups), and a 29-oz can holds 822 g (about 3 1/3 cups). For scaling recipes precisely, weigh from the can; for most home cooking, the 245 g/cup figure and rough can-to-cup conversions are close enough. Companion entries in the tomato family: tomato-paste at 262 g/cup, denser from its higher solids concentration, shares the same tight cross-source convergence driven by grade standards, while crushed-tomatoes spans 242-260 g/cup because no equally tight standard governs it.\n\nKing Arthur's ingredient weight chart has no row for tomato sauce. It does list tomato paste, at 2 tablespoons = 29 g, a figure this site rejects because it makes the paste lighter than water; the tomato-paste entry explains why." }, { "id": "vanilla-extract", "schema_version": 3, "name": "Vanilla extract", "synonyms": [ "pure vanilla extract", "vanilla essence", "extract of vanilla" ], "category": "liquid", "default_state": "liquid", "confidence": "low", "states": [ { "id": "liquid", "label": "Liquid, at room temperature", "density_g_per_ml": null, "withheld": true, "withheld_reason": "Two sources disagree by 7.4%, over the 5% tolerance for this category.", "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 173471, SR Legacy, 1 undetermined cup = 208 g", "density_g_per_ml": 0.8792 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, Vanilla Extract, 1 tablespoon = 14 g", "density_g_per_ml": 0.9468 } ], "verified": "2026-09-16", "last_reviewed": "2026-09-16" } ], "yields": [], "notes": "Two sources 7.4% apart, over the 5% tolerance for the liquid category, so this entry publishes a range rather than a figure. The disagreement is real and reflects a genuine physical difference in how commercial vanilla extract is formulated. USDA FDC 173471 (Vanilla extract) gives 1 cup at 208 g (0.8792 g/ml). King Arthur's Ingredient Weight Chart lists vanilla extract at 14 g per tablespoon, implying 224 g per cup or 0.9468 g/ml. Vanilla extract is a solution of vanillin and other flavour compounds extracted from cured vanilla beans, dissolved in a water-ethanol mixture. FDA identity standards under 21 CFR 169.175 require pure vanilla extract to contain a minimum of 35 percent ethanol by volume and a minimum of one unit of vanilla constituent (13.35 ounces of vanilla beans per gallon of finished extract). This is a floor, not a ceiling: commercial pure vanilla extracts commonly contain 40 to 50 percent ethanol by volume, and the higher-alcohol products are noticeably less dense because ethanol is significantly lighter than water (0.789 g/ml versus 1.0 g/ml at 20 Celsius). A 35 percent ethanol solution weighs approximately 0.947 g/ml, matching King Arthur's figure closely. A 45 to 50 percent ethanol solution weighs approximately 0.88 to 0.92 g/ml, bracketing USDA's figure. Both sources are therefore physically consistent with FDA-compliant vanilla extract, and neither can be rejected on physics grounds. They describe different product formulations rather than measurement errors on the same product. The practical implication for a home baker is that vanilla extract weight varies by brand. Nielsen-Massey, McCormick and Watkins pure vanilla extracts all publish nutrition labels declaring different serving weights per teaspoon (typically 4 to 4.5 grams), and the difference across brands is real and consistent with alcohol content variation. For teaspoon quantities, which is how most recipes use vanilla extract, the practical difference is at most 0.5 grams per teaspoon and does not affect finished baked goods. For larger quantities (a full tablespoon in a batch of ice cream base, or 2 tablespoons in a large batch of frosting), the difference can reach 2 to 3 grams and become detectable. Imitation vanilla extract (vanillin dissolved in propylene glycol, water and sometimes ethanol, without vanilla beans) is a distinct product with different density and is covered by USDA FDC 172235 at approximately 208 g per cup. Vanilla bean paste (thickened vanilla extract with vanilla seeds suspended in it) is denser again, typically 250 to 280 g per cup depending on brand, and is a separate product. Vanilla powder (dried vanilla bean, no alcohol) is a solid and outside the scope of a liquid extract entry. No standards body publishes a bulk density for vanilla extract. FDA 21 CFR 169.175 specifies ethanol minimum and vanilla constituent content but not density directly, though density can be estimated from ethanol content via ICUMSA-style alcohol-water density tables. Two sources only, both physically valid within FDA identity standards, and the range is published because no third source arbitrates between formulations at different ethanol levels." }, { "id": "water", "schema_version": 3, "name": "Water", "synonyms": [ "tap water", "drinking water", "cold water", "lukewarm water", "filtered water" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, poured and leveled, at room temperature (20 °C)", "density_g_per_ml": 0.9982, "range_min": null, "range_max": null, "sources": [ { "name": "CRC Handbook of Chemistry and Physics, 84th edition: density of water", "ref": "Pure water at 20 °C is 0.99821 g/mL, which is 236.2 g per US cup. The same table gives 0.99984 g/mL at 0 °C, 0.99970 at 10 °C, 0.98803 at 50 °C and 0.95840 at 100 °C (reproduced in the LibreTexts \"Properties of Water\" reference table).", "density_g_per_ml": 0.9982 }, { "name": "USDA SR Legacy \"Beverages, water, tap, municipal\" (FDC 175103)", "ref": "USDA Standard Release publishes 1 fl oz = 29.6 g, 1 bottle (8 fl oz) = 237 g and 1 liter = 1,000 g, which takes water as 1.000 g/mL. Eight fluid ounces is one US cup, so 237 g per cup (density 1.002 g/mL).", "fdc_id": 175103, "density_g_per_ml": 1.0017 }, { "name": "King Arthur Baking Ingredient Weight Chart", "ref": "KA lists \"Water\" at 1 cup = 8 oz = 227 g, density 0.959 g/mL.", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "Water at room temperature is 0.998 g/mL (CRC Handbook), so a US cup of 236.6 mL weighs 236 g. 227 g is 8 weight ounces: a cup of 8 fluid ounces read as 8 weight ounces, although a fluid ounce of water weighs 29.6 g, not 28.35 g. Water only comes down to 227 g per cup near boiling (0.958 g/mL at 100 °C), not at any temperature a recipe measures it." } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "A US cup of water weighs 236 g (8.3 oz) at room temperature, a density of 0.998 g/mL. The CRC Handbook's 0.99821 g/mL at 20 °C and USDA's 237 g per 8 fluid ounces agree within half a percent. King Arthur's 227 g is eight weight ounces, not a cup of water, and is rejected here.\n\nA US cup is 236.6 mL: half a US pint, or 8 US fluid ounces. Water's density is very close to 1 g/mL, which is no accident, since the gram was originally defined from the mass of a cubic centimetre of water. So a cup of water weighs almost exactly its volume in millilitres. The small difference is temperature. Water is densest just above freezing and expands as it warms.\n\nThe CRC Handbook of Chemistry and Physics gives the density of pure water as 0.99984 g/mL at 0 °C, 0.99970 at 10 °C, 0.99821 at 20 °C, 0.98803 at 50 °C and 0.95840 at 100 °C. In cups, that is 236.5 g for cold tap water, 236.2 g at room temperature, 233.8 g for hot water at 50 °C and 226.8 g at the boil. Across the temperatures bakers actually use, cold to lukewarm, the cup moves by less than half a gram, so 236 g is the figure. Tap water's dissolved minerals add a fraction of a gram per litre and make no visible difference.\n\nUSDA SR Legacy \"Beverages, water, tap, municipal\" (FDC 175103) lists 1 fluid ounce at 29.6 g, an 8-fluid-ounce bottle at 237 g and a litre at 1,000 g. USDA simply takes water as 1 g/mL, which is its value near 4 °C and within 0.2% of room temperature.\n\nOther cups give other answers, which is where most confusion comes from. US nutrition labels use a 240 mL cup, so a label cup of water weighs 240 g, and converters that use the label cup print 240. Australia and New Zealand use a 250 mL metric cup, which holds 250 g of water. The US customary cup that American recipes mean is 236.6 mL and 236 g.\n\nKing Arthur's chart lists water at 1 cup = 8 oz = 227 g. The 8 oz is right as a volume, 8 fluid ounces, but 227 g is 8 weight ounces of 28.35 g each. A fluid ounce of water weighs 29.6 g, about 4% more, so reading one ounce as the other loses 9 g per cup. The same 227 g appears in King Arthur's chart for milk, cream, buttermilk, yogurt, sour cream, pumpkin puree and other liquids, all of which are denser than water and weigh more than 236 g. This page is the anchor for every one of those corrections: if a cup of water weighs 236 g, nothing denser than water can weigh 227 g. Only boiling water is that light.\n\nPractical guidance: 1 cup is 236 g, 1/2 cup 118 g, 1/4 cup 59 g, 1 tablespoon 14.8 g, 1 teaspoon 4.9 g and 1 fluid ounce 29.5 g. For bread, where hydration is a percentage of the flour weight, put the bowl on the scale and pour the water in by weight; treating 1 mL as 1 g is accurate to 0.2% at room temperature. The corrections page lists every King Arthur figure built on the 227 g cup." }, { "id": "white-vinegar", "schema_version": 3, "name": "White vinegar", "synonyms": [ "distilled white vinegar", "distilled vinegar", "white distilled vinegar", "spirit vinegar", "5% vinegar" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, 5% acidity at room temperature", "density_g_per_ml": 1.006, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Vinegar, distilled\" (FDC 172237)", "ref": "USDA Standard Release (NDB 02053) publishes 1 cup = 238 g (1.006 g/mL) and 1 tbsp = 14.9 g. Per 100 g: water 94.8 g, carbohydrate 0.04 g, sodium 2 mg.", "fdc_id": 172237, "density_g_per_ml": 1.006 }, { "name": "Engineering ToolBox, density of aqueous acetic acid solutions at 20 °C", "ref": "Table of aqueous solution densities: acetic acid \"5 | 1.0052\" and \"10 | 1.0121\" g/cm³ at 20 °C (percent by mass). 5% acetic acid in water is 237.8 g per US cup; 10% is 239.5 g.", "density_g_per_ml": 1.0052 }, { "name": "Alliance Chemical, 5% Diluted Acetic Acid Food Grade, technical data sheet", "ref": "\"Composition 5 % acetic acid in deionized water, by weight\"; \"Density 1.0052 g/cm³ at 20 °C\"; \"Specific Gravity 1.007 at 20/20 °C\". 237.8 g per US cup.", "density_g_per_ml": 1.0052 }, { "name": "Heinz White Vinegar, label", "ref": "1 gallon jug, \"5% (50 GRAINS) ACIDITY\", \"Serving Size 1 tbsp (15mL)\". A volume with no grams; the FDA reference amount for vinegar, a major condiment, is 1 tablespoon. States no weight." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of white vinegar weighs 238 g (8.4 oz), a density of 1.006 g/mL, less than 1% heavier than the same cup of water. A tablespoon weighs 14.9 g and a teaspoon 5 g. USDA weighs a cup at 238 g, and a 5% solution of acetic acid in water, which is what white vinegar is, measures 1.0052 g/mL at 20 °C, 237.8 g per cup.\n\nWhite vinegar, sold as distilled vinegar in the US and spirit vinegar in Britain, is made by letting acetic acid bacteria ferment a dilute distilled alcohol, usually from corn or other grain, and then diluting the result with water to a standard strength. In American supermarkets that strength is almost always 5% acidity, printed on the label as 5% or \"50 grain\". Nothing else of note is dissolved in it: USDA's record lists 94.8 g of water per 100 g and only 0.04 g of carbohydrate. It goes into pickles and quick pickles, marinades, slaws, homemade buttermilk and cleaning.\n\nThe physics is unusually simple. Pure acetic acid is only slightly denser than water, about 1.05 g/mL, so a 5% solution weighs only half a percent more than water. Engineering ToolBox's table of aqueous solutions gives 5% acetic acid as 1.0052 g/cm³ at 20 °C, and Alliance Chemical's specification for food-grade 5% acetic acid gives the same 1.0052. USDA's Standard Reference record for distilled vinegar (FDC 172237) weighs a cup at 238 g and a tablespoon at 14.9 g, 1.006 g/mL. Measured vinegar and the textbook solution agree within 0.1%, which is about as close as two sources can get. USDA's measured cup is published.\n\nStrength barely moves the figure. Cleaning vinegar at 6% and industrial vinegar at 10% are stronger, and 10% acetic acid weighs 1.012 g/mL, 239.5 g per cup, still within 1% of the 5% figure. Pickling vinegar sold in the US is the same 5% as table vinegar, so a pickling recipe can use this figure unchanged.\n\nLabels give the serving as 1 tbsp (15 mL), a volume rather than a weight, because the FDA reference amount for vinegar, a major condiment, is 1 tablespoon. For vinegar, unlike thicker condiments, writing grams equal to millilitres would be almost right: 15 mL weighs 15.1 g.\n\nPractical guidance: use 238 g per cup, 119 g per half cup, 59.5 g per quarter cup, 14.9 g per tablespoon and 5 g per teaspoon. A gallon of white vinegar weighs about 3.81 kg, 8.4 lb, and a 32 fl oz bottle about 952 g. For pickling brines given in cups, weighing the vinegar and water together on a scale is quicker than measuring each, and because vinegar weighs so nearly what water weighs, a liquid measuring cup filled to the line is accurate to within a couple of grams." }, { "id": "whole-peeled-tomatoes", "schema_version": 3, "name": "Canned Whole Peeled Tomatoes", "synonyms": [ "whole peeled tomatoes", "canned whole tomatoes", "whole tomatoes", "peeled plum tomatoes", "San Marzano tomatoes", "pelati" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, tomatoes with their juice, spooned and leveled", "density_g_per_ml": 1.0144, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Tomatoes, red, ripe, canned, packed in tomato juice\" (FDC 170051)", "ref": "USDA Standard Release publishes 1 cup = 240 g (density 1.014 g/mL) and 1 tbsp = 15 g. Water 94.8 g, carbohydrate 3.5 g (sugars 2.6 g) per 100 g. Primary anchor.", "fdc_id": 170051, "density_g_per_ml": 1.0144 }, { "name": "USDA SR Legacy \"Tomatoes, red, ripe, canned, packed in tomato juice, no salt added\" (FDC 170138)", "ref": "USDA Standard Release publishes 1 cup = 240 g. Same figure as the salted record.", "fdc_id": 170138, "density_g_per_ml": 1.0144 }, { "name": "Hunt's Whole Tomatoes (producer label)", "ref": "Conagra specification sheet, 28-oz can: 1/2 cup (121 g, about 2 small tomatoes), extrapolating to 242 g per cup (density 1.023 g/mL).", "density_g_per_ml": 1.0229 }, { "name": "Contadina Whole Peeled Tomatoes (producer label)", "ref": "Brand site, 28-oz can: 1/2 cup (121 g), extrapolating to 242 g per cup.", "density_g_per_ml": 1.0229 }, { "name": "Red Gold Whole Peeled Tomatoes (producer label)", "ref": "Retail nutrition label (Kroger), 28-oz can, packed in tomato juice: 1/2 cup (121 g), extrapolating to 242 g per cup.", "density_g_per_ml": 1.0229 }, { "name": "Muir Glen Organic Whole Peeled Tomatoes (producer label)", "ref": "Brand site: 1/2 cup (122 g), extrapolating to 244 g per cup (density 1.031 g/mL).", "density_g_per_ml": 1.0313 }, { "name": "Muir Glen Organic Whole Peeled San Marzano Style Tomatoes (producer label)", "ref": "Brand site: 1/2 cup (120 g), extrapolating to 240 g per cup (density 1.014 g/mL).", "density_g_per_ml": 1.0144 } ], "verified": "2026-10-26", "last_reviewed": "2026-10-26" } ], "yields": [], "notes": "Canned whole peeled tomatoes weigh 240 g per US cup (8.5 oz) with their juice, a density of 1.014 g/mL. USDA's two canned-tomato records give 240 g, and Hunt's, Contadina, Red Gold and Muir Glen label half a cup at 120-122 g, which is 240-244 g per cup, within 2%.\n\nWhole peeled tomatoes are ripe tomatoes, usually plum or Roma types, scalded so the skins slip off, then packed whole in tomato juice or a light puree. They are the base of slow-cooked sauces and the can that pizza and pasta recipes most often ask for, including the San Marzano style. The US standard for canned tomatoes (21 CFR 155.190) lets them be packed in juice or in puree; USDA puts the juice-packed can at 94.8% water.\n\nUSDA SR Legacy \"Tomatoes, red, ripe, canned, packed in tomato juice\" (FDC 170051) lists 1 cup at 240 g and 1 tablespoon at 15 g, and the no-salt-added record (FDC 170138) gives the same 240 g cup. USDA does not split whole from diced in these records; they describe juice-packed canned tomatoes generally. The brands label the whole-peeled can itself: Hunt's, Contadina and Red Gold 121 g per half cup, Muir Glen's regular and San Marzano-style cans 122 g and 120 g. O Organics, Kroger, H-E-B, Tuttorosso and Bianco DiNapoli also print 120-121 g. King Arthur's chart has no row for canned tomatoes.\n\nThe physical check works out to the gram. Tomatoes and their juice are both mostly water carrying a few percent of sugars, acids, pectin and fibre, all denser than water. At USDA's 94.8% water and 3.5% carbohydrate, the mixture should be about 1.8% denser than water, which is about 241 g per cup. USDA measures 240 and the labels 240-244. Whole tomatoes in a cup leave pockets, but the juice fills them, so there is no air to account for, unlike a cup of shredded cheese or flour.\n\nOne label sits outside the rest. Cento's certified San Marzano cans give half a cup at 115 g, 230 g per cup. That would make tomatoes in juice lighter than water, which they cannot be, so that figure is not used here; it looks like a rounded serving weight rather than a measured half cup.\n\nPractical guidance: a 28-oz can holds 794 g, about 3 1/3 cups of tomatoes and juice; a 14.5-oz can 411 g, about 1 3/4 cups. Recipes that call for \"1 cup whole tomatoes, crushed by hand\" mean 240 g of tomatoes with their juice. Draining removes most of the juice and the figure no longer applies, so weigh drained tomatoes. Whole, diced and crushed tomatoes in juice all weigh about the same per cup; crushed and diced tomatoes packed in puree run heavier.\n\nThe tomato products comparison page shows whole peeled tomatoes beside crushed and diced tomatoes, puree, sauce, paste, juice, marinara and ketchup." }, { "id": "worcestershire-sauce", "schema_version": 3, "name": "Worcestershire sauce", "synonyms": [ "Worcester sauce", "Worcestershire", "Lea & Perrins", "Lea & Perrins Worcestershire sauce" ], "category": "liquid", "default_state": "standard", "confidence": "medium", "states": [ { "id": "standard", "label": "Standard, bottled Worcestershire sauce at room temperature", "density_g_per_ml": 1.1285, "range_min": null, "range_max": null, "sources": [ { "name": "Lea & Perrins Worcestershire Sauce, 568 mL bottle (Gedal technical sheet)", "ref": "\"Lea&Perrins Worcester Sauce flacon verre 568ml\" (brand owner Heinz): Volume 568 ml, net weight (Poids net) 641 g. 1.129 g/mL, 267.0 g per US cup.", "density_g_per_ml": 1.1285 }, { "name": "Lea & Perrins Worcestershire Sauce, 150 mL bottle (distributor technical sheet)", "ref": "\"Worcestershire Sauce L&P 150ml\": Volume 150 ml, net weight (Poids net) 166 g. 1.107 g/mL, 261.8 g per US cup.", "density_g_per_ml": 1.1067 }, { "name": "Heinz Worcestershire Sauce, 150 mL bottle (Pomona and distributor technical sheets)", "ref": "Pomona sheet \"Sauce Worcestershire en flacon verre 150 ml HEINZ\": Volume 0.15 L, net weight 0.169 kg; a second distributor sheet gives \"Volume 150ml\", \"Poids net 169g\". 1.127 g/mL, 266.6 g per US cup. Per 100 g: sugars 19 g, salt 2.8 g. Spirit vinegar, molasses, malt vinegar, water, sugar, tamarind, salt, onion, anchovy, garlic, spices.", "density_g_per_ml": 1.1267 }, { "name": "Lea & Perrins The Original Worcestershire Sauce, US retail label", "ref": "10 oz bottle (H-E-B listing): \"Serving Size 1.00 tsp\", about 59 servings, 65 mg sodium. Distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract. A volume with no grams, so it states no weight." }, { "name": "USDA SR Legacy \"Sauce, worcestershire\" (FDC 171610)", "ref": "USDA Standard Release (NDB 6971) publishes 1 cup = 275 g (1.162 g/mL). Water 78.5 g per 100 g.", "fdc_id": 171610, "density_g_per_ml": 1.1624, "rejected": true, "rejection_reason": "USDA's own record lists 78.5 g of water per 100 g, so no more than 21.5% of the sauce is dissolved or suspended solids. A solution that weak weighs 1.16 g/mL only if nearly every dissolved gram is salt, the densest common solute (a 21.5% salt brine weighs 1.16 g/mL); Worcestershire's solids are mostly molasses and sugar, and a 21.5% sugar solution weighs 1.09 g/mL. Lea & Perrins bottles weigh 1.107 and 1.129 g/mL and Heinz's 1.127 g/mL." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of Worcestershire sauce weighs 267 g (9.4 oz), a density of 1.13 g/mL, so a tablespoon weighs 16.7 g and a teaspoon 5.6 g. A 568 mL bottle of Lea & Perrins has a net weight of 641 g, its 150 mL bottle 166 g, and Heinz's own Worcestershire sauce 169 g per 150 mL. USDA's 275 g per cup is heavier than a sauce with its water content can be, and is rejected.\n\nWorcestershire sauce was first sold by the chemists John Lea and William Perrins in Worcester, England, in the 1830s. It is a thin, dark, sharp sauce of vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic and spices, aged before bottling. It goes into marinades, Caesar dressing, Bloody Marys, chili and meatloaf, usually by the teaspoon or tablespoon.\n\nIts weight comes from the molasses, sugar and salt dissolved in vinegar. Heinz's technical sheet gives 19 g of sugars and 2.8 g of salt per 100 g, and USDA's record lists 78.5 g of water, about 21% solids. A solution with that much sugar and salt weighs about 1.10 to 1.13 g/mL by the sucrose and salt tables, and the bottles agree. Lea & Perrins' 641 g in 568 mL is 1.129 g/mL, 267 g per cup; its 166 g in 150 mL is 1.107 g/mL, 262 g; and Heinz's 169 g in 150 mL is 1.127 g/mL, 267 g. The three sit within 2% of each other, inside the 5% tolerance this site allows for liquids, and the large Lea & Perrins bottle, weighed over the biggest volume, is published. Both brands belong to Kraft Heinz, so the confidence is medium rather than high.\n\nThese are European bottlings. The American Lea & Perrins uses distilled white vinegar where the British bottle uses malt and spirit vinegar, with the same molasses, sugar, salt, anchovies and tamarind. Its label gives the serving as 1 tsp with no grams, the FDA reference amount for a minor condiment, so it states no weight.\n\nUSDA's Standard Reference record (FDC 171610) gives 1 cup as 275 g, 1.162 g/mL. The same record lists 78.5% water, so at most 21.5% solids. A solution reaches 1.16 g/mL at that strength only if nearly every dissolved gram is salt, the densest common solute; Worcestershire's solids are mostly molasses and sugar, and a 21.5% sugar solution weighs 1.09 g/mL. The cup figure is rejected and has its own correction page.\n\nJapanese Worcester sauce, such as Bull-Dog, is a different, sweeter fruit-and-vegetable sauce made for tonkatsu and okonomiyaki; this figure is not for it.\n\nPractical guidance: use 267 g per cup, 67 g per quarter cup, 16.7 g per tablespoon and 5.6 g per teaspoon. For a Caesar dressing that calls for a teaspoon, that is 5.6 g; for a big batch of marinade, the cup figure matters more than the spoon. Worcestershire sauce contains anchovies, so look for a vegetarian version when that matters; its weight is not covered here." }, { "id": "yellow-mustard", "schema_version": 3, "name": "Yellow mustard", "synonyms": [ "prepared mustard", "prepared yellow mustard", "American mustard", "classic yellow mustard", "ballpark mustard", "French's mustard" ], "category": "liquid", "default_state": "standard", "confidence": "high", "states": [ { "id": "standard", "label": "Standard, prepared yellow mustard, level measure", "density_g_per_ml": 1.0525, "range_min": null, "range_max": null, "sources": [ { "name": "USDA SR Legacy \"Mustard, prepared, yellow\" (FDC 172234)", "ref": "USDA Standard Release (NDB 02046) publishes 1 cup = 249 g (1.052 g/mL). Per 100 g: water 83.7 g, sodium 1,104 mg, ash 3.4 g, carbohydrate 5.8 g.", "fdc_id": 172234, "density_g_per_ml": 1.0525 }, { "name": "Health Canada, Nutrient Value of Some Common Foods (2008), Miscellaneous table", "ref": "\"Mustard\" 15 mL = 16 g, 1.067 g/mL, 252.4 g per US cup. Whole-gram rounding on 15 mL allows 1.03 to 1.10 g/mL.", "density_g_per_ml": 1.0667 }, { "name": "USDA Food Buying Guide for Child Nutrition Programs, Section 6 (Other Foods)", "ref": "Mustard: \"Pound 1.80 1 cup\", so 453.6 g / 1.80 = 252.0 g per US cup (1.065 g/mL); \"Gallon (about 142 oz) 16.00 1 cup\", 251.6 g per cup; \"Quart (about 35 oz) 64.00 1 tablespoon\", 248 g per cup.", "density_g_per_ml": 1.0651 }, { "name": "Retail labels: French's Classic Yellow Mustard and others", "ref": "French's: \"Net Wt.: 14oz (396g)\", \"Serving size: 1 tsp (5g)\", \"Servings: 79\". Red Gold's foodservice tub and other yellow mustards print the same 1 tsp (5 g). Five grams is the weight of 5 mL of water, 240 g per cup; the FDA reference amount for mustard is 1 teaspoon, and the grams follow a water-weight convention rather than a measurement." } ], "verified": "2026-10-29", "last_reviewed": "2026-10-29" } ], "yields": [], "notes": "A cup of yellow mustard weighs 249 g (8.8 oz), a density of 1.05 g/mL, so a tablespoon weighs 15.6 g and a teaspoon 5.2 g. USDA weighs a cup at 249 g, Health Canada weighs 15 mL at 16 g, and the USDA Food Buying Guide counts 1.8 cups to the pound, 252 g a cup. Labels print 5 g per teaspoon, a water-weight convention a few percent light.\n\nYellow mustard, the bright American hot-dog mustard, is ground white mustard seed mixed with distilled vinegar, water, salt and turmeric, which gives the colour. It is mild beside Dijon or English mustard because white mustard seed carries less of the pungent oil, and the vinegar tames what is there. French's and the store brands follow close to the same recipe.\n\nIts weight is close to water's because most of it is water. USDA's Standard Reference record for prepared yellow mustard (FDC 172234) lists 83.7 g of water per 100 g, with 1,104 mg of sodium, about 2.8% salt, and the rest ground seed, protein and fibre. A paste that is 84% water and 16% seed and salt weighs about 1.05 to 1.06 g/mL, which is where every measured source sits.\n\nThree sources agree within 1.4%. USDA weighs a cup at 249 g, 1.052 g/mL. Health Canada's Nutrient Value of Some Common Foods weighs 15 mL at 16 g, 1.067 g/mL or 252 g per cup at whole-gram precision. The USDA Food Buying Guide, which tells school kitchens how many servings come out of each purchase unit, counts 1.80 cups to a pound of mustard, 252 g per cup, and 16 cups to a gallon of about 142 oz, also 252 g per cup. USDA's measured cup is published.\n\nRetail labels give the serving as 1 tsp (5 g): French's 14 oz bottle says so, with 79 servings in 396 g. Five grams is what 5 mL of water weighs. The FDA reference amount for mustard, a minor condiment, is 1 teaspoon, and labels commonly fill in the grams at water weight. At 240 g per cup the convention is 3.6% under USDA's figure, close enough that it is kept as a source rather than rejected, but it is not a measurement.\n\nMustard holds its shape in a spoon, so a heaped teaspoon can weigh far more than a level one. Level the spoon with a knife, or weigh.\n\nPractical guidance: use 249 g per cup, 62 g per quarter cup, 15.6 g per tablespoon and 5.2 g per teaspoon. A 14 oz squeeze bottle, 396 g, holds about 1 1/2 cups or 25 tablespoons. Dry mustard powder and whole mustard seeds have their own entries and are not interchangeable with prepared mustard by volume." }, { "id": "yogurt", "schema_version": 3, "name": "Yogurt", "synonyms": [ "plain yogurt", "whole milk yogurt", "natural yogurt", "curd (dahi)" ], "category": "liquid", "default_state": "plain", "confidence": "medium", "states": [ { "id": "plain", "label": "Plain, whole milk, at fridge temperature", "density_g_per_ml": 1.0356, "sources": [ { "name": "USDA FoodData Central", "ref": "FDC 171284, SR Legacy, 1 undetermined cup = 245 g", "density_g_per_ml": 1.0356 }, { "name": "King Arthur Baking", "ref": "Ingredient Weight Chart, yogurt, 1 cup = 8 oz (227 g)", "density_g_per_ml": 0.9595, "rejected": true, "rejection_reason": "0.9595 g/ml is lighter than water. Plain yogurt is roughly 85% water carrying dissolved and suspended milk solids (protein, lactose, calcium and phosphate), so it is necessarily denser than water, and no measuring method or preparation makes a hydrated dairy product lighter than its own solvent. The figure is 8 ounces per cup, which is the volume of a US cup expressed in fluid ounces read as a weight, the same convention that produced the rejected King Arthur figure for milk." } ], "verified": "2026-09-15", "last_reviewed": "2026-09-15" } ], "yields": [], "notes": "The King Arthur figure for yogurt reproduces the same volume-to-weight conversion error already documented on the milk entry. King Arthur's chart lists 1 cup at 8 ounces and 227 grams, which are the same measure expressed twice, once as fluid ounces and once as if those fluid ounces were weight ounces. The gram figure implies 0.9595 g/ml, which is lighter than water. Yogurt is a fermented milk product with the same base composition as milk (roughly 85% water carrying protein, lactose and minerals in solution and suspension) plus additional bacterial biomass and lactic acid, and it is necessarily denser than water for the same reason milk is. The value is recorded as rejected rather than deleted, because a published figure that is wrong is worth knowing about, and this one needs no standards body to refute: the density of water is enough. USDA FDC 171284 (Yogurt, plain, whole milk) gives a cup at 245 g, or 1.0356 g/ml. This is slightly denser than whole milk (1.0313 g/ml on the milk entry), which is what fermentation produces: converting some of the lactose to lactic acid increases the density of the water phase, and the addition of bacterial biomass raises total solids by a small amount. USDA also lists FDC 170886 (plain low fat yogurt) at 245 g per cup and FDC 170887 (plain skim milk yogurt) at 245 g per cup, and the cup portion is the same across all three fat levels because the removed fat is replaced by proportionally more of the dissolved solids that fat displaces. This is the same effect documented on the milk entry between whole and 1% milkfat. The 8-ounce single-serving container that is standard in US supermarkets weighs 227 g, and this appears to be the origin of the King Arthur figure: the volume of an 8-fluid-ounce serving read as if it were a weight. That serving is one cup by volume but under-weighs the actual cup content by about 7% for the reason described above. Greek yogurt is a separate product covered by a separate entry. It is strained plain yogurt with much of the whey removed, which concentrates the milk solids and raises the density substantially, typically to 1.05-1.08 g/ml depending on how thoroughly the strain was performed. Chobani, Fage and similar brands publish per-cup weights between 227 and 245 g depending on style, but these do not indicate a lighter product; the label serving is often standardised at 227 g regardless of true cup weight. Skyr, labneh, quark and other cultured dairy products are related but distinct and are not covered by this entry. Sweetened, flavoured and fruit-added yogurts have their own weights that vary by product and are outside the scope. That leaves one accepted source. The entry is held at medium confidence until an independent second and third are found. Dairy composition standards regulate protein and milkfat content rather than density, so the Codex route that resolved olive oil is not directly available." } ]