Convert grams to tablespoons for common cooking ingredients. Enter your amount in grams, select your ingredient (sugar, flour, butter, water, and more), and get the equivalent in US tablespoons right away. Different ingredients have different densities, so selecting the right one gives you a precise conversion for your recipe. Also try the Teaspoons to Milliliters Converter.
Tablespoons
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Teaspoons
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Grams per Tablespoon
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Ingredient Density
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It depends on the ingredient. A level US tablespoon of water weighs about 14.79 g, granulated sugar about 12.5 g, all-purpose flour about 8 g, and butter about 14.2 g. Because grams measure mass and tablespoons measure volume, the conversion always depends on the density of the ingredient. See also our Cups to Tablespoons Converter.
One level US tablespoon of granulated sugar weighs approximately 12.5 grams. Powdered (icing) sugar is less dense, so the same tablespoon holds only about 7.5–8 grams. Always use level tablespoons, not heaped, for accuracy.
One level US tablespoon of butter weighs approximately 14.2 grams (about half an ounce). Butter has a density close to that of water, making it one of the more straightforward ingredients to convert.
One level US tablespoon of all-purpose flour weighs roughly 7.8–8 grams. Flour is much less dense than liquids, so a tablespoon of flour holds significantly fewer grams than a tablespoon of water or sugar. You might also find our Ounces to Cups Converter useful.
US recipes use the US tablespoon (≈14.787 ml). Australian and some European recipes use the metric tablespoon (15 ml). UK/Imperial recipes use the Imperial tablespoon (≈17.758 ml). The difference is small but can matter for precise baking, so match the tablespoon type to your recipe's origin.
Grams measure mass (how heavy something is) while tablespoons measure volume (how much space something takes up). A denser ingredient packs more grams into the same tablespoon volume. For example, honey is much denser than flour, so a tablespoon of honey weighs far more than a tablespoon of flour.
Divide the weight in grams by the ingredient's density (in g/ml), then divide the result by the tablespoon volume in ml. The formula is: tablespoons = grams ÷ (density × tablespoon_ml). For example, 50 g of granulated sugar: 50 ÷ (0.845 × 14.787) ≈ 4 tablespoons.
All conversions on this calculator use level tablespoons — the ingredient is filled to the rim of the spoon without being rounded or heaped. A heaped tablespoon can contain 1.5–2× more than a level one, so always level off your spoon when following a recipe.