Tablespoon How Many Grams? Quick Answer:
It depends on the ingredient!
1 tablespoon of different ingredients weighs different amounts:
Common Ingredients:
| Water/Milk | 15g |
| All-Purpose Flour | 8g |
| Granulated Sugar | 12.5g |
| Butter | 14g |
| Honey | 21g |
| Vegetable Oil | 13.5g |
Baking Essentials:
| Baking Powder | 14g |
| Baking Soda | 15g |
| Cocoa Powder | 5.5g |
| Salt (table) | 18g |
| Vanilla Extract | 13g |
| Protein Powder | 9g |
Grams to Tablespoons Conversion
Need to convert the other way? Here's how many tablespoons are in common gram amounts:
15g water
= 1 tbsp
30g water
= 2 tbsp
8g flour
= 1 tbsp
25g sugar
= 2 tbsp
Remember: The conversion depends on the ingredient's density!
Multiple Tablespoons Conversion Chart
| Ingredient | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp (¼ cup) | 8 tbsp (½ cup) |
|---|---|---|---|---|---|
| Water | 15g | 30g | 45g | 60g | 120g |
| All-Purpose Flour | 8g | 16g | 24g | 32g | 64g |
| Granulated Sugar | 12.5g | 25g | 37.5g | 50g | 100g |
| Butter | 14g | 28g | 42g | 56g | 112g |
| Honey | 21g | 42g | 63g | 84g | 168g |
Why Do Different Ingredients Weigh Different Amounts?
A tablespoon is a measure of volume (how much space something takes up), not weight. Different ingredients have different densities:
Light & Fluffy
Cocoa powder (5.5g/tbsp) has lots of air between particles
Medium Density
Sugar (12.5g/tbsp) crystals pack together moderately
Heavy & Dense
Honey (21g/tbsp) is thick and has no air pockets
International Tablespoon Sizes
⚠️ Important for International Recipes:
| 🇺🇸 US Tablespoon | 14.79 ml (≈15ml) | Standard |
| 🇬🇧 UK Tablespoon | 15 ml | Same as US |
| 🇦🇺 Australian Tablespoon | 20 ml | 33% larger! |
If using Australian recipes, multiply all gram weights by 1.33
How to Measure Tablespoons Accurately
For Best Results:
- Use a kitchen scale - Weight is always more accurate than volume
- Level dry ingredients - Use a knife to sweep off excess
- Don't pack - Unless recipe says "packed" (like brown sugar)
- Measure at eye level - For liquids, check the meniscus
Common Mistakes:
- Using a regular spoon from your drawer (not standardized)
- Scooping flour directly from bag (compacts it)
- Not leveling off dry ingredients
- Assuming all ingredients weigh the same
Related Converters
🧪 Specific Ingredients
📏 Other Units
The Science Behind Weight vs Volume
Professional bakers always measure by weight because it's consistent. A "tablespoon" can vary by up to 50% depending on how you fill it, but 15 grams is always 15 grams. This precision is especially important for leavening agents like baking powder, where even small variations can affect your results.