Honey has an estimated density of about 1.42 g/mL at 20°C (68°F) and 17.5% moisture. At those reference settings, 1 US cup weighs about 336 g and 1 US tablespoon about 21 g.
Convert honey between weight and volume, then adjust moisture and temperature to see how the estimate changes. If you do not know your honey’s moisture, leave the default and treat the result as a cooking estimate.
Enter a positive amount, then choose its unit.
Moisture is water as a percentage of honey’s weight. These ranges follow the reference data.
Approximate results at your selected settings. Weight ounces and fluid ounces are different units.
| Honey volume | Approx. weight |
|---|---|
| 1 US teaspoon | 7 g |
| 1 US tablespoon | 21 g |
| ¼ US cup | 84 g |
| ½ US cup | 168 g |
| 1 US cup | 336 g |
| 100 mL | 142 g |
| 1 litre | 1,420 g |
1 US cup = 236.588 mL. For a recipe using another cup size, enter its volume in mL.
At the same temperature, honey with less water is generally denser. The FAO reference table covers 13–21% moisture at 20°C. In this estimate, one US cup at 20°C ranges from about 342 g at 13% moisture to 330 g at 21%. These are reference-table endpoints, not legal limits or measurements of your jar.
A fixed amount of honey keeps the same weight when it warms, provided none is added or lost. Its volume expands, so a level cup of warmer honey contains slightly less honey by weight. At 17.5% moisture, this model estimates about 336 g per US cup at 20°C and 333 g at 40°C.
At 20°C, we linearly interpolate the specific-gravity values in FAO Table 2.4, which credits White (1975a). FAO does not specify the reference-water temperature; we use its values numerically as approximate g/mL values for cooking, rather than claiming an exact conversion from specific gravity.
We then apply a representative thermal adjustment: density(T, M) = reference20(M) / [1 + 0.00047 × (T − 20)]. T is temperature in °C and M is moisture percentage by weight. Schellart (2011) measured three honey brands and reported expansion coefficients at 20°C of 0.000457–0.000481 per °C. Choosing 0.00047 is our modeling assumption; the combined equation is not quoted from that study.
The moisture control stays within the FAO table, 13–21%. The temperature control covers 10–40°C, within the study’s 10–70°C density range. This is an estimate for liquid honey: sugar composition, crystals and trapped air can change the density or the amount that fits in a measure. For a precise recipe amount, weigh your actual honey.
About 1.42 g/mL, or 1,420 kg/m³, at this calculator’s reference settings of 17.5% moisture and 20°C. That is a cooking estimate; honey density varies with water content, temperature and composition.
About 336 g at 17.5% moisture and 20°C. Half a US cup is about 168 g, a quarter cup about 84 g, and one US tablespoon about 21 g at the same settings. The quick-reference table uses those fixed reference conditions; the converter results update when you move the controls.
About 1.42 kg at 17.5% moisture and 20°C. The same volume of drier or cooler liquid honey generally weighs more; wetter or warmer honey generally weighs less.
Warming alone changes volume and density, not the weight of a fixed amount. A level cup of warmer honey holds a slightly lower weight. At 17.5% moisture, this model estimates about 336 g per US cup at 20°C and 333 g at 40°C.
It is a cooking estimate combining a published moisture table with a representative thermal adjustment. It does not measure your jar or guarantee an error margin. Leave 17.5% moisture selected if you do not know the value, and use a kitchen scale when the recipe needs a precise amount.
US customary volumes: one cup is approximately 236.588 mL, one tablespoon 14.7868 mL, and one fluid ounce 29.5735 mL. Weight ounces and fluid ounces are separate units. If a recipe defines a different cup or spoon size, select mL and enter that volume.
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