Raw Sugar Cups to Grams
Convert any amount of raw sugar between cups and grams. 1 cup of raw sugar equals 200.00 g. Use the calculator for custom amounts, or choose an amount below.
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Common raw sugar measurements found in recipes.
Other Units for Raw Sugar
Convert raw sugar from cups to other units. Each link has its own calculator and conversion amounts.
Similar Ingredients
Measuring Tip
Raw sugar should be spooned into the measuring cup and leveled off. Do not pack it unless the recipe specifically says to (packing is only standard for brown sugar).
Understanding the Units
What is a Cup?
There are three cup standards used worldwide. The US cup (236.588 ml) is used in American recipes. The metric cup (250 ml) is standard in Australia, New Zealand, and some parts of Asia. The imperial cup (284.131 ml) appears in older British and Canadian recipes. A metric cup holds about 5.7% more than a US cup, while an imperial cup holds about 20% more. Using the wrong standard can noticeably affect a recipe.
What is a Gram?
Grams are the preferred unit in professional kitchens and bakeries because they allow exact recipe scaling. To double a recipe, simply double the gram values. No need to worry about how tightly an ingredient is packed into a cup.
Frequently Asked Questions
1 cup of raw sugar equals 200.00 g. Choose an amount below for a full breakdown, or enter any quantity in the calculator.
The most accurate way is to weigh raw sugar on a kitchen scale. If you are measuring by volume, spoon the ingredient into the measuring cup and level it off with a straight edge rather than scooping directly from the container, which packs more in and gives a heavier result.
Close, but not exactly. The cups to grams conversion for raw sugar may vary slightly between brands depending on moisture content and how the ingredient is measured.
Weighing is more consistent than volume measuring. A cup of raw sugar can vary by 10-20% depending on how it's scooped, packed, or leveled. Weighing gives the same result every time, which is especially important in baking where precision affects texture and rise.