240 g of vegetable stock is 1 cup. That is the whole answer: one US cup of vegetable stock weighs 240 g (poured, USDA), so 240 g divided by 240 g per cup is exactly 1 cup. All the figures on this page are approximate — vegetable stock is a natural product, and how it is measured moves the weight of a cup by a few grams — so when the recipe is delicate, verify with a kitchen scale. For everyday cooking, 1 cup is the number to use.

This page is the reverse of the usual conversion: most recipes list vegetable stock in cups and the cook wants grams, but here the recipe, the packet or the scale gives grams and the cook has only cup measures. That happens more often than people expect — imported recipes, nutrition labels, bulk packs and meal-prep plans all speak in grams, while American cup measures are what is actually in the drawer. The conversion is one division, 240 ÷ 240 = 1, and the table below runs the same division for the amounts that come up most often.

240 grams of vegetable stock in cups — conversion table

Grams Cups (approx.)
10 g 0.04 (0 cups)
25 g 0.10 (1/8 cups)
50 g 0.21 cups
75 g 0.31 (1/3 cups)
100 g 0.42 cups
125 g 0.52 (1/2 cups)
150 g 0.62 (5/8 cups)
200 g 0.83 cups
250 g 1.04 (1 cup)
300 g 1.25 (1 1/4 cups)
400 g 1.67 (1 2/3 cups)
500 g 2.08 (2 1/8 cups)

Read the table from left to right: find the grams you have, and the cups column tells you how much that is, approximately. A quarter of a cup is 60 g, half a cup is 120 g, and three quarters is 180 g. For amounts between the rows, divide the grams by 240: for example, 180 g is 0.75 (3/4 cups), and 360 g is 1.50 (1 1/2 cups). The same 240 g figure works in the other direction too — multiply cups by 240 to get grams — and the second table runs that calculation for the common cup fractions.

Cups Grams (approx.)
1/4 cup 60 g
1/3 cup 80 g
1/2 cup 120 g
2/3 cup 160 g
3/4 cup 180 g
1 cup 240 g
1 1/2 cups 360 g
2 cups 480 g

A marinade or dressing built from a bottled ingredient

The bottle lists grams per serving and the recipe works in cups. Take the 120 g figure first: 120 g of vegetable stock is 0.50 (1/2 cups), because 120 divided by 240 is 0.50. In practice that means a recipe calling for 0.50 (1/2 cups) can be weighed out as 120 g and poured or spooned straight in, with no jug to wash. The habit to build is converting once, writing the cup figure on the recipe, and then cooking from the cups — the scale only comes out for the first batch, and after that the converted recipe is a cup recipe. If the amount is awkward, round to the nearest tablespoon: one tablespoon of vegetable stock weighs about 15.0 g, so a couple of spoonfuls either way covers most rounding gaps without anyone noticing in the finished dish.

A soup or curry that needs stock or coconut milk by weight

A carton labelled in grams against a recipe written in cups. Take the 360 g figure first: 360 g of vegetable stock is 1.50 (1 1/2 cups), because 360 divided by 240 is 1.50. In practice that means a recipe calling for 1.50 (1 1/2 cups) can be weighed out as 360 g and poured or spooned straight in, with no jug to wash. The habit to build is converting once, writing the cup figure on the recipe, and then cooking from the cups — the scale only comes out for the first batch, and after that the converted recipe is a cup recipe. If the amount is awkward, round to the nearest tablespoon: one tablespoon of vegetable stock weighs about 15.0 g, so a couple of spoonfuls either way covers most rounding gaps without anyone noticing in the finished dish.

A baking recipe that lists juice or coffee in grams

A chocolate cake that uses coffee, or a lemon drizzle that starts from weighed juice. Take the 480 g figure first: 480 g of vegetable stock is 2.00 (2 cups), because 480 divided by 240 is 2.00. In practice that means a recipe calling for 2.00 (2 cups) can be weighed out as 480 g and poured or spooned straight in, with no jug to wash. The habit to build is converting once, writing the cup figure on the recipe, and then cooking from the cups — the scale only comes out for the first batch, and after that the converted recipe is a cup recipe. If the amount is awkward, round to the nearest tablespoon: one tablespoon of vegetable stock weighs about 15.0 g, so a couple of spoonfuls either way covers most rounding gaps without anyone noticing in the finished dish.

Why grams and cups disagree — and why 240 g is the number to trust

A cup is a volume and a gram is a weight, so the bridge between them is density, and density is a property of the ingredient, not of the recipe. Vegetable Stock weighs 240 g per cup because that is how much of it fits in 236.6 ml at the density it actually has. A lighter ingredient needs fewer grams to fill the same cup; a heavier one needs more. There is nothing to memorise here beyond the one number, 240 g, and the one operation, division: grams divided by 240 gives cups, and cups multiplied by 240 gives grams.

The figure comes from USDA, measured poured, which is the method that matters most for this ingredient. Liquids are poured, so the cup is filled to the line and read at eye level. If you have ever wondered why two websites give different answers for the same ingredient, it is usually the method: one site weighed a scooped cup and the other a spooned one, and the two cups are genuinely different weights. Stick to one source, use its method, and the numbers stay consistent from recipe to recipe.

Storing vegetable stock so the conversion stays true

Savoury liquid made by simmering vegetables and herbs. Refrigerate up to 5 days; freeze up to 3 months. Storage matters for conversion more than most cooks realise: an ingredient that has absorbed moisture, gone stale or clumped weighs more per cup than a fresh one, so a cup measured from a damp bag is not the same as a cup measured from a fresh one. Keeping vegetable stock as the producer intended keeps the 240 g figure honest. Soups, risottos, sauces and braising.

Frequently asked questions

Can I just use a measuring jug instead?

Yes — for liquids a jug is the natural tool. Pour to the 1-cup mark and read the meniscus at eye level on a flat surface. Weighing is only needed when the recipe is written in grams and you have no jug handy.

Is 240 g of vegetable stock the same as 240 ml?

Almost. vegetable stock is close to the density of water, so 240 g is roughly 240 ml, but a US cup holds 236.6 ml. For cooking purposes the difference is negligible.

Does temperature change the conversion?

Barely. Warm liquids expand slightly and weigh a fraction less per cup, but the change is well under one percent across normal kitchen temperatures — far smaller than measuring error.

How do I measure a small amount without a scale?

Use tablespoons: one tablespoon of vegetable stock weighs about 15.0 g, so divide the grams by 15.0 to get the spoon count.

Why do recipes list liquids in grams?

Weight is exact and jug-independent, and it lets a cook add everything to one bowl on a scale without washing a jug. Volume is friendlier for pouring, so both systems survive.

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