A cup of ketchup is 240 g — the USDA figure, measured spooned and levelled. Sweet tomato condiment. It is used for dipping, burgers, glazes and sauces. It is the most used condiment in most kitchens, and at 240 g per cup it is also one of the heaviest, because it is mostly tomato and sugar. A cup of ketchup is a serious amount of sweetness and acidity, which is why it works as a glaze and a sauce base, and why the amount you use decides whether a dish is balanced or cloying. This guide covers the weight of ketchup in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Ketchup: weight and measurement table
The table below gives the weight of Ketchup in every measure you will use, from a teaspoon up to 2 cups, all derived from the USDA figure of 240 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 5 g |
| 1 tablespoon | 15 g |
| 1/4 cup (4 tbsp) | 60 g |
| 1/3 cup | 80 g |
| 1/2 cup (8 tbsp) | 120 g |
| 3/4 cup (12 tbsp) | 180 g |
| 1 cup (16 tbsp) | 240 g |
| 2 cups | 480 g |
| 100 g | 0.42 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.42 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Ketchup?
Sweet tomato condiment. Ketchup is used for dipping, burgers, glazes and sauces. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Ketchup as sold is the form the weight on this page refers to: 240 g per cup, spooned and levelled, from USDA. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Ketchup
Spoon the ketchup lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the ketchup on a kitchen scale instead: put the bowl on the scale, press tare, and add the ketchup until the scale reads the weight you need.
How to store Ketchup
Refrigerate after opening; use within 6 months. That storage advice is worth following, because ketchup goes stale faster than most cooks expect, and stale ketchup will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh ketchup is always better than a large amount of stale ketchup, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Ketchup
If you run out of ketchup, the closest swaps are Tomato Sauce at 245 g per cup, Tomato Paste at 262 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Ketchup in real recipes
1. A barbecue sauce from scratch
A homemade barbecue sauce uses 12 tablespoons of ketchup, about 180 g, simmered with vinegar, brown sugar and smoked paprika until it thickens. The ketchup gives the sauce its tomato base and its sweetness, and the weight is what decides the balance: too much ketchup and the sauce turns sweet and thin, too little and it stays sharp and vinegary. Simmer the sauce gently for at least twenty minutes, so the flavours develop and the sauce thickens, and taste it before serving, because the sweetness builds as the sauce cools.
2. A glaze for meatloaf
A meatloaf glaze uses 8 tablespoons of ketchup, about 120 g, spread over the top of the loaf in the last twenty minutes of cooking. The ketchup caramelises in the oven and gives the meatloaf its glossy, dark crust, and the weight is what decides whether the glaze is thick enough to coat the loaf or so thin it disappears. Spread the ketchup evenly over the top, and do not add it at the start, because it burns before the meat is cooked through.
3. A dipping sauce for fries
A dipping sauce for fries uses 6 tablespoons of ketchup, about 90 g, mixed with a little mayonnaise and a pinch of smoked paprika. The ketchup gives the sauce its sweetness and its colour, and the mayonnaise rounds off the acidity, making a sauce that suits fries better than plain ketchup. Mix the sauce in a small bowl and taste it before serving, because the balance between sweet and creamy depends on the ratio, and a little extra mayonnaise can make it too rich.
Why the weight of Ketchup matters
Ketchup matters by weight because it is used as a sauce base and a glaze, and both jobs depend on the ratio. In a barbecue sauce, the ketchup content decides the sweetness and the thickness, and a 20 g error is enough to tip it: too much ketchup and the sauce turns sweet and thin, too little and it stays sharp and vinegary. In a glaze, the ketchup caramelises in the oven and gives the meat its glossy, dark crust, and too much can burn before the meat is done. The cup measure is unreliable because ketchup is thick and clings to the sides of the measure, so a scooped cup can be 15 g heavier than a spooned and levelled one. Weighing it keeps the ratio right, and it also matters because ketchup is high in sugar, so a recipe that says a cup can hide a wide range of actual sweetness if the cook measures by eye.
The USDA figure, and how it was measured
The USDA figure for ketchup is not disputed: 240 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 240 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: USDA is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Ketchup
The most common mistake is using ketchup straight from the bottle in a glaze without reducing it first: the water in the ketchup makes the glaze thin, and it can slide off the meat. Simmer the ketchup with the other sauce ingredients first to thicken it. The second mistake is storing opened ketchup in the cupboard, where it goes off faster; refrigerate it and use it within six months. The third mistake is using ketchup as a substitute for tomato paste in a sauce: ketchup is sweet and vinegary, while tomato paste is concentrated and savoury, so the result tastes completely different. Finally, do not shake a nearly empty bottle and expect an accurate measure: weigh the ketchup on a scale instead, because the bottle makes it impossible to judge the amount.
Frequently asked questions
How many grams is 1 cup of ketchup?
One cup of ketchup weighs about 240 g, spooned and levelled, using the USDA figure. That is for ketchup as sold, and the weight is high because ketchup is mostly tomato and sugar. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of ketchup?
100 grams of ketchup is about 6.7 tablespoons, spooned and levelled, because one tablespoon weighs about 15 g. Seven level tablespoons is just past 100 g, so count carefully, or weigh the ketchup on a scale, which is easier because it clings to the spoon.
Can I use ketchup instead of tomato paste?
It is better not to. Ketchup is sweet and vinegary, while tomato paste is concentrated and savoury, so a sauce made with ketchup instead of tomato paste tastes completely different. If you must swap, use less ketchup than the recipe asks for in paste, and reduce the sugar and vinegar elsewhere, but the result will still taste of ketchup.
How long does ketchup keep after opening?
Refrigerate it after opening and use it within 6 months. Opened ketchup keeps longer than most condiments, because its acidity and sugar act as preservatives, but it still goes off eventually. If it smells sharp or looks dark and separated, throw it away.
Why is my barbecue sauce too sweet?
Because ketchup is already sweet, and adding brown sugar on top of it can make the sauce cloying. The fix is to use less ketchup and more vinegar, or to balance the sweetness with mustard and smoked paprika. Taste the sauce as it simmers, and add the sugar a little at a time, because sweetness is hard to take out once it is in.