1 teaspoon of vegetable oil weighs 4.54 g. A teaspoon is one forty-eighth of a cup, and a cup of vegetable oil is 218 g poured, so the maths is 218 ÷ 48 = 4.54 g. The same cup divided by 16 gives the tablespoon weight of 13.6 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Neutral-flavoured oil, usually a soybean or canola blend, and it is used for frying, baking, dressings and mayonnaise.
All figures on this page are approximate, and they come from USDA, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 4.54 g |
| 2 tsp | 9.08 g |
| 3 tsp | 13.62 g |
| 4 tsp | 18.17 g |
| 5 tsp | 22.71 g |
| 6 tsp | 27.25 g |
| 7 tsp | 31.79 g |
| 8 tsp | 36.33 g |
| 9 tsp | 40.88 g |
| 10 tsp | 45.42 g |
| 11 tsp | 49.96 g |
| 12 tsp | 54.50 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 13.6 g |
| 2 tbsp | 27.2 g |
| 3 tbsp | 40.9 g |
| 4 tbsp | 54.5 g |
| 5 tbsp | 68.1 g |
| 6 tbsp | 81.8 g |
| 7 tbsp | 95.4 g |
| 8 tbsp | 109.0 g |
| 9 tbsp | 122.6 g |
| 10 tbsp | 136.2 g |
| 11 tbsp | 149.9 g |
| 12 tbsp | 163.5 g |
| 13 tbsp | 177.1 g |
| 14 tbsp | 190.8 g |
| 15 tbsp | 204.4 g |
| 16 tbsp | 218.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 54.5 g |
| 1/3 cup | 72.7 g |
| 1/2 cup | 109.0 g |
| 2/3 cup | 145.3 g |
| 3/4 cup | 163.5 g |
| 1 cup | 218.0 g |
One cup of vegetable oil weighs 218 g, so a quarter cup is 54.5 g and half a cup is 109 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured poured. Neutral-flavoured oil, usually a soybean or canola blend, and it is used for frying, baking, dressings and mayonnaise.
A note on disputed figures. USDA density (0.92 g/ml) gives 218 g per cup. The King Arthur chart lists 198 g for vegetable oil, which appears to be an error carried from a smaller measure; we use the USDA density value.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of vegetable oil measured two different ways can give two different weights, and the USDA value assumes the poured method every time.
Worked examples
Frying an egg
Frying a single egg takes about 1 teaspoon (4.54 g) of vegetable oil in the pan, and letting the fat heat until it shimmers before the egg goes in stops the white spreading thin across the pan. Measuring the fat keeps the egg from swimming in oil.
Greasing a baking tin
Greasing a loaf tin takes about 2 teaspoons (9.08 g) of vegetable oil brushed over the base and sides, and a thin even layer releases the loaf better than a thick pool that soaks into the crust.
A quick salad dressing
A dressing for a salad for two uses 3 teaspoons (13.62 g) of vegetable oil whisked with vinegar and seasoning, and weighing the fat instead of pouring it freehand is the easiest way to keep the dressing balanced from one batch to the next.
Practical guidance
Measure vegetable oil with a level spoon when it is solid and pour it carefully when it is liquid, and read a liquid spoon at eye level, since a spoon that looks full from above can still be short. Melted vegetable oil weighs the same per spoon as liquid vegetable oil at the same temperature, so measure it after melting if the recipe calls for melted fat. If you cook with vegetable oil often, a kitchen scale is the most reliable tool, because weighing removes the guesswork that comes from temperature and how firmly a solid fat packs into a spoon. Until then, use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is straightforward once you know the weight of one spoon. To measure 100 g of vegetable oil, count out about 22.0 teaspoons, and for 50 g, about 11.0 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 9.08 g, and doubling it means 8 teaspoons, or 36.33 g. Scale every ingredient by the same factor, because changing the fat without changing the rest of the recipe throws the balance out. For large amounts, switch to a cup measure or a scale, since counting out spoon after spoon is slow and invites mistakes.
When should you weigh vegetable oil instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount of fat decides the texture. A kitchen scale costs less than a single failed dish, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a spoon. Put the bowl on the scale, press tare, and add the vegetable oil until the display shows the number you need. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark cupboard; use within 6 months of opening.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of vegetable oil?
One level teaspoon of vegetable oil weighs approximately 4.54 g. That figure comes from dividing the cup weight of 218 g by 48, and it assumes the ingredient is measured poured. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of vegetable oil make 100 g?
About 22.0 teaspoons of vegetable oil weigh 100 g, and about 11.0 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of vegetable oil weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of vegetable oil are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of vegetable oil weighs approximately 13.6 g, which is three times the teaspoon weight of 4.54 g. Use the tablespoon table on this page when a recipe switches between the two units.
Why do different sources give different weights for vegetable oil?
Because the weight of a cup depends on how the ingredient is measured and on the source. USDA density (0.92 g/ml) gives 218 g per cup. The King Arthur chart lists 198 g for vegetable oil, which appears to be an error carried from a smaller measure; we use the USDA density value. We use the USDA value of 218 g per cup on this page, and every figure here is approximate.
How should I store vegetable oil?
Cool, dark cupboard; use within 6 months of opening. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.