100 grams of water is about 6.8 tablespoons. One tablespoon of water weighs about 14.8 g, and one teaspoon is about 4.9 g. It is the reference every other conversion is measured against: one US cup is 236.6 ml, so a cup of water weighs 237 g, and a tablespoon weighs about 14.8 g.
All figures on this page are approximate, and they come from USDA, measured poured. The reference liquid for all volume-to-weight conversion. Every kind of cooking, baking and drinks. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 237 g divided by 16, rounded to one decimal place. The reference liquid for all volume-to-weight conversion. Every kind of cooking, baking and drinks.
A note on disputed figures. One US cup is 236.6 ml, so water weighs 237 g. King Arthur rounds water to 227 g; we use the exact 237 g.
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.
Conversion table
| Amount | Grams of water |
|---|---|
| 1 teaspoon | 4.9 g |
| 1 tablespoon | 14.8 g |
| 2 tablespoons | 29.6 g |
| 3 tablespoons | 44.4 g |
| 4 tablespoons | 59.2 g |
| 5 tablespoons | 74.1 g |
| 6 tablespoons | 88.9 g |
| 8 tablespoons | 118.5 g |
| 10 tablespoons | 148.1 g |
| 12 tablespoons | 177.8 g |
| 1 cup (16 tablespoons) | 237 g |
| 100 g | 6.8 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of water is about 6.8 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A bread dough for a weekend bake (Water)
A bread dough for a single loaf uses 12 tablespoons of water, roughly 177.8 g, mixed with flour, yeast and salt. The water should be lukewarm, not hot, because hot water kills the yeast and cold water slows it down. Twelve spoonfuls is the right amount for a small dough, and the water should be added a little at a time, because different flours absorb different amounts and the dough should be soft, not sticky.
A stock for a pot of soup
A pot of soup starts with 16 tablespoons of water, about 237 g, poured over the vegetables and the bones. Sixteen spoonfuls is a cup, and a cup of water is the base of the soup, though most soups need far more than that. The water should be cold when it goes in, because cold water draws the flavour out of the bones slowly as it heats, and the soup should be skimmed as it comes to the boil.
A syrup for poaching fruit
A syrup for poaching pears uses 8 tablespoons of water, about 118.5 g, simmered with sugar and a vanilla pod. The water dissolves the sugar and carries its sweetness into the fruit, and the pears should be poached gently, never boiled, so they stay whole and tender. Eight spoonfuls makes a small syrup for four pears, and the pears should be turned once while they poach so they cook evenly.
Getting it right in your kitchen
Water matters because it is the reference liquid for every other conversion. One US cup is 236.6 ml, so a cup of water weighs 237 g, and a tablespoon weighs about 14.8 g, which means 100 g is about 6.8 tablespoons. That makes water the easiest liquid to convert, because its density is 1 g per ml, and the same is not true of any other ingredient. In bread, the water content decides the crumb: too little and the loaf is dense, too much and it will not hold its shape. In soups and stocks, water is the base that carries every other flavour. The King Arthur chart rounds water to 227 g per cup, but we use the exact 237 g, because a cup of water is 236.6 ml by definition.
If you do not have a scale, the tablespoon count on this page is your best friend: 6.8 level tablespoons is about 100 g of water, and one tablespoon is about 14.8 g. For small amounts, use teaspoons instead, at about 4.9 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of water weighs 237 g, so 100 g is about 0.42 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. No special storage needed.
- Use lukewarm water for bread dough; hot water kills yeast, cold water slows it.
- Add water to dough a little at a time; flours absorb different amounts.
- Check liquid measures at eye level, so the reading is accurate.
Frequently asked questions
How many tablespoons is 100 grams of water?
100 grams of water is about 6.8 tablespoons, poured, using the USDA value of 237 g per cup. One tablespoon weighs about 14.8 g. The figure is exact enough to trust, because water is the reference liquid: one US cup is 236.6 ml, so a cup of water weighs 237 g.
How many grams is 1 tablespoon of water?
One tablespoon of water weighs about 14.8 g, and one teaspoon is about 4.9 g. A tablespoon is 14.79 ml, and water weighs 1 g per ml, so the maths is simple and the figure is reliable.
Is 100 ml of water the same as 100 g of water?
Yes, near enough: water weighs 1 g per ml, so 100 ml of water is 100 g. This is true only for water; milk, juice and stock are slightly denser, so 100 ml of those weighs a little more than 100 g.
How many cups is 100 grams of water?
100 grams of water is about 0.42 of a cup, or just over two fifths of a cup. A full cup of water weighs 237 g, so half a cup is about 119 g. For baking, weigh the water rather than relying on the cup.
Why do recipes measure water by weight sometimes?
Because weighing is more accurate than measuring by volume, especially for bread, where the water content decides the crumb. A cup of water measured in a jug can be several millilitres out, while a scale is exact. For bread, weighing the water is the professional habit.
Common mistakes to avoid
The most common mistake in bread is using water that is too hot, which kills the yeast, or too cold, which slows it down; lukewarm is right. The second mistake is adding all the water to a dough at once, because different flours absorb different amounts, and the dough can end up too wet to handle. The third mistake is measuring water in a dry measuring jug that has not been checked at eye level, which gives a reading that is several millilitres out. Finally, do not assume that 100 g of another liquid is the same as 100 g of water: milk, juice and stock are all slightly denser, so their spoon counts differ.