Convert teaspoons Granulated Sugar to grams Granulated Sugar
Instantly convert teaspoons Granulated Sugar (teaspoons) to grams Granulated Sugar (grams) with our free online calculator.
Quick Reference: Granulated Sugar
| teaspoons | grams |
|---|---|
| 0.25 | 1.04 |
| 0.5 | 2.08 |
| 1 | 4.17 |
| 1.5 | 6.25 |
| 2 | 8.33 |
| 3 | 12.50 |
| 4 | 16.66 |
How to Convert teaspoons Granulated Sugar to grams Granulated Sugar
Formula
To convert teaspoons Granulated Sugar (teaspoons) to grams Granulated Sugar (grams): Multiply teaspoons by 0.845 (density of Granulated Sugar)
About teaspoons Granulated Sugar (teaspoons)
Teaspoons of Granulated Sugar. Measured by US teaspoon (= 5 mL = 1/3 US tablespoon = 1/48 US cup per FDA 21 CFR 101.9). The teaspoon is the standard US measure for small dry ingredients (salt, sugar, baking powder, spices) + small liquid amounts (vanilla extract, lemon juice). Common multiples: 1/4 tsp (1.25 mL), 1/2 tsp (2.5 mL), 1 tsp (5 mL). 'Heaping teaspoon' is informally ~50% more than level (can vary widely). Most US measuring-spoon sets include 1/4, 1/2, 1, and 1 tablespoon (= 3 tsp) increments. Granulated sugar (table sugar) is refined sucrose (C₁₂H₂₂O₁₁, 99.95%+ purity per USDA standards) crystallized from sugarcane or sugar beet juice. The standard 'medium-grain' US grocery sugar (Domino, C&H, Imperial, Florida Crystals) has crystal size 0.4-0.6 mm. Density ~0.845 g/mL packed (1 cup = 200 g per King Arthur standard, FDA RACC 4 g per teaspoon). Sucrose has 387 kcal/100g and dissolves readily in water (211 g/100 mL at 20°C). Different grain sizes serve different purposes: 'superfine' or 'caster sugar' (0.2-0.4 mm) for delicate batters and meringues; 'coarse' or 'sanding sugar' (0.8-1.2 mm) for topping cookies + pastries; 'demerara' (1.5-2 mm) for coffee + crusts. Sucrose plays multiple roles in baking: sweetening, browning via Maillard reactions, structure (with eggs in custards), moisture retention, and yeast nutrition. Crystalline form is shelf-stable indefinitely if kept dry. Density: 0.845 g/mL (used to convert volume measurements to mass).
About grams Granulated Sugar (grams)
Grams of Granulated Sugar. Measured by mass in grams (g) — the metric base mass unit used in scientific + international + professional baking contexts. Mass measurement is more accurate than volume measurement because it eliminates packing-density variation (1 cup of flour can vary 10-20% by mass depending on aerated-vs-packed scoop technique). Most modern baking + pastry recipes from professional pastry chefs (Sébastien Bruno, Pierre Hermé, Stella Parks 'BraveTart', Cook's Illustrated) specify gram measurements. A small digital kitchen scale (~$15-30) provides 1-g resolution. Granulated sugar (table sugar) is refined sucrose (C₁₂H₂₂O₁₁, 99.95%+ purity per USDA standards) crystallized from sugarcane or sugar beet juice. The standard 'medium-grain' US grocery sugar (Domino, C&H, Imperial, Florida Crystals) has crystal size 0.4-0.6 mm. Density ~0.845 g/mL packed (1 cup = 200 g per King Arthur standard, FDA RACC 4 g per teaspoon). Sucrose has 387 kcal/100g and dissolves readily in water (211 g/100 mL at 20°C). Different grain sizes serve different purposes: 'superfine' or 'caster sugar' (0.2-0.4 mm) for delicate batters and meringues; 'coarse' or 'sanding sugar' (0.8-1.2 mm) for topping cookies + pastries; 'demerara' (1.5-2 mm) for coffee + crusts. Sucrose plays multiple roles in baking: sweetening, browning via Maillard reactions, structure (with eggs in custards), moisture retention, and yeast nutrition. Crystalline form is shelf-stable indefinitely if kept dry. Density: 0.845 g/mL (used to convert volume measurements to mass).