2, 3 and 4 tablespoons in grams, 35 ingredients
Each row multiplies the weight of one level tablespoon of that ingredient by 2, 3 and 4. The last column is also the weight of a 1/4 cup measure, because a quarter cup holds exactly 4 tablespoons.
| Ingredient | 2 tbsp, g | 3 tbsp, g | 4 tbsp (1/4 cup), g |
|---|---|---|---|
| Shredded coconut | 10.6 | 15.9 | 21.2 |
| Cocoa powder | 10.8 | 16.1 | 21.5 |
| Rolled oats | 11.2 | 16.9 | 22.5 |
| Almonds, sliced | 11.5 | 17.2 | 23 |
| Almond flour | 12 | 18 | 24 |
| Cake flour | 14.2 | 21.4 | 28.5 |
| All-purpose flour | 15 | 22.5 | 30 |
| Whole wheat flour | 15 | 22.5 | 30 |
| Powdered sugar | 15 | 22.5 | 30 |
| Coconut flour | 15 | 22.5 | 30 |
| Walnuts, chopped | 15 | 22.5 | 30 |
| Bread flour | 15.9 | 23.8 | 31.8 |
| Cornstarch | 16 | 24 | 32 |
| Cornmeal | 18.8 | 28.1 | 37.5 |
| Raisins | 20.6 | 30.9 | 41.2 |
| Semolina | 20.9 | 31.3 | 41.8 |
| Chocolate chips | 21.2 | 31.9 | 42.5 |
| White rice, uncooked | 23.1 | 34.7 | 46.2 |
| Brown rice, uncooked | 23.8 | 35.6 | 47.5 |
| Granulated sugar | 25 | 37.5 | 50 |
| Olive oil | 27 | 40.5 | 54 |
| Vegetable oil | 27.2 | 40.9 | 54.5 |
| Brown sugar, packed | 27.5 | 41.2 | 55 |
| Butter | 28.4 | 42.6 | 56.8 |
| Sour cream | 28.8 | 43.1 | 57.5 |
| Baking powder | 28.8 | 43.1 | 57.5 |
| Cream cheese | 29 | 43.5 | 58 |
| Water | 29.6 | 44.4 | 59.2 |
| Heavy cream | 29.8 | 44.6 | 59.5 |
| Milk | 30.5 | 45.8 | 61 |
| Yogurt | 30.6 | 45.9 | 61.2 |
| Peanut butter | 32.2 | 48.4 | 64.5 |
| Table salt | 36 | 54 | 72 |
| Maple syrup | 39 | 58.5 | 78 |
| Honey | 42.5 | 63.8 | 85 |
Level US tablespoons (14.79 ml). Sorted from the lightest ingredient to the heaviest. Rounded to 0.1 g.
What 2, 3 and 4 tablespoons are in other measures
Before you think about grams, it helps to know what these spoon counts are as volumes. Two US tablespoons are exactly one US fluid ounce, which is why so many drink and dressing recipes use them.
| Spoons | Teaspoons | Millilitres (US) | US fluid ounces | Share of a US cup | Metric spoons, ml |
|---|---|---|---|---|---|
| 2 tbsp | 6 | 29.57 | 1 | 1/8 cup | 30 |
| 3 tbsp | 9 | 44.36 | 1.5 | 3/16 cup | 45 |
| 4 tbsp | 12 | 59.15 | 2 | 1/4 cup | 60 |
A standard 1 1/2 fluid ounce jigger therefore holds 3 tablespoons, and a 1/4 cup measure holds 4. Using one of those instead of counting spoons is faster and adds less measuring error.
The formula
Grams = number of tablespoons × grams in one tablespoon. Grams in one tablespoon is the ingredient’s weight per US cup divided by 16.
For granulated sugar, 200 g per cup ÷ 16 = 12.5 g, so 2 tablespoons weigh 25 g, 3 weigh 37.5 g and 4 weigh 50 g. For honey, 340 ÷ 16 = 21.25 g, so 3 tablespoons weigh 63.75 g. The spoon count is the same; the weight follows the ingredient.
Worked examples
2 tablespoons of butter for sauteing. 2 × 14.19 = 28.4 g. On a US stick, cut at the second line on the wrapper. That is a quarter of the stick.
3 tablespoons of olive oil for a vinaigrette. 3 × 13.5 = 40.5 g. If you build the dressing on a scale, pour 40 to 41 g of oil, then add a third as much vinegar by volume, 1 tablespoon.
4 tablespoons of all-purpose flour for a roux. 4 × 7.5 = 30 g, which is the same as 1/4 cup. A classic roux uses equal weights of fat and flour, so pair it with 30 g of butter: 2.11 tablespoons, or just over 2.
2 tablespoons of peanut butter. 2 × 16.12 = 32.2 g. US labels use 2 tablespoons as the reference serving for nut butters, and most jars print it as about 32 g, which matches.
Spoon sizes from other countries
The figures above are for US tablespoons. A metric tablespoon (15 ml) is 1.4 percent bigger, which makes no practical difference. An Australian tablespoon holds 20 ml, a third more, so 2 Australian tablespoons are 40 ml, or 2.7 US tablespoons.
That gap matters for strong ingredients. Two Australian tablespoons of table salt weigh about 48.7 g, against 36 g in US spoons. Choose the spoon standard in the converter when you cook from an Australian recipe.
Level spoons and sticky ingredients
All weights assume level spoons: fill the spoon, then sweep the top flat with a knife. Spoon dry ingredients in loosely rather than scooping them from the bag, which packs them.
For honey, syrup and peanut butter, measure 2 to 4 tablespoons with a lightly oiled spoon or weigh them straight into the bowl. A spoon that keeps a coating of honey has given less than the full amount.
Questions about 2, 3 and 4 tablespoons
- How many grams is 2 tablespoons?
- It depends on the ingredient: 29.6 g of water, 28.4 g of butter, 25 g of sugar, 15 g of flour and 42.5 g of honey.
- How many grams is 3 tablespoons of sugar?
- 37.5 g of granulated sugar. See grams of sugar to tablespoons for brown and powdered sugar.
- Is 4 tablespoons the same as 1/4 cup?
- Yes. A US cup holds 16 tablespoons, so 4 tablespoons are exactly 1/4 cup, about 59 ml.
- How many grams is 1 tablespoon?
- See 1 tablespoon in grams, which also compares the four spoon standards.
Where these numbers come from
The per-cup weights are the site’s published density set, listed with sources on the cups to grams page. Dry ingredients follow the King Arthur Baking weight chart where it lists them, and liquids follow USDA FoodData Central. NIST defines the US tablespoon as half a US fluid ounce. The 2-tablespoon reference serving for nut butters is in 21 CFR 101.12.
- King Arthur Baking, ingredient weight chart
- USDA FoodData Central, household portion weights
- NIST Office of Weights and Measures, kitchen measurement equivalencies (the US tablespoon is half a US fluid ounce, 14.79 ml)
- Food Standards Australia New Zealand, the 20 ml Australian tablespoon
- 21 CFR 101.12, reference amounts per serving (1 tbsp for honey, 2 tbsp for nut butters)