Herbs & Spices
Table Salt Conversion
Table Salt weighs 288g per US cup.
Conventionally measured by the teaspoon; different salt types vary in cup weight (see kosher salt entries).
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 288.0 g | 10.16 oz |
| 1/2 cup | 144.0 g | 5.08 oz |
| 1/4 cup | 72.0 g | 2.54 oz |
| 1 tbsp | 18.0 g | 0.63 oz |
| 1 tsp | 6.0 g | 0.21 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Table salt's 288g per cup makes it one of the densest common ingredients on this site — denser than sugar (200g), flour (120g), or nearly anything else measured by volume, because salt's fine, uniform crystal structure packs very tightly with minimal air space between grains.
This density is exactly why table salt cannot be swapped 1:1 by volume with kosher salt — Diamond Crystal kosher salt's larger, more irregular flakes trap significant air between crystals, weighing only 128g per cup (less than half of table salt's weight for the same volume), which means a recipe that measures salt by volume rather than weight can end up dramatically over- or under-salted when the salt type is swapped without adjusting the amount.
Table salt almost always includes an anti-caking agent and, in the US, is commonly iodized (fortified with iodine) — neither of these additions meaningfully changes its weight-per-cup figure, but they're part of why table salt is recommended specifically for baking (where its fine, consistent dissolving matters) while many cooks prefer kosher salt for general seasoning, where its texture makes it easier to pinch and control by feel.
Table salt's small, uniform, tightly-packed crystals give it the heaviest cup weight of any common salt on this site (288g) — its density is also exactly why swapping table salt for a coarser kosher salt at equal volume goes badly wrong in either direction; see this site's dedicated guide on kosher-vs-table-salt conversion for the specific ratios.
Most table salt also contains added iodine and anti-caking agents, both absent from kosher salt — the iodine addition, mandated in the early 20th century to address iodine-deficiency goiter, is a genuine public-health measure rather than an incidental ingredient.
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Frequently asked questions
Why does table salt weigh so much more per cup than kosher salt?
Table salt's fine, uniform crystals pack very densely with little air between grains, while kosher salt's larger, more irregular flakes (especially Diamond Crystal) trap significant air space — the same cup volume simply contains far more actual salt mass when it's table salt.
Is it safe to substitute table salt for kosher salt using a simple 1:1 volume swap?
No — because of the density difference, a 1:1 volume swap of table salt for kosher salt roughly doubles the actual saltiness, which can significantly over-salt a dish. Use the ratio on the substitutes page, or better, weigh both by grams.
Does iodized salt weigh differently than non-iodized salt?
No — the iodine fortification is present in such a small quantity that it doesn't meaningfully change table salt's weight-per-cup figure; the two are interchangeable by weight or volume for conversion purposes.
Does wet versus dry salt change this conversion?
Yes — this figure assumes dry, free-flowing table salt; damp or clumped salt packs differently into a measuring cup and can throw off a volume-based measurement more than it would affect a weighed amount.
Does fine sea salt measure like table salt for this conversion?
Reasonably closely, if it's genuinely fine-grained — but sea salt brands vary more in crystal size than standard table salt does, so treat this figure as a rough guide rather than an exact match for every fine sea salt product.