![]() ![]() Tahini (sesame butter): 1 tablespoon = 18 grams Macadamia nuts, shelled, whole: 1 cup = 125 grams Hazelnuts, shelled, whole: 1 cup = 120 grams almond meal or ground almonds): 1 cup = 100 gramsĬacao beans, whole, raw: 1 cup = 130 gramsĬashews, shelled, whole: 1 cup = 130 gramsĬhestnuts, shelled, cooked: 1 cup = 130 gramsĬoconut, unsweetened dried grated: 1 cup = 100 grams ![]() Parmesan cheese, grated: 1 cup = 110 gramsĪlmonds, shelled, whole: 1 cup = 140 gramsĪlmonds, shelled, roughly chopped: 1 cup = 100 gramsĪlmond flour (a.k.a. Gruyère cheese, grated: 1 cup = 100 grams Hard cheese (such as Comté cheese), grated: 1 cup = 100 grams Note: Since the volume measurement of an ingredient depends on how you pack the measuring cup/spoon and on the ingredient itself (how it is cut, its density, its water content), the volume-to-weight conversions are not absolute: they are simply a reflection of my own experience. (See equivalents for UK gas marks.) Volume-to-weight conversions ![]() Volumeġ cup (North American) = 240 mL (milliliter)ġ tablespoon = 15 mL (= une cuillérée à soupe or cs in French) = 3 teaspoonsġ teaspoon = 5 mL (= une cuillérée à café or cc in French)ġ US quart = 0.946 liter ~=1 liter Weightġ foot = 12 inches = 30 centimeters Temperature Some of the ingredient conversions have been rounded, to minimize the headache. If you’re converting a recipe that was written in British, Australian, or New Zealand cups, which have a 250 ml capacity, multiply all gram equivalents below by 1.04 (i.e. Note: The cup measurements given throughout this conversion page and on Chocolate & Zucchini are based on American cups with a capacity of 240ml. You can also follow me on Pinterest, Instagram, Twitter, Facebook, Periscope, and Snapchat. If you find this page useful, please sign up for my free newsletter! It will give you access to the fresh, colorful, easy recipes I create in my Paris kitchen, plus tips, recommendations, and lots of French inspiration. If you need the conversion information for an ingredient that is not here, please don’t hesitate to ask - I continue to update this list regularly. When I develop and test recipes I make copious notes on ingredients and their volume-to-weight equivalents, and I thought it might be useful to others. (Check the complete list of my top tools and resources.) Tried-and-true ingredient conversions This is the digital scale I use, love, and recommend if you’re looking to add one to your kitchen equipment. Personal preferences aside, more and more American cooks are adding scales to their kitchen equipment - especially those who are serious about baking, and those who have an interest in foreign recipes - and in my books and on Chocolate & Zucchini I feature both sets of measurements. The most eloquent illustration is found in the measurement of flour, which can vary considerably depending on the quality of the flour, how much you pack into the cup, and the humidity of the air. I feel comfortable with both philosophies, but I prefer the gram/kilo system because it introduces very little human error bias. Being a bit of a transatlantic cook myself, I own several sets of measuring cups and spoons as well as a digital scale. Check the food label to determine how much calcium is in a particular product.Americans typically measure ingredients by volume, while the French measure them by weight. *The calcium content listed for most foods is estimated and can vary due to multiple factors. Pudding, chocolate, prepared with 2% milk Orange juice and other fruit juices, fortified ProduceĪlmond milk, rice milk or soy milk, fortified Use the guide below to get ideas of additional calcium-rich foods to add to your weekly shopping list. We all know that milk is a great source of calcium, but you may be surprised by all the different foods you can work into your diet to reach your daily recommended amount of calcium.
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