US Cups to ml Converter

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Convert US cups to milliliters using the US customary 8-fl-oz cup (236.59 ml). Most popular: 1/4 cup ≈ 59.15 ml, 1/3 cup ≈ 78.86 ml, 1/2 cup ≈ 118.29 ml, 1 cup ≈ 236.59 ml, 2 cups ≈ 473.18 ml. Practical when an American recipe gives volumes in cups but a European kitchen scale or measuring jug only shows milliliters. Browser-local.

Cup (US)
Milliliter (ml)

Cup (US) → Milliliter (ml)

Quick reference table

Cup (US)Milliliter (ml)
1 cup (US)236.5882 ml
2 cup (US)473.1764 ml
5 cup (US)1182.941 ml
10 cup (US)2365.882 ml
25 cup (US)5914.705 ml
50 cup (US)11829.41 ml
100 cup (US)23658.82 ml

Glossary

US cup

A US customary cup is exactly 8 US fluid ounces or about 236.59 ml — the value used in most US recipes and on cooking measuring cups. The US legal cup used in nutrition labelling is slightly larger at exactly 240 ml (a 1.4 % difference). This converter uses the customary 8-fl-oz cup. One cup contains 16 tablespoons or 48 teaspoons.

Milliliter (ml)

A milliliter is one thousandth of a liter and exactly one cubic centimeter (1 ml = 1 cm³ = 0.001 L). It is the everyday metric unit for medication doses, beverage cans, cooking ingredients and lab work. A typical wine glass holds 175 ml; a standard espresso shot is about 30 ml; a 0.5 L water bottle is 500 ml.

Metric / SI volume

In the metric system, volume is reported in liters (everyday) or cubic meters (industrial), with millilters for fine resolution. The relations are exact powers of ten: 1 m³ = 1,000 L = 1,000,000 ml, and 1 ml = 1 cm³. The metric system is the standard worldwide for science, beverages, fuel in metric countries, and most modern recipes outside the United States.

Imperial / US Customary volume

US customary and UK imperial systems both use gallon, quart, pint and fluid ounce — but with different sizes. The US gallon is 3.785 L (128 US fl oz); the UK imperial gallon is 4.546 L (160 UK fl oz). Cooking units (tsp = 4.93 ml, tbsp = 14.79 ml, cup = 240 ml) follow the US standard in nearly all modern English-language recipes.

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