Grams 1 Cup Granulated Sugar: The Silent Workhorse Behind Global Food Culture

Granulated sugar in the form of a single cup—measured at exactly one cup—serves as far more than a sweet potato in a recipe. Measuring 1 cup of granulated sugar equates to 200 grams, a precise standard trusted by bakers, food scientists, and home cooks alike. This standardized measure underpins consistency in everything from classic baked goods to industrial food production.

Its ubiquity and reliability make it a cornerstone ingredient in culinary traditions across the world, where precision in sweetness and texture hinges on this deceptively simple ingredient.

Chemical Composition and Physical Properties of Granulated Sugar

Granulated sugar consists primarily of sucrose, a disaccharide formed from glucose and fructose bonded together. When uniformly crystallized, granulated sugar appears as white, translucent crystals free-flowing and dense with concentrated sweetness.

A lone cup—250 milliliters in volume—weighs precisely 1 cup (200) grams, a fact verified by the United States Department of Agriculture and food science standards alike. This crystalline structure contributes to its rapid dissolving behavior, making it ideal for creating homogeneous mixtures, whether in caramelization during baking or dissolving into syrups. The molecular arrangement ensures predictable behavior under heat and moisture.

Unlike confectioners’ or brown sugar, pure granulated sugar contains no moisture or molasses, yielding a clean, neutral sweetness when fully incorporated. This purity allows chefs to precisely control sweetness levels without unwanted flavor interference—critical when crafting delicate meringues, layered cakes, or seasoned sauces.

Beyond purity, granulated sugar’s predictable behavior in recipes enables consistent results across diverse culinary applications.

Its uniform crystal size ensures even distribution in batters, frostings, and coatings. When heated, sucrose undergoes controlled caramelization, providing the rich, melodic depth foundational to French patisserie and Asian sweet sauces alike. Whether dissolving into hot liquids or blending with fats, granulated sugar behaves reliably—thanks to its precise 1-cup standard.

Role in Baking: The Structural and Sensory Backbone

In baking, 1 cup of granulated sugar performs multiple, essential functions. It is both a sweetening agent and a functional ingredient: it draws moisture into dough, retains it through hygroscopicity, and supports the Maillard