In a tablespoon, how many grams of honey, sugar, cinnamon?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Honey is an amazing product, because it has an unusual pleasant taste and is of great benefit to the body. Agree, there are not so many components in cooking that can combine these 2 properties.

Unique product

Honey is widely used in many areas of life. So, it is considered indispensable in alternative medicine: it helps to increase immunity, it is an integral component of many home-made medicines. In addition, honey is simply necessary for girls who follow different diets. When it is consumed, more useful substances enter the body, which are so lacking especially in spring.

There is no need to talk about cooking. After all, honey can be found in every third dessert recipe. When preparing dishes, grams of products are often indicated and it is not written how much it is in volume, and vice versa. But it’s so hard to determine by eye: how many grams of honey are in a tablespoon? This creates a lot of inconvenience for hostesses, because not everyone has the opportunity to purchasekitchen scale.

The situation is the same with other products: a tablespoon of sugar, a tablespoon of sunflower oil, a tablespoon of honey - you can find out how many grams of these products weigh by reading the next paragraph. With the help of such a “cheat sheet”, housewives will be able to cook without problems, because it lists the most popular products.

So, in a tablespoon, how many grams of honey and other products?

1. Sugar - 20 g.
2. Powdered sugar - 25g
3. S alt - 20 g.
4. Soda - 23
5. Dry Yeast - 11g
6. Honey - 22
7. Cinnamon - 15g
8. Ground coffee - 18g
9. Granular Gelatin - 15g
10. Cocoa - 25g
11. Citric Acid Crystals - 16g
12. Vinegar - 18
13. Vegetable oil and melted margarine - 15g
14. Whole Milk - 18g
15. Sour cream - 20 g.

Good advice

Often, when you are going to cook something delicious, you find that not all the necessary ingredients are in the kitchen. If it’s too late to run to the store (the cooking process has begun), then you can replace the missing component with another one that is similar in organoleptic properties.

So, in a tablespoon, how many grams of crystallized honey is placed, so much sugar. You can replace 1 liter of whole milk with 100 ml of powdered milk or 400 g of condensed milk. Instead of a kilogram of molasses, it is allowed to add 760 g of sugar to pastries, and instead of 100 g of cognac and rum, 10 g of rumessences.

Recently, more and more often you can find in the recipe an item with the addition of soy flour. If for some reason the hostess decided not to add it, then you can replace such a product with ordinary wheat flour in the same volume.

So, how many grams does a teaspoon of honey weigh? The answer to this question is in the list below.

1. Sugar - 5g
2. Powdered sugar - 8g
3. S alt - 9 g.
4. Soda - 6g
5. Dry Yeast - 2.5g
6. Honey - 12
7. Cinnamon - 8g
8. Ground coffee - 7g
9. Granular Gelatin - 8g
10. Cocoa - 9 g.
11. Citric Acid Crystals - 7g
12. Vinegar - 5g
13. Vegetable oil and melted margarine - 5 g.
14. Whole Milk - 5g
15. Sour cream - 9 g.

Note to housewives

Here are the products that are most often used in cooking. And to determine how many grams of honey are in a tablespoon, just look at the cheat sheet. But what about other components that are not listed for some reason?

Approximate weight can be calculated based on the following data: one teaspoon holds from 10 to 25 g of the product. To more accurately determine such information, you need to compare the volume and weight of the substance in a sealed pack with a lighter product. For example, sugar and powdered sugar. With the same weight, the volume of these products is very different from each other. Accordingly, the first component in a tablespoon will get less by weight than the second.

Now there are no obstacles in the way of young housewives. After all, with such a "cheat sheet" you can quickly determine how many grams of honey are in a tablespoon. It is widely believed among the great masters of culinary art that the success of a dish is 40% dependent on the quality of the products, 20% on the correctness of the recipe, and the remaining 40% on talent.