A Fifth Cup of Onion Leaves to Grams Conversion

Question:
How many grams of onion leaves in A Fifth US cup? How much is A Fifth cup of onion leaves in grams?

The answer is:
a fifth US cup of onion leaves is equivalent to 20.8 grams(*)

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Results:

a fifth US cup of onion leaves equals 20.8 grams. (*)
(*) To be more precise, a fifth US cup of onion leaves is equal to 20.82 grams. All figures are approximate.

US cups of onion leaves to grams Chart

US cups of onion leaves to grams
0.11 US cup of onion leaves = 11.5 grams
0.12 US cup of onion leaves = 12.5 grams
0.13 US cup of onion leaves = 13.5 grams
0.14 US cup of onion leaves = 14.6 grams
0.15 US cup of onion leaves = 15.6 grams
0.16 US cup of onion leaves = 16.7 grams
0.17 US cup of onion leaves = 17.7 grams
0.18 US cup of onion leaves = 18.7 grams
0.19 US cup of onion leaves = 19.8 grams
1/5 US cup of onion leaves = 20.8 grams
US cups of onion leaves to grams
1/5 US cup of onion leaves = 20.8 grams
0.21 US cup of onion leaves = 21.9 grams
0.22 US cup of onion leaves = 22.9 grams
0.23 US cup of onion leaves = 23.9 grams
0.24 US cup of onion leaves = 25 grams
1/4 US cup of onion leaves = 26 grams
0.26 US cup of onion leaves = 27.1 grams
0.27 US cup of onion leaves = 28.1 grams
0.28 US cup of onion leaves = 29.1 grams
0.29 US cup of onion leaves = 30.2 grams

Note: some values may be rounded.

FAQs on onion leaves weight to volume conversion

A fifth US cup of onion leaves equals how many grams?

A fifth US cup of onion leaves is equivalent 20.8 grams.

How much is 20.8 grams of onion leaves in US cups?

20.8 grams of onion leaves equals a fifth ( ~ 1/4) US cup.

Notes on ingredient measurements

It is a bit tricky to get an accurate food conversion since its characteristics change according to humidity, temperature, or how well packed the ingredient is. Ingredients that contain the terms sliced, minced, diced, crushed, chopped add uncertainties to the measurements. A good practice is to measure ingredients by weight, not by volume so that the error is decreased.

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