Measurements

Dear Healthy Cooking Participant,

Have you ever needed to know how many cups are to a pint or how many teaspoons are in a single cup? Many of us have had to use conversions in order to make our favorite recipes. To make life easier here is a chart that does the math for you.

Cooking Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons

1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)

We hope this chart helps you in your cooking adventures!

The Healthy Utah Team


Jicama Slaw
Makes 4 servings, 3/4 cup each

Ingredients
1 pound jicama, peeled and shredded
1 large carrot, peeled and shredded
3 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon hot sauce
Salt & freshly ground pepper to taste

Instructions
Combine jicama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.

Tips
Cover and refrigerate for up to 2 days.

Nutrition Information
Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrate; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% daily value).

Source: EatingWell