| well, it was for me and I stumbled across some interesting sites. I am looking to POINT value some of my favourite recipes so I can consider true point values when I serve them. I am sharing with you in case you are trying to find the same info.
Flour (basic white)
1/4 c - 1.5 points
1/3 c - 2.0
1/2 c - 3.0
1 c - 5.5
Sugar (white, castor, brown)
1/8 c - 1.5 points
1/4 c - 3.0
1/3 c - 4.0
1/2 c - 6.5
2/3 c - 8.5
3/4 c - 9.5
1 c - 12.5
Icing Sugar
1/2 c - 6.5 points
2/3 c - 8.5
3/4 c - 9.5
1 c - 13
Butter
1/8 c - 7.0 points
1/4 c - 13.0
1/3 c - 18.0
1/2 c - 27.5
2/3 c - 36.0
3/4 c - 41.0
1 c - 54
Olive Margarine
1/8 c - 3.5 points
1/4 c - 6.0
1/3 c - 8.5
1/2 c - 13.0
2/3 c - 16.5
3/4 c - 19.0
1 c - 25
Shortening
1/4 c - 5.0 points
1/2 c - 10
1 c - 21
Vegetable oil
1/4 c - 14.5 points
1/2 c - 29
1 c - 58
Hope this helps some folk.
This is based on the old points system...not the new flex points in the US that changes with the fibre content.
If anyone has that info and can update for those on the new flex point system - feel free to add to this.
Cheers,
McPeg | 
