Grams to Ounces

3.527 ounces, or a bit over 3½ oz in kitchen terms. The math is 100 ÷ 28.3495 = 3.5274.

It is worth learning this one because European and British recipes are written in round hundreds of grams. Once you know 100 g is roughly 3½ oz you can read a metric recipe at a glance: 200 g is about 7 oz, 250 g is just under 9 oz, and 500 g is just over 17½ oz.

No, and that is the whole point of this page. Grams and ounces are both units of weight, so the conversion is a fixed number: divide grams by 28.3495 and you have ounces, every time, for anything.

You only need the ingredient when you are converting between weight and volume, which is what cups involve. That is the job of the grams to cups converter, and it is why that tool asks you to pick from a list and this one does not.

An ounce is a weight: 28.3495 g. A fluid ounce is a volume: 29.5735 ml in the US system. They share a name for historical reasons and measure completely different things.

The confusion sticks because water makes them look equivalent: a US cup is 8 fluid ounces of volume and holds about 8.3 weight ounces of water. Swap in a different liquid and it falls apart at once, since 8 fluid ounces of honey weighs about 12 ounces. If your recipe writes fl oz, or if the number came off a measuring jug rather than a scale, you want cups to ounces instead of this page.

453.592 grams, since a pound is exactly 16 ounces and an ounce is exactly 28.349523125 g. Round to 454 g for anything you are actually cooking.

Going the other way, a kilogram is 2.2046 pounds, or 2 lb 3.27 oz. The everyday approximations, 450 g to the pound and 2.2 lb to the kilogram, are within about 1%, which is well inside the accuracy of a home kitchen scale for anything above a few hundred grams.

Grams, for almost everything. A gram is a small enough unit that a scale can report a whole number and still be precise, so you get readings like 127 g rather than 4.48 oz. Whole numbers are faster to read, faster to add up in your head and far easier to scale a recipe with.

Ounce mode also hides a trap: many scales display ounces to only one or two decimal places, so an ingredient you add gram by gram can appear not to change at all. Set the scale to grams, convert once at the start using this page, and write the gram figures on your copy of the recipe.

8 oz is 226.8 g, which every recipe and every package rounds to 227 g. That is the standard block of cream cheese, and it is also the weight of a cup of butter, which is why so many American recipes are built around it.

For chocolate, the sizes you will meet are the 1 oz square (28 g), the 4 oz baking bar (113 g) and the 12 oz bag of chips (340 g, which is 2 cups). Check the bag before you rely on it: some brands have quietly moved to 11.5 oz, and a recipe built around 12 oz will notice.

Both are the same number, rounded differently. The exact figure is 28.349523125 g, fixed by international agreement in 1959. Charts that say 28 g have rounded it for readability, which costs you about 1.2%.

For a single ingredient that error is invisible. Over a whole recipe it can add up: on a 1 kg batch of dough, rounding to 28 produces a discrepancy of roughly 12 g. This converter uses the full value and only rounds when it prints the answer, which is why the number in the box may differ slightly from a chart you have used before. The difference is the chart, not the math.

For weight, yes. The avoirdupois ounce is 28.3495 g in both countries, and has been since the international agreement of 1959, so an old British recipe calling for 8 oz of flour means the same 227 g an American one does.

For volume, no. The imperial fluid ounce is 28.413 ml and the US fluid ounce is 29.5735 ml, and the pints differ far more: an imperial pint is 20 fluid ounces while a US pint is 16. That difference only bites on liquids, which is another reason to work in weight wherever you can.