The kitchen scale translator every international cook needs.
| grams | ounces |
|---|---|
| 1 | 0.0353 |
| 5 | 0.1764 |
| 10 | 0.3527 |
| 25 | 0.8819 |
| 50 | 1.7637 |
| 100 | 3.5274 |
| 150 | 5.2911 |
| 200 | 7.0548 |
| 250 | 8.8185 |
| 300 | 10.5822 |
| 400 | 14.1096 |
| 500 | 17.637 |
When I first started baking from American cookbooks while living in a metric-measurement household, I was constantly tripped up by ounces. Every European recipe I knew used grams; every American one I wanted to try used ounces. I built this converter to stop doing the mental gymnastics mid-bake.
Grams and ounces are both measures of mass, not volume — which makes this conversion reliably accurate regardless of ingredient. 1 gram is exactly 0.035274 ounces, a fixed international standard. There is no ingredient-dependency here: 100 g of flour and 100 g of butter both convert to the same 3.53 oz.
The place where this trips up cooks: US recipes often write "4 oz" of cheese and mean weight ounces, but "4 oz" of juice typically means fluid ounces (volume). This tool handles weight ounces only. For liquid volumes, use the milliliters converter instead.
This conversion uses a fixed international factor — the result is mathematically exact for any input value you enter. The factor itself is defined by international standards bodies (NIST/SI) and is not subject to any rounding for everyday kitchen use.
Use this tool whenever you follow a US recipe that lists ingredients in ounces but your kitchen scale reads in grams, or when you are shipping/labeling food products that need dual-unit weight declarations.
The word "ounce" traces back to the Latin uncia, meaning one-twelfth — because it was originally 1/12 of a Roman pound. The modern avoirdupois pound has 16 ounces, not 12, which is why the history of weights is so confusing!