Grams to Ounces
Grams to ounces by weight, for kitchens and postage.
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Grams to ounces
Convert grams to ounces (weight) for cooking and postage
1 gram = 0.03527396195 ounces
Formula: oz = g ÷ 28.349523125
Grams to ounces table
| Grams (g) | Ounces (oz) |
|---|---|
| 1 | 0.03527396195 |
| 2 | 0.0705479239 |
| 3 | 0.1058218858 |
| 4 | 0.1410958478 |
| 5 | 0.1763698097 |
| 6 | 0.2116437717 |
| 7 | 0.2469177336 |
| 8 | 0.2821916956 |
| 9 | 0.3174656575 |
| 10 | 0.3527396195 |
| 15 | 0.5291094292 |
| 20 | 0.705479239 |
| 25 | 0.8818490487 |
| 50 | 1.763698097 |
| 100 | 3.527396195 |
Calculated on your device with exact factors from NIST and the SI.
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How to convert Grams to ounces
Three steps, all in your browser.
- 1
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Grams to Ounces: what to know
Grams are the metric unit for food, postage and small items; ounces are their US customary counterpart. The ounce on this page is the avoirdupois ounce, one sixteenth of a pound. Because the pound is exactly 0.45359237 kg (1959 international agreement, NIST Handbook 44), an ounce is exactly 28.349523125 g, and ounces = grams ÷ 28.349523125.
Examples: a 250 g block of butter is 8.818 oz; a 125 g yogurt is 4.409 oz; a 1 kg bag of rice is 35.274 oz, or 2 lb 3.27 oz. Kitchen scales and recipes often round the factor to 28 or 30 g per ounce, which is fine for cooking but adds up for larger amounts.
Two other ounces are easy to confuse with this one. The fluid ounce measures volume, not weight, and is used for liquids; use the mL to oz converter for those. The troy ounce (31.1034768 g) is used only for gold, silver and other precious metals.
Popular uses
- Converting metric recipes for a US kitchen scale
- Comparing package weights on food labels
- Working out postage weight for letters and parcels
- Weighing coffee beans, spices and baking ingredients
Tips for the best result
- Weigh dry ingredients rather than measuring by volume; grams are more consistent.
- For 16 ounces or more, the full converter can show pounds instead.
- Don't use this page for liquids measured in fluid ounces.
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