Troy Ounces to Grams Chart

1 ounce comes to 31.1 grams. The chart covers the amounts people actually look for, and each has its own line further down the page.

Ounces to grams: full chart

Working through the amounts you will actually use

1 ounce is 31.1 grams. Take the 1 ounce figure of 31.1 grams and multiply by 1 to get there. A quarter of it comes to 7.78 grams and three quarters to 23.3 grams. 2 ounces is 62.2 grams. That is 31.1 multiplied by 2, since 1 ounce is 31.1 grams.

Add the same again and you are at 124 grams; take one away and you are back to 31.1 grams. On a shopping list it is the 62.2 grams that decides the packet, not the 2 ounces. 3 ounces is 93.3 grams. That is 31.1 multiplied by 3, since 1 ounce is 31.1 grams.

The step from here to 4 ounces is 31.1 grams. Written into a method, 3 ounces reads as 93.3 grams and nothing else has to change. 4 ounces is 124 grams. Take the 1 ounce figure of 31.1 grams and multiply by 4 to get there.

Read in reverse, 124 grams comes back to 4 ounces. Anyone halving the batch needs 2 ounces, which is 62.2 grams. 6 ounces is 187 grams. That is 31.1 multiplied by 6, since 1 ounce is 31.1 grams. Read in reverse, 187 grams comes back to 6 ounces.

Written into a method, 6 ounces reads as 187 grams and nothing else has to change. 8 ounces is 249 grams. Take the 1 ounce figure of 31.1 grams and multiply by 8 to get there. Read in reverse, 249 grams comes back to 8 ounces.

Anyone halving the batch needs 4 ounces, which is 124 grams. 12 ounces is 373 grams. Take the 1 ounce figure of 31.1 grams and multiply by 12 to get there. Read in reverse, 373 grams comes back to 12 ounces.

Anyone halving the batch needs 6 ounces, which is 187 grams. 16 ounces is 498 grams. Working from 1 ounce is 31.1 grams, 16 scales to 498. Add the same again and you are at 995 grams; take one away and you are back to 467 grams.

Doing this one in your head

To go from ounces to grams, multiply by 31. One ounce is 31.1 grams. That ratio holds at every size, from a spoonful to a stockpot. Going back the other way, one gram returns 0.032 ounce. No weighing is involved, so there is nothing to get wrong at the scale.

Following it through once

Say a batch you are making for a crowd asks for 3 ounces, and your equipment is only marked in grams. Take the one-ounce figure of 31.1 grams and apply it 3 times: 93.3 grams. Pour to that mark and move on. The ingredient plays no part here at all.

The definition behind it

This one is fixed by definition rather than measured, so it carries no rounding and no dependence on what is being weighed. One ounce is exactly 31.1 grams, and every row above is that one ratio multiplied out.

Because the definition is exact, the only error that can enter this conversion is the one introduced by rounding it yourself.

The troy ounce is a different unit

Gold and silver are weighed in troy ounces at 31.10 g each, against 28.35 g for the ounce used for food. Nothing in a kitchen uses the troy ounce.

What the answer depends on

Nothing. This conversion is fixed by definition, so it holds regardless of ingredient, temperature or brand. That is what makes it safe to scale a recipe by.

Anything that changes how the ingredient sits in the measure changes the answer with it.

Going the other way: grams to ounces

Each gram is 0.032 ounce in the other direction, which makes ten of them 0.322 ounce and a hundred 3.22 ounces.

Anyone working from a figure already in grams needs this direction, and 0.032 ounce is where it starts.

Measuring it properly

Weigh on a hard, level surface. A scale standing on a folded cloth or an uneven hob reads differently every time it is set down.

A kitchen scale settles this outright. Put the empty container on, press tare so it reads zero, then add until you reach the figure.

Small amounts are where cheap scales fail. Most have a floor of two or three grams, below which they round to a tidy number that was never really measured.

Set the bowl on the scale, press tare, then add. Weighing the bowl first and subtracting afterwards works, but it gives you two numbers to get wrong instead of one.

When rounding is safe and when it is not

Round freely for anything savoury you can taste and adjust. Keep the decimal for baking, brining and anything involving yeast, where the ratio rather than the amount is doing the work.

A convenient number costs little on a single quantity and adds up quickly once a recipe is doubled or tripled. Round late, not early.

Soups, stews and braises forgive almost any rounding. Bread, pastry and cake do not — they depend on the ratio of flour to liquid, and a tenth either way changes the texture.

Round the same way every time you make the dish. Consistency beats accuracy here, because a result you can repeat is a result you can adjust next time.

The commonest slip

Trusting a scale below its useful floor. Under a few grams most kitchen scales round to the nearest step and show a tidy number that was never measured.

Reading the scale in the wrong unit. Most kitchen scales toggle between grams and ounces with one button, and a number taken against the wrong setting is out by a factor of twenty-eight.

Weighing the container along with the contents. Without pressing tare the packaging rides into every reading, and it is a constant error rather than a random one.

Confusing the troy ounce with the ordinary one. The troy ounce is ten per cent heavier and belongs to precious metals; nothing in a kitchen uses it, but figures found online sometimes do.

Where this conversion turns up

Older cookbooks and handwritten family recipes rarely state which system they meant. 1 ounce is 31.1 grams is the assumption that makes most of them work.

Translating a recipe usually leaves the units alone, so 1 ounce is 31.1 grams is the part still left to work out.

Nutrition labels are written in one system and recipes in another. 1 ounce is 31.1 grams is what lets you read the packet and the method as the same language.

Scaling it up and down

Half of 1 ounce is 15.6 grams. Double it and you have 62.2 grams; triple it and you are at 93.3 grams. A batch cut to a quarter needs 7.78 grams.

The relationship is a straight multiple all the way through, so any factor scales the same way.

What the rounding actually costs

The exact figure for 1 ounce is 31.1. Written the way most cooks would write it, 31 grams, it is out by 0.103 — about 0.33 per cent. On one batch that is invisible.

Scaled four times the gap is 0.414, which is where it starts to show in anything that has to set.

Ounces To Grams Formula

Use the formula as a scaling step, not as a guess. Grams = ounces × 31.1. Put the ounce amount from your recipe into the formula, multiply it, then weigh that gram amount on a kitchen scale.

This works best for dry ingredients and ingredients sold by weight: flour, sugar, butter, chocolate, nuts, cheese, meat, and spices. It does not depend on how tightly something is packed into a cup or spoon.

A cook should convert before starting, not halfway through mixing. Write the gram amount beside the ingredient line. Then weigh directly into the bowl, tare the scale, and move to the next ingredient.

The common mistake is treating ounces as if they always describe volume. In recipes, an ounce can mean weight or fluid volume. The formula here is for weight ounces. Do not use it for liquid ounces in a measuring jug.

If the recipe says fluid ounces, use a liquid measure or a liquid-volume conversion. A fluid ounce measures space, not mass. Water, oil, honey, and cream can fill the same volume but weigh different amounts.

Another mistake is converting cups through ounces without knowing what the cup contains. A cup of flour and a cup of chopped nuts do not weigh the same. Convert from the recipe’s stated weight whenever possible.

Use the chart for common amounts because it avoids repeated calculator work. Use the formula when the recipe gives an awkward quantity, a scaled batch, or a partial package weight.

For going back the other way, use ounces = grams × 0.032. This is useful when a packet gives metric weight but your recipe is written in ounces.

Keep the same level of precision the recipe uses. If a bread formula gives precise weights, weigh carefully. If a casual tray bake gives broad amounts, a sensible rounded scale reading is usually enough.

Small ingredients need more care. Yeast, salt, baking powder, and strong spices can change a recipe with a small weighing error. Use a scale that reads fine amounts, or follow a tested metric version.

Large ingredients tolerate conversion better. Meat, vegetables, and fruit usually have natural variation anyway. The formula gets you close enough to shop, portion, and cook without changing the method.

After converting, cook by the recipe cues as well as the number. Dough should feel right, sauce should coat properly, and meat should reach the correct doneness. The formula gives the starting weight; the food still needs judgement.

When To Use Ounces Or Grams

Use grams when accuracy matters. Baking, chocolate work, spice blends, curing, and small-batch sauces all depend on tight proportions. A scale set to grams shows small changes clearly, so the result is easier to repeat.

Use ounces when the recipe is written for them and the ingredient is forgiving. Roasted vegetables, grated cheese, nuts for a topping, or meat portions can usually tolerate small differences without changing the dish.

Choose grams for flour, cocoa, icing sugar, and other dry ingredients that pack down. A scoop can hold more or less depending on how it was filled. Weighing removes that guesswork.

Choose grams for sticky ingredients too. Honey, peanut butter, tahini, and syrup are cleaner to weigh straight into the bowl. You avoid scraping a measuring cup and leaving some of the ingredient behind.

Use ounces for shopping labels if that is how the pack is sold. Meat, cheese, and some pantry goods are often priced or labelled in ounces. Convert only if the recipe needs a gram weight.

Use grams when scaling a recipe up or down. Multiplying ounce amounts can create awkward fractions. Gram weights are easier to divide, combine, and check against the scale display.

Do not swap weight ounces and fluid ounces. Ounces can measure weight, while fluid ounces measure volume. They are not interchangeable. This mistake is common with liquids, oils, cream, and syrups.

For liquids, follow the unit the recipe gives. If it asks for a volume measure, use a jug. If it gives a weight, use a scale. Water-like liquids behave differently from dense or sugary liquids.

Use grams for international recipes. Many baking books, professional kitchens, and non-US recipes rely on metric weight. Staying in grams avoids mixed units and reduces transcription errors.

Use ounces when serving size is the main concern. A steak, portion of fish, or bag of snacks may be easier to think about in ounces if that is the local habit.

Keep one unit through the recipe once you choose it. Mixing ounces and grams in the same bowl increases the chance of entering the wrong mode on the scale or copying the wrong line from a chart.

If a result keeps failing, change the method before changing the recipe. Weigh the ingredient, tare the bowl between additions, and record the unit used. That gives you a clear trail to fix the problem.

Ingredient Weight Versus Volume

Weight and volume answer different kitchen questions. Ounces and grams measure how heavy an ingredient is. Cups, tablespoons, and millilitres measure how much space it fills.

That difference matters most with dry ingredients that can be packed, heaped, sifted, chopped, or settled.

A cup of flour can change weight as you scoop it. Dragging the cup through the bag compresses the flour. Spoon-filling keeps it looser. Shaking the cup settles it again. The volume looks the same, but the dough will not behave the same.

Brown sugar shows the opposite problem. Many recipes expect it to be packed. If you spoon it loosely into a cup, you use less sugar than intended. Cookies may spread less, taste less sweet, and miss the intended chew.

Chopped nuts, grated cheese, herbs, and diced vegetables also vary by cut size. Fine pieces fit together tightly. Larger pieces leave gaps.

A volume measure can look correct while the actual amount changes enough to affect texture, seasoning, and cooking time.

Use weight for baking whenever the recipe gives it. Put the bowl on the scale, tare it, then add the ingredient until the display matches the chart or recipe. This avoids extra washing and removes the guesswork from levelling cups.

Use volume for liquids when the recipe is built that way. A liquid measuring jug is practical for water, milk, stock, oil, and similar ingredients. Set it on a flat surface and read the mark at eye level, not while holding it.

Do not treat fluid ounces and weight ounces as interchangeable. A US fluid ounce measures volume, not mass. It is useful for liquids, but it does not tell you what flour, butter, cocoa, or chopped nuts weigh.

Cup size also changes by system. A US customary cup is 236.6 ml, while a metric cup is 250 ml. That difference can matter in recipes copied between countries, especially if the ingredient is dense or the recipe is small.

If a recipe gives both cups and grams, trust the grams for dry ingredients. If it gives only cups, use the method described by the author. If no method is given, spoon dry ingredients into the cup, level them, and avoid packing unless told.

For consistent results, keep one approach through the recipe. Do not weigh some flour, scoop the rest, then compare the result with a chart as if nothing changed.

Pick the measuring system, follow it cleanly, and record any adjustment that improves the dish.

Kitchen Scale Tips For Accuracy

Put the scale on a hard, flat surface before you start. A board that rocks, a folded towel, or a crowded worktop can make the reading drift. Give the scale a clear, stable spot so the bowl does not touch anything nearby.

Check that the display is set to grams or ounces before adding food. Many mistakes happen because the scale was left on another unit from the last job. Set the unit first, then weigh, instead of trying to fix the number afterwards.

Use the tare button after placing the bowl, jug, or sheet of baking paper on the scale. The container has weight, and it should not count as part of the ingredient. Taring lets you weigh only the flour, sugar, nuts, or butter.

Add ingredients slowly as you approach the target. Pouring fast can overshoot, especially with flour, cocoa, salt, and small seeds. If you go over, spoon some back out rather than trying to adjust the recipe by guesswork.

For sticky ingredients, weigh the container first, tare it, then scrape in the ingredient. Honey, peanut butter, syrup, and paste cling to spoons and cups. Weighing directly into the mixing bowl avoids losses and gives a cleaner result.

For chopped ingredients, weigh after trimming if the recipe means the edible portion. Stems, peels, shells, and bones change the result if they are included. A bowl of prepared food is more useful than a whole item with waste attached.

Do not press down on the bowl while reading the display. Resting a hand, spoon, or packet on the scale adds force and changes the number. Let the bowl sit freely, wait for the reading to settle, then record or continue.

Keep the scale clean and dry. Flour under the feet can make it wobble, and liquid near the buttons can cause poor readings or damage. Wipe spills at once, especially syrup, oil, and brine.

Replace weak batteries when the display fades, jumps, or switches off during weighing. A scale that cuts out mid-recipe can leave you guessing what has already gone in. Fresh batteries are cheaper than remaking a failed cake.

Weigh powders by spooning or pouring, not by packing them down. Compression changes how much fits in the bowl before you notice. The scale measures weight, but rough handling still makes it easy to add too much too quickly.

For baking, weigh each ingredient in a separate small bowl if the recipe is unfamiliar. It helps catch an error before everything is mixed. Once you trust the method, you can tare between additions in the main bowl.

Store the scale where it will not be crushed by pans or heavy appliances. A bent platform or damaged sensor can still turn on but read poorly. Treat it like a measuring tool, not a spare tray.

Avoiding Ounce Conversion Mistakes

Check whether the recipe means weight ounces or fluid ounces before you convert. A weight ounce belongs on a scale. A fluid ounce belongs in a measuring jug. Mixing them up changes the ingredient, not just the unit.

This mistake is common with water, milk, oil, cream, and syrups. The label may say fluid ounces because it describes volume. Flour, sugar, nuts, cheese, and butter in ounces usually need weighing unless the recipe clearly says otherwise.

Do not convert every ounce in a recipe automatically. Read the ingredient line first. “Ounces” beside chopped chocolate, pasta, or meat means weight. “Fluid ounces” beside stock or juice means volume. The right tool depends on that wording.

Watch for cup conversions that enter the recipe from another source. A cup is not the same measure everywhere. A batter copied from an American source can change if you measure it with a UK cup or a metric cup.

Use the recipe’s original method if it is clear and reliable. If the recipe gives grams, weigh in grams. If it gives ounces and your scale can switch units, use ounces. Each extra conversion is another chance to misread or mistype.

Be careful with small amounts. A small weighing error matters more with yeast, salt, gelatine, spices, and raising agents than with potatoes or apples.

For tiny quantities, use the most precise scale available and avoid balancing near the scale’s lower limit.

Do not scoop first and convert later for dry ingredients. Scooped flour can be compacted or airy depending on the bag, spoon, and measuring cup. Weighing the ingredient directly removes that hidden variation.

Convert the ingredient, not the package. A block of butter, a bag of nuts, or a tin of cocoa may be sold by weight, but the recipe may need only part of it. Put the bowl on the scale, tare it, then add the amount needed.

Check the scale display before adding food. Many digital scales switch between grams, ounces, and sometimes pounds with one button. A quick glance prevents a full bowl measured in the wrong unit.

Keep one conversion standard through the whole recipe. Do not use one chart for dry ingredients, another for butter, and mental maths for the rest. Small differences stack up, especially in baking.

Write converted amounts on the recipe before cooking. Do this while the bench is clear, not while a pan is hot or dough is halfway mixed. A marked-up recipe prevents repeat checking and rushed errors.

If the result fails, record what you actually weighed. Note the unit shown on the scale, the ingredient form, and any substitution. The next correction is easier when you know whether the problem was conversion, measuring, or the recipe itself.

Other ways this gets asked

These come up as separate searches and are answered by the chart above:

For every kitchen figure in one place, see the full conversion chart.

Sources

• NIST Handbook 44, Appendix C: General Tables of Units of Measurement
• King Arthur Baking, Ingredient Weight Chart

Measuring something else? Grams in an Ounce: The Full Chart covers this conversion for every common ingredient.

Related conversions

• Grams in an Ounce: The Full Chart
• Ounces to Cups Chart of Confectioners Sugar
• How Many Milligrams Are in an Ounce?
• Convert Fluid Ounces to Teaspoons
• Fluid Ounces to Milliliters: Every Common Amount