Vegetable Math
Need a certain amount of a cooked vegetable for a recipe? Use this listing to estimate the yield you can expect from various types of fresh produce.

Veggies A-C
ASPARAGUS Purchased Amount: 1 pound Yield: 2 cups pieces
BEANS (green, Italian green, purple, and yellow wax) Purchased Amount: 3/4 pound Yield: 2-1/4 cups pieces
BEETS Purchased Amount: 1 pound Yield: 2-3/4 cups cubes
BROCCOLI Purchased Amount: 3/4 pound Yield: 3 cups florets
BRUSSELS SPROUTS Purchased Amount: 3/4 pound Yield: 3 cups
CABBAGE Purchased Amount: Half of a 1- to 1-1/4-pound head Yield: 4 cups pieces
CARROTS Purchased Amount: 1 pound Yield: 3 cups slices
CARROTS, TINY WHOLE Purchased Amount: 1 pound Yield: 3 1/2 cups
CAULIFLOWER Purchased Amount: 3/4 pound head Yield: 3 cups florets
CELERIAC Purchased Amount: 1 pound Yield: 2-1/2 cups strips
CELERY Purchased Amount: 5 stalks Yield: 2-1/2 cups slices
CHAYOTE Purchased Amount: 1 1/2 medium (15 ounces) Yield: 2 cups cubes
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