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.


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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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EGGPLANT Purchased Amount: 1 medium (1 pound) Yield: 5 cups cubes

FENNEL Purchased Amount: 2 bulbs Yield: 2-1/2 cups quarters

GREENS (beet, collard, kale, mustard, turnip) Purchased Amount: 3/4 pound Yield: 12 cups torn

JERUSALEM ARTICHOKES Purchased Amount: 1 pound Yield: 2 cups slices

JICAMA Purchased Amount: 10 ounces Yield: 2 cups cubes

KOHLRABI Purchased Amount: 1 pound Yield: 3 cups strips

LEEKS Purchased Amount: 1 1/2 pounds Yield: 3 cups slices

MUSHROOMS Purchased Amount: 1 pound Yield: 6 cups slices

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ONIONS, BOILING Purchased Amount: 8 ounces Yield: 10 to 12

ONIONS, PEARL Purchased Amount: 8 ounces Yield: 20 to 24 (2 cups)

PARSNIPS Purchased Amount: 3/4 pound Yield: 2 cups slices

PEA PODS Purchased Amount: 1/2 pound Yield: 2 cups

PEPPERS, SWEET Purchased Amount: 2 large Yield: 2-1/2 cups rings

POTATOES Purchased Amount: 1 pound Yield: 2-3/4 cups cubes

RUTABAGAS Purchased Amount: 1 pound Yield: 2-3/4 cups cubes

SPINACH Purchased Amount: 1 pound Yield: 12 cups torn, stems removed

SQUASH, ACORN Purchased Amount: 1 pound Yield: 2 servings

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