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

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

Continued on page 2:  Veggies E-M