Produce Yield Chart

This chart gives Chefs and Kitchen Managers the yield percentage of various produce after trim loss. Use the produce yield chart to calculate your food cost and ordering more accurately. Trim loss includes: seeds, skins, stems, etc. If you have additional yield info for other produce items then leave a comment below so they can be added to the chart.


Average Produce Yields From Whole Product To Usable Product

Item Yield Item Yield Item Yield
Asparagus 56% Lettuce 24 ct. cello 85% Peppers, Bell Yellow 83%
Avocado 72% Lettuce Boston 24 ct. 75% Peppers, Bell Green and Red 65%
Beans, Green or Wax 88% Lettuce clean & Trim 4/6 ct. 89% Potato Idaho 100 ct. 81%
Beans, Lima 39% Lettuce Green leaf/24 ct. 67% Potato Red Bliss “A” 81%
Beets 76% Lettuce Red Leaf 24 ct. 67% Potato Russet 100 ct. 81%
Bok Choy 67% Lettuce Romaine 24 ct. 67% Potato Yukon Gold”A” 81%
Broccoli 14 ct. 61% Lettuce, Chopped Romaine 99% Radish, Daikon 70%
Broccoli Crowns 95% Lettuce, Endive Belgium 63% Radishes Cello 14/1# 63%
Broccoli Florettes 95% Lettuce, Escarole 74% Rutabagas 85%
Broccolini Lettuce, Pre cut salad mix 98% Salad Dressings (avg. / gal) 95%
Brussels sprouts 74% Mushroom Button 97% Scallion 48 ct. 70%
Cabbage Green 79% Mushroom Button ex. Lrg. 97% Spinach Baby 92%
Cabbage Red 79% Mushroom Button Fancy 97% Spinach Cello Untrim 12/10 oz. 74%
Carrots – peeled 97% Mushroom Button Med. 97% Spinach Trimmed 4/ 2.5# 92%
Carrots Baby Peeled 61% Mushroom Oyster 97% Squash Acorn 66%
Carrots Jumbo 82% Mushroom Portabello 90% Squash Butternut 66%
Cauliflower 12 ct 55% Mushroom Shitake 97% Squash Green(Zucchini) 95%
Celery 24 ct. 75% Okra 78% Squash Hubbard 66%
Chard 77% Olive, Kalamata pitted 95% Squash Yellow (summer) 95%
Cucumbers Select Pared 73% Onion Jumbo Yellow 89% Sweet Potato 80%
Cucumbers Select Unpared 95% Onion Jumbo – Red 89% Tomatoes 5×6 91%
Eggplant 81% Onion Med – Red 89% Tomatoes 6×6 91%
Endive, chicory, escarole 74% Onion Whole Peeled 99% Tomatoes Cherry 12/ct. 95%
Fennel 60% Onions, Green 92% Tomatoes Sundried 99%
Garlic Peeled 5# Jars 95% Parsnips 85% Turnips 81%
Ginger Root 80% Peas, green 38% Yams 81%
Herb, Cilantro 75% Peas-Snap 85%
Kale 74% Peas-Snow 85%
Leeks 12 ct. 75% Peppers Orange Holland 83%
Lemon Grass 80% Peppers Suntan 83%


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Comments from before Site Migration

Add a Comment!

CHEFDENN []    [ Aug 11, 2012 ]

These Yields are all very generic. The yield for diced carrots is going to be different than carrot coins. is there any way to add these types of yields to the list?

DAVID BUCHANAN    [ Jul 27, 2012 ]

ChefNelson: These yields are based upon US farmed products, so they may be different in Malaysia.  A quick google search didn’t shed light on any differences.  If you learn anything please post it here.

CHEFNELSON77    [ Jul 27, 2012 ]

Hi chef,

How about in malaysia? its that the same?

  • Nats Bharucha

    Chillies yield is not mentioned and also pls mention what # means besides vegetables.

    • @Nats Bharucha I don’t have a yield for generic chilies…is there a specific one you are looking for? The # means pounds.

  • Paul LaSalle

    How about artichoke hearts in relation to the whole artichoke?

  • Kevin McConkey

    On a slightly related note, I came across this while costing out my recipes, if you want to link to it or develop something similar. It converts produce weight/units (bushels to lbs for each fruit/veg without having to pull out the scale is quite useful) and has a volume converter. Just wanted to share!

  • Brian Matheson

    Just a reminder that math is a Chef’s oldest friend. If you don’t see what you need, get a pound/kg of the item, process it, (done by or with the one(s) who will process it usually) and record the percentage. It will never be entirely accurate-not all vegatables are sold at the same size or perfectly shaped, and prep cooks have varying degrees of efficiency. I used to check the weight of a yield on a 50 lb bag of carrots or whatever when I got a new prep cook or when the product got bigger or smaller, just to verify my yield numbers, just to be in the know.

    • Excellent points Brian. I like the idea of using a “newbie” as a testing ground for the yields. It would help keep the numbers “real” as they relate to the average person. And it can work as a training tool to help them improve their skills in order to get a better yield.