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

ItemYieldItemYieldItemYield
Asparagus56%Lettuce 24 ct. cello85%Peppers, Bell Yellow83%
Avocado72%Lettuce Boston 24 ct.75%Peppers, Bell Green and Red65%
Beans, Green or Wax88%Lettuce clean & Trim 4/6 ct.89%Potato Idaho 100 ct.81%
Beans, Lima39%Lettuce Green leaf/24 ct.67%Potato Red Bliss “A”81%
Beets76%Lettuce Red Leaf 24 ct.67%Potato Russet 100 ct.81%
Bok Choy67%Lettuce Romaine 24 ct.67%Potato Yukon Gold”A”81%
Broccoli 14 ct.61%Lettuce, Chopped Romaine99%Radish, Daikon70%
Broccoli Crowns95%Lettuce, Endive Belgium63%Radishes Cello 14/1#63%
Broccoli Florettes95%Lettuce, Escarole74%Rutabagas85%
BroccoliniLettuce, Pre cut salad mix98%Salad Dressings (avg. / gal)95%
Brussels sprouts74%Mushroom Button97%Scallion 48 ct.70%
Cabbage Green79%Mushroom Button ex. Lrg.97%Spinach Baby92%
Cabbage Red79%Mushroom Button Fancy97%Spinach Cello Untrim 12/10 oz.74%
Carrots – peeled97%Mushroom Button Med.97%Spinach Trimmed 4/ 2.5#92%
Carrots Baby Peeled61%Mushroom Oyster97%Squash Acorn66%
Carrots Jumbo82%Mushroom Portabello90%Squash Butternut66%
Cauliflower 12 ct55%Mushroom Shitake97%Squash Green(Zucchini)95%
Celery 24 ct.75%Okra78%Squash Hubbard66%
Chard77%Olive, Kalamata pitted95%Squash Yellow (summer)95%
Cucumbers Select Pared73%Onion Jumbo Yellow89%Sweet Potato80%
Cucumbers Select Unpared95%Onion Jumbo – Red89%Tomatoes 5×691%
Eggplant81%Onion Med – Red89%Tomatoes 6×691%
Endive, chicory, escarole74%Onion Whole Peeled99%Tomatoes Cherry 12/ct.95%
Fennel60%Onions, Green92%Tomatoes Sundried99%
Garlic Peeled 5# Jars95%Parsnips85%Turnips81%
Ginger Root80%Peas, green38%Yams81%
Herb, Cilantro75%Peas-Snap85%
Kale74%Peas-Snow85%
Leeks 12 ct.75%Peppers Orange Holland83%
Lemon Grass80%Peppers Suntan83%

 



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Comments from before Site Migration

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CHEFDENN [70.179.20.73]    [ 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?

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Nats Bharucha

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

Paul LaSalle

How about artichoke hearts in relation to the whole artichoke?

Elie Elassis

That’s a tough one for him 🙂

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!
http://www.picktnproducts.org/conversion.shtml

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… Read more »

Crystal Marsden

Is the yield on green onions by one or the bunch?

brian

what’s the yield for a clove of garlic?

peter

awesome

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