Christian Chefs International
Fruit and Vegetable Yields

Yield percentages allow you, the cook, to increase your knowledge in ordering and figuring out food cost. The yield itself is the percentage of the specified product that is usable. For example, bananas, at a 68% yield, means that you throw away 32% of the banana (the peel), use the other 68% of it, and obviously pay for the whole thing.

This is very useful to know for when you are cooking for a large banquet and don't want to overorder the food. You can use this chart to figure out how much usable product you're going to need and buy accordingly.

The same works for figuring food costs. Once you know how much of a product you need for the meal, you can use these percentages to find out how much that actually cost you. We welcome your questions about this chart in our Message Boards.

Click HERE to open a new window on your browser with all the definitions of the below abbreviations.

A

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
2# ea.
.9kg ea.
Anise 75
_ Apples 76
_ Apricots 94
_ Artichokes 48
_ Asparagus 56
_ Avocado 75

B
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
.44# ea.
200g ea
Bananas 68
_ Beans, green/wax 88
_ Beans, Lima in shell 40
_ Beets, no tops 76
_ Beets, with tops 49
_ Beet greens 56
_ Blackberries 92
_ Blueberries 92
1.5# bu Broccoli 61
_ Brussels sprouts 74

C
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
2.5# ea
1.13kg ea
Cabbage, green 79
_ Cantaloupe, no rind 50
_ Carrots, no tops 82
_ Carrots, with tops 60
2# hd
.9kg hd
Cauliflower 45
2# bu
.9kg bu
Celery 75
_ Celery root (Celeriac) 75
_ Chard 77
26oz ea
740g ea
Coconut 53
_ Collards 77
.58# ea
260g ea
Cucumbers 95

D
Return to Top

E
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
1.25# ea
567g ea
Eggplant 81
_ Endive, Chicory, Escarole 74

F
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
_ Figs 82
Fruit for juice:
16oz ea
454g ea
___Grapefruit *45
3.5oz ea
100g ea
___Lemon *45
2.2oz ea
62g ea
___Lime *35
6.6oz ea
187g ea
___Oranges, Florida *50
*: % of total weight

G
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
2oz ea
57g ea
Garlic bulb (10-12 cloves) 87
_ Grapefruit sections 47
_ Grapes, seedless 94

H
Return to Top

I
Return to Top

J
Return to Top

K
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
_ Kale 74
_ Kohlrabi 55
L
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
.75# bu
340g bu
Leeks 52
2.25# hd
1.02kg hd
Lettuce, Iceberg 74
_ Lettuce, leaf 67

M
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
Melons:
_ ___Cantaloupe 50
_ ___Casaba 50
_ ___Cranshaw 50
_ ___Honeydew, no rind 60
_ ___Watermelon, flesh 46
_ Mushrooms 97
_ Mustard greens 68

N
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
_ Nectarines 86

O
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
_ Okra 78
.33# bu
150g bu
Onions, green (10-12) 60
_ Onions, large 89
_ Orange sections 70

P
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
.33# bu
150g bu
Parsley 76
_ Parsnips 85
_ Peaches 76
_ Pears 78
_ Peas, green in the shell 38
.33# ea
150g ea
Peppers, green 82
.19# ea
86g ea
Peppers, fryers
_ Persimmons 82
4# ea
1.8kg ea
Pineapple 52
_ Plums, pitted 85
_ Pomegranates 54
_ Potatoes, new 81
_ Potatoes, old 73
_ Potatoes, sweet 80

Q
Return to Top

R
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
_ Radishes, with tops 63
_ Radishes, no tops 85
_ Raspberries 97
_ Rhubarb, no leaves 86
3# ea
1.36kg ea
Rutabagas 85

S
Return to Top

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

Approx.
weight/ea.
Item Yield
%
_ Salsify 63
.5oz ea
14g ea
Shallots 89
_ Spinach 74
Squash
.83# ea
376g ea
___Acorn 78
1.8# ea
816g ea
___Butternut 52
_ ___Hubbard 66
.36# ea
163g ea
___Yellow 95
.58# ea
263g ea
___Zucchini 95
_ Strawberries 87

T
Return to Top

U
Return to Top

V
Return to Top

W
Return to Top

X
Return to Top

Y
Return to Top

Z
Return to Top

The New Professional Chef, 6th edition * 1996,
by The Culinary Institute of America,
published by John Wiley & Sons

Click HERE to return to the general Charts webpage.

Search CCI
© 1998-2014 Christian Chefs International
Members Login