KevantoTeaching resourcesFood yield chart
Food Yield ChartAs-purchased (AP) to edible-portion (EP) percentages for 79 common foods
How much of what you buy can you actually use? This chart lists typical usable yields for vegetables, fruits, meat, poultry and fish. Every number is converted from the USDA Food Buying Guide, and every row shows the exact source entry so students and instructors can check it.
Use the percentages to estimate how much to order and what the usable food really costs. New to AP and EP? Start with how to use a yield percentage and its worked example. Your own yield test on your own product is always the better number.
Yield table
Kevanto Food Yield Chart · https://kevanto.net/yield-chart · Data: USDA FNS Food Buying Guide yield tables, retrieved 19 October 2026.
Category
Showing 79 of 79 foods
| Food | As purchased (AP) | Edible portion (EP) | Yield | USDA FBG source | Calculator link |
|---|---|---|---|---|---|
| AsparagusVegetables | Fresh, whole spears | Trimmed, raw, ready to cook Raw prep | 53% | FBG Vegetables, p. 2-91 lb AP = 0.53 lb ready-to-cook trimmed, raw asparagusEntry: Asparagus, fresh Whole | Cost it |
| AvocadosVegetables | Fresh, whole, all sizes | Raw, ready to serve Raw prep | 67% | FBG Vegetables, p. 2-101 lb AP = 0.67 lb ready-to-serve raw avocadoEntry: Avocados, fresh All sizes, Whole | Cost it |
| Beans, greenVegetables | Fresh, whole, untrimmed | Ready to cook Raw prep | 88% | FBG Vegetables, p. 2-131 lb AP = 0.88 lb ready-to-cook beansEntry: Beans, Green, fresh Untrimmed, Whole | Cost it |
| BeetsVegetables | Fresh, without tops | Pared (peeled) Raw prep | 77% | FBG Vegetables, p. 2-201 lb AP = 0.77 lb pared beetsEntry: Beets, fresh without tops | Cost it |
| BroccoliVegetables | Fresh, untrimmed | Ready to cook Raw prep | 81% | FBG Vegetables, p. 2-201 lb AP = 0.81 lb ready-to-cook broccoliEntry: Broccoli, fresh Untrimmed | Cost it |
| Cabbage, greenVegetables | Fresh, whole head, untrimmed | Raw, ready to cook or serve Raw prep | 87% | FBG Vegetables, p. 2-221 lb AP = 0.87 lb ready-to-cook or -serve raw cabbageEntry: Cabbage, fresh Green, Untrimmed, Whole | Cost it |
| Cabbage, redVegetables | Fresh, whole head, untrimmed | Raw, shredded Raw prep | 83% | FBG Vegetables, p. 2-221 lb AP = 0.83 lb (about 6 cups) ready-to-cook or serve raw, shredded cabbageEntry: Cabbage, red, fresh Whole Untrimmed | Cost it |
| CarrotsVegetables | Fresh, without tops | Trimmed and peeled Raw prep | 83% | FBG Vegetables, p. 2-231 lb AP = 0.83 lb trimmed, peeled carrotsEntry: Carrots, fresh Without tops | Cost it |
| CauliflowerVegetables | Fresh, whole head, trimmed | Raw, ready to cook or serve Raw prep | 62% | FBG Vegetables, p. 2-241 lb AP = 0.62 lb ready-to-cook or -serve raw cauliflowerEntry: Cauliflower, fresh Whole, Trimmed | Cost it |
| CeleryVegetables | Fresh, trimmed stalks | Raw, ready to cook or serve Raw prep | 83% | FBG Vegetables, p. 2-251 lb AP = 0.83 lb (about 3-1/8 cups) ready-to-cook or -serve raw celeryEntry: Celery, fresh Trimmed | Cost it |
| CilantroVegetables | Fresh bunches | Trimmed, chopped Raw prep | 84% | FBG Vegetables, p. 2-261 lb AP = 0.84 lb (about 18-1/4 cups) trimmed, chopped, ready-to-serve cilantroEntry: Cilantro, fresh Coriander | Cost it |
| Collard greensVegetables | Fresh, untrimmed | Leaves only, ready to cook Raw prep | 57% | FBG Vegetables, p. 2-261 lb AP = 0.57 lb ready-to-cook collard leavesEntry: Collard Greens, fresh Untrimmed | Cost it |
| Corn on the cobVegetables | Fresh, with husks, medium ears | Raw kernels cut from cob Raw prep | 34% | FBG Vegetables, p. 2-271 lb AP = 0.34 lb raw cut cornEntry: Corn, fresh With husks (5 to 6-inch length), Medium, (Similar to Native White Corn and Native Whole Blue Corn) | Cost it |
| CucumbersVegetables | Fresh, whole, unpared | Pared, sliced Raw prep | 84% | FBG Vegetables, p. 2-281 lb AP = 0.84 lb ready-to-serve raw, pared, sliced cucumberEntry: Cucumbers, fresh Whole, Unpared | Cost it |
| EggplantVegetables | Fresh, whole | Ready to cook Raw prep | 81% | FBG Vegetables, p. 2-291 lb AP = 0.81 lb ready-to-cook eggplantEntry: Eggplant, fresh Whole | Cost it |
| KaleVegetables | Fresh, untrimmed | Ready to cook Raw prep | 67% | FBG Vegetables, p. 2-301 lb AP = 0.67 lb ready-to-cookEntry: Kale, fresh Untrimmed | Cost it |
| Lettuce, icebergVegetables | Fresh head, untrimmed | Shredded, ready to serve Raw prep | 76% | FBG Vegetables, p. 2-321 lb AP = 0.76 lb (about 5-1/2 cups) ready-to-serve shredded lettuceEntry: Lettuce, fresh Iceberg, Head, Untrimmed | Cost it |
| Lettuce, romaineVegetables | Fresh head, untrimmed | Raw, ready to serve Raw prep | 64% | FBG Vegetables, p. 2-311 lb AP = 0.64 lb ready-to-serve raw lettuceEntry: Lettuce, fresh Romaine, Untrimmed | Cost it |
| MushroomsVegetables | Fresh, whole | Ready to cook Raw prep | 98% | FBG Vegetables, p. 2-321 lb AP = 0.98 lb ready-to-cook mushroomsEntry: Mushrooms, fresh Whole | Cost it |
| OkraVegetables | Fresh, whole | Ready to cook Raw prep | 87% | FBG Vegetables, p. 2-341 lb AP = 0.87 lb ready-to-cook okraEntry: Okra, fresh Whole | Cost it |
| Onions, green (scallions)Vegetables | Fresh, whole | Raw, with tops Raw prep | 83% | FBG Vegetables, p. 2-351 lb AP = 0.83 lb ready-to-serve, raw onions with topsEntry: Onions, green, fresh Whole | Cost it |
| Onions, mature (dry)Vegetables | Fresh, whole, all sizes | Raw, ready to cook or serve Raw prep | 88% | FBG Vegetables, p. 2-351 lb AP = 0.88 lb ready-to-serve or -cook raw onionEntry: Onions, Mature, fresh All sizes, Whole | Cost it |
| Parsley, curlyVegetables | Fresh bunches | Raw, ready to serve Raw prep | 92% | FBG Vegetables, p. 2-361 lb AP = 0.92 lb ready-to-serve raw parsleyEntry: Parsley, fresh Curly | Cost it |
| Peppers, bell (green or yellow)Vegetables | Fresh, whole, medium or large | Raw, ready to cook or serve Raw prep | 80% | FBG Vegetables, p. 2-381 lb AP = 0.80 lb ready-to-serve or -cook raw peppersEntry: Peppers, Bell, fresh Green or Yellow, Medium or Large, Whole | Cost it |
| Potatoes, white or russetVegetables | Fresh, whole, all sizes | Pared, ready to cook Raw prep | 81% | FBG Vegetables, p. 2-411 lb AP = 0.81 lb ready-to-cook pared potatoesEntry: Potatoes, fresh White or Russet, All sizes, Whole, Includes USDA Foods | Cost it |
| SpinachVegetables | Fresh, partly trimmed | Raw, ready to cook or serve Raw prep | 88% | FBG Vegetables, p. 2-461 lb AP = 0.88 lb ready-to-cook or -serve raw spinachEntry: Spinach, fresh Partly trimmed, (Similar to Lambsquarters (White Goosefoot Leaves)) | Cost it |
| Squash, butternutVegetables | Fresh, whole | Pared, ready to cook Raw prep | 84% | FBG Vegetables, p. 2-481 lb AP = 0.84 lb ready-to-cook pared squashEntry: Squash, Winter, fresh Butternut, Whole | Cost it |
| Squash, zucchiniVegetables | Fresh, whole | Raw, 3/4-inch cubes Raw prep | 95% | FBG Vegetables, p. 2-481 lb AP = 0.95 lb (about 3-1/8 cups) ready-to-serve or -cook raw 3/4 inch cubed zucchiniEntry: Squash, summer, fresh Zucchini, Whole | Cost it |
| Sweet potatoesVegetables | Fresh, whole | Peeled, ready to cook Raw prep | 80% | FBG Vegetables, p. 2-501 lb AP = 0.80 lb peeled ready-to-cook sweet potatoesEntry: Sweet Potatoes, fresh Whole, Includes USDA Foods | Cost it |
| Swiss chardVegetables | Fresh, untrimmed | Trimmed, ready to cook Raw prep | 92% | FBG Vegetables, p. 2-511 lb AP = 0.92 lb ready-to-cook trimmed Swiss chardEntry: Swiss Chard, fresh Untrimmed | Cost it |
| TomatoesVegetables | Fresh, whole, all sizes | Raw, diced Raw prep | 87% | FBG Vegetables, p. 2-531 lb AP = 0.87 lb ready-to-serve raw diced tomatoesEntry: Tomatoes, fresh Whole, All sizes | Cost it |
| TurnipsVegetables | Fresh, without tops | Pared, ready to cook or serve Raw prep | 79% | FBG Vegetables, p. 2-551 lb AP = 0.79 lb ready-to-serve or -cook raw, pared turnipEntry: Turnips, fresh Without tops | Cost it |
| Apples (peeled)Fruits | Fresh, whole, 125-138 count | Cored and peeled Raw prep | 78% | FBG Fruits, p. 3-81 lb AP = 0.78 lb (about 2-3/4 cups) ready-to-serve or -cook raw, cored, peeled applesEntry: Apples, fresh 125-138 count Whole, Includes USDA Foods | Cost it |
| Apples (unpeeled)Fruits | Fresh, whole, 125-138 count | Cored, unpeeled Raw prep | 91% | FBG Fruits, p. 3-81 lb AP = 0.91 lb (3-2/3 cups) ready-to-serve or -cook raw, cored, unpeeled applesEntry: Apples, fresh 125-138 count Whole, Includes USDA Foods | Cost it |
| BananasFruits | Fresh, whole, 100-120 count | Peeled, 1/2-inch slices Raw prep | 64% | FBG Fruits, p. 3-111 lb AP = 0.64 lb (about 1-3/4 cups) peeled, 1/2-inch slices of bananasEntry: Bananas, fresh 100-120 count, Regular, Whole | Cost it |
| CantaloupeFruits | Fresh, whole, 15 count (about 40 oz) | Peeled, seeded, diced Raw prep | 56% | FBG Fruits, p. 3-131 lb AP = 0.56 lb (about 1-2/3 cups) ready-to-serve, raw, peeled, diced melon, 1 melon = about 1.3 lb EPEntry: Cantaloupe, fresh Whole, 15 Count (5-3/4-inch diameter, about 40 oz) | Cost it |
| Cherries, sweetFruits | Fresh, whole, with pits | Pitted Raw prep | 84% | FBG Fruits, p. 3-151 lb AP = 0.98 lb ready-to-serve with pits or 0.84 lb pitted cherriesEntry: Cherries, Sweet, fresh Whole, With pits | Cost it |
| GrapefruitFruits | Fresh, whole, 27-32 count | Peeled sections Raw prep | 74% | FBG Fruits, p. 3-191 lb AP = 0.74 lb (about 1-5/8 cups) peeled, ready-to-serve raw grapefruit sectionsEntry: Grapefruit, fresh 27-32 Count, (large), Whole | Cost it |
| Grapes, seedlessFruits | Fresh, with stems | Stemmed, ready to serve Raw prep | 97% | FBG Fruits, p. 3-201 lb AP = 0.97 lb (about 2-5/8 cups) ready-to-serve grapesEntry: Grapes, fresh Seedless, Whole, With stem | Cost it |
| Honeydew melonFruits | Fresh, whole | Melon cubes Raw prep | 46% | FBG Fruits, p. 3-201 lb AP = 0.46 lb (about 1-1/8 cups) ready-to-serve melon cubesEntry: Honeydew Melon, fresh Whole | Cost it |
| KiwifruitFruits | Fresh, whole, 33-39 count | Peeled chunks Raw prep | 87% | FBG Fruits, p. 3-221 lb AP = 0.87 lb (about 2 cups) ready-to-serve peeled kiwi chunksEntry: Kiwi, fresh 33-39 Count, Whole | Cost it |
| Lemons (juice)Fruits | Fresh, whole | Juice Juice | 43% | FBG Fruits, p. 3-221 lb AP = 0.43 lb (about 3/4 cup) juiceEntry: Lemons, fresh Whole | Cost it |
| Limes (juice)Fruits | Fresh, whole | Juice Juice | 47% | FBG Fruits, p. 3-221 lb AP = 0.47 lb (about 7/8 cup) juiceEntry: Limes, fresh Whole | Cost it |
| MangoesFruits | Fresh, whole | Raw, ready to serve Raw prep | 69% | FBG Fruits, p. 3-221 lb AP = 0.69 lb ready-to-serve raw mangoesEntry: Mangoes, fresh Whole | Cost it |
| Oranges (juice)Fruits | Fresh, whole, all sizes | Juice Juice | 48% | FBG Fruits, p. 3-231 lb AP = 0.48 lb (7/8 cup) juiceEntry: Oranges, fresh All sizes, Whole, Includes USDA Foods | Cost it |
| Oranges (sections)Fruits | Fresh, whole, all sizes | Sections, membranes removed, drained Raw prep | 40% | FBG Fruits, p. 3-231 lb AP = 0.40 lb ready-to-serve orangesEntry: Oranges, fresh All sizes, Whole, Includes USDA Foods | Cost it |
| PeachesFruits | Fresh, whole, size 64 and 60 (medium) | Unpeeled, pitted Raw prep | 76% | FBG Fruits, p. 3-241 lb AP = 0.76 lb ready-to-serve or -cook unpeeled, pitted, raw peachesEntry: Peaches, fresh Size 64 & 60, (medium), (2-1/2 inch diameter), Whole | Cost it |
| PearsFruits | Fresh, whole, 120 count | Pared (peeled) Raw prep | 78% | FBG Fruits, p. 3-271 lb AP = 0.78 lb ready-to-serve or -cook raw, pared pearsEntry: Pears, fresh 120 count, Whole | Cost it |
| PineappleFruits | Fresh, whole | Raw, cubed Raw prep | 54% | FBG Fruits, p. 3-281 lb AP = 0.54 lb ready-to-serve raw pineappleEntry: Pineapple, fresh Whole | Cost it |
| PlumsFruits | Fresh, whole, 2-inch diameter | Unpeeled, pitted Raw prep | 98% | FBG Fruits, p. 3-301 lb AP = 0.98 lb (about 2-2/3 cups) ready-to-serve or -cook unpeeled, pitted, raw plumsEntry: Plums, fresh Purple, Red, or Black, 2-inch diameter, Whole, (Similar to Wild Plums) | Cost it |
| RaspberriesFruits | Fresh, whole (by the pound) | Raw, ready to serve Raw prep | 96% | FBG Fruits, p. 3-321 lb AP = 0.96 lb (about 3 cups) ready-to-serve raw raspberriesEntry: Raspberries, fresh Whole, (Similar to Salmonberries, Wild Raspberries) | Cost it |
| StrawberriesFruits | Fresh, whole (by the pound) | Raw, ready to serve Raw prep | 88% | FBG Fruits, p. 3-331 lb AP = 0.88 lb ready-to-serve raw strawberriesEntry: Strawberries, fresh Whole, (Similar to Wild Strawberries) | Cost it |
| TangerinesFruits | Fresh, whole, 120 count | Peeled sections Raw prep | 80% | FBG Fruits, p. 3-331 lb AP = 0.80 lb (about 1-7/8 cups) ready-to-serve peeled, tangerine sectionsEntry: Tangerines, fresh 120 count, Whole | Cost it |
| WatermelonFruits | Fresh, whole melon | Diced, without rind Raw prep | 61% | FBG Fruits, p. 3-341 lb AP = 0.61 lb (about 1-1/2 cups) ready-to-serve raw, 1/2-inch diced watermelon without rindEntry: Watermelon, fresh Whole | Cost it |
| Beef, ground (max 20% fat)Meat & poultry | Raw, fresh or frozen | Cooked, drained lean meat Cooked | 74% | FBG Meats/Meat Alternates, p. 1-201 lb AP = 0.74 lb cooked, drained, lean meatEntry: Beef, Ground, fresh or frozen no more than 20% fat, Includes USDA Foods, (Like IMPS #136) | Cost it |
| Beef, ground (max 15% fat)Meat & poultry | Raw, fresh or frozen | Cooked, drained lean meat Cooked | 75% | FBG Meats/Meat Alternates, p. 1-201 lb AP = 0.75 lb cooked, drained, lean meatEntry: Beef, Ground, fresh or frozen no more than 15% fat, (Like IMPS #136) | Cost it |
| Beef brisketMeat & poultry | Raw, boneless, 1/4-inch trim | Cooked lean meat Cooked | 46% | FBG Meats/Meat Alternates, p. 1-171 lb AP = 0.46 lb cooked, lean meatEntry: Beef Brisket, fresh or frozen Without bone, 1/4-inch trim | Cost it |
| Beef chuck roastMeat & poultry | Raw, boneless, practically free of fat | Cooked lean meat Cooked | 63% | FBG Meats/Meat Alternates, p. 1-171 lb AP = 0.63 lb cooked lean meatEntry: Beef Chuck Roast, fresh or frozen Without bone, Practically-free-of-fat | Cost it |
| Beef top (inside) round roastMeat & poultry | Raw, boneless | Cooked, trimmed, sliced lean meat Cooked | 63% | FBG Meats/Meat Alternates, p. 1-231 lb AP = 0.63 lb cooked, trimmed, sliced, lean meatEntry: Beef Round Roast, fresh or frozen Top, (Inside), Without bone, (Like IMPS #169) | Cost it |
| Beef stew meatMeat & poultry | Raw, boneless, practically free of fat | Cooked lean meat Cooked | 61% | FBG Meats/Meat Alternates, p. 1-251 lb AP = 0.61 lb cooked lean meatEntry: Beef, Stew Meat, fresh or frozen Composite of trimmed retail cuts, Without bone, Practically-free-of-fat | Cost it |
| Chicken, whole (meat with skin)Meat & poultry | Raw, without neck and giblets | Cooked, boned meat with skin Cooked | 44% | FBG Meats/Meat Alternates, p. 1-341 lb AP = 0.44 lb cooked, boned, chicken meat with skinEntry: Chicken, Whole, fresh or frozen Without neck and giblets | Cost it |
| Chicken, whole (meat without skin)Meat & poultry | Raw, without neck and giblets | Cooked, boned meat without skin Cooked | 36% | FBG Meats/Meat Alternates, p. 1-341 lb AP = 0.36 lb cooked, boned, chicken meat without skinEntry: Chicken, Whole, fresh or frozen Without neck and giblets | Cost it |
| Chicken breast halves, bone-inMeat & poultry | Raw, with ribs and skin (about 6.1 oz each) | Cooked, boned meat without skin Cooked | 56% | FBG Meats/Meat Alternates, p. 1-301 lb AP = 0.56 lb cooked, boned, chicken meat without skinEntry: Chicken Parts, fresh or frozen, Breast Halves with Ribs, With skin, (about 6.1 oz each) | Cost it |
| Chicken drumsticksMeat & poultry | Raw, bone-in, with skin (about 3.7 oz each) | Cooked, boned meat with skin Cooked | 49% | FBG Meats/Meat Alternates, p. 1-311 lb AP = 0.49 lb cooked, boned, chicken meat with skinEntry: Chicken Parts, fresh or frozen, Drumsticks With bone, With skin, (about 3.7 oz each) | Cost it |
| Chicken tenderloinsMeat & poultry | Raw, boneless, skinless | Cooked chicken meat Cooked | 73% | FBG Meats/Meat Alternates, p. 1-281 lb AP = 0.73 lb cooked chicken meatEntry: Chicken, Boneless, fresh or frozen, Tenders Tenderloins, (boneless chicken breast pieces without skin) | Cost it |
| Chicken thighs, boneless (trimmed raw)Meat & poultry | Raw, boneless, skinless | Trimmed, raw, ready to cook Raw prep | 88% | FBG Meats/Meat Alternates, p. 1-281 lb AP = 0.88 lb trimmed, raw, ready to cook chicken thigh meatEntry: Chicken Parts, fresh or frozen, Thighs Thighs (boneless, without skin) | Cost it |
| Chicken thighs, boneless (cooked)Meat & poultry | Raw, boneless, skinless | Trimmed, cooked thigh meat Cooked | 63% | FBG Meats/Meat Alternates, p. 1-281 lb AP = 0.63 lb trimmed, cooked chicken thigh meatEntry: Chicken Parts, fresh or frozen, Thighs Thighs (boneless, without skin) | Cost it |
| Chicken wingsMeat & poultry | Raw, whole wings with skin (about 3.1 oz each) | Cooked, boned meat with skin Cooked | 34% | FBG Meats/Meat Alternates, p. 1-331 lb AP = 0.34 lb cooked, boned, chicken meat with skinEntry: Chicken Parts, fresh or frozen, Wings Whole, With bone, With skin, (about 3.1 oz each) | Cost it |
| Lamb leg roastMeat & poultry | Raw, boneless | Cooked lean lamb Cooked | 61% | FBG Meats/Meat Alternates, p. 1-381 lb AP = 0.61 lb cooked lean lambEntry: Lamb, Leg Roast, fresh or frozen Without bone, (Similar to Sheep) | Cost it |
| Pork loin roastMeat & poultry | Raw, boneless, 1/4-inch trim | Cooked, trimmed, sliced lean meat Cooked | 58% | FBG Meats/Meat Alternates, p. 1-441 lb AP = 0.58 lb cooked, trimmed, sliced lean meatEntry: Pork Loin Roast, fresh or frozen Without bone, 1/4-inch trim, (Like IMPS #413) | Cost it |
| Pork shoulder, Boston buttMeat & poultry | Raw, bone-in, 1/4-inch trim | Cooked, boned, trimmed, sliced lean meat Cooked | 52% | FBG Meats/Meat Alternates, p. 1-461 lb AP = 0.52 lb cooked, boned, trimmed, sliced lean meatEntry: Pork Shoulder, Boston Butt, fresh or frozen With bone, 1/4-inch trim, (Like IMPS #406) | Cost it |
| Pork, ground (max 20% fat)Meat & poultry | Raw, fresh or frozen | Cooked lean meat Cooked | 74% | FBG Meats/Meat Alternates, p. 1-421 lb AP = 0.74 lb cooked lean meatEntry: Pork, Ground, fresh or frozen no more than 20% fat, (Like IMPS #496) | Cost it |
| Turkey breast, bone-inMeat & poultry | Raw, whole or halves, with bone | Cooked meat without skin Cooked | 57% | FBG Meats/Meat Alternates, p. 1-601 lb AP = 0.57 lb cooked turkey without skinEntry: Turkey parts, fresh or frozen, Turkey Breasts Whole or Halves, With bone | Cost it |
| Turkey, wholeMeat & poultry | Raw, without neck and giblets | Cooked meat without skin Cooked | 47% | FBG Meats/Meat Alternates, p. 1-591 lb AP = 0.47 lb cooked turkey without skinEntry: Turkey, Whole, fresh or frozen Without Neck and Giblets, (Similar to Wild Turkey, Grouse, and Pheasant) | Cost it |
| Fish filletsFish & shellfish | Raw, fresh or frozen | Cooked fish Cooked | 70% | FBG Meats/Meat Alternates, p. 1-511 lb AP = 0.70 lb cooked fishEntry: Seafood, fresh or frozen, Fish Fillets | Cost it |
| Catfish filletsFish & shellfish | Frozen fillets | Cooked catfish Cooked | 84% | FBG Meats/Meat Alternates, p. 1-511 lb = about 0.84 lb cooked catfishEntry: Seafood, frozen, Catfish Fillet | Cost it |
| HalibutFish & shellfish | Raw, with skin | Baked fish (served without skin) Cooked | 80% | FBG Meats/Meat Alternates, p. 1-511 lb AP = 0.80 lb baked fishEntry: Seafood, fresh or frozen, Halibut With skin | Cost it |
| Shrimp, in shellFish & shellfish | Raw, deheaded, undeveined | Cooked shrimp Cooked | 54% | FBG Meats/Meat Alternates, p. 1-561 lb AP = 0.54 lb cooked shrimpEntry: Seafood, fresh or frozen, Shrimp In shell, Deheaded, Undeveined | Cost it |
| Shrimp, peeled and deveinedFish & shellfish | Raw, fresh or frozen | Cooked shrimp Cooked | 62% | FBG Meats/Meat Alternates, p. 1-561 lb AP = 0.62 lb cooked shrimpEntry: Seafood, fresh or frozen, Shrimp Peeled, Deveined | Cost it |
No foods match. Try a shorter word, or .
How to use a yield percentage
AP · As purchased
The food as it arrives from the supplier and goes on the scale: whole heads, unpeeled roots, bone-in cuts, raw meat.
EP · Edible portion
What is left to use after trimming, peeling, coring, seeding, boning or cooking. Each row states exactly which EP form it describes.
Yield %
Yield % = EP weight ÷ AP weight × 100
The FBG writes “1 lb AP = 0.81 lb ready-to-cook broccoli”. That is an 81% yield.
Worked example: broccoli for 20 portions
- The recipe needs 5 lb of ready-to-cook broccoli. That is an EP quantity.
- Untrimmed fresh broccoli yields 81% (FBG Vegetables, p. 2-20).
- Amount to buy: AP = EP ÷ yield = 5 ÷ 0.81 = 6.17 lb. Round up to a quantity you can order, such as 6.25 lb.
- True cost of the usable food: at $2.10 per lb AP, EP cost = $2.10 ÷ 0.81 = $2.59 per lb.
- Recipe cost: 5 lb EP × $2.593 = $12.96. The same answer as 6.17 lb AP × $2.10.
| EP neededfrom the recipe | 5.00 lb |
|---|---|
| YieldFBG: 1 lb AP = 0.81 lb ready-to-cook | 81% |
| AP to buy5 ÷ 0.81 | 6.17 lb |
| AP priceillustrative, not a market price | $2.10 / lb |
| EP cost2.10 ÷ 0.81 | $2.59 / lb |
| Broccoli cost in the recipe5 × 2.10 ÷ 0.81 | $12.96 |
Each percentage already runs from the as-purchased weight to the stated edible portion. Do not multiply two rows together. For meat, poultry and fish the FBG reports cooked yields (cooking loss, plus bone and skin removal where stated), so use them when your recipe lists cooked weight.
Read before you rely on a number
- Typical, not guaranteed. Real yields change with size, grade, season, storage time, knife skills and cooking method. Treat these as a starting point and record your own.
- Written for school meals. The FBG supports purchasing and meal-pattern crediting in USDA Child Nutrition Programs. Its yields are widely used for planning, but they are not commercial specifications.
- How the percent was made. We took the FBG Column 6 statement in the form “1 lb AP = X lb [edible portion]” and multiplied X by 100. Nothing was estimated or averaged.
- One form per row. Where the FBG lists several cuts or serving forms, the row states which one we used. A different form can have a different yield. Look up the full entry when it matters.
- Run a yield test. Weigh the AP product, prepare it the way your recipe does, weigh the usable EP product, then divide EP by AP.
How to cite
For a library guide, syllabus or assignment:
Kevanto. (2026, October 19). Food yield chart: As-purchased to edible-portion percentages. https://kevanto.net/yield-chart
U.S. Department of Agriculture, Food and Nutrition Service. (2026). Food buying guide for child nutrition programs: Yield tables, Sections 1–3. Retrieved October 19, 2026, from https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG
Sources
- USDA FNS, FBG Section 1: Meats/Meat Alternates, Yield Table (last updated 9/2/2026). PDF
- USDA FNS, FBG Section 2: Vegetables, Yield Table (last updated 9/2/2026). PDF
- USDA FNS, FBG Section 3: Fruits, Yield Table (last updated 3/6/2026). PDF
- USDA FNS, FBG Appendix B: Using Column 6 of the Food Buying Guide Yield Tables. PDF
- All files listed on the FBG download page. Page numbers refer to the printed page labels in the PDFs retrieved on 19 October 2026.
Works of the U.S. federal government are not subject to U.S. copyright (17 U.S.C. § 105). Kevanto selected and reformatted the entries. USDA did not produce, review or endorse this page.
Put a yield to work
Updated 19 October 2026 · 79 rows · Found a mismatch? Every row lists its FBG page and entry so you can check it against the PDF.