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
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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
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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
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E
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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
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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
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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
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I
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J
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K
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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
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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
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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
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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
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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
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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
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R
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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
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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
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U
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V
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W
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X
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Y
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Z
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The New Professional Chef, 6th edition * 1996,
by The Culinary Institute of America,
published by John Wiley & Sons
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