Measuring Vegetables for Recipes

How many cups of vegetables equal one pound?

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Measuring vegetables for recipes is not always easy. The following table will help you translate their weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Asparagus 1 pound = 3 cups chopped
Beans (string) 1 pound = 4 cups chopped
Beets 1 pound (5 medium) = 2–1/2 cups chopped
Broccoli 1/2 pound = 6 cups chopped
Cabbage 1 pound = 4–1/2 cups shredded
Carrots 1 pound = 3–1/2 cups sliced or grated
Celery 1 pound = 4 cups chopped
Cucumbers 1 pound (2 medium) = 4 cups sliced
Eggplant 1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic 1 clove = 1 teaspoon chopped
Leeks 1 pound = 4 cups chopped (2 cups cooked)
Mushrooms 1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions 1 pound = 4 cups sliced = 2 cups cooked
Parsnips 1 pound unpeeled = 1-1/2 cups cooked and pureed
Peas 1 pound whole = 1 to 1-1/2 cups shelled
Potatoes 1 pound (3 medium) sliced = 2 cups mashed
Pumpkin 1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach 1 pound = 3/4 to 1 cup cooked
Squash (summer) 1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter) 2 pounds = 2-1/2 cups cooked and pureed
Sweet potatoes 1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard 1 pound = 5 to 6 cups packed leaves = 1 to 1-1/2 cups cooked
Tomatoes 1 pound (3 or 4 medium) = 1-1/2 cups seeded pulp
Turnips 1 pound = 4 cups chopped = 2 cups cooked and mashed

 

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