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EmailMeasuring 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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