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Measuring Vegetables for Recipes: Pounds to Cups Conversions | The Old Farmer's Almanac

Measuring Vegetables for Recipes: Pounds to Cups

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How Many Cups in a Pound of Vegetables?

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Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.

Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

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 = 3 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

This chart should be printable to put on your refrigerator! Please share your questions and tips below!

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