Measuring Vegetables for Recipes: Pounds to Cups
How Many Cups in a Pound of Vegetables?
Body
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.
Advertisement
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!
Get Almanac’s Daily Update
BONUS: You’ll also receive our free Beginner Gardening Guide!
Comments