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. Use this helpful chart as you create your grocery list to ensure you are buying the right amount of veggies.

Now, when a recipe calls for a cup of onions, you’ll know how many to buy and slice!

Vegetable Measurements for Recipes

How Many Cups are in a Pound?

 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 is a great printable to put on your refrigerator!