Measuring Vegetables for Recipes: Pounds to Cups
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.
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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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