Produce Yields - Chefs Resources

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Produce Yields

Produce Yield Chart

This chart gives Chefs and Kitchen Managers the yield percentage of various produce after trim loss. Use the produce yield chart to calculate your food cost and ordering more accurately. Trim loss includes: seeds, skins, stems, etc. If you have additional yield info for other produce items then leave a comment below so they can be added to the chart.

Other Helpful Yield Info

• Beef Butchering Yields
• Dry Spice Yields
• Fish Butchering Yields
• Fruit Yields

Average Produce Yields From Whole Product To Usable Product
Item	Yield	Item	Yield	Item	Yield
Asparagus	56%	Lettuce 24 ct. cello	85%	Peppers, Bell Yellow	83%
Avocado	72%	Lettuce Boston 24 ct.	75%	Peppers, Bell Green and Red	65%
Beans, Green or Wax	88%	Lettuce clean & Trim 4/6 ct.	89%	Potato Idaho 100 ct.	81%
Beans, Lima	39%	Lettuce Green leaf/24 ct.	67%	Potato Red Bliss “A”	81%
Beets	76%	Lettuce Red Leaf 24 ct.	67%	Potato Russet 100 ct.	81%
Bok Choy	67%	Lettuce Romaine 24 ct.	67%	Potato Yukon Gold”A”	81%
Broccoli 14 ct.	61%	Lettuce, Chopped Romaine	99%	Radish, Daikon	70%
Broccoli Crowns	95%	Lettuce, Endive Belgium	63%	Radishes Cello 14/1#	63%
Broccoli Florettes	95%	Lettuce, Escarole	74%	Rutabagas	85%
Broccolini	Lettuce, Pre cut salad mix	98%	Salad Dressings (avg. / gal)	95%
Brussels sprouts	74%	Mushroom Button	97%	Scallion 48 ct.	70%
Cabbage Green	79%	Mushroom Button ex. Lrg.	97%	Spinach Baby	92%
Cabbage Red	79%	Mushroom Button Fancy	97%	Spinach Cello Untrim 12/10 oz.	74%
Carrots – peeled	97%	Mushroom Button Med.	97%	Spinach Trimmed 4/ 2.5#	92%
Carrots Baby Peeled	61%	Mushroom Oyster	97%	Squash Acorn	66%
Carrots Jumbo	82%	Mushroom Portabello	90%	Squash Butternut	66%
Cauliflower 12 ct	55%	Mushroom Shitake	97%	Squash Green(Zucchini)	95%
Celery 24 ct.	75%	Okra	78%	Squash Hubbard	66%
Chard	77%	Olive, Kalamata pitted	95%	Squash Yellow (summer)	95%
Cucumbers Select Pared	73%	Onion Jumbo Yellow	89%	Sweet Potato	80%
Cucumbers Select Unpared	95%	Onion Jumbo – Red	89%	Tomatoes 5×6	91%
Eggplant	81%	Onion Med – Red	89%	Tomatoes 6×6	91%
Endive, chicory, escarole	74%	Onion Whole Peeled	99%	Tomatoes Cherry 12/ct.	95%
Fennel	60%	Onions, Green	92%	Tomatoes Sundried	99%
Garlic Peeled 5# Jars	95%	Parsnips	85%	Turnips	81%
Ginger Root	80%	Peas, green	38%	Yams	81%
Herb, Cilantro	75%	Peas-Snap	85%
Kale	74%	Peas-Snow	85%
Leeks 12 ct.	75%	Peppers Orange Holland	83%
Lemon Grass	80%	Peppers Suntan	83%

Download the Produce Yields Chart PDF (Paid Membership required)

Comments from before Site Migration

Add a Comment!

CHEFDENN [70.179.20.73]    [ Aug 11, 2012 ]

These Yields are all very generic. The yield for diced carrots is going to be different than carrot coins. is there any way to add these types of yields to the list?

DAVID BUCHANAN    [ Jul 27, 2012 ]

ChefNelson: These yields are based upon US farmed products, so they may be different in Malaysia.  A quick google search didn’t shed light on any differences.  If you learn anything please post it here.

CHEFNELSON77    [ Jul 27, 2012 ]

Hi chef,

How about in malaysia? its that the same?

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21 Comments oldest newest most voted Inline Feedbacks View all comments Nats Bharucha 9 years ago

Chillies yield is not mentioned and also pls mention what # means besides vegetables.

0 Reply David Buchanan Author Reply to Nats Bharucha 9 years ago

@Nats Bharucha I don’t have a yield for generic chilies…is there a specific one you are looking for? The # means pounds.

0 Reply Bryce B Rodgers Reply to David Buchanan 4 years ago

Would you be able to do the yield for Fresno chilies, and others in the spicy family?

0 Reply ChefsResources Author Reply to Bryce B Rodgers 4 years ago

Unfortunately I cannot find any info on chili yields. Someday I’ll just have to purchase some and do the math myself.

0 Reply Paul LaSalle 8 years ago

How about artichoke hearts in relation to the whole artichoke?

0 Reply Elie Elassis Reply to Paul LaSalle 5 years ago

That’s a tough one for him 🙂

0 Reply Executive Chef of Operations Reply to Elie Elassis 3 years ago

Indeed.

0 Reply Kevin McConkey 8 years ago

On a slightly related note, I came across this while costing out my recipes, if you want to link to it or develop something similar. It converts produce weight/units (bushels to lbs for each fruit/veg without having to pull out the scale is quite useful) and has a volume converter. Just wanted to share!

Last edited 3 years ago by ChefsResources 2 Reply David Buchanan Author Reply to Kevin McConkey 8 years ago

Thanks for sharing the info Kevin.

0 Reply Brian Matheson 8 years ago

Just a reminder that math is a Chef’s oldest friend. If you don’t see what you need, get a pound/kg of the item, process it, (done by or with the one(s) who will process it usually) and record the percentage. It will never be entirely accurate-not all vegatables are sold at the same size or perfectly shaped, and prep cooks have varying degrees of efficiency. I used to check the weight of a yield on a 50 lb bag of carrots or whatever when I got a new prep cook or when the product got bigger or smaller, just to… Read more »

1 Reply David Buchanan Author Reply to Brian Matheson 8 years ago

Excellent points Brian. I like the idea of using a “newbie” as a testing ground for the yields. It would help keep the numbers “real” as they relate to the average person. And it can work as a training tool to help them improve their skills in order to get a better yield.

1 Reply Crystal Marsden 7 years ago

Is the yield on green onions by one or the bunch?

0 Reply brian 6 years ago

what’s the yield for a clove of garlic?

1 Reply Executive Chef of Operations Reply to brian 3 years ago

1.5 tsp.

1 Reply peter 5 years ago

awesome

1 Reply Yvonne Dunbar 5 years ago

Veggies can be wasteful, but if we be creative in making different recipes to prevent waste, this could help from losing money and inventory. Thanks again for this info!

1 Reply Tina M Cazee 4 years ago

Hi Tina cazee Online student Aren’t the templates free

0 Reply ChefsResources Author Reply to Tina M Cazee 4 years ago

Sorry Tina, they are not free.

0 Reply Executive Chef of Operations Reply to ChefsResources 3 years ago

Really need to implement new material within this platform for higher end production. Thanks.

0 Reply ChefsResources Author Reply to Executive Chef of Operations 3 years ago

Any specific suggestions? We do have recipe forms that are scaleable for banquets. https://www.chefs-resources.com/kitchen-forms/recipe-template/recipe-templates-excel/

0 Reply Executive Chef of Operations 3 years ago

Three is also variations according to season

0 Reply

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