69 ingredient references

Food Yield Percentage Chart

Search typical edible yield, preparation loss and waste percentages for common kitchen ingredients.

69 ingredients shown

Ingredient	Yield	Waste	Preparation note	Calculate
Banana	66%	34%	Peel removed	Calculate
Apple	40%	60%	Peeled and cored	Calculate
Avocado	63%	37%	Skin and seed removed	Calculate
Mango	69%	31%	Skin and pit removed	Calculate
Orange	44%	56%	Pared, flesh only	Calculate
Lemon	44%	56%	Pared, flesh only	Calculate
Pineapple	38%	62%	Peeled and cored	Calculate
Peach	76%	24%	Pit and skin removed	Calculate
Pear	78%	22%	Pit and skin removed	Calculate
Strawberry	87%	13%	Hulled	Calculate
Raspberry	96%	4%	Minimal trim	Calculate
Blackberry	96%	4%	Minimal trim	Calculate
Grape	94%	6%	Stems removed	Calculate
Watermelon	46%	54%	Rind removed	Calculate
Cantaloupe	43%	57%	Rind and seeds removed	Calculate
Fig	97%	3%	Stem removed	Calculate
Plum	94%	6%	Pitted	Calculate
Coconut	48%	52%	Meat only	Calculate
Onion	63%	37%	Skin and ends removed	Calculate
Garlic	78%	22%	Skin removed	Calculate
Carrot	80%	20%	Ends and skin removed	Calculate
Potato	63%	37%	Peeled by hand, raw	Calculate
Broccoli	61%	39%	Florets only	Calculate
Cauliflower	53%	47%	Cored, florets only	Calculate
Celery	60%	40%	Leaves and base removed	Calculate
Pepper	59%	41%	Seeds and membranes removed	Calculate
Cucumber	84%	16%	Pared and sliced	Calculate
Zucchini	78%	22%	Ends trimmed	Calculate
Spinach	72%	28%	Trimmed leaves	Calculate
Romaine	86%	14%	Outer leaves removed	Calculate
Corn	36%	64%	Raw kernels cut off cob	Calculate
Eggplant	75%	25%	Ends trimmed	Calculate
Tomato	93%	7%	Core removed	Calculate
Mushroom	92%	8%	Stems trimmed	Calculate
Leek	70%	30%	Roots and dark green removed	Calculate
Fennel	70%	30%	Stalks and fronds removed	Calculate
Beetroot	76%	24%	Skin and tops removed	Calculate
Cabbage	79%	21%	Outer leaves removed	Calculate
Basil	56%	44%	Stems removed	Calculate
Cilantro	90%	10%	Thick stems removed	Calculate
Acorn Squash	74%	26%	Flesh only	Calculate
Chicken Breast	79%	21%	Boneless, skinless	Calculate
Chicken Whole	67%	33%	Edible meat after cooking	Calculate
Beef	75%	25%	Fat and gristle trimmed	Calculate
Pork Loin	80%	20%	Fat trimmed, raw	Calculate
Lamb	70%	30%	Bone-in trim loss	Calculate
Bacon	58%	42%	Cooked, fat rendered	Calculate
Sausage	75%	25%	Cooked weight	Calculate
Salmon	72%	28%	Skin and bones removed	Calculate
Cod	75%	25%	Skin removed	Calculate
Shrimp	67%	33%	Shell and vein removed	Calculate
Tuna	78%	22%	Skin and bones removed	Calculate
Mussels	27%	73%	Shell removed, cooked	Calculate
Egg	88%	12%	Shell removed	Calculate
Liquid Whole Egg	100%	0%	Ready to use	Calculate
Butter	100%	0%	No trim loss	Calculate
Milk	100%	0%	No trim loss	Calculate
Cream	100%	0%	No trim loss	Calculate
Flour	100%	0%	No trim loss	Calculate
Sugar	100%	0%	No trim loss	Calculate
Salt	100%	0%	No trim loss	Calculate
Yeast	100%	0%	No trim loss	Calculate
Chocolate	100%	0%	No trim loss	Calculate
Cocoa	100%	0%	No trim loss	Calculate
Almond	100%	0%	Ready to use	Calculate
Honey	100%	0%	No trim loss	Calculate
Vanilla	100%	0%	No trim loss	Calculate
Olive Oil	100%	0%	No trim loss	Calculate
Coconut Oil	100%	0%	No trim loss	Calculate

Banana

Peel removed

66%

34% wasteCalculate

Apple

Peeled and cored

40%

60% wasteCalculate

Avocado

Skin and seed removed

63%

37% wasteCalculate

Mango

Skin and pit removed

69%

31% wasteCalculate

Orange

Pared, flesh only

44%

56% wasteCalculate

Lemon

Pared, flesh only

44%

56% wasteCalculate

Pineapple

Peeled and cored

38%

62% wasteCalculate

Peach

Pit and skin removed

76%

24% wasteCalculate

Pear

Pit and skin removed

78%

22% wasteCalculate

Strawberry

Hulled

87%

13% wasteCalculate

Raspberry

Minimal trim

96%

4% wasteCalculate

Blackberry

Minimal trim

96%

4% wasteCalculate

Grape

Stems removed

94%

6% wasteCalculate

Watermelon

Rind removed

46%

54% wasteCalculate

Cantaloupe

Rind and seeds removed

43%

57% wasteCalculate

Fig

Stem removed

97%

3% wasteCalculate

Plum

Pitted

94%

6% wasteCalculate

Coconut

Meat only

48%

52% wasteCalculate

Onion

Skin and ends removed

63%

37% wasteCalculate

Garlic

Skin removed

78%

22% wasteCalculate

Carrot

Ends and skin removed

80%

20% wasteCalculate

Potato

Peeled by hand, raw

63%

37% wasteCalculate

Broccoli

Florets only

61%

39% wasteCalculate

Cauliflower

Cored, florets only

53%

47% wasteCalculate

Celery

Leaves and base removed

60%

40% wasteCalculate

Pepper

Seeds and membranes removed

59%

41% wasteCalculate

Cucumber

Pared and sliced

84%

16% wasteCalculate

Zucchini

Ends trimmed

78%

22% wasteCalculate

Spinach

Trimmed leaves

72%

28% wasteCalculate

Romaine

Outer leaves removed

86%

14% wasteCalculate

Corn

Raw kernels cut off cob

36%

64% wasteCalculate

Eggplant

Ends trimmed

75%

25% wasteCalculate

Tomato

Core removed

93%

7% wasteCalculate

Mushroom

Stems trimmed

92%

8% wasteCalculate

Leek

Roots and dark green removed

70%

30% wasteCalculate

Fennel

Stalks and fronds removed

70%

30% wasteCalculate

Beetroot

Skin and tops removed

76%

24% wasteCalculate

Cabbage

Outer leaves removed

79%

21% wasteCalculate

Basil

Stems removed

56%

44% wasteCalculate

Cilantro

Thick stems removed

90%

10% wasteCalculate

Acorn Squash

Flesh only

74%

26% wasteCalculate

Chicken Breast

Boneless, skinless

79%

21% wasteCalculate

Chicken Whole

Edible meat after cooking

67%

33% wasteCalculate

Beef

Fat and gristle trimmed

75%

25% wasteCalculate

Pork Loin

Fat trimmed, raw

80%

20% wasteCalculate

Lamb

Bone-in trim loss

70%

30% wasteCalculate

Bacon

Cooked, fat rendered

58%

42% wasteCalculate

Sausage

Cooked weight

75%

25% wasteCalculate

Salmon

Skin and bones removed

72%

28% wasteCalculate

Cod

Skin removed

75%

25% wasteCalculate

Shrimp

Shell and vein removed

67%

33% wasteCalculate

Tuna

Skin and bones removed

78%

22% wasteCalculate

Mussels

Shell removed, cooked

27%

73% wasteCalculate

Egg

Shell removed

88%

12% wasteCalculate

Liquid Whole Egg

Ready to use

100%

0% wasteCalculate

Butter

No trim loss

100%

0% wasteCalculate

Milk

No trim loss

100%

0% wasteCalculate

Cream

No trim loss

100%

0% wasteCalculate

Flour

No trim loss

100%

0% wasteCalculate

Sugar

No trim loss

100%

0% wasteCalculate

Salt

No trim loss

100%

0% wasteCalculate

Yeast

No trim loss

100%

0% wasteCalculate

Chocolate

No trim loss

100%

0% wasteCalculate

Cocoa

No trim loss

100%

0% wasteCalculate

Almond

Ready to use

100%

0% wasteCalculate

Honey

No trim loss

100%

0% wasteCalculate

Vanilla

No trim loss

100%

0% wasteCalculate

Olive Oil

No trim loss

100%

0% wasteCalculate

Coconut Oil

No trim loss

100%

0% wasteCalculate

These are planning estimates compiled from culinary yield references, including USDA food buying guidance. Actual yield varies with quality, storage, equipment and preparation. Confirm important costs with your own measured yield.

Use the chart correctly

From reference yield to reliable food cost

A reference percentage is an excellent starting point. Your own production measurement is the best value for purchasing and pricing decisions.

1. Start with a reference

Choose the closest ingredient and preparation note, then use its percentage to plan an initial purchase.

2. Weigh AP and EP

Record the ingredient before trimming and weigh the usable portion after your normal preparation process.

3. Save your real yield

Use your measured percentage for future recipes. Repeat when supplier specification or preparation changes.

Source and methodology: reference values are intended for planning. The USDA Food Buying Guide explains that yield data are averages and can vary with product quality, storage, equipment and preparation. Review the official USDA Food Buying Guide methodology.

Make the percentage useful

Calculate AP, EP, waste and true cost

Choose any ingredient in the chart or enter your own measured yield in the free calculator.

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Ingredient

Yield

Waste

Preparation note

Banana

66%

34%

Peel removed