Vegetable Measurements for Recipes: Pounds to Cups

VEGETABLE MEASUREMENTS FOR RECIPES

Asparagus	1 pound = 3 cups chopped
Beans (string)	1 pound = 4 cups chopped
Beets	1 pound (5 medium) = 2–½ cups chopped
Broccoli	½ pound = 6 cups chopped
Cabbage	1 pound = 4–½ cups shredded
Carrots	1 pound = 3–½ 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 = 1-½ cups cooked and pureed
Peas	1 pound whole = 1 to 1-½ 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 = ¾ to 1 cup cooked
Squash (summer)	1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter)	2 pounds = 2-½ 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 1-½ cups cooked
Tomatoes	1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips	1 pound = 4 cups chopped = 2 cups cooked and mashed