PRODUCE WEIGHTS AND MEASURES

VEGETABLES

ASPARAGUS: 1 pound = 3 cups chopped

BEANS (STRING): 1 pound = 4 cups chopped

BEETS: 1 pound (5 medium) = 2½ cups chopped

BROCCOLI: 1 pound = 6 cups chopped

CABBAGE: 1 pound = 4½ cups shredded

CARROTS: 1 pound = 3½ cups sliced or grated

CELERY: 1 pound = 4 cups chopped

CUCUMBERS: 1 pound (2 medium) = 4 cups sliced

EGGPLANT: 1 pound = 4 cups chopped = 2 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 = 1½ cups cooked, puréed

PEAS: 1 pound whole = 1 to 1½ 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

SQUASHES (SUMMER): 1 pound = 4 cups grated = 2 cups sliced and cooked

SQUASHES (WINTER): 2 pounds = 2½ cups cooked, puréed

SWEET POTATOES: 1 pound = 4 cups grated = 1 cup cooked, puréed

SWISS CHARD: 1 pound = 5 to 6 cups packed leaves = 1 to 1½ cups cooked

TOMATOES: 1 pound (3 or 4 medium) = 1½ cups seeded pulp

TURNIPS: 1 pound = 4 cups chopped = 2 cups cooked, mashed

FRUIT

APPLES: 1 pound (3 or 4 medium) = 3 cups sliced

BANANAS: 1 pound (3 or 4 medium) = 1¾ cups mashed

BERRIES: 1 quart = 3½ cups

DATES: 1 pound = 2½ cups pitted

LEMON: 1 whole = 1 to 3 tablespoons juice; 1 to 1½ teaspoons grated rind

LIME: 1 whole = 1½ to 2 tablespoons juice

ORANGE: 1 medium = 6 to 8 tablespoons juice; 2 to 3 tablespoons grated rind

PEACHES: 1 pound (4 medium) = 3 cups sliced

PEARS: 1 pound (4 medium) = 2 cups sliced

RHUBARB: 1 pound = 2 cups cooked

STRAWBERRIES: 1 quart = 4 cups sliced