Showing Publication (PECOT 1956_USDA-AH-102)
Pecot, R.K. and Watt, B.K. (1956) Food Yields Summarized by Different Stages of Preparation. Agricultural Research Service United States Department of Agriculture 102:1-93 PubMed (986411)
Abbreviation: PECOT 1956_USDA-AH-102
Pubmed ID: 986411
Published Yield Factors
This publication was used to obtain 12 published yield factors.
| Description | Yield Factor |
|---|---|
| Broccoli, chopping, cooked by microwaves in water | 0.87 |
| Cherry, unpitted, heavy sirup (20º-25.5º Brix) | 0.59 |
| Cherry, unpitted, heavy sirup (24.8º-27.2º Brix) | 0.57 |
| Green beans, canned, drained solids | 0.58 |
| Leaf of spinach, microwave cooked in water | 0.65 |
| Onion, raw, mature, peeled, chopped, cooked by baking, boiling, or steaming | 0.85 |
| Plum, dried, uncooked | 0.86 |
| Rasberry frozen, red | 0.5 |
| Sweet potato, pared or unpart, baked | 0.78 |
| Sweet potato, unpared, boiled | 1.01 |
| Sweet potato, unpared, steamed | 0.98 |
| Tomato, canned | 0.75 |