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