Measuring vegetables for recipes is not always easy. The following equivalent measurements will help you convert a vegetable’s weight (in pounds) on the grocery scale to the amount (in cups) that you need for a recipe.


Now when a recipe calls for a cup of onions, you’ll know just how much to slice!

Vegetable Measurements for Recipes

Asparagus1 pound = 3 cups chopped
Beans (string)1 pound = 4 cups chopped
Beets1 pound (5 medium) = 2–½ cups chopped
Broccoli½ pound = 3 cups chopped
Cabbage1 pound = 4–½ cups shredded
Carrots1 pound = 3–½ cups sliced or grated
Celery1 pound = 4 cups chopped
Cucumbers1 pound (2 medium) = 4 cups sliced
Eggplant1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)
Garlic1 clove = 1 teaspoon chopped
Leeks1 pound = 4 cups chopped (2 cups cooked)
Mushrooms1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions1 pound = 4 cups sliced = 2 cups cooked
Parsnips1 pound unpeeled = 1-½ cups cooked and pureed
Peas1 pound whole = 1 to 1-½ cups shelled
Potatoes1 pound (3 medium) sliced = 2 cups mashed
Pumpkin1 pound = 4 cups chopped = 2 cups cooked and drained
Spinach1 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 potatoes1 pound = 4 cups grated = 1 cup cooked and pureed
Swiss chard1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked
Tomatoes1 pound (3 or 4 medium) = 1-½ cups seeded pulp
Turnips1 pound = 4 cups chopped = 2 cups cooked and mashed

This chart should be printable to put on your refrigerator! Please share your questions and tips below!