I made these charts, published them out, and also put them inside among my favourite cookbooks because I might never mental (and can never uncover easily) these tantamount measurements when I necessary them. Ns hope you’ll discover these charts valuable too. This graph is because that the vegetables the I use the most, and now once a recipe calls for half a cup that celery, I deserve to see in ~ a glance that I should chop approximately one stalk!
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| Asparagus (Fresh) | 3 cups, trimmed | 16 to 20 spears, around 1 pound |
| Broccoli (Fresh) | 2 cups florets | 1 pound |
| Brussels Sprouts (Fresh) | 4 cups, cooked | 1 pound |
| Cabbage (Fresh) | 5 come 6 cups, shredded | 1 medium head |
| Cabbage | 1 cup, shredded | 1/4 pound |
| Carrots | 1 cup, julienne strips | 5 tool carrots |
| Carrots | 1 cup, shredded | 2 tool carrots |
| Carrots | 1 cup, thinly sliced | 3 tool carrots |
| Cauliflower (Fresh) | 3 cups | 1 medium head, about 2 pounds |
| Celery | 1 cup, diagonally sliced | 3 tool stalks |
| Celery | 1 cup, sliced | 2 tool stalks |
| Chives (Fresh) | 1 tablespoon | 1 teaspoon, dried |
| Collard Greens (Fresh) | 6 to 7 cups, uncooked | 1 1/2 cups, cooked |
| Corn on the Cob | 1 cup kernels | 3 to 4 ears |
| Cucumber | 1 1/4 to 1 1/2 cups, peeled, sliced or chopped | 1 medium |
| Cucumber | 1 cup, diced | 1 tiny cucumber |
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| Eggplant (Fresh) | 2 1/2 cups, diced and also cooked | 1 pound |
| Green beans (Fresh) | 2 1/2 cups, cut and also cooked | 1 pound |
| Green Onions | 1 cup, chopped | about 18 stalks |
| Green Peas (In Pod) | 1 cup, shelled | 1 pound |
| Green Pepper | 1 cup, chopped | 1 tool pepper |
| Greens (Fresh) | 3 cups, cooked | 1 pound |
| Lettuce (Iceberg) | 4 cups, shredded | 1 tool head |
| Lettuce (Iceberg) | 6 come 8 cups, torn | 1 tool head |
| Lettuce (Leaf) | 4 to 6 cups, torn | 25 to 30 leaves |
| Lettuce (Romaine) | 6 cups, torn | 1 head |
| Mushrooms | 1 6 to 8-ounce can | 1 lb fresh |
| Mushrooms | 1 pound | 20 to 24 mushroom caps |
| Mustard Greens (Fresh) | 6 to 7 cups, uncooked | 1 1/2 cups, cooked |
| Onion Powder | 1 tablespoon | 1 tool onion, chopped |
| Onions (Dehydrated) | 1/4 cup | 1 cup chopped raw |
| Onions | 1 cup, chopped | 1 small onion |
| Parsnips | 2 cups, cooked and also diced | 4 medium |
| Peppers (Sweet, Fresh) | 1/2 cup, chopped | 1 medium |
| Potatoes(White or Russet) | 1 3/4 cups, mashed | 3 medium |
| Potatoes(White or Russet) | 2 1/4 cups, peeled and also diced | 3 medium |
| Potatoes | 1 cup, cubed | 1 tiny potato |
| Radishes | 1 cup, thinly sliced | about 12 radishes |
| Spaghetti Squash | 4 cup cooked strands | 2 pounds |
| Spinach | 4 cup torn leaves | 1 1/2 cups, cooked |
| Summer Squash | 2 cups sliced and cooked | 3 medium |
| Sweet Potatoes | 1 3/4 to 2 cups, mashed | 3 medium |
| Sweet Potatoes | 2 cups, cubed | 3 medium |
| Swiss Chard | 9 come 10 cups, raw | 2 1/2 cups, cooked |
| Tomatoes (Fresh) | 1 cup, chopped | 1 large |
| Turnip Greens | 6 to 7 cups, raw | 1 cup, cooked |
| Wax bean (Fresh) | 3 cups | 2 1/2 cups, cut and cooked |
| Zucchini | 1 cup, cooked | 3 medium |