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Cooking Resources

 
Measures & Equivalents
Fruit, Nut, and Vegetable Equivalents
Apples 3 medium = 1 pound = 3 cups sliced
Beans, black & kidney 1 cup dry = 1/2 pound = 2-1/2 cups cooked
Beans, lima 1-1/4 cup dry = 1/2 pound = 3 cups cooked
Beans, navy 1 cup dry = 1/2 pound = 2-1/2 cups cooked
Beets 1 pound = 2 cups sliced
Broccoli 1 pound head = 2 cups flowerets
Cauliflower 1-1/2 pound head = 2 cups cooked
Carrots 1 pound = 3 cups shredded = 2-1/2 cups diced
Celery 1 large stalk = 3/4 cup diced
Cheese, soft 4 ounces = 1 cup shredded
Cheese, hard 3 ounces = 1 cup shredded
Chocolate, baking 1 square = 1 ounce
Cheese, soft 4 ounces = 1 cup shredded
Chocolate chips 1 cup = 6 ounces
Corn 10 ounces = 2 cups
Frozen vegetables 1 pound = 3 cups
Garlic 3 large cloves = 1 tablespoon minced
Green beans, fresh 1 pound = 3 cups fresh = 2-1/2 cups cooked
Herbs 1 teaspoon dry = 3 teaspoons fresh
Lemon 1 whole = 3 tablespoons juice = 2 teaspoons zest
Lime 1 whole = 2 tablespoons juice = 1-1/2 teaspoons zest
Mushrooms, fresh 1 pound = 6 cups sliced = 4 cups chopped = 3 ounces dried
Onions 1 pound = 3 large
Onions 1 large = 1 cup chopped
Peanuts 1 pound shelled = 4 cups
Pears 1 medium = 4 ounces = 1/2 cup sliced
Pecans 1 cup = 3-1/2 ounces halves = 4 ounces chopped
Peppers, bell 1 large = 6 ounces = 1 cup diced
Potatoes 3 medium = 1 pound
Rice, white 1 cup raw = 3 cups cooked
Rice, brown 1 cup raw = 3-1/8 cups cooked
Rice, wild 1 cup raw = 4 cups cooked
Spinach 1 pound fresh = 6 cups leaves = 1-3/4 cups cooked
Squash, winter 1 pound = 1 cup mashed
Tomato paste/sauce 8 ounces = 1 cup
Walnuts, halves 3-1/2 ounces = 1 cup
Yeast 1 envelope = 1 tablespoon = 1/4 ounce
Zucchini 1 pound = 3 cups sliced = 2-1/2 cups chopped
 
 

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This page modified October 2006


 

 
 

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