Category
Vegetables
Raw vs cooked vegetables differ in water content and packing. Use the correct cut and state.
Source: USDA FDC - vegetable search
Babyfood, Vegetables, Corn, Creamed, Junior babyfood vegetables corn creamed junior Babyfood, Vegetables, Spinach, Creamed, Strained babyfood vegetables spinach creamed strained Beet, boiled, diced beet boiled diced Beet, cooked, diced beet cooked diced Bell pepper, green, chopped bell pepper green chopped Bell pepper, orange, chopped bell pepper orange chopped Bell pepper, red, chopped bell pepper red chopped Bell pepper, yellow, chopped bell pepper yellow chopped Beverages, Carbonated, Low Calorie, Cola Or Pepper-Type, With Aspartame, Contains Caffeine beverages carbonated low calorie cola or pepper type with aspartame contains caffeine Beverages, Carbonated, Low Calorie, Cola Or Pepper-Types, With Sodium Saccharin, Contains Caffeine beverages carbonated low calorie cola or pepper types with sodium saccharin contains caffeine Bok choy, chopped bok choy chopped Broccoli florets, raw broccoli florets raw Broccoli, chopped broccoli chopped Broccoli, frozen, chopped broccoli frozen chopped Brussels sprouts, halved brussels sprouts halved Butternut squash, diced butternut squash diced
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Cluster composition
This category covers 106 ingredients. The dominant attribute clusters are chopped or sliced produce and dense or heterogeneous items. 5 ingredients sit in a different cluster and behave outside the typical pattern.
- chopped or sliced produce — 58 ingredients
- dense or heterogeneous items — 43 ingredients
- sticky spreads and pastes — 3 ingredients
- dry powders and leaveners — 2 ingredients
Notable exceptions
Spices, Garlic Powder dry powders and leaveners Spices, Onion Powder dry powders and leaveners Tomato paste sticky spreads and pastes Tomato Products, Canned, Paste, Without Salt Added (Includes Foods For Usda'S Food Distribution Program) sticky spreads and pastes Tomato sauce sticky spreads and pastes
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Raw vs cooked vegetables change water content (USDA FDC).
- Chopped vs whole pieces change packing (USDA FDC).
- Frozen vs fresh can shift moisture and mass (USDA FDC).
Last updated: 2026-05-31