Category
Vegetables
Raw vs cooked vegetables differ in water content and packing. Use the correct cut and state.
Source: USDA FDC - vegetable search
Carrot purée carrot pureed Carrots (Shredded/Grated) carrot shredded Cauliflower florets, raw cauliflower florets raw Cauliflower rice cauliflower rice Cherry tomatoes, halved tomato cherry halved Corn kernels, cooked corn kernels cooked Corn, canned, drained corn canned drained Cucumber, chopped cucumber chopped Cucumber, sliced cucumber sliced
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Cluster composition
This category covers 77 ingredients. The dominant attribute clusters are chopped or sliced produce and dense or heterogeneous items. 4 ingredients sit in a different cluster and behave outside the typical pattern.
- chopped or sliced produce — 52 ingredients
- dense or heterogeneous items — 21 ingredients
- sticky spreads and pastes — 3 ingredients
- dry_powder — 1 ingredient
Notable exceptions
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: 2026-08-31