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 Carrot, chopped, raw carrot chopped raw Cauliflower florets, raw cauliflower florets raw Cauliflower rice cauliflower rice Celery, chopped celery chopped Celery, Raw celery raw Celery, sliced celery sliced Cereals, Corn Grits, White, Regular And Quick, Enriched, Cooked With Water, With Salt cereals corn grits white regular and quick enriched cooked with water with salt Cereals, Corn Grits, White, Regular And Quick, Enriched, Cooked With Water, Without Salt cereals corn grits white regular and quick enriched cooked with water without salt Cereals, Corn Grits, White, Regular And Quick, Enriched, Dry cereals corn grits white regular and quick enriched dry Cereals, Corn Grits, Yellow, Regular And Quick, Unenriched, Dry cereals corn grits yellow regular and quick unenriched dry Cereals, Quaker, Corn Grits, Instant, Plain, Dry cereals quaker corn grits instant plain dry Cherry tomatoes, halved tomato cherry halved Collard greens, cooked collard greens cooked Collard greens, raw collard greens raw 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 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