Vegetables

Raw vs cooked vegetables differ in water content and packing. Use the correct cut and state.

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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.

Sources (.gov)

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: 2026-01-05

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Garlic, chopped garlic chopped Green beans, cooked green beans cooked Green beans, raw green beans raw Green cabbage, shredded cabbage green shredded Green onion, chopped onion green chopped Green peas, cooked peas green cooked Green peas, raw peas green raw

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