Category
Vegetables
Raw vs cooked vegetables differ in water content and packing. Use the correct cut and state.
Source: USDA FDC - vegetable search
Seaweed, dried seaweed dried Shallot, chopped shallot chopped Shortening, Household, Lard And Vegetable Oil shortening household lard and vegetable oil Snap peas, raw snap peas raw Snow peas, raw snow peas raw Soup, Pea, Low Sodium, Prepared With Equal Volume Water soup pea low sodium prepared with equal volume water Soup, Tomato Bisque, Canned, Prepared With Equal Volume Water soup tomato bisque canned prepared with equal volume water Soup, Tomato, Canned, Prepared With Equal Volume Water, Commercial soup tomato canned prepared with equal volume water commercial Soup, Tomato, Low Sodium, With Water soup tomato low sodium with water Spaghetti squash, roasted strands spaghetti squash roasted Spices, Celery Seed spices celery seed Spices, Garlic Powder spices garlic powder Spices, Onion Powder spices onion powder Spices, Pepper, Black spices pepper black Spices, Pepper, Red Or Cayenne spices pepper red or cayenne Spices, Pepper, White spices pepper white Spinach, baby, raw spinach baby raw Spinach, cooked spinach cooked Spinach, frozen spinach frozen Spinach, frozen, chopped spinach frozen chopped Sweet potato fries, frozen sweet potato fries frozen Sweet potato, diced, raw sweet potato diced raw Sweet potato, mashed sweet potato mashed Syrups, Corn, Dark syrups corn dark
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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