Vegetables

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

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Tomato, diced tomato diced Tomatoes, canned, diced, drained tomatoes canned diced drained Turnip, diced turnip diced Watercress, chopped watercress chopped Zucchini, diced zucchini diced Zucchini, shredded zucchini shredded

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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.

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: 2026-05-31

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