Asparagus                   1 pound = 3 cups chopped

 

Beans (string)             1 pound = 4 cups chopped

 

Beets                            1 pound (5 medium) = 2–½ cups chopped

 

Broccoli                       ½ pound = 6 cups chopped

 

Cabbage                      1 pound = 4–½ cups shredded

 

Carrots                        1 pound = 3–½ cups sliced or grated

 

Celery                          1 pound = 4 cups chopped

 

Cucumbers                 1 pound (2 medium) = 4 cups sliced

 

Eggplant                      1 pound = 4 cups chopped (6 cups raw, cubed = 3 cups cooked)

 

Garlic                           1 clove = 1 teaspoon chopped

 

Leeks                           1 pound = 4 cups chopped (2 cups cooked)

 

Mushrooms                1 pound = 5 to 6 cups sliced = 2 cups cooked

 

Onions                         1 pound = 4 cups sliced = 2 cups cooked

 

Parsnips                      1 pound unpeeled = 1-½ cups cooked and pureed

 

Peas                             1 pound whole = 1 to 1-½ cups shelled

 

Potatoes                      1 pound (3 medium) sliced = 2 cups mashed

 

Pumpkin                      1 pound = 4 cups chopped = 2 cups cooked and drained

 

Spinach                        1 pound = ¾ to 1 cup cooked

 

Squash (summer)      1 pound = 4 cups grated = 2 cups salted and drained

 

Squash (winter)          2 pounds = 2-½ cups cooked and pureed

 

Sweet potatoes          1 pound = 4 cups grated = 1 cup cooked and pureed

 

Swiss chard                 1 pound = 5 to 6 cups packed leaves = 1 to 1-½ cups cooked

 

Tomatoes                     1 pound (3 or 4 medium) = 1-½ cups seeded pulp

 

Turnips                         1 pound = 4 cups chopped = 2 cups cooked and mashed