USDA Handbook No. 102: Food Yields Summarized by Different Stages of Preparation

This document, published in 1975, provides data for “Yield after preparation” as a % (with a % range also provided) for an extensive list of foods described in various forms, and prepared in various ways. The yield factor provided by food item for “after preparation” is also described by part of food item.

Author:
Matthews RH, Garrison YJ
Date:
Focus Area:
Dietary data pre-survey activities
Publication type:
Databases