Kale yield: how much is usable after prep (AP to EP %)
Kale: about 71% usable going untrimmed to leaves with stems, with a published range of 59–74%. That is a cost factor of 1.41: for every kilo you need ready to use, buy 1.41 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Untrimmed → leaves without stems | 64% | — | Stems and ribs | 1305 |
| Untrimmed → leaves with stems | 71% | 59–74% | Tough stems and damaged leaves | 1306 |
| Trimmed → cooked | 110% | 81–138% | Gains water in cooking (average) | 1307 |
| Frozen leaf → boiled | 76% | 64–92% | Water lost | 1313 |
Stripping the ribs takes kale from 71% to 64% usable. Cooked fresh kale gains water on average, so cooked weight can be more than trimmed weight.
What the yield does to the cost
| Usable kale needed | Buy (as purchased) at 71% |
|---|---|
| 1 kg | 1.41 kg |
| 5 kg | 7.04 kg |
| 10 kg | 14.08 kg |
Use 71% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 1305, 1306, 1307, 1313 (US samples of fresh and frozen kale). Your own case is the real number: weigh it in the yield calculator.
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