Mangetout yield: how much is usable after prep (AP to EP %)
Mangetout: about 94% usable going untrimmed to trimmed, with a published range of 92–95%. That is a cost factor of 1.06: for every kilo you need ready to use, buy 1.06 kg as purchased.
Typical yield94%
Cost factor (AP ÷ EP)1.06
Lost in prep6%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Untrimmed → trimmed | 94% | 92–95% | Stem ends and strings | 1748 |
Topping and tailing mangetout costs about 6% of the weight.
What the yield does to the cost
| Usable mangetout needed | Buy (as purchased) at 94% |
|---|---|
| 1 kg | 1.06 kg |
| 5 kg | 5.32 kg |
| 10 kg | 10.64 kg |
Use 94% 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, item 1748 (US samples of edible-pod peas (mangetout)). Your own case is the real number: weigh it in the yield calculator.
All ingredient yields · Recipe cost calculator · How to work out yield percentage