Peas yield: how much is usable after prep (AP to EP %)
Peas: about 38% usable going in pods to shelled, with a published range of 20–80%. That is a cost factor of 2.63: for every kilo you need ready to use, buy 2.63 kg as purchased.
Typical yield38%
Cost factor (AP ÷ EP)2.63
Lost in prep62%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Fresh in pods → shelled | 38% | 20–80% | Pods | 1751 |
| Frozen → cooked | 88% | 81–100% | Water lost | 1759 |
| Frozen → boiled | 93% | 87–99% | Water lost | 1760 |
Less than two fifths of a bag of peas in the pod is peas. Frozen peas waste almost nothing, which is why kitchens use them.
What the yield does to the cost
| Usable peas needed | Buy (as purchased) at 38% |
|---|---|
| 1 kg | 2.63 kg |
| 5 kg | 13.16 kg |
| 10 kg | 26.32 kg |
Use 38% 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 1751, 1759, 1760 (US samples of fresh and frozen green peas). Your own case is the real number: weigh it in the yield calculator.
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