Spinach yield: how much is usable after prep (AP to EP %)
Spinach: about 72% usable going bulk to trimmed. That is a cost factor of 1.39: for every kilo you need ready to use, buy 1.39 kg as purchased.
Typical yield72%
Cost factor (AP ÷ EP)1.39
Lost in prep28%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Bulk, good quality → trimmed | 72% | — | Stems and damaged leaves | 2418 |
| Bulk, fair quality → trimmed | 61% | — | Stems and damaged leaves | 2419 |
| Retail-trimmed, good quality → trimmed | 100% | — | Nothing | 2420 |
| Retail-trimmed, fair quality → trimmed | 92% | — | Damaged leaves | 2421 |
| Trimmed → boiled | 77% | 55–104% | Water lost | 2422 |
| Trimmed → steamed | 93% | 77–110% | Water lost | 2423 |
| Frozen leaf → thawed | 91% | 88–95% | Drip | 2428 |
| Frozen leaf → boiled | 67% | 57–77% | Water lost | 2429 |
Quality decides the yield: a fair-quality bulk case loses 11 points more than a good one. Steaming keeps far more weight than boiling.
What the yield does to the cost
| Usable spinach needed | Buy (as purchased) at 72% |
|---|---|
| 1 kg | 1.39 kg |
| 5 kg | 6.94 kg |
| 10 kg | 13.89 kg |
Use 72% 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 2418, 2419, 2420, 2421, 2422, 2423, 2428, 2429 (US samples of fresh and frozen spinach). Your own case is the real number: weigh it in the yield calculator.
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