Turnips yield: how much is usable after prep (AP to EP %)
Turnips: about 81% usable going without tops to peeled, with a published range of 61–89%. That is a cost factor of 1.23: for every kilo you need ready to use, buy 1.23 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| With tops → peeled | 66% | 62–69% | Tops and skin | 2812 |
| Without tops → peeled | 81% | 61–89% | Skin and ends | 2813 |
| Peeled → steamed or boiled | 95% | 73–114% | Water lost | 2814 |
Yields multiply: 81% × 95% ≈ 77% for whole → cooked. You never add the losses together.
Turnips bought without their tops are about 81% usable after peeling, and cooking costs little more.
What the yield does to the cost
| Usable turnips needed | Buy (as purchased) at 81% |
|---|---|
| 1 kg | 1.23 kg |
| 5 kg | 6.17 kg |
| 10 kg | 12.35 kg |
Use 81% 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 2812, 2813, 2814 (US samples of fresh turnips). Your own case is the real number: weigh it in the yield calculator.
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