When considering the entire head of celery, which includes multiple stalks, the weight and yield will obviously depend on the size and season of the vegetable. However, on average, you can take these measurements and apply what you think is most accurate.
- A medium head of celery typically contains about 8-10 stalks.
- Depending on the size and variety, the weight of a medium stalk (head) of celery can range from around 400 grams to 600 grams.
After trimming the head of celery, which involves removing the leafy tops and the tough ends, you might lose about 10-20% of the weight. Also, most of the sweet inner ribs are not useful or flavourful (except as a quick snack).
So, after trimming, a medium head of celery might yield approximately 320 grams to 480 grams of usable celery stalks. When diced (or sliced for that matter), your yield would be:
Diced celery from a medium head might amount to roughly 4 to 6 cups (or approximately 480-720 grams), depending on how finely it’s diced.
To reiterate, actual yields can vary based on factors such as the size of the dice and the moisture content of the celery. It’s always a good idea to measure or weigh the diced celery for precise recipe calculations.
Also, when you add something like this into your food cost spreadsheet, remember your yield factor can take care of all adjustments quickly. In other words, when yield is high (healthy, oversized summer vegetables) leave the factor at .85. In off season or smaller product you can lower your yield factor to something like .75. Boom! Then, all of your variable measures will be adjusted, and that would follow through right into your recipes instantly! Easy.
Also, when you add something like this into your food cost spreadsheet, remember your yield factor can take care of all adjustments quickly. In other words, when yield is high (healthy, oversized summer vegetables) leave the factor at .85. In off season or smaller product you can lower your yield factor to something like .75. Boom! Then all of your variable measures will be adjusted and that would follow through right into your recipes, instantly! Easy.
The yield will affect weighted costs.
Lowering the yield will adjust actual costs.
