Parsnips yield: how much is usable after prep (AP to EP %)
Parsnips: about 85% usable going whole to peeled. That is a cost factor of 1.18: for every kilo you need ready to use, buy 1.18 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Unpeeled, good quality → peeled | 85% | — | Parings (limited data) | 1640 |
| Unpeeled, fair quality → peeled and cored | 70% | 62–83% | Parings, trimmings and woody cores | 1641 |
| Peeled → boiled | 105% | 88–126% | Gains water (+5% on average) | 1642 |
| Peeled → steamed | 99% | 91–108% | Small net change | 1643 |
| Cooked → fried | 82% | 72–92% | Net losses | 1644 |
The 85% comes from a small number of samples, so treat it as a guide. Big, late-season parsnips with woody cores to cut out are closer to the 70% fair-quality row.
How much to buy
As-purchased (AP) weight = the edible weight you need (EP) ÷ the yield. At 85%:
| Usable weight needed | Buy (as purchased) |
|---|---|
| 1 kg | 1.18 kg |
| 5 kg | 5.88 kg |
| 10 kg | 11.76 kg |
Cost works the same way: usable cost per kilo = the price per kilo you pay ÷ 0.85. At £1.00 a kilo as purchased, usable parsnips cost £1.18 a kilo.
Use 85% in the yield calculator →
Where the numbers come from
USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 1640, 1641, 1642, 1643, 1644. These are averages from US samples of unpeeled parsnips, weighed before and after each stage of prep. Varieties, sizes, UK grading and your own knife work all move the number, which is why every row shows the range as well as the average.
Use these figures to plan and to sense-check. To cost a dish properly, weigh your own: weigh a case as it arrives, prep it the way you do in service, weigh what is usable, and put both weights into the yield calculator.
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