Peppers yield: how much is usable after prep (AP to EP %)
Peppers: about 82% usable going whole to deseeded flesh, with a published range of 67–89%. That is a cost factor of 1.22: for every kilo you need ready to use, buy 1.22 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole green pepper → flesh and skin (stem, core and seeds out) | 82% | 67–89% | Stem, core and seeds | 1776 |
| Whole red pepper → flesh and skin | 80% | — | Stem, core and seeds (limited data) | 1777 |
| Flesh → diced | 97% | 94–100% | Cutting loss | 1778 |
Yields multiply: 82% × 97% ≈ 80% for whole → diced. You never add the losses together.
How much to buy
As-purchased (AP) weight = the edible weight you need (EP) ÷ the yield. At 82%:
| Usable weight needed | Buy (as purchased) |
|---|---|
| 1 kg | 1.22 kg |
| 5 kg | 6.1 kg |
| 10 kg | 12.2 kg |
Cost works the same way: usable cost per kilo = the price per kilo you pay ÷ 0.82. At £1.00 a kilo as purchased, usable peppers cost £1.22 a kilo.
Use 82% 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 1776, 1777, 1778. These are averages from US samples of whole sweet peppers, 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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