82%
Bell pepper yields 82%
You buy bell pepper by its whole weight, but you only plate 82% of it. That 18% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Cores, seeds, and stems are the loss; very little goes to waste here.
Say your invoice shows $2.00 per lb of bell pepper (an example AP price).
At 82% yield, your real cost is $2.44 per lb EP — because $2.00 ÷ 0.82 = $2.44.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion