80%
Brussels sprouts yields 80%
You buy brussels sprouts by its whole weight, but you only plate 80% of it. That 20% 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.
Florets-only means the stalks and core leave as loss — unless they go into a stock or a slaw.
Say your invoice shows $2.49 per lb of brussels sprouts (an example AP price).
At 80% yield, your real cost is $3.11 per lb EP — because $2.49 ÷ 0.80 = $3.11.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 80% |
| Lost to trim | 20% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of brussels sprouts?
Brussels sprouts typically yields 80% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much brussels sprouts is lost to trim?
About 20% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of brussels sprouts?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.80. At 80% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence medium · as of 2026-06-12
About $22.00–$45.00/carton (wholesale reference), down -13.2% over the recent window.
Higher than 0 of its last 26 weekly reads — near the bottom of its recent range.
Cheapest in Los Angeles (~$25.00), priciest in Miami (~$45.00).
Hold. Easing — this can be a chance to renegotiate, not a reason to re-price.
One pricing methodology backs the level.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion