82%
Carrot yields 82%
You buy carrot 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.
Peeling and topping is the loss; a sharp peeler and thin strokes claw yield back.
Say your invoice shows $1.10 per lb of carrot (an example AP price).
At 82% yield, your real cost is $1.34 per lb EP — because $1.10 ÷ 0.82 = $1.34.
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) | 82% |
| Lost to trim | 18% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of carrot?
Carrot typically yields 82% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much carrot is lost to trim?
About 18% 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 carrot?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.82. At 82% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence low · as of 2026-07-16
About $31.00–$33.00/carton (wholesale reference), flat +0% over the recent window.
Higher than 0 of its last 26 weekly reads — near the bottom of its recent range.
Cheapest in Los Angeles (~$28.50), priciest in Detroit (~$36.00).
Hold. Inside its usual range — nothing to do.
Enter your price to compare it against this public wholesale reference.
One pricing methodology backs the level, and the trend leans on a single independent source.
Sources · 1
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion