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.Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion