88%
Green beans yields 88%
You buy green beans by its whole weight, but you only plate 88% of it. That 12% 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 $1.91 per lb of green beans (an example AP price).
At 88% yield, your real cost is $2.17 per lb EP — because $1.91 ÷ 0.88 = $2.17.
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) | 88% |
| Lost to trim | 12% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of green beans?
Green beans typically yields 88% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much green beans is lost to trim?
About 12% 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 green beans?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.88. At 88% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence low · as of 2026-07-24
About $30.25–$37.75/carton (wholesale reference), up +19.7% over the recent window.
Cheapest in New York (~$31.00), priciest in Detroit (~$42.50).
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