65%
Green onion yields 65%
You buy green onion by its whole weight, but you only plate 65% of it. That 35% 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.
Papery skin and the root end are the only real loss; most of the bulb plates.
Say your invoice shows $1.09 per bunch of green onion (an example AP price).
At 65% yield, your real cost is $1.68 per bunch EP — because $1.09 ÷ 0.65 = $1.68.
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) | 65% |
| Lost to trim | 35% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of green onion?
Green onion typically yields 65% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much green onion is lost to trim?
About 35% 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 onion?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.65. At 65% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence medium · as of 2026-06-12
About $10.00–$38.50/carton (wholesale reference), down -8.7% over the recent window.
Higher than 6 of its last 26 weekly reads — near the bottom of its recent range.
Cheapest in Los Angeles (~$15.50), priciest in Baltimore (~$25.00).
Hold. Inside its usual range — nothing to do.
One pricing methodology backs the level.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion