50%
Leek yields 50%
You buy leek by its whole weight, but you only plate 50% of it. That 50% 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 $1.39 per lb of leek (an example AP price).
At 50% yield, your real cost is $2.78 per lb EP — because $1.39 ÷ 0.50 = $2.78.
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) | 50% |
| Lost to trim | 50% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of leek?
Leek typically yields 50% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much leek is lost to trim?
About 50% 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 leek?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.50. At 50% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence low · as of 2026-06-12
About $16.00–$38.00/carton (wholesale reference), down -5% over the recent window.
Higher than 18 of its last 26 weekly reads — around the middle of its recent range.
Cheapest in Boston (~$22.50), priciest in Miami (~$35.50).
Hold. Inside its usual range — nothing to do.
One pricing methodology backs the level, and the markets disagree on direction.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion