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Category

Vegetables

Raw vs cooked vegetables differ in water content and packing. Use the correct cut and state.

Source: USDA FDC - vegetable search

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Green cabbage, shredded cabbage green shredded Green onion, chopped onion green chopped Green peas, cooked peas green cooked Green peas, raw peas green raw
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Cluster composition

This category covers 50 ingredients. The dominant attribute clusters are chopped or sliced produce and dense or heterogeneous items. 2 ingredients sit in a different cluster and behave outside the typical pattern.

  • chopped or sliced produce — 35 ingredients
  • dense or heterogeneous items — 13 ingredients
  • sticky spreads and pastes — 2 ingredients

Notable exceptions

Tomato paste sticky spreads and pastes Tomato sauce sticky spreads and pastes

Primer

These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.

Methodology

  • Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
  • Conversions keep higher-precision intermediates and round to practical kitchen values.
  • Default volume is the US cup unless a page explicitly uses metric or UK standards.

Unit standards

  • Mass: grams (g).
  • Volume: mL, US cup, tbsp, tsp.
  • Assumed temperature: room temperature unless stated otherwise.

Examples and edge cases

  • Raw vs cooked vegetables change water content (USDA FDC).
  • Chopped vs whole pieces change packing (USDA FDC).
  • Frozen vs fresh can shift moisture and mass (USDA FDC).

Last updated: 2026-09-20

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