Category
Vegetables
Raw vs cooked vegetables differ in water content and packing. Use the correct cut and state.
Source: USDA FDC - vegetable search
Shallot, chopped shallot chopped Snow peas, raw snow peas raw Spices, Pepper, Black spices pepper black Spices, Pepper, Red Or Cayenne spices pepper red or cayenne Spices, Pepper, White spices pepper white Spinach, baby, raw spinach baby raw Spinach, frozen spinach frozen Sweet potato, diced, raw sweet potato diced raw Sweet potato, mashed sweet potato mashed
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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
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