Nutrition & Food
Intermediate

Yield Percentage

Edible portion left after trimming, relative to the amount purchased.

Formula

Y=mEPmAP×100Y = \frac{m_{EP}}{m_{AP}} \times 100

Variables

m_{EP}Edible portion mass
m_{AP}As-purchased mass

Example

800 g usable / 1000 g ⇒ 80%

Did You Know?

Chefs use yield percentage to price menus accurately — a whole fish may yield only ~45% edible fillet.

yieldculinarywaste