Yield Converter

Determine the final cooked weight and volume from dry ingredients.

Dry Input

Ingredient Type

Dry Amount

Weight/Volume Unit

Cooked Results

Estimated Cooked Yield300g

Yield Multiplier3x

Absorption Reference

Dry Amount100 g

Yield Factor3x

Overview

Calculate exactly how much food you'll have after cooking grains, pasta, and legumes for meal prepping and recipe accuracy.

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Pro Tips

A standard serving of dry pasta is 56g (2oz), yielding 140g (5oz) cooked.
Brown rice yields slightly less than white as it absorbs water slower and retains its bran.
Weigh ingredients dry for the most accurate nutritional tracking.

Fun Facts

"White rice typically triples in weight after cooking."
"Pasta increases in weight by about 2.5 times, depending on the 'al dente' preference."
"Quinoa is a high-yield grain, increasing up to 3-4 times its original volume."

Formula: Cooked Weight = Dry Weight × Yield Factor

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