| Beans: green, Italian green, purple, and yellow wax | 3/4 pound |
2-1/4 cups pieces |
| Beets |
1 pound |
2-3/4 cups cubes |
| Broccoli |
3/4 pound |
3 cups florets |
| Cabbage |
Half of a 1- to
1-1/4-pound head |
4 cups chopped |
| Carrots |
1 pound |
3 cups slices |
| Carrots, tiny whole |
1 pound |
3-1/2 cups slices |
| Cauliflower |
3/4 pound head |
3 cups florets |
| Chayote (Chow-Chow) |
1-1/2 medium (15 ounces) |
2 cups cubes |
| Eggplant (Brinjal) |
1 medium (1 pound) |
5 cups cubes |
| Greens: beet, collard, kale, mustard, turnip |
3/4 pound |
12 cups torn |
| Onions, pearl |
8 ounces |
20 to 24 (2 cups) |
| Pea pods |
1/2 pound |
2 cups |
| Peppers |
2 large |
2-1/2 cups rings |
| Potatoes |
1 pound |
2-3/4 cups cubes |
| Spinach |
1 pound |
12 cups torn, stems removed |
| Squash, acorn |
1 pound |
2 servings |
| Turnips |
1 pound |
2-1/2 cups cubes |
| Zucchini |
3/4 pound |
2-1/2 cups slices |
