The Edible Ratio Calculator helps you determine the percentage of a food item that is actually edible after removing inedible parts like bones, peels, or seeds. It belongs to the food and nutrition measurement calculator category.
This calculator is valuable for chefs, food buyers, dietitians, and anyone involved in meal preparation or food cost management. By knowing the edible yield, you can plan portions more accurately, reduce food waste, and make better purchasing decisions. It is especially useful when comparing raw ingredient costs across different vendors or recipes.
formula of Edible Ratio Calculator
Edible Yield Ratio (%) = (Weight of Edible Portion / Total Weight of Product) * 100
Detailed Breakdown of Components:
- Weight of Edible Portion:
This is the weight of the food that you can actually eat. It includes parts like fruit flesh, boneless meat, or de-shelled nuts. For accurate results, measure this after trimming or peeling. Use the same unit of measurement throughout (e.g., grams or pounds). - Total Weight of Product:
This refers to the original, unprocessed weight of the food item, including all the inedible parts. It represents the full weight before any preparation. - (Weight of Edible Portion / Total Weight of Product):
This calculation shows the share of the food item that is consumable. - Multiplying by 100:
This step converts the share into a percentage, which makes comparison and planning easier.
Helpful Reference Table
Here is a table with average edible ratios for common foods. These values are estimates and can vary slightly based on variety and preparation method.
| Food Item | Total Weight (g) | Edible Portion (g) | Edible Ratio (%) |
|---|---|---|---|
| Banana (with peel) | 200 | 120 | 60.00 |
| Chicken (whole) | 1500 | 900 | 60.00 |
| Mango (with seed & skin) | 400 | 250 | 62.50 |
| Fish (whole) | 1000 | 500 | 50.00 |
| Orange (with peel) | 250 | 150 | 60.00 |
| Avocado (with seed & skin) | 200 | 130 | 65.00 |
This reference table allows quick lookup and helps when exact measurements are not available.
Example of Edible Ratio Calculator
Let’s say you buy a whole mango that weighs 400 grams. After peeling and removing the seed, you are left with 250 grams of edible fruit.
Step 1:
Divide the edible part by the total weight:
250 / 400 = 0.625
Step 2:
Multiply by 100 to convert to a percentage:
0.625 * 100 = 62.5
Result:
The edible yield ratio is 62.5%. This means about 62.5% of the mango is consumable, and the rest is waste.
Most Common FAQs
The edible ratio tells you how much of what you buy is actually usable. It helps you compare costs between bulk items and pre-processed foods. If two products have the same price per kilo, but one has a higher edible ratio, that one offers better value.
Yes, it can. Factors like variety, size, ripeness, and preparation method can all affect the edible yield. For example, a larger orange might have a thicker peel, reducing the edible portion.
Restaurants use edible yield data to calculate actual food cost per serving. It helps chefs plan recipes, portion sizes, and pricing more accurately. Knowing the ratio also helps reduce waste and improve kitchen efficiency.