How much juice does a pound of carrots make? How many oranges for 8 oz of juice? Enter your produce weights below to find out exactly how much juice your recipe will produce — before you start.
Yields are based on masticating (cold-press) juicer averages. Centrifugal juicers typically produce 10–20% less, especially on leafy greens and fibrous roots.
* Yield percentages are averages. Results vary with produce ripeness, juicer type, and how finely produce is chopped.
How much juice each produce item makes per pound, using a masticating juicer. Centrifugal juicers yield roughly 10–20% less on most produce.
| Produce | Yield % | Oz per lb | Oz per 100g |
|---|---|---|---|
| Watermelon | 85% | 13.7 oz | 2.9 oz |
| Cucumber | 80% | 12.9 oz | 2.7 oz |
| Strawberry | 75% | 12.1 oz | 2.5 oz |
| Celery | 72% | 11.6 oz | 2.4 oz |
| Apple | 70% | 11.3 oz | 2.4 oz |
| Pear | 70% | 11.3 oz | 2.4 oz |
| Grape | 70% | 11.3 oz | 2.4 oz |
| Beet | 65% | 10.5 oz | 2.2 oz |
| Carrot | 65% | 10.5 oz | 2.2 oz |
| Blueberry | 60% | 9.7 oz | 2.0 oz |
| Mango | 60% | 9.7 oz | 2.0 oz |
| Pineapple | 55% | 8.9 oz | 1.9 oz |
| Kiwi | 55% | 8.9 oz | 1.9 oz |
| Orange | 50% | 8.1 oz | 1.7 oz |
| Grapefruit | 50% | 8.1 oz | 1.7 oz |
| Ginger | 50% | 8.1 oz | 1.7 oz |
| Lemon / Lime | 45% | 7.3 oz | 1.5 oz |
| Spinach / Kale | 40% | 6.5 oz | 1.4 oz |
| Pomegranate | 40% | 6.5 oz | 1.4 oz |
| Parsley | 35% | 5.6 oz | 1.2 oz |
| Wheatgrass | 30% | 4.8 oz | 1.0 oz |
Yields are averages for masticating juicers. Actual yield varies with produce ripeness, freshness, and machine quality. For more detail see our Juice Yield Guide.
One pound of carrots yields approximately 9–10 oz of juice in a masticating juicer (65% yield). A centrifugal juicer typically produces 7–8 oz from the same pound. Four medium carrots weigh roughly 12–14 oz and produce about 8 oz of juice.
Approximately 3–4 medium navel oranges (400–500g total) produce 8 oz of juice. Oranges have a 50% yield — so you need roughly twice the weight in fruit as the juice you want to produce. Valencia oranges yield slightly more due to thinner skin.
Common causes: (1) centrifugal juicers yield 10–20% less than masticating; (2) cold produce — let refrigerated produce reach room temperature for 15–20 minutes before juicing; (3) feeding too fast — especially with carrots and beets, slow the feed rate; (4) underripe produce has lower water content. Wet pulp coming out of the juicer is a sign of wasted yield.
Watermelon (85% yield), cucumber (80%), strawberry (75%), and celery (72%) produce the most juice per pound. These are ideal base ingredients for high-volume, low-waste juicing. Dense produce like wheatgrass (30%) and pomegranate (40%) produce significantly less.
Get 10–20% more juice from your produce with a cold-press juicer:
Shop High-Yield Juicers on Amazon →