Juice Yield Calculator Formula

Understand the math behind the juice yield calculator. Each variable explained with a worked example.

Use the Juice Yield Calculator

Formulas Used

Juice Yield

juice_oz = produce_weight * 16 * produce_type / 100

Juice (cups)

juice_cups = produce_weight * 16 * produce_type / 100 / 8

Juice (mL)

juice_ml = produce_weight * 453.6 * produce_type / 100

Pulp/Waste

pulp_weight = produce_weight * (1 - produce_type / 100)

Variables

VariableDescriptionDefault
produce_weightProduce Weight(lbs)5
produce_typeProduce Type70

How It Works

How to Estimate Juice Yield

Formula

Juice (oz) = Weight (lbs) x 16 x Yield %

Yield percentage varies by produce type, ripeness, and juicer type. Masticating (slow) juicers typically extract 10-15% more juice than centrifugal juicers. Hand-squeezing citrus yields less than a reamer or electric juicer.

Typical Yields

  • Oranges: 65-75% (about 3-4 oz per medium orange)
  • Apples: 75-85%
  • Carrots: 55-65%
  • Watermelon: 80-90% (high water content)

    • Worked Example

    5 lbs of oranges.

    produce_weight = 5produce_type = 70
    1. 01Juice = 5 x 16 x 0.70 = 56 oz
    2. 02That is 7 cups or about 1.6 liters of orange juice.
    3. 03Pulp/waste = 5 x 0.30 = 1.5 lbs

    Frequently Asked Questions

    How many oranges make one cup of juice?

    About 3 medium oranges yield 1 cup (8 oz) of juice. Larger navel oranges may yield more; smaller tangerines yield less. Valencia oranges are the juiciest variety.

    Does a slow juicer really produce more juice?

    Yes. Masticating (slow/cold-press) juicers crush produce slowly and extract 10-20% more juice than centrifugal juicers. They also handle leafy greens better and produce less foam.

    What can I do with the leftover pulp?

    Fruit pulp can be added to muffin or pancake batter, mixed into smoothies for fiber, or composted. Carrot and beet pulp can be used in veggie burger patties or bread dough.

    Ready to run the numbers?

    Open Juice Yield Calculator