| Vegetable | How to rehydrate | Volume increase | Weight increase |
| Green Beans | Boil. | ~2 | 5 |
| Broccoli, chopped | Soak in cool water 10-15 minutes or boil 2 minutes. | ~2.25 | 5.4 |
| Cabbage | Soak in cool water or boil. | ~2.25 to 2.6 | 6 |
| Carrots | Soak in cool water for 20 minutes or boil for 15. | ~2 | 4.6 |
| Celery | Soak in cool water or cook. | ~2 | 4.2 |
| Sweet Corn | Soak several hours before boiling, if possible. Boil 30 minutes. | ~2 | 3.3 |
| Mushrooms | Soak in cool water. | 0 | 4.1 |
| Onions | Soak in cool water or boil. | ~1.3 to 3 | 4 |
| Sweet peas | Boil. | ~3 | ~3.3 |
| Mixed bell peppers | Soak in cool water 1 to 2 hours or boil 3 to 5 minutes. | ~2 | 6.1 |
| Hash browns | Boil 10 to 15 minutes. Some only require soaking in an equal amount of hot water at room temperature for 12 minutes and then drain. | ~2 | 5.8 |
| Tomato powder | Stir into room temperature water. | ~1.66 (for paste) | ~2.7 (for paste) |
| ~2.5 (for sauce) |
References: USA Emergency Supply; San Francisco Herb Company; package labels.
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