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Title: Food component profiles for fruit and vegetablesubgroups
Authors: Jean AT Pennington, Rachel A Fisher
PII: S0889-1575(10)00090-6
DOI: doi:10.1016/j.jfca.2010.01.008
Reference: YJFCA 1934
To appear in:
Received date: 3-11-2008Revised date: 5-1-2010
Accepted date: 29-1-2010
Please cite this article as: Pennington, J. A. T., & Fisher, R. A., Food component profiles
for fruit and vegetable subgroups, Journal of Food Composition and Analysis (2008),
doi:10.1016/j.jfca.2010.01.008
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ORA1
Food component profiles for fruit and vegetable subgroups2
Jean AT Pennington, Rachel A Fisher*3
Division of Nutrition Research Coordination, National Institutes of Health, 6707 Democracy4
Boulevard, Room #629, Bethesda MD 20892-5461, USA5
*Corresponding author. Tel.: +1 301 594-7722; fax: +1 301 480-3768.6
E-mail address: fisherrachel@mail.nih.gov (R.A. Fisher).7
Received xxxx; received in revised form xxxx; accepted xxxx8
Abstract9
To be of practical use to nutrition professionals and consumers, subgroup classifications for10
fruits and vegetables should be based on similarity in food composition and on easily11
identifiable classification characteristics. The means and standard deviations (SDs) for 2412
food components (including total antioxidant capacity) in previously identified subgroups for13
fruits and vegetables were determined. The subgroups (dark green leafy vegetables; cabbage14
family vegetables; lettuces; legumes; Allium family bulbs; deep orange/yellow fruits, roots,15
and tubers; tomatoes and other red vegetables and fruits; citrus family fruits; red/purple/blue16
berries; and other fruits and vegetables) highest in food component concentrations were17
identified. In addition, proposed vegetable subgroups for the 2010 version of the USDA18
MyPyramid food guide were identified as dark green leafy vegetables and broccoli, other19
leafy vegetables, legumes, unique vegetables (deep orange, tomatoes, Allium vegetables,20
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etc.), and additional vegetables. Means and SDs for 24 food components in the five proposed21
MyPyramid vegetable subgroups were determined to assess which groups had the highest22
concentrations of the food components.23
Keywords: Botanical family; Food component profiles; Food composition; Food analysis;24
Food groups; Fruit subgroups; Nutrient profiles; Phytochemicals; TAC; Total antioxidant25
capacity; Vegetable subgroups; USDA MyPyramid food guide26
1 Introduction27
Subgroup classifications for fruits and vegetables are useful for researchers developing food28
frequency questionnaires (FFQs), dietitians providing dietary guidance to patients and clients,29
nutrition educators developing food guidance materials, and consumers who are attempting to30
follow dietary guidance. Subgroupings are most useful if they are based on similarities in31
food composition. For fruits and vegetables, subgroup members should contribute to the32
intake of components typically provided by fruits and vegetables, such as beta-carotene,33
vitamin C, potassium and various flavonoids. To be of practical use, the subgroups should34
have classification characteristics that are easily identifiable, such as color, part of plant, or35
botanical family, that are clearly related to compositional data (Pennington, 2003).36
Previous food guides used in the United States (US) (the Basic Seven and Basic Four Food37
Groups and the Food Guide Pyramid) focused on the citrus group for vitamin C, the dark38
green leafy and deep orange/yellow group for beta-carotene, and the legume group for39
protein, iron and other nutrients. The US 2005 MyPyramid food guide has no subgroup for40
fruits, but includes five subgroups for vegetables (dark green, deep orange, legumes, starchy,41
and other) (CNPP, 2005). Other fruit and vegetable subgroups have been used to summarize42
the contributions of these foods to food component intakes from national surveys; they have43
also been used in FFQs to assess or screen food component intakes. Availability of data for44
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more food components from the US National Nutrient Database for Standard Reference,45
Release 20 (SR20) (ARS, 2008) and the scientific literature warranted a reevaluation of the46
fruit and vegetable subgroups to determine which subgroups might be helpful in achieving the47
important food components present in fruits and vegetables (Pennington and Fisher, 2009).48
In previous work (Pennington and Fisher, 2009), cluster groupings for fruits and vegetables49
based on nutrient and phytochemical component levels were identified, and ten fruit and50
vegetable subgroups that also took into consideration the classification variables of botanical51
family, part of plant, color, and total antioxidant capacity (TAC) were proposed (Table 1).52
Expanding on that work, the average levels of food components in the ten subgroups were53
calculated to determine if the subgroups could be of practical use to both nutrition54
professionals and consumers. The primary purposes of this paper are to present the resulting55
fruit and vegetable subgroups along with the means and standard deviations (SDs) for 24 food56
components in these subgroups and to identify which subgroups are sources of various food57
components.58
[Table 1 about here]59
A secondary purpose of this paper is to present proposed vegetable subgroups for the revised60
MyPyramid food guide, which is to be published in 2010. Representatives of the Center for61
Nutrition Policy and Promotion (CNPP) of the US Department of Agriculture (USDA)62
requested assistance from the authors in developing these subgroups. The subgroups are63
derived from the ten fruit and vegetable subgroups determined in this work along with64
specific criteria set by CNPP.65
66
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2 Methods and materials67
2.1 Fruit and vegetable subgroups68
The selection of the fruits and vegetables and the development of the food composition69
database for this work are described in Pennington and Fisher (2009). The data for the 24 food70
components were obtained from SR20 (USDA, 2008) and from the scientific literature. The71
database developed for this work contains food component values per 100 g of fruit or72
vegetable. The foods are in the raw state, except that raisins are dried, boysenberries are73
frozen, and Chinese broccoli is cooked. (Data for raw boysenberries and raw Chinese broccoli74
were not available from SR20.) For the present work, food component values for raw mature75
legumes (used in the previous work) were replaced with cooked values because of the76
substantial difference in water content between the raw and cooked values. In the previous77
work, it was noted that the differences in the water content between mature and immature78
legumes may have influenced the clustering of the foods into the groupings (i.e., because79
mature legumes are low in water content, they appear high in concentrations of other food80
components) (Pennington and Fisher, 2009).81
For each of the ten subgroups, the means and SDs of each food component were determined.82
The subgroups were then evaluated to determine how they were similar and different in terms83
of food component content. The Kruskal-Wallis one-way analysis of variance (ANOVA) with84
pair-wise multiple comparison procedures was used to identify which subgroups had85
significantly higher concentrations of the 24 food components.86
The potential contributions of the subgroups to food component intakes were assessed by87
determining which subgroups had the highest, second highest and third highest concentrations88
for each food component and by calculating the percent of the US Dietary Recommended89
Intakes (DRIs) (Otten et al, 2006) per 100 g for food components that have DRIs. The DRIs90
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that were used for this evaluation were the highest DRIs for non-pregnant, non-lactating91
adults over 18 years of age (Table 2).92
[Table 2 about here]93
2.2 MyPyramid vegetable subgroups94
The 2005 MyPyramid vegetable subgroups (dark green, orange, legumes, starchy, other) and95
some issues and concerns about them are illustrated in Table 3. The revision of the vegetable96
subgroups for the 2010 MyPyramid needed to address these issues. In addition, CNPP97
stipulated two criteria for the development of the 2010 MyPyramid vegetable subgroups.98
First, they requested that fruits be kept separated from the vegetables; and second, they99
requested that the number of vegetable subgroups not exceed the current number of five.100
[Table 3 about here]101
The ten fruit and vegetable subgroups were evaluated to determine how best to present all102
vegetables within five subgroups. The primary focus for the five subgroups was to be sure the103
vegetables within the subgroups provided reliable sources of important food components and104
to be sure the subgroups were identifiable by consumers. The means and SDs for the food105
components in the five subgroups were calculated to determine which subgroups had higher106
concentrations of individual food components. The percent DRIs per 100 g were determined107
for food components that have DRIs.108
3 Results109
3.1 Fruit and vegetable subgroups110
Based on the cluster analyses for food composition, and classification variables (botanical111
family, part of plant, color and total antioxidant capacity), ten fruit and vegetable subgroups112
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were identified (Pennington and Fisher, 2009) (Table 3). Four subgroup names were based on113
botanical families (cabbage family, legume family, Allium family bulbs, and citrus family114
fruits); one was based on plant part (lettuces); two were based on color (deep orange115
fruits/roots/tubers and tomatoes and other red fruits and vegetables); two were based on color116
and plant part (dark green leafy vegetables and red/purple/blue berries); and the remaining117
group (other fruits and vegetables) captured foods that did not fit into the previous nine118
subgroups.119
The means and SDs for the food components for each of these ten cluster groups are shown in120
Table 4. For food components with DRIs, asterisks are used to identify concentrations greater121
than or equal to 50% DRI, 25% DRI, and 10% DRI. The three highest concentrations for each122
food component are in bold to help identify subgroups that may be potentially good sources123
of these components. Results of the pair-wise multiple comparison procedures also assisted in124
determining subgroups with significantly higher concentrations of the food components.125
[Table 4 about here]126
Table 5 summarizes the potential food component sources for the ten fruit and vegetable127
subgroups by showing which subgroups had the highest, second highest and third highest128
mean concentrations of the food components; for food components with DRIs, asterisks are129
used to indicate concentrations that are at least 50, 25 and 10% DRI. Food components130
contributing less than 10% DRI per 100 g were not included in this Table.131
[Table 5 about here]132
x Dark green leafy vegetables were highest in seven of the food components. They133
provided at least 50% of the DRI for vitamins C and K; 25% of the DRI for folate;134
and 10% of the DRI for potassium, calcium, magnesium, iron, copper, manganese,135
and vitamin B6, per 100 g. This group was highest in beta-carotene, lutein +136
zeaxanthin, and flavones, and third highest in flavonols and TAC.137
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x Cabbage family vegetables provided at least 50% DRI for vitamins C and K and at138least 10% DRI for manganese, vitamin B6 and folate, per 100 g. They were third139
highest in phytosterol and anthocyanidins.140
x Lettuces contained at least 50% DRI for vitamin K and at least 10% DRI for141
manganese, vitamin C and folate, per 100 g. They were second highest in142
phytosterol and lutein + zeaxanthin, and third highest in beta-carotene.143
x Legumes were highest in seven and second highest in three of the food components.144
They tied with Allium bulbs for being highest in flavonols. Legumes provided at145
least 25% DRI for copper and folate and 10% DRI for dietary fiber, magnesium,146
iron, zinc, manganese and vitamin B6, per 100 g. They were highest in phytosterol147
and second highest in flavan-3-ols and TAC.148
x Allium family bulbs were highest in manganese and vitamin B6, equal to the149legume group in flavonols, and third highest in lutein + zeaxanthin. They provided150
at least 50% DRI for vitamin K; 25% DRI for manganese and vitamin B6; and 10%151
DRI for copper and vitamin C, per 100 g.152
x Deep orange/yellow fruits and vegetables were highest in alpha-carotene and153
second highest in beta-carotene. They provided at least 10% DRI for vitamin C, per154100 g.155
x Tomatoes and other red fruits and vegetables were highest in lycopene, second156highest in anthocyanidins, and third highest in flavan-3-ols. They provided at least157
50% DRI for vitamin C per 100 g.158
x Citrus fruits were highest in flavonones and second highest in lycopene and159flavones. They provided at least 25% DRI for vitamin C per 100 g.160
x Red, purple and blue berries were highest in anthocyanidins, flavan-3-ols and TAC,161
and second highest in dietary fiber. They provided at least 10% DRI for dietary162
fiber, manganese and vitamin C.163
x The other fruits and vegetables subgroup provided at least 10% DRI for vitamin C164
per 100 g.165
Only one subgroup (deep orange/yellow fruits, roots, and tubers) provided substantial166
amounts of alpha-carotene; so no second or third subgroups are indicated for this component.167
Lycopene was found only in tomatoes and red fruits and vegetables and in citrus fruits in168
much smaller amounts; there was no subgroup that qualified for the third highest amount.169
Flavones were found only in dark green leafy vegetables and citrus fruit; there was no third170
subgroup choice. Flavonols were equally concentrated in legumes and Allium bulbs, and a171
third choice was dark green leafy vegetables.172
Table 6 provides a summary of the important food components founds in the ten vegetable173
subgroups that could be useful for dietitians and nutrition researchers and educators. The174
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important sources provided at least 25% DRI or contained the highest or second highest175
concentrations per 100 g. The contributors provided at least 10% DRI or contained the176
second or third highest concentrations per 100 g.177
[Table 6 about here]178
3.2 MyPyramid vegetable subgroups179
The MyPyramid vegetable subgroups were identified from the ten fruit and vegetable180
subgroups by first removing the two fruits subgroups (citrus family fruits and red/purple/blue181
berries), as well as fruits from the other remaining groups, and then reducing the remaining182
eight subgroups into five identifiable and useful groupings. A diagram of this is shown in183
Table 7. Broccoli and broccoli raab (from the cabbage family) were moved into the dark184
green leafy and broccoli subgroup. An other leafy subgroup was developed to contain the185
lettuces and most of the cabbage family. The legume subgroup was retained intact. The186
Allium family bulbs, deep orange roots/tubers, tomatoes, and several vegetables from the187
other subgroup were moved into the unique subgroup. Remaining vegetables in the188
other subgroup are now in the additional MyPyamid subgroup.189
[Table 7 about here]190
The means and SDs for the food components for each of the five vegetable subgroups are191
shown in Table 8. This table uses asterisks to identify food components that are at least 50, 25192
and 10% DRI, and the highest mean values for the food components are bolded. Table 9193
highlights the food components that are provided by the proposed vegetable subgroups for the194
revised MyPyramid (based on data from Table 8). Food components providing less than 10%195
DRI are not included in Table 9.196
[[Tables 8 & 9 about here]197
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x Dark green leafy vegetables and broccoli provide at least 50% DRI for vitamin C;19825% DRI for vitamin K and folate; and 10% DRI for iron, copper, manganese, and199
vitamin B6, per 100 g. This group was also highest in beta-carotene, lutein +200
zeaxanthin, and flavones, and second highest in phytosterol, alpha-carotene,201
flavonols and TAC.202
x Other leafy vegetables provide at least 25% DRI for vitamins C and K and 10%203
DRI for manganese, vitamin B6 and folate, per 100 g. This group was second204
highest in beta-carotene, lutein + zeaxanthin, and anthocyanidins, and second205
highest in TAC.206
x Legumes were highest in 11 of the food components. They provide at least 25%207
DRI for copper and folate, and 10% DRI for dietary fiber, magnesium, iron, zinc,208
manganese and vitamin B6, per 100 g. Legumes were highest in phytosterol, flavan-209
3-ols, flavonols, and TAC, and third highest in flavonols.210
x The unique vegetables provide at least 25% DRI for vitamin C and 10% DRI for211copper, manganese, vitamin K, and vitamin B6, per 100 g. They were highest in212
alpha-carotene (due to the presence of deep orange/yellow vegetables) and lycopene213
(due to the presence of tomatoes) and third highest in beta-carotene.214x The additional vegetables provide at least 10% DRI for vitamins C and K, per 100215
g, and were highest in flavonones (primarily from artichokes).216
The results in Table 9 are further summarized in Table 10 in a form suitable for educators and217
consumers. There are similarities between the five vegetables subgroups of Table 10 and the218
ten fruit and vegetable subgroups in Table 5. One reason for differences in food component219
concentrations between the ten subgroups and the five MyPyramid subgroups was that the220
former included food components provided by fruits. Another reason is that the unique and221
additional MyPyramid subgroups lose some of the specificity provided by the Allium bulbs,222
deep orange/yellow roots and tubers and tomatoes, and other red vegetables for components223
such as manganese, vitamin B6, flavonols, alpha-carotene, vitamin A, beta-carotene, and224
lycopene. However, there are tradeoffs for foods component specificity versus consumer225
understanding of a too-complex food guide.226
[Table 10 about here]227
The issues presented in Table 3 for the 2005 MyPyramid vegetable subgroups have been228
resolved with the new subgroupings. The previous dark green subgroup is now more229
specifically identified as dark green leafy and broccoli subgroup. The previous orange230
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group is now within the unique group, along with tomatoes, allium bulbs and other231
vegetables with special attributes. There is a new group called other leafy to highlight232
vegetables previously lost in the other group, and vegetables previously in the starchy233
group are now in the additional group. These revised MyPyramid vegetable subgroups are234
more focused on vegetable selections that provide important food components, rather than235
vegetables that are the most commonly consumed (such as fried potatoes in the previous236
starchy subgroup).237
4 Discussion238
4.1 Fruit and vegetable subgroups239
Identification of fruit and vegetable subgroups is of importance for the development of FFQs240
for epidemiological research, for summarizing the results of national food consumption241
survey data, and for the development of dietary guidance materials. For dietary guidance242
materials, the fruit and vegetable subgroups should indicate the number of servings per243
subgroups that should be consumed per day or week to achieve optimal food component244
intake. Because the SD is so large for most of the food components in each subgroup,245
recommending variety within each subgroup helps to ensure that optimal intake is achieved.246
There is a trade-off between selecting a manageable number of fruit and vegetable subgroups247
with relatively large SDs or a larger number of subgroups with smaller SDs. The goal is to be248
as useful as possible to researchers, educators, and consumers.249
Fruits and vegetables are important sources of folacin, vitamin C, carotenoids, flavonoids250
(anthocyanins, flavanones, flavones, flavonols), glucosinolate, indoles, isothiocyanates,251
gluththione, lignan, phenolic acids, plant sterols, pectin, resveratrol, rutin, salicylates and252
limonene (Pennington, 2003), as well as potassium and other elements (magnesium, iron,253
manganese and copper). Food composition databases contain values for most vitamins and254
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minerals in fruits and vegetables; however, data for many of the bioactive components are not255
yet available and thus could not be considered here. Other limitations of this work are that it256
does not include the losses of food components that may occur with the processing,257
preparation and cooking of various fruits and vegetables, and it is based on 100 g of food258
rather than serving size weights (which can be highly variable). Because the food component259
values are presented for foods in mostly the raw state, the SDs reflect inherent and260
environmental variation factors (e.g. cultivar, season, geography, weather) rather than261
processing, preparation, handling or cooking variables.262
4.2 MyPyramid vegetable subgroups263
It is not known how well consumers are informed about the five vegetable subgroups of the264
2005 MyPyramid, or if they are selecting vegetables according to the weekly intake265
recommendations. National food consumption data might be taken as a reflection of how266
consumers are following the 2005 MyPyramid vegetable subgroup recommendations;267
however, no papers are currently available that reflect 2005 or later. Bachman et al. (2008)268
evaluated MyPyramid food group intakes using data from the 2001-2002 National Health and269
Nutrition Examination Survey (NHANES) and found that intake of dark green vegetables,270
orange vegetables and legumes was below recommended intake, while intake of starchy and271
other vegetables exceeded recommendations. The primary contributors to the dark green272
vegetables were broccoli (36%), lettuce (25%) and spinach (25%), and the primary orange273
vegetables were carrots (50%), sweet potatoes (9%) and mixed vegetables (9%). The main274
sources of starchy vegetables were white potatoes (30%), fried white potatoes (27%) and275
potato/corn/other chips (16%), and the primary other vegetables were lettuce (13%), mixed276
vegetables (9%), condiments (9%) and tomatoes (9%). It will be of interest to see if NHANES277
data from 2005 and beyond show improvements in vegetable subgroup selection; the effects278
of the 2010 MyPyramid vegetable subgroups will not be apparent until years to come.279
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5 Conclusions280
The ten fruit and vegetable subgroups proposed in this paper may serve as an interim guide to281
help researchers with FFQs, dietitians with nutritional counseling, and nutrition educators282
with student instruction until additional food composition data become available to modify283
the subgroups. These ten subgroups have unique concentrations of food components which284
can be of use to researchers designing FFQs, to those evaluating dietary intake data, and to285
dietitians who are providing dietary guidance to patients and clients. The five proposed286
vegetable subgroups for the 2010 MyPyramid have less specificity than the ten fruit and287
vegetable subgroups, but may be useful to educators and consumers to help meet dietary288
intakes of important food components.289
References290
Agriculture Research Service, United States Department of Agriculture, 2007. Nutrient291
Database for Standard Reference, Release 20. Available at:292
http://www.ars.usda.gov/Services/docs.htm?docid=8964. Accessed August 20, 2008.293
Bachman, J.L., Reeds, J., Subar, A.F., Krebs-Smith, S.M., 2008. Sources of food group294
intakes among the US population, 2001-2002. Journal of the American Dietetic295
Association 108, 804-814.296
Center for Nutrition Policy and Promotion, United States Department of Agriculture, 2005.297
MyPyramid Vegetables. Available at:298
http://www.mypyramid.gov/pyramid/vegetables.html. Accessed August 29, 2008.299
Guenther, P.M., Dodd, K.W., 2006. Reedy, J., Krebs-Smith, S.M., Most Americans eat much300
less than recommended amounts of fruits and vegetables. Journal of the American301
Dietetic Association 106, 1371-1379.302
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Otten, J.J., Hellwig, J.P., Meyers, L.D., 2006. Dietary Reference Intakes. The Essential Guide303
to Nutrient Requirements. The National Academies Press, Washington, D.C.304
Pennington, J.A.T. 2003. Definitions and classification for fruit and vegetables. In: Fruit and305
Vegetables. IARC Handbooks of Cancer Prevention. International Agency for Research306
On Cancer, World Health Organization, IARC Press, Lyon, France.307
Pennington, J.A.T., Fisher, R.A., 2009. Classification of fruits and vegetables. Journal of308
Food Composition and Analysis 22, S1, S23S31.309
Subar, A.F., Block, G., James, L.D., 1989. Folate intake and food sources in the US310
population. American Journal of Clinical Nutrition 50, 508-516.311
312
313
Table 1314
Subgroups of fruits and vegetables based on food component content and classification315
variables (botanic family, plant part, color and total antioxidant capacity)316
Subgroup name (number of
fruits and/or vegetables)
Fruits and vegetables in subgroup1
1) Dark green leafy vegetables (9
vegetables)
beet greens, collards, kale, mustard greens, parsley, romaine, spinach, Swiss
chard, turnip greens
2) Cabbage family vegetables (8
vegetables)
broccoli, broccoli raab, Brussels sprouts, cabbage (green and red),
cauliflower, Chinese broccoli, Chinese cabbage
3) Lettuces (6 vegetables) Butterhead lettuce, endive, iceberg lettuce, leaf lettuce (green and red),
watercress
4) Legumes (10 vegetables) Blackeye peas (mature), green peas, lentils, lima beans (immature), kidney
beans (mature), mung beans (mature), navy beans (mature), pigeon peas
(mature), pinto beans (mature), soybeans (mature)
5) Allium family bulbs (4
vegetables)
Garlic, leek, onion, scallion
6) Deep orange/yellow fruits,
roots, and tubers (6 fruits; 5
vegetables)
Apricot, cantaloupe, mango, nectarine, peach, papaya
Butternut squash, carrot, hubbard squash, pumpkin, sweet potato
7) Tomatoes and other red
vegetables and fruits (4 fruits; 4
vegetables)
Cherries, guava, pomegranate, watermelon
Beet, red pepper, rhubarb, tomato
8) Citrus family fruits (8 fruits) Clementine, grapefruit (white and pink), kumquat, lemon, lime, orange,
tangerine
9) Red/purple/blue berries (7 Cranberries, blackberries, blueberries, boysenberries, cranberries,
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fruits) raspberries, strawberries
10) Other (14 fruits; 20
vegetables)
Apple, artichoke, Asian pear, banana, casaba melon, date, fig, grapes,
honeydew melon, kiwi, pear, pineapple, plum, raisins
Asparagus, avocado, celery, corn, crookneck squash, cucumber, eggplant,
green pepper, Jerusalem artichoke, jicama, mushrooms, okra, parsnip,
potato, radish, rutabaga, snap beans, snowpeas, turnip, zucchini
317
139 fruits and 66 vegetables were included in the fruit and vegetable database.318319
320
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Table 3324
2005 MyPyramid vegetable subgroups and issues325
Vegetable subgroup Issues
1 Dark green (broccoli, spinach,
romaine, collard, turnip, andmustard greens)
Consumers may think cucumbers, green beans, green winter squash,
bell peppers and other green (or green-skinned) vegetables are in thisgroup.
2 Orange (carrots, sweet potatoes,
winter squash, pumpkin)
The color should be deep orange. Not all winter squash are deep orange
(some are white or yellow). Pumpkin is a type of winter squash.
3 Legumes (dry beans and peas and
soybean products, e.g., pinto
beans, kidney beans, lentils,
chickpeas, tofu)
Soybean products like soymilk, tofu, miso, etc. do not belong here.
(Soymilk should be in the milk group, and tofu should be in the meat
group.)
4 Starchy (white potatoes, corn,
green peas)
Green peas are legumes and similar in nutrient content to beans.
Starchy has negative connotations. This group puts too heavy an
emphasis on potatoes, which are over-consumed in fried forms.
5 Other (tomatoes, tomato juice,
lettuce, green beans, onions)
This group is much too broad. Other likely has negative connotations.
Some of the vegetables are unique in their composition (e.g., tomatoes,
avocados, garlic), while others are of value primarily for being low-
calorie and containing fiber and potassium.326
327
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Table 4327
Means and standard deviations for food components in fruit and vegetable subgroups per 100328g
1,2329
Dark green leafy
vegetables
Cabbage family
vegetables
Lettuces Legumes Allium family
bulbs
Mean SD Mean SD Mean SD Mean SD Mean SDDietary Fiber (g) 2.8 0.8 2.5 0.8 1.4 0.9 7.3* 1.6 2.1 0.4
Phytosterol (mg) 13 10 24 13 29 14 86 74 15 0
Potassium (mg) 418* 183 266 70 234 75 379 95 251 114
Calcium (mg) 112* 48 64 35 49 36 41 27 84 68
Magnesium (mg) 44* 27 18 4 14 5 49* 15 21 8
Iron (mg) 2.08* 1.73 .92 .58 .79 .42 2.40* 1.16 1.37 .82
Zinc (mg) .39 .29 .36 .19 .27 .26 1.07* .16 .46 .48
Copper (mg) .17* .10 .04 .02 .05 .03 .24* .06 .14* .11
Manganese (mg) .44* .25 .24* .09 .24* .10 .49* .13 .61** .73
Vitamin A (IU) 8909 3184 1417 1497 4012 2846 82 240 669 813
Vitamin K (mcg) 615*** 450 95*** 72 154*** 84 9 10 64*** 98
Vitamin B6 (mg) .16* .07 .17* .05 .08 .04 .14* .06 .41** .55
Vitamin C (mg) 59*** 41 51*** 25 13* 16 5 12 17* 10
Folate (mcg) 121** 79 61* 24 55* 48 130** 52 38 31
Alpha-carotene
(mcg)
32 79 8 13 1 2 2 7 0 0
Beta-carotene (mcg) 5325 1928 846 901 2406 1708 52 140 401 488
Lycopene (mcg) 0 0 3 7 0 0 0 0 0 0
Lutein + zeaxanthin
(mcg)11531 11281 682 652 1787 2080 267 779 764 925
Anthocyanidins
(mg)
.03 .10 9.13 25.80 .51 1.11 1.74 1.50 .00 .00
Flavan-3-ols (mg) .24 .72 .00 .00 .00 .00 4.82 11.56 .04 .05
Flavonones (mg) .00 .00 .02 .06 .00 .00 .00 .00 .00 .00
Flavones (mg) 25.66 75.57 .31 .36 .41 .63 .00 .00 .01 .01
Flavonols (mg) 11.67 9.50 3.45 4.66 6.88 4.17 16.66 10.32 16.63 10.03
TAC (Trolox eq)3
3082 2412 1548 832 1108 571 5047 5684 1097 136
330
1The three highest concentrations for each food component are in bold.3312Values >10% of the Dietary Reference Intake (DRI) have one asterisk; >25% DRI have332two asterisks; and >50% DRI have three asterisks.3333TAC = total antioxidant capacity measured in Trolox equivalents.334
335
336
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Table 5344
Food components present in highest concentrations in the fruit and vegetable subgroups and345percent contributions to Dietary Reference Intakes
1, 2346
Fruit and
vegetablesubgroups
Highest mean
concentrations
2nd highest mean
concentrations
3rd highest mean
concentrations
Other
Dark green leafy
vegetables
potassium* calcium*
vitamin K*** vitamin
C*** beta-carotene
lutein+zeaxanthin
flavones
magnesium*
iron*
copper*
folate**
vitamin B6*
flavonols
TAC
manganese*
Cabbage family
vegetables
vitamin C***
vitamin B6*
vitamin K***
folate*phytosterol
anthocyanidins
manganese*
Lettuces vitamin K***
phytosterol
lutein+zeaxanthin
beta-carotene manganese*
vitamin C*
folate*
Legumes dietary fiber* phytosterolmagnesium* iron*
zinc*
copper**
folate**
flavonols
manganese*flavan-3-ols TAC
3 Vitamin B6*
Allium family bulbs manganese**
vitamin B6** flavonols
copper*
lutein+zeaxanthin
vitamin
K***
vitamin C*
Deep orange/yellowfruits, roots, and
tubers
alpha-carotene beta-carotene vitamin C*
Tomatoes and other
red fruits and
vegetables
lycopene anthocyanidins vitamin C***
flavan-3-ols
Citrus family fruits flavonones lycopene flavones vitamin C**
Red, purple, and
blue berries
anthocyanidins flavan-3-
ols TAC3
dietary fiber* manganese* vitamin C*
Other fruits and
vegetables
vitamin C*
347
1Alpha-carotene was found primarily in deep orange/yellow fruits, roots, and tubers (no 2nd or 3rd choices); lycopene was348only found in tomatoes/red items and citrus (no 3rd choice); flavonones were only concentrated in citrus family fruits (no 2nd349or 3rd choices); flavones were only found in dark green leafy vegetables and citrus (no 3rd choice); flavonols were equally350concentrated in legumes and Allium bulbs (2 first choices), the 3rd choice was dark green leafy vegetables.3512Food component concentrations >10% Dietary Reference Intake (DRI) have one352
asterisk; >25% DRI have two asterisks; and >50% DRI have three asterisks.353 3TAC=Total antioxidant capacity.354355
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Table 6355
Summary chart for the food components in the fruit and vegetable subgroups356
Fruit and vegetable
subgroups
Important sources of:1 Contributes to:2
Dark green leafy vegetables vitamin Cvitamin K
folate
beta-carotene,
lutein+zeaxanthin, flavones
potassium, calcium, magnesium, iron, copper, zinc,manganese
vitamin B6
flavonols
TAC
Cabbage family vegetables vitamin C
vitamin K
phytosterol
manganese
vitamin B6folate
phytosterol
anthocyanidins
Lettuces vitamins K manganese
vitamin C
folate
phytosterolbeta-carotene
lutein+zeaxanthin
Legumes copper
folate
phytosterol
flavonols
flavan-3-ols
TAC
dietary fiber
magnesium, iron, zinc, manganese
vitamin B6
Allium family bulbs manganese
vitamin B6
vitamin K
flavonols
copper
vitamin C
lutein+zeaxanthin
Deep orange/yellow fruits,
roots, and tubers
alpha-carotene vitamin C
beta-caroteneTomatoes and other red fruits
and vegetables
vitamin C
lycopene
anthocyanidins
flavan-3-ols
Citrus family fruits vitamin C
flavonones
lycopene
flavones
Red, purple, and blue berries anthocyanidins
flavan-3-ols
TAC
dietary fiber
manganese
vitamin C
Other fruits and vegetables vitamin C
357
1Provides >25%DRI or contained the highest or second highest concentration per 100 g for a food components without a358DRI.3592Provides >10% DRI or contained the third highest concentration per 100 g for a food component without a DRI.360
361
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Table 7361
Development of proposed 2010 MyPyramid vegetable subgroups from the ten fruit and362vegetable subgroups363
Ten fruit and vegetable
subgroups (number offoods in subgroup)
Changes to get to 5 MyPyramid
vegetable subgroups
Resulting MyPyramid vegetable subgroups (number of foods
in subgroup)
Dark green leafy
vegetables (9
vegetables)
Broccoli and broccoli raab added Dark green leafy vegetables and broccoli (beet greens, collards,
kale, mustard greens, parsley, romaine, spinach, Swiss chard,
turnip greens, broccoli, and broccoli raab)
Cabbage family
vegetables (8
vegetables)
Broccoli and broccoli raab moved to
dark green leafy vegetables and
broccoli; cauliflower moved to
unique vegetables; 5 others movedto lighter leafy vegetables
Lettuces (6 vegetables) Changed to other leafy vegetables
to include 5 cabbage family
vegetables
Other leafy vegetables (butterhead lettuce, endive, iceberg lettuce,
leaf lettuce (green and red), watercress, Brussels sprouts, cabbage
(green and red), Chinese broccoli, and Chinese cabbage)
Legumes (10
vegetables)
Retained as it is Legumes [blackeye peas (mature), green peas, lentils, lima beans
(immature), kidney beans (mature), mung beans (mature), navybeans (mature), pigeon peas (mature), pinto beans (mature),
soybeans (mature)]
Allium family bulbs (4vegetables)
Vegetables moved to uniquesubgroup
Deep orange fruits,
roots, tubers (6 fruits, 5
vegetables)
Vegetables moved to unique
subgroup
Tomatoes and other red
fruits and vegetables (4
fruits, 4 vegetables)
Vegetables moved to unique
subgroup
Unique vegetables1
(cauliflower, garlic, leek, onion, scallion,
butternut squash, carrot, hubbard squash, pumpkin, sweet potato,
beet, red pepper, rhubarb, tomato, asparagus, avocado, and
mushrooms)Citrus family fruits (8
fruits)
Fruits not included in vegetable
subgroups
Red/purple/blue berries
(7 fruits)
Fruits not included in vegetable
subgroups
Other fruits and
vegetables (14 fruits, 20
vegetables)
Fruits not included in vegetable
subgroups; asparagus, avocado, and
mushrooms moved to unique
vegetables; remaining 17 vegetables
became additional vegetables
Additional vegetables1
(celery, corn, crookneck squash, cucumber,
eggplant, green pepper, Jerusalem artichoke, jicama, okra, parsnip,
potato, radish, rutabaga, snap beans, snowpeas, turnip, and
zucchini)
3641 See Table 1 for the individual vegetables in the original 10 subgroups. The unique vegetables include cauliflower, the 4365Allium vegetables, the 5 deep orange vegetables, tomatoes and 3 other red vegetables, and 3 vegetables from the other366group (asparagus, avocado, and mushrooms).367
368
369
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Table 8369
Means and standard deviations for food components in proposed 2010 MyPyramid vegetable370subgroups per 100 g of food
1,2371
Food component Dark green leafy
vegetables and
broccoli
Other leafy
vegetables
Legumes Unique
vegetables
Additional
Vegetables
Dietary fiber (g) 2.7+0.7 1.8+1.0 7.3+1.6* 2.2+1.4 2.6+1.3
Potassium (mg) 378+174 273+106 379+95 288+91 274+85
Calcium (mg) 106+45 64+47 41+27 36+43 31+23
Magnesium (mg) 38+26 20+15 49+15* 18+8 23+14
Iron (mg) 1.84+1.58* 1.10+.79 2.40+1.16* .81+.66 .78+.78
Zinc (mg) .43+.27 .33+.25 1.07+.16* .34+.27 .30+.15
Copper (mg) .14+.10* .08+.11 .24+.06** .12+.09* .08+.05
Manganese (mg) .40+.23* .32+.28* .49+.13* .26+.39* .23+.22
Vitamin A (IU) 7089+4289 3544+2722 82+240 3637+5496 183+288
Alpha-carotene (mcg) 26+68 7+13 2+7 313+875 7+18
Beta-carotene (mcg) 4237+2577 2113+1622 52+140 1834+2826 102+166
Vitamin K (mcg) 4952+442*** 165+120*** 9+10 23+51* 12+15*
Vitamin B6 (mg) .15+.07* .13+.06* .14+.06* .23+.28* .11+.07
Vitamin C (mg) 56+39*** 29+25** 5+12 25+34** 15+13*Folate (mcg) 111+70** 54+35* 130+52** 32+24 36+28
Phytosterol (mg) 20+14 20+14 86+74 17+18 11+7
Lycopene (mcg) 0+0 2+6 0+0 161+643 0+0
Lutein+zeaxanthin (mcg) 8935+10706 1602+2029 267+779 396+601 311+512
Anthocyanidins (mg) 0.02+0.08 6.34+21.00 1.74+1.50 0.74+2.88 2.08+6.53
Flavan-3-ols (mg) .18+.62 .00+.00 4.82+11.6 .04+.13 .17+.75
Flavonones (mg) .00+.00 .02+.05 .00+.00 .04+.17 .66+2.87
Flavones (mg) 19.32+65.46 .33+.48 .00+.00 .52+1.27 .90+1.91
Flavonols (mg) 9.61+8.99 9.20+14.62 16.66+10.21 5.33+8.62 2.75+6.11
TAC (Trolox
eqivalents)3
2833+2138 2235+2593 5047+5684 1003+671 1349+2076
372
1The highest value(s) for each food component are in bold.3732Values >10% of the Dietary Reference Intake (DRI) have one asterisk; those >25% DRI have 2 asterisks; and those >50%374DRI have three asterisks.3753TAC=Total antioxidant capacity.376
377378
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Table 9378
Proposed vegetable subgroups for 2010 My Pyramid, food components that are highest in each379subgroup, and percent contributions to Dietary Reference Intakes
1,2380
Proposed
vegetablesubgroup
Highest components 2nd highest
components
3rd highest
components
Other
1 Dark green leafy
vegetables and
broccoli
iron*
vitamin K**, vitamin
C***
beta-carotene,
lutein+zeaxanthin,
flavones
copper*
manganese* vitamin
B6* folate**
phytosterol
alpha-carotene
flavonolsTAC
3
2 Other leafy
vegetables
anthocyanidins phytosterol, vitamin
C**
beta-carotene
lutein+zeaxanthin
manganese* folate*
TAC
vitamin B6*
vitamin K**
3 Legumes dietary fiber*
magnesium*iron*
zinc*
copper** manganese*
folate**
phytosterol
flavan-3-ols flavonols
TAC
vitamin B6*
anthocyanidinsflavonols
4 Unique
vegetables
vitamin B6*
alpha-carotene
lycopene
copper* vitamin K*
vitamin C** beta-
carotene
manganese*
5 Additional
vegetables
flavonones anthocyanidins vitamin K*
vitamin C*
381
1The highest value(s) for each food component are in bold.3822Values representing >10% of the Dietary Reference Intake (DRI) have one asterisk; those >25% DRI have 2 asterisks; and383those >50% DRI have three asterisks.3843TAC=Total antioxidant capacity.385
386
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Table 10387
Summary chart for food components in the proposed 2010 MyPyramid vegetable subgroups388
Vegetable subgroups Important sources of1 Contributes to2
1 Dark green leafy vegetables and broccoli vitamin C
vitamin K
folatebeta-carotene
lutein+zeaxanthin, flavones
iron, copper, manganese
vitamin B6
phytosterolalpha-carotene
flavonols
TAC
2 Other leafy vegetables vitamin C
vitamin K
anthocyanidins
phytosterol
manganese
vitamin B6folate
beta-carotene
lutein+zeaxanthin
TAC
3 Legumes copper
folate
phytosterol
flavan-3-olsflavonols
TAC
dietary fiber
magnesium, iron, zinc, manganese
vitamin B6
4 Unique vegetables vitamin C
alpha-carotene lycopene
vitamin B6
vitamin K
manganese, copper
beta-carotene
5 Additional vegetables flavonones vitamin C
vitamin K389
1Provides >25% DRI or highest mean concentration of component per 100 g.3902Provides >10%DRI or second or third highest concentration of component per 100 g.391
392
393
Recommended