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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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JFCA-D-08-00767 nsi Pennington and Fischer

1

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: [email protected] (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


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


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


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 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


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



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


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


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


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


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

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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

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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)


subgroups

Other fruits and

vegetables (14 fruits, 20

vegetables)


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

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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

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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

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