Accepted Manuscript

Title: Food component proles for fruit and vegetable subgroups Authors: Jean AT Pennington, Rachel A Fisher PII: DOI: Reference: To appear in: Received date: Revised date: Accepted date: 3-11-2008 5-1-2010 29-1-2010 S0889-1575(10)00090-6 doi:10.1016/j.jfca.2010.01.008 YJFCA 1934

Please cite this article as: Pennington, J. A. T., & Fisher, R. A., Food component proles for fruit and vegetable subgroups, Journal of Food Composition and Analysis (2008), doi:10.1016/j.jfca.2010.01.008 This is a PDF le of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its nal form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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ORA Food component profiles for fruit and vegetable subgroups

Jean AT Pennington, Rachel A Fisher*

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Division of Nutrition Research Coordination, National Institutes of Health, 6707 Democracy

*Corresponding author. Tel.: +1 301 594-7722; fax: +1 301 480-3768. E-mail address: fisherrachel@mail.nih.gov (R.A. Fisher).

Received xxxx; received in revised form xxxx; accepted xxxx

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Abstract

To be of practical use to nutrition professionals and consumers, subgroup classifications for

identifiable classification characteristics. The means and standard deviations (SDs) for 24 food components (including total antioxidant capacity) in previously identified subgroups for

family vegetables; lettuces; legumes; Allium family bulbs; deep orange/yellow fruits, roots, and tubers; tomatoes and other red vegetables and fruits; citrus family fruits; red/purple/blue berries; and other fruits and vegetables) highest in food component concentrations were identified. In addition, proposed vegetable subgroups for the 2010 version of the USDA MyPyramid food guide were identified as dark green leafy vegetables and broccoli, other leafy vegetables, legumes, unique vegetables (deep orange, tomatoes, Allium vegetables,

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fruits and vegetables were determined. The subgroups (dark green leafy vegetables; cabbage

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fruits and vegetables should be based on similarity in food composition and on easily

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etc.), and additional vegetables. Means and SDs for 24 food components in the five proposed MyPyramid vegetable subgroups were determined to assess which groups had the highest concentrations of the food components. Keywords: Botanical family; Food component profiles; Food composition; Food analysis; Food groups; Fruit subgroups; Nutrient profiles; Phytochemicals; TAC; Total antioxidant capacity; Vegetable subgroups; USDA MyPyramid food guide

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1 Introduction

Subgroup classifications for fruits and vegetables are useful for researchers developing food frequency questionnaires (FFQs), dietitians providing dietary guidance to patients and clients, nutrition educators developing food guidance materials, and consumers who are attempting to follow dietary guidance. Subgroupings are most useful if they are based on similarities in food composition. For fruits and vegetables, subgroup members should contribute to the intake of components typically provided by fruits and vegetables, such as beta-carotene, vitamin C, potassium and various flavonoids. To be of practical use, the subgroups should have classification characteristics that are easily identifiable, such as color, part of plant, or botanical family, that are clearly related to compositional data (Pennington, 2003). Previous food guides used in the United States (US) (the Basic Seven and Basic Four Food Groups and the Food Guide Pyramid) focused on the citrus group for vitamin C, the dark green leafy and deep orange/yellow group for beta-carotene, and the legume group for protein, iron and other nutrients. The US 2005 MyPyramid food guide has no subgroup for fruits, but includes five subgroups for vegetables (dark green, deep orange, legumes, starchy, and other) (CNPP, 2005). Other fruit and vegetable subgroups have been used to summarize the contributions of these foods to food component intakes from national surveys; they have also been used in FFQs to assess or screen food component intakes. Availability of data for
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more food components from the US National Nutrient Database for Standard Reference, Release 20 (SR20) (ARS, 2008) and the scientific literature warranted a reevaluation of the fruit and vegetable subgroups to determine which subgroups might be helpful in achieving the important food components present in fruits and vegetables (Pennington and Fisher, 2009). In previous work (Pennington and Fisher, 2009), cluster groupings for fruits and vegetables based on nutrient and phytochemical component levels were identified, and ten fruit and

vegetable subgroups that also took into consideration the classification variables of botanical family, part of plant, color, and total antioxidant capacity (TAC) were proposed (Table 1). Expanding on that work, the average levels of food components in the ten subgroups were calculated to determine if the subgroups could be of practical use to both nutrition professionals and consumers. The primary purposes of this paper are to present the resulting

fruit and vegetable subgroups along with the means and standard deviations (SDs) for 24 food components in these subgroups and to identify which subgroups are sources of various food components. [Table 1 about here]

A secondary purpose of this paper is to present proposed vegetable subgroups for the revised MyPyramid food guide, which is to be published in 2010. Representatives of the Center for Nutrition Policy and Promotion (CNPP) of the US Department of Agriculture (USDA) requested assistance from the authors in developing these subgroups. The subgroups are derived from the ten fruit and vegetable subgroups determined in this work along with specific criteria set by CNPP.

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2 Methods and materials

2.1 Fruit and vegetable subgroups

The selection of the fruits and vegetables and the development of the food composition database for this work are described in Pennington and Fisher (2009). The data for the 24 food components were obtained from SR20 (USDA, 2008) and from the scientific literature. The database developed for this work contains food component values per 100 g of fruit or

vegetable. The foods are in the raw state, except that raisins are dried, boysenberries are

frozen, and Chinese broccoli is cooked. (Data for raw boysenberries and raw Chinese broccoli were not available from SR20.) For the present work, food component values for raw mature legumes (used in the previous work) were replaced with cooked values because of the substantial difference in water content between the raw and cooked values. In the previous work, it was noted that the differences in the water content between mature and immature legumes may have influenced the clustering of the foods into the groupings (i.e., because mature legumes are low in water content, they appear high in concentrations of other food components) (Pennington and Fisher, 2009). For each of the ten subgroups, the means and SDs of each food component were determined. The subgroups were then evaluated to determine how they were similar and different in terms of food component content. The Kruskal-Wallis one-way analysis of variance (ANOVA) with pair-wise multiple comparison procedures was used to identify which subgroups had significantly higher concentrations of the 24 food components. The potential contributions of the subgroups to food component intakes were assessed by determining which subgroups had the highest, second highest and third highest concentrations for each food component and by calculating the percent of the US Dietary Recommended Intakes (DRIs) (Otten et al, 2006) per 100 g for food components that have DRIs. The DRIs

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that were used for this evaluation were the highest DRIs for non-pregnant, non-lactating adults over 18 years of age (Table 2). [Table 2 about here]

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2.2

MyPyramid vegetable subgroups

The 2005 MyPyramid vegetable subgroups (dark green, orange, legumes, starchy, other) and

some issues and concerns about them are illustrated in Table 3. The revision of the vegetable

stipulated two criteria for the development of the 2010 MyPyramid vegetable subgroups. First, they requested that fruits be kept separated from the vegetables; and second, they requested that the number of vegetable subgroups not exceed the current number of five. [Table 3 about here]

The ten fruit and vegetable subgroups were evaluated to determine how best to present all vegetables within five subgroups. The primary focus for the five subgroups was to be sure the vegetables within the subgroups provided reliable sources of important food components and to be sure the subgroups were identifiable by consumers. The means and SDs for the food components in the five subgroups were calculated to determine which subgroups had higher

for food components that have DRIs.

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3 Results
3.1 Fruit and vegetable subgroups

Based on the cluster analyses for food composition, and classification variables (botanical family, part of plant, color and total antioxidant capacity), ten fruit and vegetable subgroups

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concentrations of individual food components. The percent DRIs per 100 g were determined

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subgroups for the 2010 MyPyramid needed to address these issues. In addition, CNPP

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were identified (Pennington and Fisher, 2009) (Table 3). Four subgroup names were based on botanical families (cabbage family, legume family, Allium family bulbs, and citrus family fruits); one was based on plant part (lettuces); two were based on color (deep orange fruits/roots/tubers and tomatoes and other red fruits and vegetables); two were based on color and plant part (dark green leafy vegetables and red/purple/blue berries); and the remaining group (other fruits and vegetables) captured foods that did not fit into the previous nine subgroups.

The means and SDs for the food components for each of these ten cluster groups are shown in Table 4. For food components with DRIs, asterisks are used to identify concentrations greater than or equal to 50% DRI, 25% DRI, and 10% DRI. The three highest concentrations for each food component are in bold to help identify subgroups that may be potentially good sources of these components. Results of the pair-wise multiple comparison procedures also assisted in determining subgroups with significantly higher concentrations of the food components. [Table 4 about here]

subgroups by showing which subgroups had the highest, second highest and third highest mean concentrations of the food components; for food components with DRIs, asterisks are used to indicate concentrations that are at least 50, 25 and 10% DRI. Food components contributing less than 10% DRI per 100 g were not included in this Table. [Table 5 about here] x Dark green leafy vegetables were highest in seven of the food components. They provided at least 50% of the DRI for vitamins C and K; 25% of the DRI for folate; and 10% of the DRI for potassium, calcium, magnesium, iron, copper, manganese, and vitamin B6, per 100 g. This group was highest in beta-carotene, lutein + zeaxanthin, and flavones, and third highest in flavonols and TAC.

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Table 5 summarizes the potential food component sources for the ten fruit and vegetable

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x Cabbage family vegetables provided at least 50% DRI for vitamins C and K and at least 10% DRI for manganese, vitamin B6 and folate, per 100 g. They were third highest in phytosterol and anthocyanidins. x Lettuces contained at least 50% DRI for vitamin K and at least 10% DRI for manganese, vitamin C and folate, per 100 g. They were second highest in phytosterol and lutein + zeaxanthin, and third highest in beta-carotene.

Only one subgroup (deep orange/yellow fruits, roots, and tubers) provided substantial amounts of alpha-carotene; so no second or third subgroups are indicated for this component. Lycopene was found only in tomatoes and red fruits and vegetables and in citrus fruits in much smaller amounts; there was no subgroup that qualified for the third highest amount. Flavones were found only in dark green leafy vegetables and citrus fruit; there was no third subgroup choice. Flavonols were equally concentrated in legumes and Allium bulbs, and a third choice was dark green leafy vegetables. Table 6 provides a summary of the important food components founds in the ten vegetable subgroups that could be useful for dietitians and nutrition researchers and educators. The

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x The other fruits and vegetables subgroup provided at least 10% DRI for vitamin C per 100 g.

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x Red, purple and blue berries were highest in anthocyanidins, flavan-3-ols and TAC, and second highest in dietary fiber. They provided at least 10% DRI for dietary fiber, manganese and vitamin C.

x Citrus fruits were highest in flavonones and second highest in lycopene and flavones. They provided at least 25% DRI for vitamin C per 100 g.

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x Tomatoes and other red fruits and vegetables were highest in lycopene, second highest in anthocyanidins, and third highest in flavan-3-ols. They provided at least 50% DRI for vitamin C per 100 g.

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x Deep orange/yellow fruits and vegetables were highest in alpha-carotene and second highest in beta-carotene. They provided at least 10% DRI for vitamin C, per 100 g.

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x Allium family bulbs were highest in manganese and vitamin B6, equal to the legume group in flavonols, and third highest in lutein + zeaxanthin. They provided at least 50% DRI for vitamin K; 25% DRI for manganese and vitamin B6; and 10% DRI for copper and vitamin C, per 100 g.

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x Legumes were highest in seven and second highest in three of the food components. They tied with Allium bulbs for being highest in flavonols. Legumes provided at least 25% DRI for copper and folate and 10% DRI for dietary fiber, magnesium, iron, zinc, manganese and vitamin B6, per 100 g. They were highest in phytosterol and second highest in flavan-3-ols and TAC.

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important sources provided at least 25% DRI or contained the highest or second highest concentrations per 100 g. The contributors provided at least 10% DRI or contained the second or third highest concentrations per 100 g. [Table 6 about here]

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3.2

MyPyramid vegetable subgroups

The MyPyramid vegetable subgroups were identified from the ten fruit and vegetable

berries), as well as fruits from the other remaining groups, and then reducing the remaining eight subgroups into five identifiable and useful groupings. A diagram of this is shown in Table 7. Broccoli and broccoli raab (from the cabbage family) were moved into the dark green leafy and broccoli subgroup. An other leafy subgroup was developed to contain the lettuces and most of the cabbage family. The legume subgroup was retained intact. The Allium family bulbs, deep orange roots/tubers, tomatoes, and several vegetables from the other subgroup were moved into the unique subgroup. Remaining vegetables in the

[Table 7 about here]

shown in Table 8. This table uses asterisks to identify food components that are at least 50, 25 and 10% DRI, and the highest mean values for the food components are bolded. Table 9 highlights the food components that are provided by the proposed vegetable subgroups for the revised MyPyramid (based on data from Table 8). Food components providing less than 10% DRI are not included in Table 9. [[Tables 8 & 9 about here]

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The means and SDs for the food components for each of the five vegetable subgroups are

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other subgroup are now in the additional MyPyamid subgroup.

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subgroups by first removing the two fruits subgroups (citrus family fruits and red/purple/blue

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x Dark green leafy vegetables and broccoli provide at least 50% DRI for vitamin C; 25% DRI for vitamin K and folate; and 10% DRI for iron, copper, manganese, and vitamin B6, per 100 g. This group was also highest in beta-carotene, lutein + zeaxanthin, and flavones, and second highest in phytosterol, alpha-carotene, flavonols and TAC. x Other leafy vegetables provide at least 25% DRI for vitamins C and K and 10% DRI for manganese, vitamin B6 and folate, per 100 g. This group was second highest in beta-carotene, lutein + zeaxanthin, and anthocyanidins, and second highest in TAC.

x Legumes were highest in 11 of the food components. They provide at least 25% DRI for copper and folate, and 10% DRI for dietary fiber, magnesium, iron, zinc, manganese and vitamin B6, per 100 g. Legumes were highest in phytosterol, flavan3-ols, flavonols, and TAC, and third highest in flavonols. x The unique vegetables provide at least 25% DRI for vitamin C and 10% DRI for copper, manganese, vitamin K, and vitamin B6, per 100 g. They were highest in alpha-carotene (due to the presence of deep orange/yellow vegetables) and lycopene (due to the presence of tomatoes) and third highest in beta-carotene. x The additional vegetables provide at least 10% DRI for vitamins C and K, per 100 g, and were highest in flavonones (primarily from artichokes).

consumers. There are similarities between the five vegetables subgroups of Table 10 and the

former included food components provided by fruits. Another reason is that the unique and additional MyPyramid subgroups lose some of the specificity provided by the Allium bulbs, deep orange/yellow roots and tubers and tomatoes, and other red vegetables for components such as manganese, vitamin B6, flavonols, alpha-carotene, vitamin A, beta-carotene, and lycopene. However, there are tradeoffs for foods component specificity versus consumer understanding of a too-complex food guide. [Table 10 about here] The issues presented in Table 3 for the 2005 MyPyramid vegetable subgroups have been resolved with the new subgroupings. The previous dark green subgroup is now more specifically identified as dark green leafy and broccoli subgroup. The previous orange

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concentrations between the ten subgroups and the five MyPyramid subgroups was that the

ten fruit and vegetable subgroups in Table 5. One reason for differences in food component

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group is now within the unique group, along with tomatoes, allium bulbs and other vegetables with special attributes. There is a new group called other leafy to highlight vegetables previously lost in the other group, and vegetables previously in the starchy group are now in the additional group. These revised MyPyramid vegetable subgroups are more focused on vegetable selections that provide important food components, rather than vegetables that are the most commonly consumed (such as fried potatoes in the previous starchy subgroup).

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4 Discussion
4.1 Fruit and vegetable subgroups

Identification of fruit and vegetable subgroups is of importance for the development of FFQs for epidemiological research, for summarizing the results of national food consumption survey data, and for the development of dietary guidance materials. For dietary guidance materials, the fruit and vegetable subgroups should indicate the number of servings per subgroups that should be consumed per day or week to achieve optimal food component

recommending variety within each subgroup helps to ensure that optimal intake is achieved. There is a trade-off between selecting a manageable number of fruit and vegetable subgroups

as useful as possible to researchers, educators, and consumers. Fruits and vegetables are important sources of folacin, vitamin C, carotenoids, flavonoids (anthocyanins, flavanones, flavones, flavonols), glucosinolate, indoles, isothiocyanates, gluththione, lignan, phenolic acids, plant sterols, pectin, resveratrol, rutin, salicylates and limonene (Pennington, 2003), as well as potassium and other elements (magnesium, iron, manganese and copper). Food composition databases contain values for most vitamins and

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with relatively large SDs or a larger number of subgroups with smaller SDs. The goal is to be

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intake. Because the SD is so large for most of the food components in each subgroup,

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minerals in fruits and vegetables; however, data for many of the bioactive components are not yet available and thus could not be considered here. Other limitations of this work are that it does not include the losses of food components that may occur with the processing, preparation and cooking of various fruits and vegetables, and it is based on 100 g of food rather than serving size weights (which can be highly variable). Because the food component values are presented for foods in mostly the raw state, the SDs reflect inherent and

environmental variation factors (e.g. cultivar, season, geography, weather) rather than

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It is not known how well consumers are informed about the five vegetable subgroups of the

recommendations. National food consumption data might be taken as a reflection of how

evaluated MyPyramid food group intakes using data from the 2001-2002 National Health and Nutrition Examination Survey (NHANES) and found that intake of dark green vegetables, orange vegetables and legumes was below recommended intake, while intake of starchy and other vegetables exceeded recommendations. The primary contributors to the dark green vegetables were broccoli (36%), lettuce (25%) and spinach (25%), and the primary orange vegetables were carrots (50%), sweet potatoes (9%) and mixed vegetables (9%). The main sources of starchy vegetables were white potatoes (30%), fried white potatoes (27%) and potato/corn/other chips (16%), and the primary other vegetables were lettuce (13%), mixed vegetables (9%), condiments (9%) and tomatoes (9%). It will be of interest to see if NHANES data from 2005 and beyond show improvements in vegetable subgroup selection; the effects of the 2010 MyPyramid vegetable subgroups will not be apparent until years to come.

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however, no papers are currently available that reflect 2005 or later. Bachman et al. (2008)

consumers are following the 2005 MyPyramid vegetable subgroup recommendations;

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2005 MyPyramid, or if they are selecting vegetables according to the weekly intake

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MyPyramid vegetable subgroups

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processing, preparation, handling or cooking variables.

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5 Conclusions
The ten fruit and vegetable subgroups proposed in this paper may serve as an interim guide to help researchers with FFQs, dietitians with nutritional counseling, and nutrition educators with student instruction until additional food composition data become available to modify the subgroups. These ten subgroups have unique concentrations of food components which can be of use to researchers designing FFQs, to those evaluating dietary intake data, and to dietitians who are providing dietary guidance to patients and clients. The five proposed

vegetable subgroups for the 2010 MyPyramid have less specificity than the ten fruit and vegetable subgroups, but may be useful to educators and consumers to help meet dietary intakes of important food components.

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References

Agriculture Research Service, United States Department of Agriculture, 2007. Nutrient Database for Standard Reference, Release 20. Available at: http://www.ars.usda.gov/Services/docs.htm?docid=8964. Accessed August 20, 2008. Bachman, J.L., Reeds, J., Subar, A.F., Krebs-Smith, S.M., 2008. Sources of food group intakes among the US population, 2001-2002. Journal of the American Dietetic Association 108, 804-814.

Center for Nutrition Policy and Promotion, United States Department of Agriculture, 2005. MyPyramid Vegetables. Available at: http://www.mypyramid.gov/pyramid/vegetables.html. Accessed August 29, 2008. Guenther, P.M., Dodd, K.W., 2006. Reedy, J., Krebs-Smith, S.M., Most Americans eat much less than recommended amounts of fruits and vegetables. Journal of the American Dietetic Association 106, 1371-1379.

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Otten, J.J., Hellwig, J.P., Meyers, L.D., 2006. Dietary Reference Intakes. The Essential Guide to Nutrient Requirements. The National Academies Press, Washington, D.C. Pennington, J.A.T. 2003. Definitions and classification for fruit and vegetables. In: Fruit and

On Cancer, World Health Organization, IARC Press, Lyon, France.

Pennington, J.A.T., Fisher, R.A., 2009. Classification of fruits and vegetables. Journal of

Subar, A.F., Block, G., James, L.D., 1989. Folate intake and food sources in the US population. American Journal of Clinical Nutrition 50, 508-516.

Subgroups of fruits and vegetables based on food component content and classification variables (botanic family, plant part, color and total antioxidant capacity) Subgroup name (number of fruits and/or vegetables) 1) Dark green leafy vegetables (9 vegetables) 2) Cabbage family vegetables (8 vegetables) 3) Lettuces (6 vegetables) 4) Legumes (10 vegetables)

5) Allium family bulbs (4 vegetables) 6) Deep orange/yellow fruits, roots, and tubers (6 fruits; 5 vegetables) 7) Tomatoes and other red vegetables and fruits (4 fruits; 4 vegetables) 8) Citrus family fruits (8 fruits) 9) Red/purple/blue berries (7

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Table 1

Fruits and vegetables in subgroup1

beet greens, collards, kale, mustard greens, parsley, romaine, spinach, Swiss chard, turnip greens broccoli, broccoli raab, Brussels sprouts, cabbage (green and red), cauliflower, Chinese broccoli, Chinese cabbage Butterhead lettuce, endive, iceberg lettuce, leaf lettuce (green and red), watercress 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) Garlic, leek, onion, scallion Apricot, cantaloupe, mango, nectarine, peach, papaya Butternut squash, carrot, hubbard squash, pumpkin, sweet potato Cherries, guava, pomegranate, watermelon Beet, red pepper, rhubarb, tomato

Clementine, grapefruit (white and pink), kumquat, lemon, lime, orange, tangerine Cranberries, blackberries, blueberries, boysenberries, cranberries,

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Food Composition and Analysis 22, S1, S23S31.

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Vegetables. IARC Handbooks of Cancer Prevention. International Agency for Research

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fruits) 10) Other (14 fruits; 20 vegetables)

raspberries, strawberries 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

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39 fruits and 66 vegetables were included in the fruit and vegetable database.

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Table 2 Dietary Reference Intakes (DRIs) (Otten et al, 2006) Food Component (per day) Dietary fiber (g) Vitamin A (mcg) Vitamin C (mg) Vitamin K (mcg) Vitamin B6 (mg) Folate (mcg) Calcium (mg) Copper (mcg) Iron (mg) Magnesium (mg) Manganese (mg) Zinc (mg) Potassium (mg) Male 31-50 y 38 900 90 120 1.3 400 1,000 .9 8 420 2.3 11 4,700 Female 31-50 y 25 700 75 90 1.3 400 1,000 .9 18 320 1.8 8 4,700 Highest DRI1 38 900 90 120 1.3 400 1,200 .9 18 420 2.3 11 4,700 50% of highest DRI 19 450 45 60 .65 200 600 .45 9 210 1.1 5.5 2,350 25% of highest DRI 9.5 225 22.5 30 .33 100 300 .22 4.5 105 .55 2.7 1,175 10% of highest DRI 3.8 90 9 12 .13 40 120 .09 1.8 42 .23 1.1 470

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Highest daily allowance/intake for a non-pregnant, non-lactating adult (over 18 years).

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Table 3 2005 MyPyramid vegetable subgroups and issues Vegetable subgroup Dark green (broccoli, spinach, romaine, collard, turnip, and mustard greens) Orange (carrots, sweet potatoes, winter squash, pumpkin) Legumes (dry beans and peas and soybean products, e.g., pinto beans, kidney beans, lentils, chickpeas, tofu) Starchy (white potatoes, corn, green peas) Other (tomatoes, tomato juice, lettuce, green beans, onions) Issues Consumers may think cucumbers, green beans, green winter squash, bell peppers and other green (or green-skinned) vegetables are in this group. 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. 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.)

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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. 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 lowcalorie and containing fiber and potassium.

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Table 4 Means and standard deviations for food components in fruit and vegetable subgroups per 100 1,2 g Dark green leafy vegetables Mean SD Dietary Fiber (g) Phytosterol (mg) Potassium (mg) Calcium (mg) Magnesium (mg) Iron (mg) Zinc (mg) Copper (mg) Manganese (mg) Vitamin A (IU) Vitamin K (mcg) Vitamin B6 (mg) Vitamin C (mg) Folate (mcg) Alpha-carotene (mcg) Beta-carotene (mcg) Lycopene (mcg) Lutein + zeaxanthin (mcg) Anthocyanidins (mg) Flavan-3-ols (mg) Flavonones (mg) Flavones (mg) Flavonols (mg) 2.8 13 418* 112* 44* 2.08* .39 .17* .44* 8909 615*** .16* 59*** 121** 32 5325 0 11531 .03 .24 .00 0.8 10 183 48 27 1.73 .29 .10 .25 3184 450 .07 41 79 79 1928 0 11281 .10 Cabbage family vegetables Mean SD 2.5 24 266 64 18 .92 .36 .04 .24* 1417 95*** .17* 51*** 61* 8 846 3 682 0.8 13 70 35 4 .58 .19 .02 .09 1497 72 25 24 13 .05 Lettuces Mean 1.4 29 234 49 14 .79 .27 .05 SD 0.9 14 75 36 5 Legumes Mean 7.3* 379 49* 86 SD 1.6 95 15 74 Allium family bulbs Mean SD 2.1 0.4 0 114 68 8 .82 .48 .11 .73 813 98 .55 10 31 0 488 0 925 .00 .05 .00 .01 10.03 136 15

.42 .26 .03

us
.10 2846 84 .04 16 48 2 1708 0 2080 1.11 .00 .00 .63 4.17 571 9 5 2 0

.24*

an
154*** .08 13* 55* 1 2406 0 1787 .51 .00 .00 .41 6.88 1108

4012

901 652

te

9.13 .00 .02 .31 3.45

25.80 .00 .06 .36 4.66 832

ce p

.72 .00

25.66 11.67 3082

75.57 9.50 2412

TAC (Trolox eq)3

1548

331 332 333 334 335 336

1 2

The three highest concentrations for each food component are in bold. Values >10% of the Dietary Reference Intake (DRI) have one asterisk; >25% DRI have two asterisks; and >50% DRI have three asterisks. 3 TAC = total antioxidant capacity measured in Trolox equivalents.

Ac

330

17

cr ip t
41 27 84 21 2.40* 1.07* .24* .49* 1.16 .16 .06 .13 240 10 .06 12 52 7 140 0 779 1.50 11.56 .00 .00 10.32 5684 .46 82 .14* 130** 38 0 52 267 1.74 4.82 .00 .00 16.66 5047 0 .00 .04 .00 .01

251

1.37 .14* .61**

669 64*** .41** 17*

401 764

16.63 1097

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336 337 338

Table 4 - Continued Means and standard deviations for food components in fruit and vegetable subgroups per 100 1,2 g Deep orange/ yellow fruits, roots and tubers Mean SD Dietary Fiber (g) Phytosterol (mg) Potassium (mg) Calcium (mg) Magnesium (mg) Iron (mg) Zinc (mg) Copper (mg) Manganese (mg) Vitamin A (IU) Vitamin K (mcg) Vitamin B6 (mg) Vitamin C (mg) Folate (mcg) Alpha-carotene (mcg) Beta-carotene (mcg) Lycopene (mcg) Lutein + zeaxanthin (mcg) Anthocyanidins (mg) Flavan-3-ols (mg) Flavonones (mg) Flavones (mg) Flavonols (mg) 1.8 12 273 19 15 .38 .18 .08 .11 5282 3 .10 18* 16 444 2644 0 197 1.55 0.7 2 67 13 8 .23 .09 .04 .08 6000 3 .07 18 10 1043 3128 0 439 Tomatoes/ red fruits and vegetables Tomatoes Mean SD 2.1 11 259 20 13 .36 .17 .07 .14 683 7 .10 50*** 30 21 364 1.6 7 89 27 7 .19 .10 .07 .09 1,035 10 .08 83 37 37 Citrus family fruits Red/ purple/ blue berries Other fruits and vegetables

Mean 2.6 21 154 33 11 .32 .09 .05 .04 0 392

SD 1.7 3 29 15 4 .31 .04

cr ip t
Mean 4.4* 12 SD 1.8 Mean 2.7 0 13 128 37 275 23 20 19 10 14 7 .52 .26 .24 .17 .04 .15 72 7 .01 20 22 7 44 0 39 47.02 22.02 .11 .08 8.14 2443 .67 .26 .11 .20 166 10 .12 18* 26 6 93 0 222 3.90 1.03 .37 .66 2.57 1576 .08 73 10 .05 22* 23 3 43 0 95 84.77 25.72 .04 .03 6.56 6319 .49*

SD 1.6 14 149 19 14 .72 .18 .09 .22 252 14 .08 22 23 15 146 0 411 9.29 2.26 2.15 1.62 5.02 1851

M
537 66 28.28 3.85 .24 1.01 .87 2052 2246 18

d
1539 55 10.23 2.67 .09 0.57 .61 2157

te

ce p
2.37 .00 .23 .49 3.88 .00 .50 .61 972 547

3.41

Ac

TAC (Trolox eq)3

339 340 341 342 343 344

1 2

The three highest concentrations for each food component are in bold. Values >10% of the Dietary Reference Intake (DRI) have one asterisk; >25% DRI have two asterisks; and >50% DRI have three asterisks. 3 TAC=total antioxidant capacity measured in Trolox equivalents.

an
.04 0 408 .06 16 .02 11 8 59 235 502 66 .00 .00 15.06 7.58 .51 526 40** 35 120 177 53 .00 .00 36.13 3.19 .39 1301

us
.02

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344 345 346

Table 5 Food components present in highest concentrations in the fruit and vegetable subgroups and 1, 2 percent contributions to Dietary Reference Intakes Fruit and vegetable subgroups Dark green leafy vegetables Highest mean concentrations potassium* calcium* vitamin K*** vitamin C*** beta-carotene lutein+zeaxanthin flavones 2nd highest mean concentrations magnesium* iron* copper* folate** vitamin C*** vitamin B6* 3rd highest mean concentrations vitamin B6* flavonols TAC Other

Cabbage family vegetables

Lettuces

Legumes

Allium family bulbs

M
beta-carotene anthocyanidins lycopene flavones dietary fiber* 19

dietary fiber* phytosterol magnesium* iron* zinc* copper** folate** flavonols manganese** vitamin B6** flavonols alpha-carotene

an

vitamin K*** phytosterol lutein+zeaxanthin manganese* flavan-3-ols TAC3

us
Vitamin B6* vitamin C*** flavan-3-ols manganese*

vitamin K*** folate* phytosterol anthocyanidins beta-carotene

copper* lutein+zeaxanthin

ce p

Deep orange/yellow fruits, roots, and tubers Tomatoes and other red fruits and vegetables Citrus family fruits Red, purple, and blue berries Other fruits and vegetables

lycopene

flavonones anthocyanidins flavan-3ols TAC3

te

347 348 349 350 351 352 353 354 355

1

Alpha-carotene was found primarily in deep orange/yellow fruits, roots, and tubers (no 2nd or 3rd choices); lycopene was only found in tomatoes/red items and citrus (no 3rd choice); flavonones were only concentrated in citrus family fruits (no 2nd or 3rd choices); flavones were only found in dark green leafy vegetables and citrus (no 3rd choice); flavonols were equally concentrated in legumes and Allium bulbs (2 first choices), the 3rd choice was dark green leafy vegetables. 2 Food component concentrations >10% Dietary Reference Intake (DRI) have one asterisk; >25% DRI have two asterisks; and >50% DRI have three asterisks. 3 TAC=Total antioxidant capacity.

Ac

cr ip t
manganese* manganese* manganese* vitamin C* folate* vitamin K*** vitamin C* vitamin C* vitamin C** vitamin C* vitamin C*

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Table 6 Summary chart for the food components in the fruit and vegetable subgroups Fruit and vegetable subgroups Dark green leafy vegetables Important sources of:1 vitamin C vitamin K folate beta-carotene, lutein+zeaxanthin, flavones vitamin C vitamin K Contributes to:2 potassium, calcium, magnesium, iron, copper, zinc, manganese vitamin B6 flavonols TAC phytosterol manganese vitamin B6 folate phytosterol anthocyanidins manganese vitamin C folate phytosterol beta-carotene lutein+zeaxanthin dietary fiber magnesium, iron, zinc, manganese vitamin B6

Cabbage family vegetables

Lettuces

vitamins K

Legumes

Red, purple, and blue berries

Other fruits and vegetables

357 358 359 360 361

1

Provides >25%DRI or contained the highest or second highest concentration per 100 g for a food components without a DRI. 2 Provides >10% DRI or contained the third highest concentration per 100 g for a food component without a DRI.

Ac

ce p

Deep orange/yellow fruits, roots, and tubers Tomatoes and other red fruits and vegetables Citrus family fruits

te
vitamin C lycopene vitamin C flavonones anthocyanidins flavan-3-ols TAC 20

Allium family bulbs

copper folate phytosterol flavonols flavan-3-ols TAC manganese vitamin B6 vitamin K flavonols alpha-carotene

an

copper vitamin C lutein+zeaxanthin vitamin C beta-carotene anthocyanidins flavan-3-ols lycopene flavones dietary fiber manganese vitamin C vitamin C

us

cr ip t

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361 362 363

Table 7 Development of proposed 2010 MyPyramid vegetable subgroups from the ten fruit and vegetable subgroups Changes to get to 5 MyPyramid vegetable subgroups Broccoli and broccoli raab added Resulting MyPyramid vegetable subgroups (number of foods in subgroup) Dark green leafy vegetables and broccoli (beet greens, collards, kale, mustard greens, parsley, romaine, spinach, Swiss chard, turnip greens, broccoli, and broccoli raab)

Lettuces (6 vegetables)

ce p

Citrus family fruits (8 fruits) Red/purple/blue berries (7 fruits) Other fruits and vegetables (14 fruits, 20 vegetables)

364 365 366 367 368 369

See Table 1 for the individual vegetables in the original 10 subgroups. The unique vegetables include cauliflower, the 4 Allium vegetables, the 5 deep orange vegetables, tomatoes and 3 other red vegetables, and 3 vegetables from the other group (asparagus, avocado, and mushrooms).

Ac

Fruits not included in vegetable subgroups Fruits not included in vegetable subgroups Fruits not included in vegetable subgroups; asparagus, avocado, and mushrooms moved to unique vegetables; remaining 17 vegetables became additional vegetables

te

Allium family bulbs (4 vegetables) Deep orange fruits, roots, tubers (6 fruits, 5 vegetables) Tomatoes and other red fruits and vegetables (4 fruits, 4 vegetables)

Vegetables moved to unique subgroup

M
Unique vegetables1 (cauliflower, garlic, leek, onion, scallion, butternut squash, carrot, hubbard squash, pumpkin, sweet potato, beet, red pepper, rhubarb, tomato, asparagus, avocado, and mushrooms) Additional vegetables1 (celery, corn, crookneck squash, cucumber, eggplant, green pepper, Jerusalem artichoke, jicama, okra, parsnip, potato, radish, rutabaga, snap beans, snowpeas, turnip, and zucchini) 21

Vegetables moved to unique subgroup Vegetables moved to unique subgroup

an

Legumes (10 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 [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)]

us

Broccoli and broccoli raab moved to dark green leafy vegetables and broccoli; cauliflower moved to unique vegetables; 5 others moved to lighter leafy vegetables Changed to other leafy vegetables to include 5 cabbage family vegetables Retained as it is

cr ip t

Ten fruit and vegetable subgroups (number of foods in subgroup) Dark green leafy vegetables (9 vegetables) Cabbage family vegetables (8 vegetables)

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369 370 371

Table 8 Means and standard deviations for food components in proposed 2010 MyPyramid vegetable 1,2 subgroups per 100 g of food Food component Dark green leafy vegetables and broccoli 2.7+0.7 378+174 106+45 38+26 1.84+1.58* .43+.27 .14+.10* .40+.23* 7089+4289 26+68 4237+2577 4952+442*** .15+.07* 56+39*** 111+70** 20+14 0+0 8935+10706 0.02+0.08 .18+.62 .00+.00 19.32+65.46 9.61+8.99 2833+2138 Other leafy vegetables 1.8+1.0 273+106 64+47 20+15 1.10+.79 .33+.25 .08+.11 .32+.28* 3544+2722 7+13 2113+1622 165+120*** .13+.06* 29+25** 54+35* 20+14 2+6 1602+2029 6.34+21.00 .00+.00 .02+.05 .33+.48 9.20+14.62 2235+2593 Legumes Unique vegetables 2.2+1.4 288+91 36+43 18+8 .81+.66 .34+.27 .12+.09* .26+.39* 3637+5496 313+875 1834+2826 23+51* .23+.28* 25+34** 32+24 17+18 161+643 396+601 0.74+2.88 .04+.13 .04+.17 .52+1.27 5.33+8.62 1003+671 Additional Vegetables 2.6+1.3 274+85 31+23 23+14 .78+.78 .30+.15 .08+.05 .23+.22 183+288 7+18 102+166 12+15* .11+.07 15+13* 36+28 11+7 0+0 311+512 2.08+6.53 .17+.75 .66+2.87 .90+1.91 2.75+6.11 1349+2076

372 373 374 375 376 377 378

1 2

The highest value(s) for each food component are in bold. Values >10% of the Dietary Reference Intake (DRI) have one asterisk; those >25% DRI have 2 asterisks; and those >50% DRI have three asterisks. 3 TAC=Total antioxidant capacity.

Ac

ce p

te
22

Dietary fiber (g) Potassium (mg) Calcium (mg) Magnesium (mg) Iron (mg) Zinc (mg) Copper (mg) Manganese (mg) Vitamin A (IU) Alpha-carotene (mcg) Beta-carotene (mcg) Vitamin K (mcg) Vitamin B6 (mg) Vitamin C (mg) Folate (mcg) Phytosterol (mg) Lycopene (mcg) Lutein+zeaxanthin (mcg) Anthocyanidins (mg) Flavan-3-ols (mg) Flavonones (mg) Flavones (mg) Flavonols (mg) TAC (Trolox eqivalents)3

7.3+1.6* 379+95 41+27 49+15* 2.40+1.16* 1.07+.16* .24+.06** .49+.13* 82+240 2+7 52+140 9+10 .14+.06* 5+12 130+52** 86+74 0+0 267+779 1.74+1.50 4.82+11.6 .00+.00 .00+.00 16.66+10.21 5047+5684

an

us

cr ip t
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378 379 380

Table 9 Proposed vegetable subgroups for 2010 My Pyramid, food components that are highest in each 1,2 subgroup, and percent contributions to Dietary Reference Intakes Proposed vegetable subgroup Dark green leafy vegetables and broccoli Highest components 2nd highest components copper* manganese* vitamin B6* folate** phytosterol alpha-carotene flavonols TAC3 phytosterol, vitamin C** beta-carotene lutein+zeaxanthin 3rd highest components Other

iron* vitamin K**, vitamin C*** beta-carotene, lutein+zeaxanthin, flavones anthocyanidins

Legumes

381 382 383 384 385 386 387

1 2

The highest value(s) for each food component are in bold. Values representing >10% of the Dietary Reference Intake (DRI) have one asterisk; those >25% DRI have 2 asterisks; and those >50% DRI have three asterisks. 3 TAC=Total antioxidant capacity.

Ac

ce p

te

Additional vegetables

Unique vegetables

dietary fiber* magnesium* iron* zinc* copper** manganese* folate** phytosterol flavan-3-ols flavonols TAC vitamin B6* alpha-carotene lycopene flavonones

M
anthocyanidins 23

an

us
vitamin B6* anthocyanidins flavonols

Other leafy vegetables

manganese* folate* TAC

copper* vitamin K* vitamin C** betacarotene

cr ip t
vitamin B6* vitamin K** manganese* vitamin K* vitamin C*

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387 388

Table 10 Summary chart for food components in the proposed 2010 MyPyramid vegetable subgroups Vegetable subgroups Dark green leafy vegetables and broccoli Important sources of1 vitamin C vitamin K folate beta-carotene lutein+zeaxanthin, flavones vitamin C vitamin K anthocyanidins Contributes to2 iron, copper, manganese vitamin B6 phytosterol alpha-carotene flavonols TAC phytosterol manganese vitamin B6 folate beta-carotene lutein+zeaxanthin TAC dietary fiber magnesium, iron, zinc, manganese vitamin B6

Other leafy vegetables

Legumes

Unique vegetables

Additional vegetables

flavonones

Ac

ce p
24

393

te

389 390 391 392

1 2

Provides >25% DRI or highest mean concentration of component per 100 g. Provides >10%DRI or second or third highest concentration of component per 100 g.

copper folate phytosterol flavan-3-ols flavonols TAC vitamin C alpha-carotene lycopene

an

us

vitamin B6 vitamin K manganese, copper beta-carotene vitamin C vitamin K

cr ip t
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