ABSTRACT
Consuming a diet high in fruits and vegetables is associated with lower risks for numerous chronic diseases, including cancer and cardiovascular disease (Block et al., 1992; Ness and Fowle, 1997). In 1990, the Dietary Guidelines Committee recommended three or more servings of vegetables each day (Report of the Dietary Guidelines Advisory, 1990), and the National Cancer Institute in 1991 and the Produce for Better Health Foundation jointly established the 5 A Day for Better Health Program (Heimendinger et al., 1996). Per capita consumption of fresh and frozen vegetables has increased steadily over the past two decades (data for 1970-1988). Consumption of fresh vegetables increased by 40% (from 64.1 to 89.8 lb per capita), and that of frozen vegetables, more than 32%
I. Introduction ....................................................................................................................... 187 II. Solanaceous Crops ............................................................................................................ 188
A. Potatoes (Solanum tuberosum) .................................................................................... 189 B. Tomatoes (Lycopersicon esculentum) .......................................................................... 190 C. Pepper (Capsicum annuum) ......................................................................................... 193 D. Eggplant (Solanum melongena) .................................................................................. 195
III. Crucifers ............................................................................................................................ 195 A. Cabbage (Brassica oleracea) ....................................................................................... 195 B. Cauli9 ower (Brassica oleracea cv. Botrytis) ............................................................... 201 C. Turnip (Brassica rapa) ................................................................................................. 202
IV. Cucurbits ........................................................................................................................... 202 A. Cucumber (Cucumis sativus) ....................................................................................... 202 B. Pickles .......................................................................................................................... 206 C. Pumpkin (Cucurbita spp.) ........................................................................................... 208
V. Pulse Crops ........................................................................................................................ 209 A. Peas (Pisum sativum) ................................................................................................... 209 B. Soybeans (Glycine max) .............................................................................................. 211
VI. Spinach (Spinacia oleracea) ............................................................................................. 212 VII. Sweet Potatoes (Ipomoea batatas) .................................................................................... 214 VIII. Sweet Corn (Zea mays) ..................................................................................................... 219 IX. Yam (Dioscorea spp.) ........................................................................................................ 221 X. Cassava (Manihot esculenta) ............................................................................................. 221 XI. Amaranth (Amaranthus spp.) ............................................................................................ 221 Summary ..................................................................................................................................... 221 References ................................................................................................................................... 221
(from 13.5 to 17.9 lb) (Institute of Food Technologists, 1990; Putnam, 1990). However, since 1990 the level of vegetable consumption has increased at a much slower rate. The proportion of adults who consumed fruits and vegetables at least = ve times per day increased from 19.0% in 1990 to 22.1% in 1994 and to 22.7% in 1996. The geometric mean intake of fruits and vegetables increased from 3.3 times per day in 1990 to 3.4 times per day in both 1994 and 1996, whereas the arithmetic mean increased from 3.7 times a day in 1990 to 3.9 times per day in both 1994 and 1996. Although the trend toward increased consumption of fruits and vegetables is apparent, the overall frequency of fruit and vegetable consumption changed little from 1994 to 2000, if the true goal is to achieve = ve per day. If increases are to be achieved, additional efforts and new strategies will be needed.
