Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach

Noia, Jennifer Di

doi:10.5888/pcd11.130390

Cited by 78 publications

(49 citation statements)

References 6 publications

(13 reference statements)

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“…Collard (B. oleracea), classified in the kale "acephala" group [4], and kale (B. oleracea or B. napus) are one of the frequently consumed leafy vegetables all around the world. A study from Centers for Disease Control and Prevention reported collard and kale being ranked at 10th and 15th place of "powerhouse" fruits and vegetables [5].…”

Section: Introductionmentioning

confidence: 99%

Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars

Kim

Chiu

2017

Journal of Food Quality

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Glucosinolates, carotenoids, and fat-soluble vitamins E and K contents were analyzed from various kale and collard cultivars at mature stage. We found a significant difference in these phytonutrients among cultivars. Among kale cultivars, "Beira" and "Olympic Red" were the highest in the total glucosinolate and "Toscano" kale was the highest in total carotenoid content. "Scarlet" kale was highest in tocopherols. For collard, total glucosinolate was the highest in "Top Bunch" while carotenoids were the highest in "Green Glaze." An accession PI261597 was the highest in phylloquinone. In addition to the total content of each phytonutrient class, their composition differed among cultivars, indicating that each cultivar may have differential regulatory mechanisms for biosynthesis of these phytonutrients. Our result indicates that cultivar selection may play an important role in consumption of kale and collard with greater nutritional benefit. Therefore, the result of this study will provide a more thorough profile of essential and nonessential phytonutrients of kale and collard cultivars for consumers' choice and for future research on nutritional value of these crops.

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Section: Introductionmentioning

confidence: 99%

Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars

Kim

Chiu

2017

Journal of Food Quality

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“…Vegetables in the cruciferous (such as Chinese cabbage, broccoli) and green leafy (e.g. spinach) groups have significantly high nutrient density scores, and therefore, both Chinese cabbage and spinach today feature among the top 10 PFV . The present study suggests that consumers may be more responsive to nutrient labelling rather than the specific health benefits arising from nutrient consumption.…”

Section: Discussionmentioning

confidence: 68%

“…spinach) groups have significantly high nutrient density scores, and therefore, both Chinese cabbage and spinach today feature among the top 10 PFV. 34 The present study suggests that consumers may be more responsive to nutrient labelling rather than the specific health benefits arising from nutrient consumption. This finding is not surprising given the focus on nutrition education programmes among government and health promotion agencies.…”

Section: Vegetable Free Elicitation (% Respondents) Consumer Ranking mentioning

confidence: 72%

“…A recent study suggests that there is increased desirability of fruits and vegetables by consumers when viewed in terms of the nutrients and energy they provide. It defined powerhouse fruits and vegetables (PFV) as those that provide 10% or more daily value per 100 kcal of 17 qualifying nutrients and are foods strongly associated with a decreased risk of chronic disease . Consumers tend to select more nutrient‐dense items where the nutrient density score represents the mean of per cent daily values for the qualifying nutrients per 100 kcal of food .…”

Section: Discussionmentioning

confidence: 99%

“…34 Consumers tend to select more nutrientdense items where the nutrient density score represents the mean of per cent daily values for the qualifying nutrients per 100 kcal of food. 34 Vegetables in the cruciferous (such as Chinese cabbage, broccoli) and green leafy (e.g. spinach) groups have significantly high nutrient density scores, and therefore, both Chinese cabbage and spinach today feature among the top 10 PFV.…”

Section: Vegetable Free Elicitation (% Respondents) Consumer Ranking mentioning

confidence: 99%

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Australian consumer awareness of health benefits associated with vegetable consumption

Rekhy

Khan

Eason

et al. 2016

Nutrition & Dietetics

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There was no clear indication that consumers understand the specific health benefits conferred by consumption of vegetables. Nutrient and health benefit labelling therefore has the capacity to enhance knowledge of vegetable consumers. It is recommended that health benefit labelling be tailored to promote greater consumption of vegetables in those demographic groups where vegetable consumption was lower. The present study assists the Australian vegetable industry in helping consumers make more informed consumption choices.

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Sustainable Seafood and Vegetable Production: Aquaponics as a Potential Opportunity in Urban Areas

Ghamkhar

Ashton

et al. 2019

Integr Envir Assess & Manag

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Global population growth will increase pressures on current food systems in order to supply adequate protein and produce to the increasingly urban world population. The environmental impact of food production is a critical area of study as it influences water and air quality, ecosystem functions, and energy consumption. Aquaponics (in which seafood and vegetables are grown in a closed‐loop system) has the potential to reduce the environmental impact of food production. A review of the current environmental and economic considerations is provided in order to identify current research gaps. Research gaps exist with respect to 1) diversity of aquatic and plant species studied; 2) inconsistent bounds, scope, and lifetime across studies; 3) diverse allocation of the environmental and economic impacts to the coproducts; 4) scale of systems considered; 5) transportation of produced food; and 6) presence of heavy metals, pests, and pathogens with human health implications. These aspects require increased attention to close the existing gaps prior to widescale deployment of these systems for increased sustainable food production toward satisficing human needs. Integr Environ Assess Manag 2019;00:1–12. © 2019 SETAC

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Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach

Cited by 78 publications

References 6 publications

Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars

Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars

Australian consumer awareness of health benefits associated with vegetable consumption

Sustainable Seafood and Vegetable Production: Aquaponics as a Potential Opportunity in Urban Areas

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