Summary
This paper proposes a classification system for 'powerhouse fruits and vegetables' (PFV) using a nutrient density score derived from the content of 17 nutrients per 100 kcal. Of 47 foods analysed, 41 qualified as PFV, with leafy greens such as watercress, Chinese cabbage, and chard scoring highest. The work provides a defensible, evidence-based framework for identifying foods most strongly associated with reduced chronic disease risk.
UK applicability
Although conducted in a US context using US dietary reference values, the nutrient density methodology and the ranking of specific vegetables are broadly applicable to UK public health nutrition guidance and could inform food-based dietary advice in the UK.
Key measures
Nutrient density score (percentage daily value per 100 kcal) for 17 nutrients including potassium, fibre, protein, vitamins A, B12, B6, C, D, E, K, folate, calcium, iron, magnesium, zinc, niacin, and riboflavin
Outcomes reported
The study developed and applied a nutrient density score to classify fruits and vegetables as 'powerhouse' foods based on their content of 17 nutrients associated with chronic disease prevention. Foods were ranked by their nutrient density per 100 kcal.
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