Selected fruits and vegetables: comparison of nutritional value and affordability

We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated...

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Published inCzech Journal of Food Sciences Vol. 33; no. 3; pp. 242 - 246
Main Authors SUCHÁNKOVÁ, Michaela, KAPOUNOVÁ, Zlata, DOFKOVÁ, Marcela, RUPRICH, Jiří, BLAHOVÁ, Jitka, KOUŘILOVÁ, Iva
Format Journal Article
LanguageEnglish
Published Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2015
Czech Academy of Agricultural Sciences
Subjects
Adequacy
Brassica oleracea
Calcium
Density
dietary cost
elderly people
Folic acid
Fruits
Magnesium
Nutrient content
nutrient profile
nutrient score
Nutrients
Nutritive value
Older people
Potassium
Potatoes
Riboflavin
Subgroups
Thiamine
Vegetables
Vitamins
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Summary:We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated and subsequently complemented by food prices. The study was focused on elderly people over 65 years. The nutrient density score for vegetables was found significantly higher than that for fruit (P < 0.001), which implies that vegetables provide a higher amount of nutrients per energy unit. The highest nutrient-to-price ratio was observed for carrot, savoy cabbage, head cabbage, pepper, kohlrabi, green peas, and potatoes. Our results can help consumers identify affordable nutrient-rich types of fruit and vegetables and maximise the nutrient-to-calorie ratio.
ISSN:1212-1800
1805-9317
DOI:10.17221/353/2014-CJFS