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Figure 3. Distribution of Intake (cup equivalents) among Subgroups within the MyPyramid Vegetable Group, US Children and Adolescents (2–18 years)

Pie chart with five sections: Legumes = 7%, Dark Green Vegetables = 3%, Orange Vegetables = 3%, Starchy Vegetables = 36%, Other Vegetables = 51%

Food Sources of Legumes

  • Beans (65%)
  • Mexican mixed dishes (20%)
  • Rice and rice mixed dishes (7%)
  • Chili (4%)
  • Soups (3%)
  • Other (1%)

Food Sources of Dark Green Vegetables

  • Broccoli (43%)
  • Spinach (19%)
  • Lettuce (14%)
  • Soups (7%)
  • Chicken and chicken mixed dishes (6%)
  • Pasta and pasta dishes (5%)
  • Sour Cream (2%)
  • Other (5%)

Food Sources of Orange Vegetables

  • Carrots (62%)
  • Soups (10%)
  • Beef and beef mixed dishes (7%)
  • Chicken and chicken mixed dishes (5%)
  • Sweet potatoes (5%)
  • Vegetable medleys and other vegetables (5%)
  • Other (6%)

Food Sources of Starchy Vegetables

  • Fried white potatoes (33%)
  • Potato/corn/other chips (26%)
  • Other white potatoes (23%)
  • Corn (7%)
  • Soups (3%)
  • Beef and beef mixed dishes (3%)
  • Other (5%)

Food Sources of Other Vegetables

  • Pizza (18%)
  • Pasta and pasta dishes (15%)
  • Condiments (11%)
  • Lettuce (9%)
  • Tomatoes (5%)
  • Vegetable medleys and other vegetables (4%)
  • Burgers (4%)
  • Rice and rice mixed dishes (4%)
  • String Beans (4%)
  • Soups (4%)
  • Mexican mixed dishes (3%)
  • Chicken and chicken mixed dishes (3%)
  • Beef and beef mixed dishes (3%)
  • Tomato sauces (2%)
  • Other (10%)

Vegetable subgroups are Dark Green Vegetables, Orange Vegetables, Legumes, Starchy Vegetables (including potatoes), and Other Vegetables (including tomatoes).
Data source: NHANES 2003-04

Last Modified: 18 Oct 2013