National Cancer Institute Home at the National Institutes of Health | www.cancer.gov
Please wait while this form is being loaded....

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