Journal article
Measured cup weights of ten raw leafy vegetables are lower than weights previously reported
Journal of food composition and analysis, Vol.84, p.103279
12/2019
DOI: 10.1016/j.jfca.2019.103279
Abstract
•Six individuals in Iowa measured cup weights of ten raw, leafy vegetables (LV).•Iowa cup weights were significantly lower than SR28, FNDDS 2013–14 and the label.•One Iowa cup-equivalent of most LV had fewer nutrients (A, C, K, folate, Mn) at 20% DV.•The 85 g RACC is equivalent to 4.4–6.2 cups of the lighter LVs.•Establishment of a new RACC for these LVs should be considered.
Raw dark-green leafy vegetables (LVs) are excellent sources of vitamins A, C, K, folate and manganese. LV intake is reported in cups in the United States (US) and inaccurate cup weights could impact calculated nutrient composition. This project measured the cup weight of ten raw LVs purchased in Coralville, Iowa, compared them to weights reported in two US databases and the Nutrition Facts Label, and assessed changes in nutrient levels for a two-cup serving (one cup-equivalent, c-eq). Six individuals measured one package/head/bunch of each LV. Loosely/moderately packed pieces were weighed in a measuring cup to the nearest 0.1 g. Ready-to-eat produce was measured as purchased; heads/bunches were cut/torn into 2.5-cm pieces. All cup weights were significantly lower than weights previously reported (p < 0.05). Cup weights for seven LVs were <20 g. Highest weights were for Dole® Garden Salad and bok choy. Coefficients of variation between and within measurers were <16% except chopped parsley (35.3% between). LVs except leaf lettuce had one to three fewer nutrients (A, C, folate, manganese) at ≥20% Daily Value for one c-eq at the Iowa cup weight. New Iowa measured cup weights are lower than previously reported, which impacts the calculated nutrient composition.
Details
- Title: Subtitle
- Measured cup weights of ten raw leafy vegetables are lower than weights previously reported
- Creators
- Catherine A Chenard - University of IowaMegan M Anderson - University of IowaLisa L Brooks - University of IowaM. Bridget Zimmerman - University of Iowa
- Resource Type
- Journal article
- Publication Details
- Journal of food composition and analysis, Vol.84, p.103279
- Publisher
- Elsevier Inc
- DOI
- 10.1016/j.jfca.2019.103279
- ISSN
- 0889-1575
- eISSN
- 1096-0481
- Grant note
- name: Metabolic Kitchen; DOI: 10.13039/100006108, name: The National Center For Advancing Translational Sciences, award: UL1TR002537; name: University of Iowa College; name: Nourishing Numbers
- Language
- English
- Date published
- 12/2019
- Academic Unit
- Biostatistics
- Record Identifier
- 9984226812802771
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