Are you vegetable savvy? How many different vegetables, and how much, do you eat. The top ten most commonly consumed vegetalbes in the California Childrens Healthy Eating Survey were: green salad, tomato sauce, carrots, corn, non-fried potatoes, veggies on sandwich/taco, green beans, broccoli, tomatoes, and green peas.
Here are the favorits by total US production in 2005 (consumption in pounds - fresh, canned, processed, etc.): Potatoes (134), tomatoes (90.1), lettuce (34.4), sweet corn (26.8), melons (25.6), onions (22), peppers (12.8), carrots (11.8), cucumbers (10.8), cabbage (9.4), broccoli (8.5), snap beans (7.6), dry beans (6.3), celery (6), sweet potatoes (4.6), mushrooms (4.4), green peas (3.7), cauliflower (2.2), asparagus (1.3), dry peas & lentils (0.9).
Finanly, the US utililization of vegetables in the FRESH MARKET: Lettuce (Head-22.1, Leaf/romaine-12.2); onions (20.7); tomatoes (19.4); watermelon (13); cantaloup (10.4); sweet corn (9.7); carrots (8.7); cabbage (8.3); bell peppers (7.1); cucumbers (6.5); celery (6.0); broccoli (5.9); garlic (2.7); spinach (2.2); honeydews (2.2); snap beans (2.0); cauliflower (1.8); asparagus (1.0); eggplant (0.9); artichokes (0.7); escarole/endive (0.3); all others (11.8).
From asking my patients what and how they eat I know that most of us eat a very limited variety of produce and in small quantities (no where near the "5 a day" recommended by the USDA). YOU WILL FEEL BETTER if you increase your servings and variety of fruits and vegetables. I know, I do! Let me help you learn about different food experiences, how to pick, store and prepare these great foods.