Table 4.

Example of how a four-person family spending 35 % of the Thrifty Food Plan (TFP) budget on fruits and vegetables can satisfy Federal dietary recommendations for both food groups over 1 week

	Cup equivalents	Retail cost		Cup equivalents	Retail cost
Fruit
Apples	7	$3·05	Starchy vegetables
Bananas	7	$1·99	Sweet corn, canned	4	$1·91
Grapes	6	$4·62	Green peas, canned	4	$2·14
Fruit Cocktail, canned, packed in juice	6	$4·57	Potatoes	14	$2·76
Frozen concentrated orange juice	26	$8·57
			Other vegetables
Dark green vegetables			Green cabbage	6	$1·59
Romaine heads	5	$1·65	Radish	1	$0·45
Broccoli, frozen	2	$1·41	Cucumber, eaten with skin	5	$1·71
			Green beans, canned	5	$1·89
Red and orange vegetables			Onions	1	$0·41
Whole carrots, consumed raw	5	$1·20
Whole carrots, boiled	5	$1·52	Beans and peas
Sweet potato	4	$2·29	Lentils, dry	5	$1·11
Tomatoes, canned	5	$2·47	Red kidney beans, canned	2	$1·02
Roma tomatoes	4	$2·13
Total cost	$50·44
Average cost per cup equivalent	$0·39

Family of four includes a male and a female aged 31–45 years, one child aged 10 years and one child aged 8 years. In June 2016, the household’s weekly food budget and costs to follow the TFP are assumed to have been $147.76 of which about 35 % was earmarked for fruits and vegetables. Highlighted items have been added to the basket above what was included in Table 3. Costs of products are from the US Department of Agriculture’s Fruit and Vegetable Prices data product. Prices are 2016 average retail prices.