Table 1.

Daily intake of vegetables by type and source in a nationally representative sample of the US population (n 7647)

	Cups/d
	Total	At home	Away home
All vegetables*	1·50	0·95	0·55
Dark green and orange†	0·16	0·12	0·04
Potatoes	0·40	0·25	0·14
Tomatoes	0·37	0·22	0·15
Others‡	0·59	0·37	0·23

Source: National Health and Nutrition Examination Survey 2003–2004.

*Exclude legumes, which can be treated as meat alternate.

†Dark green vegetables include arugula, beet greens, broccoli, chard, chicory, cilantro, collar greens, dandelion greens, endive, escarole, grape leaves, kale, lambs quarters, mustard greens, parsley, poke greens, pumpkin leaves, romaine lettuce, spinach, sweet potato leaves, taro leaves, turnip greens and watercress. Orange vegetables include calabaza, carrots, pumpkin, sweet potato, winter squash and yams.

‡Other vegetables include starchy vegetables and others. Potatoes are separated from starchy vegetables that include black-eyed peas (not dried), breadfruit, cassava, corn, cowpeas (not dried), dasheen, green peas, hominy, jicama, lima beans (immature), parsnips, pigeon peas, rutabaga, tannier, taro and yam beans. Tomatoes are separated from others that include algae, aloe vera juice, artichoke, asparagus, balsam-pear pods, bamboo shoots, bean and alfalfa sprouts, broccoflower, beets, Brussels sprouts, cabbage, cactus, capers, cauliflower, celery, chayote, Chinese cabbage, chives, christophine, chrysanthemum, coriander, cucumber, eggplant, garlic, ginger root, green beans, horseradish, leek, lettuce, lotus root, mushrooms, noplaes, okra, olives, onions, oriental radishes, palm hearts, peppers, pimiento, radicchio, radishes, seaweed, snow peas, summer squash, swamp cabbage, tomatillos, turnips, water chestnuts, wax beans, wax gourd, winter melon and zucchini.

The above listings of vegetables come from the US Department of Agriculture's Pyramid Serving Data available at http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/3yr_py.pdf (accessed March 2013).