Table 2. Differences in Intake of Fruits and Vegetables by Race/Ethnicity Among Women in the Special Supplemental Nutrition Program for Women, Infants, and Children, 2015.

Food	Adjusted Mean Difference (95% Confidence Interval)a,b
	Hispanic (N = 221)	Non-Hispanic Black (N = 221)	Non-Hispanic White or Other (N = 66)
100% fruit juice	Reference	−0.02 (−0.13 to 0.10)	0.01 (−0.18 to 0.19)
Fruit	Reference	0.02 (−0.23 to 0.27)	−0.11 (−0.51 to 0.29)
Cooked or canned beans	Reference	0.16 (0.09 to 0.23)	0.18 (0.06 to 0.29)
Dark green vegetables	Reference	−0.05 (−0.12 to 0.02)	−0.08 (−0.20 to 0.04)
Orange-colored vegetables	Reference	0.14 (0.07 to 0.21)	0.05 (−0.06 to 0.17)
Other vegetables	Reference	0.00 (−0.76 to 0.08)	−0.16 (−0.29 to −0.03)

^a Values are reported as times per day items were consumed. Differences were examined with analysis of covariance with Bonferroni post hoc tests. Analyses were adjusted for age; pregnancy, breastfeeding, and food security status; educational attainment; and social desirability trait. Intake of other vegetables was higher among non-Hispanic white or other participants than among non-Hispanic blacks (adjusted mean difference = 0.16, 95% CI [0.02–0.30]).

^b Values were obtained by subtracting the mean frequency of intake of each group from the mean frequency of intake among Hispanics (reference group).