Table 1.
Classification of vegetables and fruits according to type and color group1
| Color group | Vegetables and fruits type | Vegetables and fruits item |
| Green (23.2%)2 | Dark green leafy vegetables (27.1%)3 | Water dropwort, mugwort, crown daisy, spinach, perilla leaf, chicory, kale, pumpkin leaf, leak beet |
| Lettuces (10.6%) | Lettuce | |
| Other green fruits and vegetables (62.3%) | Melon, zucchini, green cucumber, green pepper, cabbages, broccoli, celery | |
| Orange/yellow (17.5%) | Citrus fruits (57.5%) | Citrus fruits juices, orange, mandarin orange, kumquat |
| Other orange/yellow fruits and vegetables (42.5%) | Carrot, pumpkin, peach, persimmon, ginger | |
| Red/purple (19.0%) | Berries (38.3%) | Strawberry , grape |
| Other red fruits and vegetables (61.7%) | Watermelon, tomato, red cabbage, red pepper, plum | |
| White (40.3%) | Allium family bulbs (15.1%) | Garlic, leek, onion |
| Hard fruits (41.8%) | Apple, pear | |
| Cauliflower (13.4%) | Asian radish | |
| Other white fruits and vegetables (29.7%) | Oriental melon, mushroom, banana, deodeok, burdock, lotus root, balloon flower root |
1Vegetables and fruits were classified into subgroup as proposed by Pennington and Fisher;
2
Proportion of color group to total vegetables and fruits;
3
Proportion of vegetables and fruits type to vegetables and fruits by color group.