Table 3.
The consumption rate of F&V (g day−1) consumed by individuals in HRA and LRA
| F&V | HRA | LRA | ||
|---|---|---|---|---|
| Mean (g day−1) | SD | Mean (g day−1) | SD | |
| Lettuce | 19.1 | 28.0 | 10.8 | 15.9 |
| Cabbage | 8.9 | 28.1 | 10.7 | 24.5 |
| Tomato | 158.6 | 142.7 | 114.0 | 96.5 |
| Cucumber | 63.5 | 60.8 | 101.0 | 99.7 |
| Raw Vegetables | 6.9 | 6.2 | 14.6 | 18.0 |
| Cooked Vegetables | 8.4 | 14.0 | 9.6 | 11.1 |
| Eggplant | 32.6 | 32.9 | 15.6 | 21.2 |
| Celery | 4.0 | 16.7 | 1.8 | 8.2 |
| Potato | 31.2 | 32.0 | 52.1 | 43.9 |
| Carrot | 18.2 | 29.9 | 20.2 | 30.1 |
| Garlic | 0.3 | 1.3 | 2.1 | 4.1 |
| Onion | 68.5 | 59.2 | 93.7 | 61.6 |
| Pepper | 9.4 | 15.1 | 6.5 | 11.1 |
| Zucchini | 15.7 | 20.0 | 16.5 | 35.4 |
| Melon | 25.5 | 42.3 | 18.1 | 26.9 |
| Watermelon | 70.9 | 104.2 | 70.6 | 98.2 |
| Apple | 96.8 | 110.3 | 125.7 | 125.6 |
| Kiwi | 21.4 | 35.7 | 11.6 | 26.2 |
| Orange | 51.6 | 68.4 | 62.4 | 79.0 |
| Banana | 5.7 | 10.0 | 10.9 | 16.2 |