Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report (2015)
Chapter: Appendix I: Nutrient Profiles
TABLE I-1 Nutrient Composition of CNPP Vegetable and Fruit Categories with Selected Examples and Sensitivity Analysis Adjustments
| Food Group and Subgroup, cup-equivalents | Energy (kcal) | Calcium (mg) | Iron (mg) | Potassium (mg) | Vitamin C (mg) | Folate (μg DFE) | Vitamin D (IU) | Total Fiber (g) |
| Starchy Vegetables | 179 | 17 | 1.1 | 604 | 11.9 | 26 | 0 | 3.7 |
| Adjusted White Potato Starchy | 126 | 14 | 0.8 | 553 | 11.5 | 21 | 0 | 2.7 |
| Vegetablesa | ||||||||
| White potato, baked with skin | 112 | 18 | 1.3 | 642 | 11.5 | 34 | 0 | 2.6 |
| White potato, boiled without skin | 133 | 12 | 0.5 | 508 | 11.5 | 14 | 0 | 2.8 |
| Adjusted Other Starchy | 158 | 5 | 0.7 | 360 | 9.1 | 38 | 0 | 4.0 |
| Vegetablesb | ||||||||
| Corn, cooked | 158 | 5 | 0.7 | 360 | 9.1 | 38 | 0 | 4.0 |
| Green peas, cooked | 147 | 47 | 2.7 | 474 | 24.8 | 110 | 0 | 9.6 |
| Red-Orange Vegetables | 43 | 24 | 1.3 | 443 | 20.0 | 19 | 0 | 2.4 |
| Tomatoes, raw | 32 | 18 | 0.5 | 427 | 24.7 | 27 | 0 | 2.2 |
| Sweet potatoes, baked without skin | 184 | 76 | 1.4 | 950 | 39.2 | 12 | 0 | 6.6 |
| Carrots, raw | 52 | 42 | 0.3 | 410 | 7.6 | 24 | 0 | 3.6 |
| Dark Green Vegetables | 33 | 75 | 1.5 | 377 | 47.5 | 137 | 0 | 3.3 |
| Broccoli, cooked | 55 | 62 | 1.1 | 457 | 101.2 | 168 | 0 | 5.1 |
| Cabbage, raw | 25 | 40 | 0.5 | 170 | 36.6 | 43 | 0 | 2.5 |
| Romaine, raw | 16 | 33 | 0.9 | 232 | 3.8 | 128 | 0 | 2.0 |
| Spinach, raw | 14 | 59 | 1.6 | 335 | 16.9 | 116 | 0 | 1.3 |
| Other Vegetables | 48 | 38 | 0.7 | 266 | 17.0 | 37 | 0.5 | 2.6 |
| Iceberg lettuce, raw | 16 | 21 | 0.5 | 161 | 3.2 | 33 | 0 | 1.4 |
| Green beans, boiled | 44 | 55 | 0.8 | 182 | 12.1 | 41 | 0 | 4.0 |
| Onions, boiled | 92 | 46 | 0.5 | 349 | 10.9 | 32 | 0 | 2.9 |
| Celery | 16 | 40 | 0.2 | 263 | 3.1 | 36 | 0 | 1.6 |
| Cauliflower, cooked | 29 | 20 | 0.4 | 176 | 54.9 | 55 | 0 | 2.9 |
| Green pepper, raw | 30 | 15 | 0.5 | 261 | 119.8 | 15 | 0 | 2.5 |
| Zucchini, cooked | 27 | 32 | 0.7 | 475 | 23.2 | 50 | 0 | 1.8 |
| Fruits, including fruit juice | 97 | 19 | 0.4 | 312 | 33.5 | 22 | 0 | 2.3 |
| Orange juice, unsweetened | 117 | 25 | 0.3 | 458 | 74.9 | 60 | 0 | 0.7 |
| Adjusted Fruits, excluding juicec | 81 | 13 | 0.2 | 255 | 15.3 | 15 | 0 | 2.9 |
| Apple, raw with skin | 57 | 7 | 0.2 | 118 | 5.1 | 3 | 0 | 2.6 |
| Banana, raw and sliced | 134 | 8 | 0.4 | 537 | 13.0 | 30 | 0 | 3.9 |
| Watermelon, cubed | 45 | 10 | 0.4 | 168 | 12.1 | 4 | 0 | 0.6 |
| Orange | 91 | 80 | 0.2 | 307 | 109.3 | 63 | 0 | 4.1 |
NOTES: CNPP = Center for Nutrition Policy and Promotion; DFE = dietary folate equivalents. Italicized rows include values applied in the sensitivity analysis.
a An adjusted average nutrient composition is presented only for white potatoes based on baked with skin and boiled without skin as needed for the sensitivity analysis. This average was weighted 2:1 for baked and boiled to reflect the ratio of forms consumed.
bAn adjusted average nutrient composition is presented for other starchy vegetables excluding white potatoes as needed for the sensitivity analysis.
cAn adjusted average for fruits excluding juice because juice cannot be purchased with the CVV.
DATA SOURCES: CNPP draft nutrient profiles for the 2015 USDA Food Patterns (Personal communication, P. Britten, USDA/CNPP, December 9, 2014); Nutrient profiles from selected food items from USDA National Nutrient Database for Standard Reference Release 27 (USDA/ARS, 2014).
REFERENCE
USDA/ARS (U.S. Department of Agriculture/Agricultural Research Service). 2014. USDA national nutrient database for standard reference, release 27. Beltsville, MD: USDA/ARS. http://www.ars.usda.gov/ba/bhnrc/ndl (accessed December 15, 2014).
