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Contributions of White Vegetables to Nutrient Intake: NHANES 2009–2010

Maureen L. Storey, PhD, Patricia A. Anderson, MPP


Vegetables, especially white potatoes, provide significant levels of key nutrients of concern, such as potassium and dietary fiber. Per capita availability (PCA) data for vegetables—often used as a proxy for vegetable consumption—show that vegetable consumption, including consumption of white potatoes, declined in the past decade. Using dietary data for participants in the NHANES 2009–2010, we examined total vegetable, white potato, and French-fried potato consumption among all age-gender groups as well as mean energy, potassium, and dietary fiber intakes. Mean total energy intake for the US population (≥2 y old) was 2080 kcal/d, with white potatoes and French-fried potatoes providing ∼4% and ∼2% of total energy, respectively. Individuals who consumed white potatoes had significantly higher total vegetable and potassium intakes than did nonconsumers. In addition, the proportion of potassium and dietary fiber contributed by white potatoes was higher than the proportion that they contributed to total energy. Among white potato consumers aged 14–18 y, white potatoes provided ∼23% of dietary fiber and ∼20% of potassium but only ∼11% of total energy in the diet. The nutrient-dense white potato may be an effective way to increase total vegetable consumption and potassium and dietary fiber intake.

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  1. Maureen L. Storey, Patricia A. Anderson, Contributions of White Vegetables to Nutrient Intake: NHANES 2009–2010, Advances in Nutrition, Volume 4, Issue 3, May 2013, Pages 335S–344S, https://doi.org/10.3945/an.112.003541
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