Czech J. Food Sci., 2015, 33(3):242-246 | DOI: 10.17221/353/2014-CJFS

Selected fruits and vegetables: comparison of nutritional value and affordabilityFood Analysis, Food Quality and Nutrition

Michaela SUCHÁNKOVÁ¹, Zlata KAPOUNOVÁ¹, Marcela DOFKOVÁ¹, Jiří RUPRICH^{1, 2}, Jitka BLAHOVÁ¹, Iva KOUŘILOVÁ²

¹ Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic

² Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic

We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated and subsequently complemented by food prices. The study was focused on elderly people over 65 years. The nutrient density score for vegetables was found significantly higher than that for fruit (P < 0.001), which implies that vegetables provide a higher amount of nutrients per energy unit. The highest nutrient-to-price ratio was observed for carrot, savoy cabbage, head cabbage, pepper, kohlrabi, green peas, and potatoes. Our results can help consumers identify affordable nutrient-rich types of fruit and vegetables and maximise the nutrient-to-calorie ratio.

Keywords: dietary cost; elderly people; nutrient profile; nutrient score

Published: June 30, 2015  Show citation