Appendix H
Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet
This appendix contains a list of the foods belonging to food groups and subgroups used for the MenuDevelopment (MyPyramid) spreadsheet analyses and the recommended Meal Requirements (as adapted from the MyPyramid Food Groups), a description of the method used to design and use the MyPyramid spreadsheet to test food patterns for the Meal Requirements as offered, the initial breakfast and lunch patterns based on the MyPyramid recommended amounts of food groups, and tables containing the nutrient effects of as selected options of the nutrient content of meals, as compared to the Nutrient Targets.
LIST OF TABLES AND BOX
-
Table H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning
-
Table H-2 Nutrient Profiles used in the MenuDevelopment Spreadsheet
-
Calories and Macronutrients
-
Vitamins
-
Minerals
-
-
Table H-4 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Breakfasts As Selected by Students
-
Table H-5 The Effects on 5-Day Nutrient Content of Options for Standards for High School Breakfasts As Selected by Students
-
Table H-6 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Lunches As Selected by Students
-
Table H-7 The Effects on 5-Day Nutrient Content of Options for Standards for High School Lunches As Selected by Students
TABLE H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning
Food Groupa/Subgroup |
Foods |
Fruit Group |
Apples, apricots, avocado, bananas, blueberries, cantaloupe, cherries, fruit cocktail, grapefruit, grapes, honeydew, kiwi fruit, lemons, limes, mangoes, nectarines, oranges, papaya, peaches, pears, pineapple, plums, prunes, raisins, raspberries, strawberries, tangerines, watermelon |
100% Fruit juice |
Apple, grape, grapefruit, orange |
Vegetable Group |
|
Dark green vegetables |
Bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, watercress |
Orange vegetables |
Acorn squash, butternut squash, carrots, hubbard squash, pumpkin, sweet potatoes |
Legumes |
Black beans, black-eyed peas, garbanzo beans (chickpeas), green peas, kidney beans, lentils, lima beans (dried or fresh, frozen, or canned), navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans Green peas and fresh, frozen, or canned (not dried) lima beans are considered part of this group as well as part of the starchy vegetable group, but should be counted in one group only. (See comment under meat and meat alternates group about counting legumes in the legumes subgroup or the meat and meat alternates group.) |
Starchy vegetables |
Corn, green peas, lima beans, potatoes |
Other vegetables |
Artichokes, asparagus, bean sprouts (cooked or canned only), beets, brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green or red peppers, iceberg (head) lettuce, mushrooms, okra, onions, parsnips, tomato juice, tomatoes, turnips, vegetable juice, wax beans, zucchini |
Grain groupb |
|
Whole grains |
Amaranth, brown rice, buckwheat, bulgur (cracked wheat), millet, muesli, oatmeal, popcorn, quinoa, sorghum, triticale, whole grain barley, whole grain cornmeal, whole rye, whole wheat bread, whole wheat cereal flakes, whole wheat crackers, whole wheat pasta, whole wheat sandwich buns and rolls, wild rice |
Refined grains |
Corn flakes cereal, corn tortillas,* cornbread,*couscous,* crackers,* flour tortillas,* grits, macaroni,* noodles,* pitas,* spaghetti,* white bread, white rice, white sandwich buns and rolls |
Food Groupa/Subgroup |
Foods |
Meat and Meat Alternates Group |
|
Meatc and Poultry |
Beef, bison, chicken, duck, goose, ground chicken and turkey, ham, lamb, luncheon meats, pork, rabbit, turkey, veal |
Fish and Shellfish |
Anchovies, catfish, clams, cod, crab, crayfish, flounder, haddock, halibut, herring, lobster, mackerel, mussels, octopus, pollock, porgy, salmon, sardines, scallops, sea bass, shrimp, snapper, squid (calamari), swordfish, trout, tuna |
Eggs |
Chicken eggs, duck eggs |
Dry beans and peas |
Black beans, black-eyed peas, falafel, garbanzo beans (chickpeas), kidney beans, lentils, lima beans, navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans Dry beans and peas and soybean products are considered part of this group as well as legumes in the vegetable group but should be counted in only one group. |
Nuts and seeds |
Almonds, cashews, hazelnuts (filberts), mixed nuts, peanut butter, peanuts, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, walnuts |
Meat Alternates |
Fat-free yogurt, low-fat cheese,d low-fat yogurt, tempeh, texturized vegetable protein (TVP), veggie burgers |
Fluid Milk |
Fat-free (skim), low-fat (1% milk fat or less) |
NOTES: *Most of these products are made from refined grains. Refer to Box 7-1 in Chapter 7 to determine whether any of these foods qualify as a whole grain-rich food. aQuantity equivalents for each food group are: • Fruit and vegetables—The following each count as 1 cup (2 servings) of fruits or vegetables: 1 cup cut-up raw or cooked fruit or vegetable, 1 cup fruit or vegetable juice, 2 cups leafy salad greens. • Grains—The following count as 1 ounce-equivalent (1 serving) of grains: ½ cup cooked rice, pasta, or cooked cereal; 1 ounce dry pasta or rice; 1 slice bread; 1 small muffin (1 oz); 1 cup ready-to-eat cereal flakes. • Meat/Meat alternates—The following each count as 1 ounce-equivalent: 1 ounce lean meat, poultry, or fish; 1 egg; ¼ cup cooked dry beans or tofu; 1 tablespoon peanut butter; ½ ounce nuts of seeds; 1 ounce cheese; 4 ounces yogurt. • Fluid milk—1 cup. bSome grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products. cAlthough meats that are preserved by smoking, curing, or salting, or by the addition of preservatives are sometimes lean, they usually are very high in sodium. Because of their sodium content and because the consumption of such processed meats, especially processed red meats, has been linked with an increased risk of colorectal cancer in adults (WCRF/AICR, 2007), less frequent use of even the low-fat versions of these meats may be advisable. dHigher fat cheeses such as natural cheddar may be used if specifications for saturated fat and calories are not exceeded. SOURCE: Adapted from USDA, 2008. |
TABLE H-2A Nutrient Profiles used in MenuDevelopment Spreadsheets: Calories and Macronutrients
Food Groups and Subgroups |
Amt |
Calories, kcal |
Protein, g |
CHO, g |
Total fat, g |
Sat. fat, g |
Mono. fat, g |
Poly. fat, g |
Linoleic acid, g |
α-Linolenic, g |
Chol., mg |
Dietary fiber, g |
Fruits |
½ cup |
59.0 |
0.7 |
14.7 |
0.20 |
0.03 |
0.02 |
0.05 |
0.03 |
0.01 |
0 |
1.1 |
Vegetable Subgroups |
|
|
|
|
|
|
|
|
|
|
|
|
Dark-green |
½ cup |
20.0 |
1.6 |
3.9 |
0.20 |
0.04 |
0.02 |
0.10 |
0.03 |
0.07 |
0 |
2.1 |
Orange |
½ cup |
32.0 |
0.7 |
7.4 |
0.10 |
0.03 |
0.01 |
0.08 |
0.07 |
0 |
0 |
2.1 |
Dry Beans |
½ cup |
114.0 |
8.0 |
19.2 |
1.00 |
0.16 |
0.19 |
0.49 |
0.38 |
0.12 |
0 |
6.0 |
Starchy |
½ cup |
73.0 |
1.7 |
16.8 |
0.20 |
0.03 |
0.03 |
0.08 |
0.07 |
0.01 |
0 |
1.7 |
Other |
½ cup |
18.0 |
0.9 |
3.9 |
0.20 |
0.03 |
0.02 |
0.08 |
0.06 |
0.02 |
0 |
1.1 |
Grain Subgroups |
|
|
|
|
|
|
|
|
|
|
|
|
Whole |
1 oz eq |
77.0 |
2.4 |
15.6 |
1.10 |
0.20 |
0.33 |
0.38 |
0.40 |
0.02 |
0.3 |
2.4 |
Refined |
1 oz eq |
83.0 |
2.2 |
15.8 |
1.10 |
0.23 |
0.39 |
0.35 |
0.32 |
0.03 |
0.9 |
0.7 |
Meat and Beans |
1 oz eq |
54.0 |
6.9 |
0.4 |
2.60 |
0.80 |
1.09 |
0.44 |
0.37 |
0.02 |
34.8 |
0.1 |
Cheesea* |
1 oz |
79.0 |
7.6 |
0.6 |
5.12 |
3.25 |
1.41 |
0.21 |
0.16 |
0.04 |
16.0 |
0 |
Yogurtb* |
4 oz |
116.0 |
5.4 |
23.3 |
0.24 |
0.15 |
0.06 |
0.02 |
0.00 |
0.00 |
2.0 |
0 |
Milk |
1 cup |
83.0 |
8.3 |
12.2 |
0.20 |
0.29 |
0.12 |
0.02 |
0.01 |
0 |
5.0 |
0 |
Oils |
1 g |
8.4 |
0 |
0 |
0.95 |
0.14 |
0.33 |
0.43 |
0.40 |
0.04 |
0 |
0 |
Added Sugars |
1 tsp |
16.0 |
0 |
4.2 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
Solid Fats |
1 g |
7.6 |
0 |
0 |
0.85 |
0.36 |
0.33 |
0.13 |
0.11 |
0.014 |
1.15 |
0 |
TABLE H-2B Nutrient Profiles used in MenuDevelopment Spreadsheets: Vitamins
Food Groups and Subgroups |
Amt |
Vit. A, μg RAE |
Vit. C, mg |
Vit. E, mg αT |
Thiamin, mg |
Riboflavin, mg |
Niacin, mg |
Vit. B6, mg |
Folate, μg DFE |
Vit. B12, mg |
Fruits |
½ cup |
16.0 |
25.0 |
0.20 |
0.06 |
0.03 |
0.3 |
0.09 |
0.09 |
0.09 |
Vegetable Subgroups |
|
|
|
|
|
|
|
|
|
|
Dark-green |
½ cup |
167.0 |
30.0 |
1.00 |
0.05 |
0.1 |
0.4 |
0.13 |
0.13 |
0.13 |
Orange |
½ cup |
554.0 |
5.0 |
0.60 |
0.05 |
0.04 |
0.6 |
0.12 |
0.12 |
0.12 |
Dry Beans |
½ cup |
0.0 |
0 |
0.60 |
0.14 |
0.05 |
0.4 |
0.12 |
0.12 |
0.12 |
Starchy |
½ cup |
2.0 |
6.0 |
0 |
0.09 |
0.03 |
1.1 |
0.21 |
0.21 |
0.21 |
Other |
½ cup |
13.0 |
9.0 |
0.40 |
0.04 |
0.04 |
0.5 |
0.08 |
0.08 |
0.08 |
Grain Subgroups |
|
|
|
|
|
|
|
|
|
|
Whole |
1 oz eq |
26.0 |
1.0 |
0.10 |
0.13 |
0.11 |
1.4 |
0.14 |
0.14 |
0.14 |
Refined |
1 oz eq |
5.0 |
0 |
0.10 |
0.14 |
0.1 |
1.4 |
0.06 |
0.06 |
0.06 |
Meat and Beans |
1 oz eq |
17.0 |
0 |
0.20 |
0.06 |
0.07 |
1.6 |
0.09 |
0.09 |
0.09 |
Cheesea* |
1 oz |
42.0 |
0 |
0.04 |
0.01 |
0.08 |
0.02 |
0.02 |
0.02 |
0.02 |
Yogurtb* |
4 oz |
2.0 |
0.9 |
0.07 |
0.05 |
0.22 |
0.12 |
0.05 |
0.05 |
0.05 |
Milk |
1 cup |
142.0c* |
0 |
0 |
0.11 |
0.45 |
0.2 |
0 |
0 |
0 |
Oils |
1 g |
1.1 |
0 |
0.14 |
0 |
0 |
0 |
0 |
0 |
0 |
Added Sugars |
1 tsp |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
Solid Fats |
1 g |
4.5 |
0 |
0.04 |
0 |
0 |
0 |
0 |
0 |
0 |
TABLE H-2C Nutrient Profiles used in MenuDevelopment Spreadsheets: Minerals
BOX H-1 Method Used to Design and Test Food Patterns for the Meal Requirements As Offered Nutrient Composites These spreadsheets primarily use the 2005 MyPyramid nutrient composites (Marcoe et al., 2006) to estimate the energy and nutrient content that would be provided by possible meal patterns for breakfast and lunch. In developing the spreadsheet, staff modified the nutrient composites and/or food groups as listed below:
Food Pattern Development and Testing To determine initial breakfast and lunch patterns based on MyPyramid, the method was to multiply the amount for each food group specified by MyPyramid (for each calorie level—1,800, 2,000, and 2,400) by the midpoint of the calorie range for the meal (21.5% for breakfast, 32% for lunch), as shown below in Table H-3. To account for vegetable subgroups that are specified in MyPyramid on a weekly rather than a daily basis, the subgroup calculated the amounts as cups per 5-day school week at lunch. Because it is uncommon for a majority of U.S. schoolchildren to consume vegetables at breakfast (with a few exceptions, such as hash-brown potatoes), the committee agreed to exclude vegetables from the breakfast patterns that were tested. The amounts shown in Table H-3 were adjusted up or down if necessary to achieve practical serving amounts. For example, instead of specifying 0.8 cups of vegetable per day, ¾ cup or 1 cup would be specified. At breakfast, since vegetables had been omitted, the committee tested patterns with and without additional fruit to examine the differences in the content of calories, some vitamins, potassium, and fiber. Tentative allocations were made for added sugars and saturated fat considering the number of calories remaining (discretionary calories) and the desire to allow for some low-fat (1%) milk and flavored fat-free milk. (The added sugars and/or the fat in flavored low-fat yogurt and low-fat cheese are included in the composites for those foods.) These allocations were made for test purposes only. They were not intended to be part of the food pattern. |
TABLE H-3 Initial Breakfast and Lunch Patterns Based on MyPyramid Amounts of Food Groups
Food |
1,800 Calories |
2,000 Calories |
2,400 Calories |
||||||
MyPyramid Amount* |
Initial Breakfast Patterna |
Initial Lunch Patterna |
MyPyramid Amount* |
Initial Breakfast Patterna |
Initial Lunch Patterna |
MyPyramid Amount* |
Initial Breakfast Patterna |
Initial Lunch Patterna |
|
Fruits (c/d) |
1.5 |
0.3 |
0.5 |
2.0 |
0.4 |
0.6 |
2.0 |
0.4 |
0.6 |
Vegetables (c/d) |
2.5 |
0.5 |
0.8 |
2.5 |
0.5 |
0.8 |
3.0 |
0.6 |
1.0 |
Dark green (c/wk) |
3.0 |
0.5b |
0.7b |
3.0 |
0.5b |
0.7b |
3.0 |
0.5b |
0.7b |
Orange (c/wk) |
2.0 |
0.3b |
0.5b |
2.0 |
0.3b |
0.5b |
2.0 |
0.3b |
0.5b |
Legumes (c/wk) |
3.0 |
0.5b |
0.7b |
3.0 |
0.5b |
0.7b |
3.0 |
0.5b |
0.7b |
Starchy (c/wk) |
3.0 |
0.5b |
0.7b |
3.0 |
0.5b |
0.7b |
6.0 |
0.9b |
1.4b |
Other (c/wk) |
6.5 |
1.0b |
1.5b |
6.5 |
1.0b |
1.5b |
7.0 |
1.1b |
1.6b |
Grains (oz eq/d) |
6.0 |
1.3 |
1.9 |
6.0 |
1.3b |
1.9b |
8.0 |
1.7b |
2.6b |
Refined (oz eq/d) |
3.0 |
0.6 |
1.0 |
3.0 |
0.6 |
1.0 |
4.0 |
0.9 |
1.3 |
Whole (oz eq/d) |
3.0 |
0.6 |
1.0 |
3.0 |
0.6 |
1.0 |
4.0 |
0.9 |
1.3 |
Meats and Beans (oz eq/d) |
5.0 |
1.1 |
1.6 |
5.5 |
1.2 |
1.8 |
6.5 |
1.4 |
2.1 |
Milk (c/d) |
3.0 |
0.6 |
1.0 |
3.0 |
0.6 |
1.0 |
3.0 |
0.6 |
1.0 |
Oils (g/d) |
24 |
5.2 |
7.7 |
27 |
5.8 |
8.6 |
31 |
6.7 |
9.9 |
Discretionary Calories (kcal/d) |
195 |
41.9 |
62.4 |
267 |
57.4 |
85.4 |
362 |
77.8 |
115.8 |
NOTES: c/d = cups/day; c/wk = cups/week; g/d = grams/day; kcal/d = kilocalories/day; oz eq/d = ounce equivalents/day. aInitial breakfast and lunch patterns are based on 21.5% and 32% of the MyPyramid recommended amount, respectively. bVegetable subgroups at breakfast and lunch are calculated as cups per 5-day school week at lunch using [(MyPyramid amount/7)*5*0.215] and [(MyPyramid amount/7)*5*0.32], respectively. SOURCE: *Britten et al., 2006. |
TABLE H-4 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Breakfasts As Selected by Students
TABLE H-5 The Effects on 5-Day Nutrient Content of Options for Standards for High School Breakfasts As Selected by Students
TABLE H-6 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Lunches As Selected by Students
|
Prelim Elem Nutr Targets |
Prelim Middle Nutr Targets |
80% of Elem Nutr Targets |
80% of Middle Nutr Targets |
Proposed Pattern with |
Omit Vegetables Servings |
||||
No Milk |
No Vegs |
Omit Dark Green (3.25 c/w) |
Omit Orange (3.25 c/w) |
Omit Legume (3.25 c/w) |
Omit Dark Green and Orange (2.75 c/w) |
|||||
Calories (kcal) |
550–650 |
600–700 |
|
|
544 |
556 |
623 |
621 |
604 |
617 |
Protein (g) |
15.2 |
32.2 |
12.2 |
25.8 |
22.3 |
27.4 |
30.3 |
30.5 |
29.0 |
30.1 |
Linoleic acid (g) |
3.3 |
3.6 |
2.6 |
2.9 |
5.3 |
5.1 |
5.3 |
5.3 |
5.2 |
5.3 |
α-Linolenic (g) |
0.31 |
0.36 |
0.25 |
0.29 |
0.53 |
0.48 |
0.51 |
0.53 |
0.50 |
0.51 |
Cholesterol (mg) |
< 96 |
< 96 |
NA |
NA |
75 |
80 |
80 |
80 |
80 |
80 |
Dietary fiber (g) |
8.5 |
9.3 |
6.8 |
7.4 |
7.7 |
4.4 |
7.3 |
7.3 |
6.5 |
6.8 |
Vitamin A (μg RAE) |
192 |
241 |
154 |
193 |
259 |
250 |
368 |
291 |
401 |
257 |
Vitamin C (mg) |
24 |
30 |
19 |
24 |
40 |
26 |
34 |
39 |
40 |
33 |
Vitamin E (mg αT) |
3.0 |
4.0 |
2.4 |
3.2 |
2.7 |
2.1 |
2.5 |
2.6 |
2.6 |
2.4 |
Thiamin (mg) |
0.40 |
0.50 |
0.32 |
0.40 |
0.55 |
0.56 |
0.65 |
0.65 |
0.64 |
0.64 |
Riboflavin (mg) |
0.46 |
0.61 |
0.37 |
0.49 |
0.45 |
0.83 |
0.88 |
0.89 |
0.89 |
0.87 |
Niacin (mg) |
4.7 |
6.0 |
3.8 |
4.8 |
7.3 |
6.5 |
7.4 |
7.4 |
7.4 |
7.3 |
Vitamin B6 (mg) |
0.4 |
0.5 |
0.3 |
0.4 |
0.7 |
0.5 |
0.6 |
0.6 |
0.6 |
0.6 |
Folate (μg DFE) |
136 |
169 |
109 |
135 |
196 |
155 |
192 |
206 |
186 |
190 |
Vitamin B12 (μg) |
1.2 |
1.3 |
0.96 |
1.04 |
1.50 |
2.80 |
2.80 |
2.80 |
2.80 |
2.80 |
Calcium (mg) |
332 |
440 |
266 |
352 |
119 |
385 |
415 |
421 |
414 |
411 |
Phosphorus (mg) |
361 |
538 |
289 |
430 |
326 |
508 |
565 |
568 |
549 |
560 |
Magnesium (mg) |
72 |
98 |
58 |
78 |
91 |
89 |
113 |
116 |
108 |
111 |
Iron (mg) |
3.4 |
5.2 |
2.7 |
4.2 |
5.4 |
4.3 |
5.3 |
5.4 |
5.0 |
5.2 |
Zinc (mg) |
2.9 |
3.7 |
2.3 |
3.0 |
3.7 |
4.2 |
4.7 |
4.7 |
4.5 |
4.6 |
Sodium (mg) |
≤ 640 |
≤ 710 |
NA |
NA |
585 |
642* |
682* |
680* |
687* |
674* |
Potassium (mg) |
1353 |
1523 |
1082 |
1218 |
872 |
898 |
1209 |
1212 |
1182 |
1166 |
% Kcal from Total Fat |
25–35% |
25–35% |
NA |
NA |
32 |
30 |
28 |
28 |
28 |
28 |
% Kcal from Sat. Fat |
< 10% |
< 10% |
NA |
NA |
7 |
8 |
7 |
7 |
7 |
7 |
TABLE H-7 The Effects on 5-Day Nutrient Content of Options for Standards for High School Lunches As Selected by Students
|
Nutrient Targets |
80% of H.S. Nutr Targets |
Proposed Pattern with |
Omit Vegetables Servings |
||||
No Milk |
No Vegs |
Omit Dark Green (4.5 c/wk) |
Omit Orange (4.5 c/wk) |
Omit Legume (4.5 c/wk) |
Omit Dark Green and Orange (4 c/wk) |
|||
Calories (kcal) |
750–850 |
NA |
706 |
709 |
785 |
783 |
766 |
756 |
Protein (g) |
32.5 |
26.0 |
27.6 |
32.3 |
35.6 |
35.8 |
34.3 |
33.8 |
Linoleic acid (g) |
4.5 |
3.6 |
6.9 |
6.7 |
6.9 |
6.9 |
6.9 |
6.8 |
α-Linolenic (g) |
0.45 |
0.36 |
0.69 |
0.63 |
0.68 |
0.69 |
0.67 |
0.65 |
Cholesterol (mg) |
< 96 |
NA |
90 |
95 |
95 |
95 |
95 |
95 |
Dietary fiber (g) |
10.7 |
8.6 |
10.5 |
6.6 |
10.0 |
10.0 |
9.3 |
8.4 |
Vitamin A (μg RAE) |
277 |
222 |
303 |
287 |
412 |
335 |
445 |
301 |
Vitamin C (mg) |
39 |
31.2 |
70 |
51 |
64 |
69 |
70 |
63 |
Vitamin E (mg αT) |
5.4 |
4.3 |
3.7 |
2.8 |
3.5 |
3.6 |
3.6 |
3.2 |
Thiamin (mg) |
0.60 |
0.48 |
0.74 |
0.72 |
0.84 |
0.84 |
0.82 |
0.80 |
Riboflavin (mg) |
0.67 |
0.54 |
0.59 |
0.95 |
1.02 |
1.03 |
1.03 |
1.00 |
Niacin (mg) |
7.3 |
5.8 |
9.3 |
8.3 |
9.4 |
9.4 |
9.4 |
9.2 |
Vitamin B6 (mg) |
0.6 |
0.5 |
0.9 |
0.7 |
0.9 |
0.9 |
0.9 |
0.8 |
Folate (μg DFE) |
205 |
164 |
261 |
213 |
257 |
271 |
251 |
232 |
Vitamin B12 (μg) |
1.6 |
1.3 |
1.8 |
3.1 |
3.1 |
3.1 |
3.1 |
3.1 |
Calcium (mg) |
481 |
385 |
159 |
415 |
455 |
461 |
454 |
439 |
Phosphorus (mg) |
572 |
458 |
419 |
591 |
658 |
661 |
642 |
629 |
Magnesium (mg) |
147 |
118 |
123 |
116 |
145 |
148 |
141 |
134 |
Iron (mg) |
5.9 |
4.7 |
7.0 |
5.7 |
6.9 |
7.1 |
6.7 |
6.4 |
Zinc (mg) |
4.3 |
3.4 |
4.7 |
5.1 |
5.7 |
5.7 |
5.5 |
5.4 |
Sodium (mg) |
≤ 740 |
NA |
758* |
787* |
855* |
853* |
860* |
846* |
Potassium (mg) |
1740 |
1392 |
1245 |
1189 |
1581 |
1584 |
1554 |
1466 |
% Kcal from Total Fat |
25-35% |
NA |
30 |
30 |
28 |
28 |
28 |
28 |
% Kcal from Sat. Fat |
< 10% |
NA |
7 |
7 |
7 |
7 |
7 |
7 |