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Application of the Nutrient profiling model:
Definition of ‘fruit, vegetables and nuts’ and
guidance on quantifying the fruit, vegetable
and nut content of a processed product
Peter Scarborough, Mike Rayner, Anna Boxer and Lynn Stockley
British Heart Foundation Health Promotion Research Group,
Department of Public Health, University of Oxford
December 2005
2
Contents
1. Summary 3
2. Background 4
3. Definition of fruit and vegetables 5
3.1 Calculating the amount of fruit and vegetables in a processed product 6
3.2. Calculating score before or after cooking 7
4. Definition of nuts 8
4.1 Exceptions 8
5. Summary of recommendations 11
6. Two worked examples 13
Appendix 1– Eurocode groups and sub groups 14
3
1. Summary
We recommend, for the purposes of estimating the amount of fruit, vegetables and
nuts in a product when applying the nutrient profiling model, that:
1. ‘Fruit and vegetables’ should be defined as products in Eurocode 2:
i. Group 7.10 (Pulses);
ii. Group 8.10 (Leaf vegetables); 8.15 (Brassicas); 8.20 (Stalk
vegetables); 8.25 (Shoot vegetables); 8.30 (Onion-family
vegetables); 8.38 (Root vegetables); 8.40 (Fruit vegetables); 8.42
(Flower-head vegetables); 8.44 (Pod vegetables); 8.45 (Seed
vegetables and immature pulses); 8.47 (Sprouted seed
vegetables); 8.50 (Edible fungi); 8.55 (Seaweeds and algae); 8.60
(Vegetable mixtures)
i.e. excluding Group 8.34 (Tubers (including potatoes))
iii. Group 9.10 (Malaceous fruit); 9.20 (Prunus species fruit); 9.25
(Other stone fruit); 9.30 (Berries); 9.40 (Citrus fruit); 9.50
(Miscellaneous fruit); 9.60 (Fruit mixtures)
This definition of ‘fruit and vegetables’ is the same as that of the 5-a-Day programme
2. Nuts should be defined as products in Eurocode 2:
i. Group 7.20 (Underground pulses (i.e. peanuts))
ii. Group 7.40 (Nuts)
3. Only fruit and vegetables, including those that are sliced, peeled, tinned, frozen,
cooked, dried or minimally processed (such as juices or purees) should count for the
purpose of calculating a score. Fruit and vegetables which have been subject to
further processing (e.g. by converting them to concentrated juices, powders or oils)
should not count.
4. Nuts, which are whole, roasted, chopped, grated and ground should count.
5. The weight of dried fruit, vegetables and nuts or pureed tomatoes should be
multiplied by 2 (in the numerator and denominator) when calculating the amount in g
per 100g of fruit, vegetables and nuts. No multiplier should be applied to the weight
of juice and purees (other than tomato).
6. The amount of fruit and vegetables (in g per 100g) in the product can be
calculated either before or after cooking.
4
2. Background
In developing the nutrient profiling model ‘fruit and vegetables’ are defined in the
same way as by the 5 A DAY programme e.g. that ‘fruit and vegetables’ includes
pulses and does not include potatoes.
At a recent meeting of the Scientific Advisory Committee on Nutrition (SACN) it was
proposed that, for the purposes of applying the nutrient profiling model, nuts should
be counted as equivalent to fruit and vegetables
1
. A clear definition of ‘nuts’ is
therefore also required.
To support the application of the model, guidance is also required on whether
pureed, concentrated, dried and powdered fruit and vegetables and fruit and
vegetable juices should be included when calculating the amount of fruit and
vegetables in a product for the purposes of calculating a score, and if so how levels
of such processed fruit and vegetables should be calculated.
Finally, guidance is also required on whether, in calculating the levels of fruit,
vegetables and nuts in a product, the amounts should be calculated before or after
cooking.
We have therefore considered these issues, and make recommendations about how
the amount of ‘fruit, vegetables and nuts’ in a food should be assessed for the
purposes of calculating nutrient profiling scores.
1
http://www.sacn.gov.uk/ SACN/05/27 – Nutrient profiling meeting
5
3. Definition of fruit and vegetables
‘Fruit and vegetables’ were included as a food component to be considered by the
nutrient profiling model to ensure that the model was consistent with government
advice that fruit and vegetable consumption should be increased. This government
advice is based upon recommendations from the World Health Organization
2
and
the Committee on Medical Aspects of Food and Nutrition Policy (COMA)
3
, and has
been used as a basis for the Department of Health’s 5 A DAY programme.
The 5 A DAY programme indicated what kinds of fruit and vegetables count towards
the daily target. In particular, it states that potatoes and other starchy vegetables
(such as yams or cassava) do not count towards the target. The definition for the 5
A DAY programme has be used as the basis for developing a definition of ‘fruit and
vegetables’ for nutrient profiling.
The Eurocode 2 system provides a comprehensive way of categorising foods
4
.
Under this system ‘Fruits’ are defined as products in Group 9 and ‘Vegetables’ as
products in Group 8. The 5 A DAY definition of a fruits and vegetables includes
pulses (Eurocode 2 Group 7.10) and excludes potatoes and similar products (Group
8.34).
We therefore recommend that ‘fruit and vegetables’ should be defined as products
within Eurocode 2:
i. Group 7.10 (Pulses);
ii.Group 8.10 (Leaf vegetables); 8.15 (Brassicas); 8.20 (Stalk vegetables); 8.25
(Shoot vegetables); 8.30 (Onion-family vegetables); 8.38 (Root vegetables); 8.40
(Fruit vegetables); 8.42 (Flower-head vegetables); 8.44 (Pod vegetables); 8.45 (Seed
vegetables and immature pulses); 8.47 (Sprouted seed vegetables); 8.50 (Edible
fungi); 8.55 (Seaweeds and algae); 8.60 (Vegetable mixtures)
iii Group 9.10 (Malaceous fruit); 9.20 (Prunus species fruit); 9.25 (Other stone
fruit); 9.30 (Berries); 9.40 (Citrus fruit); 9.50 (Miscellaneous fruit); 9.60 (Fruit
mixtures).
See Appendix for a list of the foods under these codes.
2
World Health Organisation (2003) Diet, Nutrition and the Prevention of Chronic Diseases. World Health
Organisation, Geneva.
3
Department of Health (1994) Nutritional Aspects of Cardiovascular Disease. The Stationery Office, London.
Department of Health (1998) Nutritional Aspects of the Development of Cancer. The Stationery Office,
London.
4
Eurocode 2 version 00/1 http://www.ianunwin.demon.co.uk/eurocode/project/ecproject.htm
6
3.1 Calculating the amount of fruit and vegetables in processed
products
The beneficial effects of fruit and vegetables are associated with the whole product,
rather then components extracted from it.
Processing can result in loss of fibre and vitamins. Therefore it would not be
appropriate for ingredients such as concentrated fruit juice sugars that are added to
foods to increase sweetness to count for the purpose of calculating a score in the
same way as intact fruit and vegetables.
We recommend that intact fruit and vegetables (including those that are cooked and
dried) and minimally processed fruit and vegetables (peeled, sliced, tinned, frozen,
juices* and purees) count for the purpose of calculating a score.
*100% fruit juices whether made from concentrate or freshly squeezed fruit juice
Fruit and vegetables that are subject to further processing (e.g. concentrated fruit
juice sugars, powders or ‘leathers’) should not count.
In 2002 an assessment of the characteristics of dried and processed fruits and
vegetables was carried out by Leatherhead Food RA to assist in establishing criteria
for the 5 A DAY message
5
. One of the aims of this study was to consider how much
dried or pureed fruit and vegetable was equivalent to one standard portion of fruit or
vegetable (80g). It concluded that about:
• 15-20g of dried fruit and 25-30g of ready-to-eat (semi-hydrated) fruit are
equivalent to 80g fresh fruit.
• 40g of dried pulses are equivalent to 80g of fresh pulses.
• 20g of tomato puree, and 25g of tomato ketchup are equivalent to 80g of
fresh tomato.
This would suggest that, for the purposes of calculating nutrient profiling scores, the
amount of dried or pureed fruit or vegetable present in a food should be multiplied by
a standard factor when calculating the amount per 100g of a product. However, this
procedure could result in anomalous results.
For example if the amount of dried fruit in a ‘fruit and cereal bar’ were to be
multiplied by 2 then a bar weighing 75g and containing 50g dried fruit would appear
to have a fruit content of 100/75 = 133%, despite there being 25g of non-fruit
constituents.
We therefore recommend multiplying the amount of dried or pureed fruit or
vegetable by an agreed amount and dividing by the weight of the non-fruit/vegetable
5
Angus F. Assessment of portions for dried and processed fruits and vegetables to assist in establishing criteria
for the 5 A DAY message. 2002.
7
constituents plus that of the fruit or vegetable multiplied by the agreed amount. The
Leatherhead RA study found that the multiplier for dried and pureed fruit or
vegetables can vary. The level at which the multiplier should apply was considered,
and a multiplier of 2 was viewed as optimal.
Therefore, so as not to over-emphasise their importance to a healthy diet we
recommend that the weight of dried fruit and vegetables should be multiplied by 2
when calculating the amount of fruit and vegetables in 100g of food.
In the example given above, using a multiplier of 2, the fruit content of the ‘fruit and
cereal’ bar would be:
(50 x 2) / (25 + (50 x 2)) or 100 / 125 = 80%.
The application of a multiplier for pureed fruit or vegetable was considered.
Pureeing (e.g. when making fruit smoothies) often involves no concentration of the
product, whereas in some cases, such as during the manufacturer of concentrated
tomato puree, it does.
We therefore recommend the multiplier of 2 should only be applied to commercially
prepared, concentrated puree such as tomato puree.
These recommendations are consistent with the guidance from the 5 A DAY
programme, which allows dried and pureed fruit to contribute to the number of
portions consumed a day, but only in a restricted manner.
3.2. Calculating score before or after cooking
The Leatherhead study also considered whether a portion of fruit or vegetables
should be determined by the raw or cooked weight. The conclusion of the study’s
report was that ‘the weights of cooked vs. raw fruits and vegetables was assessed
using McCance and Widdowson data on moisture contents. The moisture content of
most cooked products was found to not be significantly higher than raw products
(around 2% higher). It was therefore concluded that for the purposes of the majority
the portion of 80g could be used for both raw and cooked fruit and vegetables.’
For similar reasons we recommend that the amount of fruit and vegetables (in g per
100g) in the product can be calculated either before or after cooking. However when
calculating the amount of fruit or vegetable in a composite food all the ingredients
should be in the same state – either raw or cooked.
4 Definition of nuts
SACN proposed that nuts should be considered to be equivalent to fruit and vegetables for
the purposes of calculating nutrient profiling scores, because some evidence indicates that
they may have a beneficial effect on health. A systematic review of studies of the
consumption of nuts indicated that eating almonds, peanuts, pecans and walnuts was
associated with decreases in total cholesterol. Macadamia nuts showed less convincing
results
6
.
We therefore recommend that ‘nuts’ should be defined as products within Eurocode 2:
i. Group 7.20 (Underground pulses) i.e. peanuts;
ii. Group7.40 (Nuts)
See Appendix 1 for a list of the foods under these codes.
4.1 Exceptions
Coconut presents particular issues because it is eaten in a different way to other nuts.
We therefore recommend for coconut that:
• the fresh coconut 'flesh' should be scored as fruit,
• the 'water' in the centre of the coconut, which is part of the flesh, should be scored as fruit
juice
• the juice squeezed from the flesh (coconut milk) is comparable with fruit juice and should
be scored accordingly.
• desiccated and dried block coconut are equivalent to dried fruit and should be scored
accordingly.
• coconut which is processed beyond the original product being 'juiced' or 'dried' should not
be included.
6
Mukkuddem-Petersen J, Oosthuizen W, Jerling JC. A systematic review of the effects of nuts on blood lipid profiles in
humans. J Nutr, 2005: 135; 2082-9.
Formatted
2
5. Summary of Recommendations
The amount of fruit, vegetables or nuts in 100g of food is calculated as follows:
The amount of f,v & n = (Weight of f,v&n) + (2 x weight of dried f,v& n)
within a product (Weight of f,v & n) + (2 x weight of dried f,v& n) + (weight of non-f,v & n ingredients)
Key: f,v & n : fruit, vegetables and nuts, includes juices and purees other than tomato puree;
dried f,v & n: includes tomato puree
Definition of fruit, vegetables and nuts
Fruit and vegetables are defined as products within Eurocode 2:
i. Group 7.10 (Pulses);
ii.Group 8.10 (Leaf vegetables); 8.15 (Brassicas); 8.20 (Stalk vegetables); 8.25 (Shoot
vegetables); 8.30 (Onion-family vegetables); 8.38 (Root vegetables); 8.40 (Fruit vegetables);
8.42 (Flower-head vegetables); 8.44 (Pod vegetables); 8.45 (Seed vegetables and immature
pulses); 8.47 (Sprouted seed vegetables); 8.50 (Edible fungi); 8.55 (Seaweeds and algae);
8.60 (Vegetable mixtures)
iii Group 9.10 (Malaceous fruit); 9.20 (Prunus species fruit); 9.25 (Other stone fruit); 9.30
(Berries); 9.40 (Citrus fruit); 9.50 (Miscellaneous fruit); 9.60 (Fruit mixtures).
Nuts are defined as products within Eurocode 2:
i. Group 7.20 (Underground pulses) i.e. peanuts;
ii. Group7.40 (Nuts)
Calculating the amount of fruit and vegetables in a processed product
•
Only intact and minimally processed fruit and vegetables should count for the purpose of
calculating a score. Fruit and vegetables that have been subject to further processing
should not count.
Calculating score before or after cooking
The amount of fruit and vegetables in the product (g per 100g) can be calculated either
before or after cooking. However when calculating the amount of fruit or vegetable in a
composite food all the ingredients should be in the same state – either raw or cooked.
Formatted
3
6. Two worked examples
The recommendations we have made above would affect the nutrient model in the following
way:
The amount of f,v & n = (Weight of f,v&n) + (2 x weight of dried f,v& n)
within a product (Weight of f,v & n) + (2 x weight of dried f,v& n) + (weight of non-f,v & n ingredients)
Key: f,v & n : fruit, vegetables and nuts, includes juices and purees other than tomato puree;
dried f,v & n: includes tomato puree
1. Suppose a portion of fruit cake weighing 150g consists of
♦ 15g of cherries,
♦ 25g of raisins,
♦ 15g of mixed nuts,
♦ 95g of other non-fruit, vegetable or nut ingredients.
Using the new guidance, the proportion of fruit, vegetables and nuts calculated is:
(30 ie the cherries and nuts only) + (2 x 25 ie the raisins only) = 46%.
(30 + (2 x 25) + 95 ie the other ingredients)
2. Suppose a pizza weighing 320g consists of
♦ 50g of cooked vegetables
♦ 20g of tomato puree
♦ 250 g of other ingredients
Using the new guidance the proportion of fruit, vegetables and nuts calculated is:
(5 ie the vegetables + (2 x 20 ie the puree)) = 26%
(50 + (2 x 20) + 250 ie the other ingredients)
4
Appendix 1
Eurocode groups and sub groups.
7.10 Pulses
7.10.10 Dried pea Pisum sativum Inc. Whole dried pea, Split
pea
7.10.15 Chick pea Cicer arietinum (whole or split) Bengal gram,
Garbanzo, Ceci
7.10.18 Pigeon
pea Cajanus cajun
7.10.20 Dried
broad
bean
Vicia faba
7.10.25 Lentil Lens esculenta Varieties: Green, Orange,
Yellow, Puy, Indian brown
7.10.28 Lablab
bean Dolichos lablab Hyacinth bean
7.10.30 Common
bean Phaseolus vulgaris
7.10.34 Dried lima
bean Phaseolus lunatis Dried butter bean
7.10.36 Aduki
bean Phaseolus angularis Adzuki bean
7.10.38 Mung
bean Phaseolus aureus Green gram, Golden gram
7.10.40 Rice bean Phaseolus calcaratus
7.10.42 Urd bean Phaseolus mungo Black gram
7.10.46 Black eye
bean Vigna unguiculata Blackeye pea, Chloris,
Cowpea
7.10.50 Soya
bean Glycine max Chinese black bean,
Manchurian bean, Soybean
7.10.64 Carob fruit Ceratonia siliqua Carob bean, Locust bean.
7.10.68 Lupin(e)s Lupinus spp
7.20 Underground pulses
7.20.10 Peanut Arachis hypogea Groundnut, Monkey nut
7.40 Nuts
7.40.10 Walnut Juglans regia
7.40.14 Hazelnut Corylus avellana
7.40.18 Filbert Corylus maxima
7.40.22 Coconut Cocos nucifera Cokernut
7.40.26 Brazil nut Bertholletia excelsa Paranut, Cream nut
7.40.30 Hickory
nut Carya illinoensis Pecan nut
7.40.34 Cashew
nut Anacardium
occidentale
7.40.38 Almond,
sweet Prunus amygalus
dulcis
7.40.42 Almond,
bitter Prunus amygalus
amara
5
7.40.46 Pistachio
nut Pistacia vera
7.40.50 Sweet
chestnut Castanea vulgaris
8. Vegetables and vegetable products
8.10 Leaf vegetables
8.10.10 Endive Cichorum endivia inc. Curly endive, Batavian
endive, Radicchio
8.10.12 Lettuce Lactuca sativa inc. Iceberg lettuce,
Cabbage lettuce, Cos
lettuce, Leaf Lettuce
8.10.16 Lamb's
lettuce Valerianella olitoria Corn salad, Mâche (Fr)
8.10.18 Amaranth
leaves Amaranthus spp.
8.10.20 Swiss chard Beta vulgaris var cicla syn. Beet greens (US),
Chard, Silver/Seakale/Leaf
beet; inc.
Spinach/Ruby/Rhubarb
beet
8.10.24 Spinach Spinacia oleracea Spinage
8.10.28 Garden
orache Atriplex hortensis Orach
8.10.34 Land cress Barbarea verna American cress, Winter
cress
8.10.36 Watercress Nasturtium officinale
8.10.40 Vine leaf Vitis vinifera
8.10.44 Dandelion
leaf Taraxacum officinalis
8.10.48 Nettle Urtica dioica Perennial nettle
8.10.50 Sorrel Rumex spp. syn. Sour grass; inc.
Common sorrel, French
sorrel
8.10.52 Jew's
mallow Corchorus olitorius Bush okra, Jute mallow
8.10.55 Purslane Portulaca oleracea
8.10.60 Parsley Petroselinum crispum
8.10.64 Chicory leaf Cichorium intybus
8.10.79 Other leaf
vegetables
8.15 Brassicas
8.15.10 Broccoli Brassica oleracea var
italica
8.15.12 Broccoli tops Brassica oleracea var
italica Mainly leaves
8.15.15 Cauliflower Brassica oleracea var
botrytis
8.15.20 Cabbage Brassica oleracea var Inc. White cabbage, Spring
6
capitata alber greens
8.15.24 Red
cabbage Brassica oleracea var
capitata rubra
8.15.28 Chinese
cabbage Brassica oleracea var
pekinensis Celery cabbage
8.15.32 Cabbage
penca
8.15.36 Curly kale Brassica oleracea var
acephala Borecole
8.15.40 Brussels
sprouts Brassica oleracea var
gemmifera
8.15.42 Brussels
tops Brassica oleracea var
gemmifera Cabbage-like top of plant
8.15.46 Kohlrabi Brassica oleracea var
gongylodes Turnip cabbage
8.15.50 Turnip tops Brassica rapa var
rapifera
8.15.54 Pak choi Brassica rapa var
chinensis
8.15.58 Komatsuna Brassica rapa var
perviridis Japanese mustard
8.15.62 Chinese
mustard Brassica juncea
8.15.70 Arugula Eruca sativa
8.20 Stalk vegetables
8.20.10 Celery Apium graveolens var
dulce
8.20.20 Fennel Foeniculum vulgare
var dulce Florence fennel
8.20.30 Sea kale Crambe maritima
8.20.50 Rhubarb Rheum rhaponticum Pie-plant
8.25 Shoot vegetables
8.25.10 Asparagus Asparagus officinalis
var altilis
8.25.20 Chicory Cichorium intybus Belgian / white chicory,
Witloof;
8.25.30 Globe
artichoke Cynara scalymus French artichoke, Leafy
artichoke
8.25.40 Bamboo
shoots Bambusa spp.
8.25.50 Palm hearts Palmaceae spp.
8.25.54 Taro shoots Colocasia esculenta
8.25.60 Pokeberry
shoots Phytolacca
americana
8.30 Onion-family
vegetables
8.30.10 Onion Allium cepa inc. Pickling onion, Red
onion, Spanish onion
8.30.15 Spring onion Allium cepa
8.30.20 Shallot Allium ascalonicum
8.30.30 Leek Allium ampeloprasum
7
var porrum
8.30.40 Garlic Allium sativum
8.30.50 Chives Allium
schoenoprasum Chive garlic
8.34 Tubers
8.34.12 Potato Solanum tuberosum
8.34.20 Jerusalem
artichoke Helianthus tuberosus Root artichoke
8.34.30 Sweet
potato Ipomea batatas
8.34.40 Yam Dioscorea spp.
8.34.45 Yam bean Pachyrhizus spp. Jicama
8.34.50 Cassava Manihota esculenta Tapioca, Manioc, Manihot
8.34.55 Taro Colocasia spp.
8.38 Root vegetables
8.38.10 Carrot Daucus carota
8.38.20 Salsify Scorzonera hispanica Vegetable oyster; inc.
Scorzonera (Black salsify)
8.38.30 Celeriac Apium graveolens var
rapaceum
8.38.34 Parsnip Pastinaca sativa
8.38.38 Turnip Brassica rapa var
rapifera
8.38.42 Swede Brassica napus var
napobrassica Rutabaga, Swedish turnip,
Yellow turnip
8.38.50 Radish Raphanus sativus Inc. Red radish, White
radish, Black radish, Daikon
radish
8.38.55 Beetroot Beta vulgaris var
conditiva Red beet
8.38.60 Parsley root Petroselinum crispum
var tuberosus Parsley potato, Hamburg
parsley
8.38.64 Chicory root Cichorium intybus
8.38.79 Other root
vegetables
8.40 Fruit vegetables
8.40.10 Tomato Lycopersicum
esculentum Peruvian apple
8.40.15 Aubergine Solanum melongena Egg plant
8.40.20 Sweet
pepper Capsicum annuum
var grossum Bell pepper, Capsicum
pepper; inc. various
coloured forms
8.40.25 Chilli pepper Capsicum frutescens Pimento
8.40.30 Cucumber Cucumis sativa
8.40.40 Courgette Cucurbita pepo Zucchini; inc. Marrow
(mature)
8.40.45 Cucurbita
squash Cucurbita spp. Inc. Acorn squash,
Spaghetti squash, Custard
squash, Golden nugget,
Pumpkin
8.40.49 Other Cucurbitaceae spp. Inc. Ash gourd, Bottle
8
gourds gourd, Butternut squash,
Chayote, Snake squash
8.40.50 Ackee Blighia sapida Akee, Akee apple
8.40.52 Breadfruit Artocarpus attilis
8.40.54 Matoki Musa sapientium Green banana;
8.40.56 Plantain Musa paradisiaca Adam's fig;
8.40.60 Avocado Persea americana Alligator pear
8.40.65 Olive Olea europaea
8.42 Flower-head
vegetables
8.42.10 Pumpkin
flower Cucurbita maxima
8.42.20 Dandelion
flower Taraxacum spp.
8.44 Pod vegetables
8.44.10 Mangetout Pisum sativum var
macrocarpon Snow pea, Sugar pea
8.44.30 French bean Phaseolus vulgaris Green bean
8.44.32 Runner
bean Phaseolus coccineus Green bean, String bean
8.44.46 Black eye
bean pods Vigna unguiculata (Blackeye pea, Chloris,
Cowpea)
8.44.48 Asparagus
bean Vigna unguiculata
sesquipedalis Yardlong bean, Chinese
longbean
8.44.54 Winged
bean Psophocarpus
tetragonolobus
syn Lotus
tetragonolobus
Asparagus pea
8.44.60 Okra Hibiscus esculentus Gumbo, Ladyfinger, Okro
8.45 Seed vegetables
and immature
pulses
8.45.10 Pea Pisum sativum Green / garden pea
8.45.18 Immature
pigeon pea Cajanus cajun
8.45.20 Broad bean Vicia faba Faba bean, Field bean,
Horse bean
8.45.34 Wax bean Phaseolus lunatis Butter bean, Lima bean
8.45.46 Immature
black eye
bean
Vigna unguiculata (Blackeye pea, Chloris,
Cowpea)
8.45.50 Immature
soya bean Glycine max Green soybean
8.45.60 Sweet corn Zea mays Sweet maize; inc. "Baby
corn" (immature)
8.47 Sprouted seed
vegetables
8.45.10 Sprouted
pea Pisum sativum
8.47.25 Sprouted
lentil Lens esculenta Varieties: see Pulses, lentil
9
8.47.30 Sprouted
common
bean
Phaseolus vulgaris
8.47.38 Beansprouts Phaseolus aureus Mung bean sprouts
8.47.46 Sprouted
black eye
bean
Vigna unguiculata (Blackeye pea, Chloris,
Cowpea)
8.47.50 Sprouted
soya bean Glycine max
8.47.70 Cress
sprouts Lepidium sativum
8.47.72 Mustard
sprouts Sinapis alba
8.47.74 Alfalfa
sprouts Medicago sativa
8.50 Edible fungi
8.50.10 Cultivated
mushroom Agaricus bisporus Inc. Button mushroom, Cup
mushroom, Open
mushroom
8.50.15 Field
mushroom Agaricus spp.
8.50.20 Honey
mushroom Armillaria mellea Honey agaric, Honey
fungus
8.50.25 Boletus Boletus (and other)
spp. Inc. Yellow boletus, Red
boletus, Rough stemmed
boletus, Ringed boletus
8.50.30 Truffle Tuber melanosporum Swine bread
8.50.35 Morel Morchella esculanta Sponge mushroom
8.50.40 Cantharelle Cantharellus cibarius
8.50.45 Orange
agaric Lactarius deliciosus Saffron milk-cap
8.50.50 Oyster
mushroom Pleurotus ostreatus
8.50.55 Shiitake
mushroom Lentinus edodes Chinese mushroom, Oak
mushroom, Black Forest
mushroom
8.50.57 Maitake
mushroom Grifola frondosa Hen of the Woods
mushroom
8.50.60 Straw
mushroom Volvaria volvaria
8.55 Seaweeds and
algae
8.55.20 Kombu Laminaria spp.
8.55.30 Laver Porphyra spp. Inc. Sea lettuce, Nori
(Japanese laver)
8.55.40 Wakame Undaria spp.
8.55.50 Agar Eucheuma spp. Guso
8.55.55 Irish moss Chondrus crispus Carrageen moss
8.60 Vegetable
mixtures
8.60.10 Vegetable
10
mixes
8.60.20 Mustard and
cress Sinapis alba /
Lepidium sativum
8.60.30 Pot-herb
9. Fruits and fruit products
9.10 Malaceous fruit
9.10.10 Dessert apple Pyrus malus / Malus
pumila Inc. Granny Smith, Golden
Delicious, Discovery
9.10.15 Cooking apple Pyrus malus / Malus
pumila Inc. Bramley's Seedling
9.10.20 Pear Pyrus communis Inc. Conference, Doyenne
du Comice, William's Bon
Chrétien
9.10.25 Nashi pear Pyrus pyrifolia Asian pear
9.10.30 Quince Cydonia oblongo
9.10.40 Medlar Mespilus germanica
9.10.50 Loquat Eriobotyra japonica Japanese medlar
9.20 Prunus species fruit
9.20.10 Apricot Prunus armeniacea
9.20.20 Peach Prunus persica
9.20.25 Nectarine Prunus persica var
nectarina
9.20.30 Plum Prunus domestica
9.20.32 Damson Prunus domestica var
institia Inc. Bullace, Prune damson
9.20.34 Mirabelle Prunus domestica var
syriaca Syrian plum
9.20.36 Greengage Prunus domestica var
italica
9.20.40 Sweet cherry Prunus avium Gean
9.20.45 Sour cherry Prunus cerasus Acid cherry; inc. Morello
cherry
9.20.50 Chickasaw
plum Prunus angustifolia
9.20.55 Susina Prunus salicina Japanese plum
9.20.60 Sloe Prunus spinosa Blackthorn, Sloe plum
9.25 Other stone fruit
9.25.30 Date Phoenix dactylifera
9.25.40 Lychee Litchi chinensis Litchi, Lichi
9.25.44 Persimmon
plum Diaspyrous kaki Date plum, Kaki, Sharon
fruit
9.25.48 Barbados
cherries Malpighia spp. Acerolas, West Indian
cherries
9.30 Berries
9.30.10 White grapes Vitis vinifera
9.30.12 Black grapes Vitis vinifera
9.30.15 Strawberries Fragaria vesca
9.30.20 Raspberries Rubus idaeus
9.30.22 Loganberries Rubus loganobaccus
9.30.24 Blackberries Rubus fruticosus
11
9.30.26 Dewberries Rubus caesius Youngberries
9.30.28 Cloudberries Rubus chamaemorus Averin, Knotberries
9.30.30 Gooseberries Ribes grossularia Wine berries
9.30.32 Black currants Ribes nigrum
9.30.34 Red currants Ribes rubrum
9.30.36 White currants Ribes sativum
9.30.40 Cranberries Vaccinium oxycoccus
9.30.42 Bilberries Vaccinium myrtillis Huckleberries,
Whortleberries
9.30.44 Cowberry Vaccinium vitis var
idaea Foxberries, Mountain
cranberries, Red bilberries,
Red whortleberries
9.30.46 Blueberries Vaccinium
corymbosum /
Vaccinium
angustifolium
9.30.50 Elderberries Sambuca nigra
9.30.54 Rowanberries Sorbus aucaparia
9.30.58 Physalis berries Physalis spp.
9.30.62 Mulberries Morus spp. Inc. Black mulberry, White
mulberry
9.30.66 Bearberries Arctostaphylos uva-
ursi Foxberries, Marranitas
9.30.70 Sea buckthorn Hippophae
rhamnoides
9.40 Citrus fruit
9.40.10 Lemon Citrus limonum
9.40.20 Orange Citrus sinensis Sweet orange
9.40.25 Tangerine Citrus reticulata Mandarin orange; inc.
Clementine, Satsuma
9.40.30 Grapefruit Citrus paradisi
9.40.35 Pomelo Citrus grandis Pummelo, Shaddock
9.40.40 Lime Citrus aurantifolia
9.40.50 Kumquat Fortunella japonica Cumquat
9.50 Miscellaneous fruit
9.50.10 Banana Musa (infertile hybrid)
9.50.14 Pineapple Ananas comosus Ananas, Pine
9.50.18 Kiwi fruit Actinidia chinensis Chinese gooseberry,
Monkey peach
9.50.22 Melon Cucumis melo Inc. Ogen, Cantaloupe,
Honeydew, Gallia melons
9.50.26 Water melon Citrullus vulgaris var
lanatus
9.50.30 Fig Ficus carica
9.50.32 Mango Mangifera indica
9.50.34 Pomegranate Punica granatum
9.50.36 Passionfruit Passiflora edulis Purple granadilla
9.50.38 Cashew fruit Anacordium
occidentale Christmas apple
9.50.40 Guava Psidium guayava
9.50.42 Papaya Carica papaya Papaw
12
9.50.44 Custard apple Anona spp. Inc. Sour sop, Sweet sop,
Bullock's heart
9.50.46 Prickly pear Opuntia ficus indica Indian fig cactus
9.50.48 Rose hip Rosa canina Rose berry, Rose haw
9.50.50 Sapodilla Achras sapota Naseberry, Sapodilla plum
9.50.52 Carambola Averrhoa carambola Star apple, Star fruit
9.50.54 Durian Durio zibethinus Durion
9.50.56 Jack fruit Artocarpus
heterophylla Jack
9.50.58 Chayote Sechium edule
9.50.60 Rambutan Nephelium lappaceum
9.50.62 Tamarillo Cyphomandra
betacea Tree tomato
9.50.64 Tamarinde Tamarindus indica
9.60 Fruit mixtures
9.60.10 Fruit cocktail Contg. pear, peach,
pineapple, grape, cherry
9.60.20 Fruit salad Contg. banana, orange,
apple, pear, grape