
Question: What is a serving of fruits or vegetables?
Nutritionists  say to eat five servings of fruit and vegetables a day, but, what's a  serving size? Is it one apple? Two carrots? Three large strawberries?  Four Brussels sprouts? What about a large glass of tomato or orange  juice?   When you say five servings, do you mean five fruits and five  vegetables, or do you mean something like three fruit and two vegetables  or two fruit and three vegetables? 
V-8 now offers a drink of mixed fruit and vegetables. How far will a large glass of that go to meet what you suggest?
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Answer: The United States Department of  Agriculture sets a serving size for fruit or vegetables to be equal to  about one-half cup.  Greens like spinach and lettuce have a serving size  equal to one full cup.  One serving of sliced fruit is equal to  one-half cup; however a single piece of fruit, such as an apple or an  orange counts as one serving.  How did the USDA decide that one-half cup  is a serving size?  The decision was based on the portion sizes that  people typically eat, ease of use and nutritional content of fruits and  vegetables.    Many experts suggest we need from five to nine servings of fruits and  vegetables every day.  That is a total.  Older or inactive women and  smaller children need at least three servings of vegetables and two  servings of fruit.  Growing kids, teen girls, most men and active women  would eat at least four servings of vegetables and three servings of  fruit everyday.  Teen boys and active men should eat at least five  servings of vegetables and four servings of fruit.  Unfortunately many  people fail to eat even five servings each day. V-8 now offers a drink of mixed fruit and vegetables. How far will a large glass of that go to meet what you suggest?
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Here are some typical serving sizes for fruits and vegetables:

- one banana
- six strawberries
- two plums
- fifteen grapes
- one apple
- one peach
- one half cup of orange or other fruit juice

- five broccoli florets
- ten baby carrots
- one roma tomato
- 3/4 cup tomato juice
- half of a baked sweet potato
- one ear of corn
- four slices of an onion
By Shereen Jegtvig
 
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