Table 1 Fruit and vegetable subgroup classification in the GA²LEN Follow-up study

Vegetables

 Leafy vegetables

Lettuce, spinach, chard, fenugreek, wild greens

 Fruit vegetables

Capers, tomatoes, aubergine, courgette, sweet peppers, pumpkin, artichoke, okra, mushroom

 Cucurbitacea

Cucumber, melon, watermelon, bitter melon

 Apiaceae

Celery, carrot, herbs (coriander, parsley, chervil, dill), parsnip

 Other root vegetables

Turnip or swede, radish, beetroot, ginger, taro

 Maiz/Corn

Sweet corn

 Alliums

Onion, garlic, leek

 Brassicaceae

Brussels sprouts, broccoli, cabbage, cauliflower, coleslaw

 Potatoes

Mashed potatoes, baked/roasted/casserole potatoes, chips/french fries, potatoes in salad, potato dumping/bread dumpling/gnocchi, potato tortilla

 Pickled vegetables

Cucumber, radish, cabbage

 All vegetables

Average intake of all above

Fruits

 Hard fruits

Apple, pear

 Citrus fruits

Lemon, orange, mandarin/tangerine, grape-fruit, kiwi

 Oily fruits

Olives, avocado

 Fruit juice

Freshly squeezed fruits

 Berries

Blueberries, strawberries, raspberries (‘forest berries’)

 Nectarines

Nectarine, apricot, peach

 Dried fruits

Raisin, prune

 Tropical fruits

Mango, pineapple (banana assessed individually)

 Canned fruits

Any canned fruits

 Dark pigmented fruit

Cherries, rhubarb, grape, fig, plum

 All fruits

Average intake of all above