Case Control Study
Copyright ©The Author(s) 2017.
World J Gastroenterol. Apr 14, 2017; 23(14): 2527-2538
Published online Apr 14, 2017. doi: 10.3748/wjg.v23.i14.2527
Table 1 Classification of vegetables and fruits according to type and color group1
Color groupVegetables and fruits typeVegetables and fruits item
Green (23.2%)2Dark green leafy vegetables (27.1%)3Water dropwort, mugwort, crown daisy, spinach, perilla leaf, chicory, kale, pumpkin leaf, leak beet
Lettuces (10.6%)Lettuce
Other green fruits and vegetables (62.3%)Melon, zucchini, green cucumber, green pepper, cabbages, broccoli, celery
Orange/yellow (17.5%)Citrus fruits (57.5%)Citrus fruits juices, orange, mandarin orange, kumquat
Other orange/yellow fruits and vegetables (42.5%)Carrot, pumpkin, peach, persimmon, ginger
Red/purple (19.0%)Berries (38.3%)Strawberry , grape
Other red fruits and vegetables (61.7%)Watermelon, tomato, red cabbage, red pepper, plum
White (40.3%)Allium family bulbs (15.1%)Garlic, leek, onion
Hard fruits (41.8%)Apple, pear
Cauliflower (13.4%)Asian radish
Other white fruits and vegetables (29.7%)Oriental melon, mushroom, banana, deodeok, burdock, lotus root, balloon flower root