When pricey pretty magenta and deep green spring lettuce leaves politely wave at you, how do you pass them up for a head of a pale head iceberg lettuce?
To help justify–or nix–your decision to your Manolo Blahnik supermarket equivalents, there’s the Affordable Nutrition Index (ANI), unveiled at the American Dietetic Association’s Food and Nutrition Conference this week.
Adam Drewnowski, PhD., Director of the Center for Public Health Nutrition at the University of Washington, developed the first tool using the recommendations of the U.S. Dietary Guidelines for Americans to calculate the “nutrition-value-per-dollar score,” of close to 300 commonly eaten foods from fruits and veggies to grains to trusty Campbell’s soup.
The food rating system goes like this: If the product contains an impressive amount of the nine essential nutrients (protein, fiber, iron, calcium, potassium, magnesium, and vitamins A, C and E) and is limited in saturated fat, added sugars and sodium, it’s cart-worthy.
Who earned their price tag? Here are some results:
DARK COLORED VEGETABLES
Carrots, sweet potatoes and broccoli
SOME FRUITS
Oranges and Bananas
RUNNERS UP
Campbell’s low sodium vegetable soups, peas, string beans, squash, lettuce, berries, grapes, nectarines, and apples.
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