Characteristics of Vegetables in Commercial Boxed Lunches

Abstract

Objective: This study investigated the weights of vegetables, the most frequently appearing vegetables and their cooking methods in commercial boxed lunches.

Methods: We investigated 94 boxed lunches sold by food-related businesses in Yokohama (general boxed lunches) and 94 boxed lunches sold as "Smart Meal" products certified under the "Healthy Meal and Food Environment" certification system. The weights of vegetables included in the general boxed lunches were divided into four groups based on the quartiles of vegetable weights. Prices and nutrient weights were compared between the four groups using the Kruskal-Wallis test. Descriptive statistics were compiled for the types of vegetables and cooking methods used for both types of boxed lunches.

Results: The median weight of vegetables in general boxed lunches was 29 g/serving, and no boxed lunches contained the standard amount of vegetables for Smart Meal products. Prices were higher in the group with the highest vegetable weight (p < 0.001). Root vegetables were the most frequently used vegetables in both types of boxed lunches. In terms of cooking methods, pickling was used most frequently for vegetables in the general boxed lunches.

Conclusions: None of the general boxed lunches contained the standard amount of vegetables for Smart Meal products, and boxed lunches with higher vegetable weights were priced higher. In boxed lunches, root vegetables were used most frequently, and pickling was the most frequently used cooking method.