Produce For Better Health Foundation

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Recipe Criteria


Recipes associated with Produce for Better Health Foundation that promote fruits and vegetables and are low in fat and cholesterol.


The use of whole grains and minimal use of salt and sugar are strongly encouraged.


All recipes associated with PBH and its promotional campaigns must meet the following criteria:


1. PBH endorsed recipes contribute at least one serving of a fruit, vegetable, or dried beans/peas, per portion of the recipe.
Baked goods are allowed provided one serving contains a full serving of a fruit, vegetable, or dried beans/peas, and meets the fat, saturated fat, cholesterol, and sodium criteria, as specified below.


2. PBH endorsed recipes do not contain more than 30% of calories from fat or 3 grams of total fat per 100 gram serving; not more than 10% of calories from saturated fat or 1 gram of saturated fat per 100 grams; not more than 100 milligrams of cholesterol; and not more than 480 milligrams of sodium per serving.


3. For program recipes and consumer education activities, a serving of fruit or vegetable is a medium-sized fruit; 1/2 cup of raw, cooked, frozen, or canned fruits (in 100% juice) or vegetables; 1 cup of raw, leafy vegetables; 1/4 cup of dried fruit; 1/2 cup (4 ounces) of 100% juice; or 1/2 cup of cooked, canned, or frozen legumes (beans and peas). Serving sizes used in the program are consistent with the current Dietary Guidelines for Americans. FDA food labeling regulations stipulate serving sizes on labels that may not be consistent with these guidelines (e.g. 1 serving of juice is 1 cup for a food label).


4. Official PBH endorsed recipes will be supplied by Produce for Better Health Foundation. Recipes from other sources can be used but must be approved by Produce for Better Health Foundation. Recipe analysis and approval can be obtained by sending the recipe to Produce for Better Health Foundation, 5341 Limestone Road,Wilmington, DE 19808, faxing to 302.235.5555, or emailing to recipeanalysis@pbhfoundation.org. A nominal analysis fee may apply.

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