Menus and Crediting

Fresh Vegetable Serving Guide

Items listed with quantity needed to credit as ½ cup serving:

Baby carrots (6 carrots)

Broccoli florets (4-5 florets)

Celery sticks (6- 3" sticks)

Corn, on cob (1 medium ear)

Cucumber sticks (6-3" X 3/4" sticks)

Mushroom, slices (14 slices)

Olives, large ripe/black (16 large olives)

Pickle, chips (7 chips)

Pickle, spear (2-3 medium)

Tomato, cherry (5 cherry tomatoes)

Tomato, slices (10- 1/8" slices)

Soups, commercial (tomato, vegetable, etc.) (2 cups)

Fresh Fruit Serving Guide

Items listed with quantity needed to credit as ½ cup serving

Apple, 100 count (2/5 of an apple)

Apple, 125-128 count (½ apple)

Apricot, medium, fresh (2 whole apricots)

Banana, 100-120 count, regular (1 whole banana)

Banana, 150 count, 7-7-7/8" (1 whole banana)

Cantaloupe, 15 count, 5-3/4" diameter (1/8 of melon)

Cantaloupe, 18 count, 5" diameter (1/5 of melon)

Cherries, fresh (14 cherries)

Clementine (1 whole)

Grapefruit (1/2 whole)

Grapes, fresh, seedless (14 whole)

Grapes, fresh, with seeds (12 whole)

Kiwi (2 whole kiwi)

Nectarine, 88-96 count, 2-1/4" diameter (1 nectarine)

Orange, 138 count (1 orange)

Peach, fresh, 80 count (1 peach)

Pear, fresh, 150 count (1 pear)

Plum, black/red, 2" diameter (1 plum)

Refer to the USDA Food Buying Guide for other items and additional information.