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ANDI Food Scores: Rating the Nutrient Density of Foods
March 16, 2017 by Joel Fuhrman, MD
Prevailing food myths largely contribute to our overweight population and poor health for many. Lifestyle-related diseases are the most common causes of death, but according to a 2011 poll by Consumer Reports Health, 90 percent of Americans believe that they eat a healthy diet.1
Most Americans do not understand that whole plant foods are the best for our health – they are led to believe that processed foods labeled “low-fat” or “low-carb,” artificially sweetened beverages, pasta, grilled chicken, and olive oil make up a healthful diet.
The Standard American Diet (SAD) is made up mostly of disease-causing foods, with 30 percent of calories from animal products and over 55 percent from processed foods.2 In addition, 43 percent of Americans polled reported that they drank at least one sugar-sweetened drink each day, 40 percent said that they eat ‘pretty much everything’ that they want, and 33 percent of overweight and obese individuals reported that they were at a healthy weight.1
This highlights the nutritional misinformation that abounds in our society. Americans have not yet grasped the concept of nutrient density and its importance for health and longevity.
The nutrient density in your body’s tissues is proportional to the nutrient density of your diet. Micronutrients fuel proper functioning of the immune system and enable the detoxification and cellular repair mechanisms that protect us from chronic diseases. Dr. Fuhrman coined the term Nutritarian to define a diet style which provides a high ratio of micronutrients per calorie and a high level of micronutrient variety.
This simple equation defines how your health is related to the nutrient density of your diet.
Adequate consumption of micronutrients – vitamins, minerals, and many other phytochemicals – without excessive caloric intake, is the key to achieving excellent health.
To illustrate which foods have the highest nutrient-per-calorie density, Dr. Fuhrman created the aggregate nutrient density index, or ANDI. It lets you quickly see which foods are the most health-promoting and nutrient dense.
The ANDI ranks the nutrient value of many common foods on the basis of how many nutrients they deliver to your body for each calorie consumed. Unlike food labels which list only a few nutrients, ANDI scores are based on thirty-four important nutritional parameters. Foods are ranked on a scale of 1-1000, with the most nutrient-dense cruciferous leafy green vegetables scoring 1000.
It is also important to achieve micronutrient diversity, not just a high level of a few isolated micronutrients. Eating a variety of plant foods is essential to good health. It is important to include a wide assortment of plant foods in your diet to obtain the full range of nutritional requirements. Include onions, seeds, mushrooms, berries, beans and tomatoes as well as greens in your diet. They all contribute to the numerator (top number in the ratio) in the H=N/C equation.
For your good health, take a minute to evaluate the quality of your current diet and learn which foods you need to consume to improve it. A more comprehensive list of ANDI scores can be found in Dr. Fuhrman’s Nutritarian Handbook and ANDI Food Scoring Guide.
Dr. Fuhrman’s Aggregate Nutrient Density Index (ANDI)
Sample Nutrient/Calorie Density Scores
Kale
1000
Collard Greens
1000
Mustard Greens
1000
Watercress
1000
Swiss Chard
895
Bok Choy
865
Spinach
707
Arugula
604
Romaine
510
Brussels Sprouts
490
Carrots
458
Cabbage
434
Broccoli
340
Cauliflower
315
Bell Peppers
265
Asparagus
205
Mushrooms
238
Tomato
186
Strawberries
182
Sweet Potato
181
Zucchini
164
Artichoke
145
Blueberries
132
Iceberg Lettuce
127
Grapes
119
Pomegranates
119
Cantaloupe
118
Onions
109
Flax Seeds
103
Orange
98
Edamame
98
Cucumber
87
Tofu
82
Sesame Seeds
74
Lentils
72
Peaches
65
Sunflower Seeds
64
Kidney Beans
64
Green Peas
63
Cherries
55
Pineapple
54
Apple
53
Mango
53
Peanut Butter
51
Corn
45
Pistachio Nuts
37
Oatmeal
36
Shrimp
36
Salmon
34
Eggs
31
Milk, 1%
31
Walnuts
30
Bananas
30
Whole Wheat Bread
30
Almonds
28
Avocado
28
Brown Rice
28
White Potato
28
Low Fat Plain Yogurt
28
Cashews
27
Chicken Breast
24
Ground Beef, 85% lean
21
Feta Cheese
20
French Fries
12
White Pasta
11
Cheddar Cheese
11
Apple Juice
11
Olive Oil
10
White Bread
9
Vanilla Ice Cream
9
Corn Chips
7
Cola
1
Nutrient Scoring Method
To determine the ANDI scores, an equal-calorie serving of each food was evaluated. The following nutrients were included in the evaluation: fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, vitamin A, beta carotene, alpha carotene, lycopene, lutein and zeaxanthin, vitamin E, vitamin C, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, choline, vitamin K, phytosterols, glucosinolates, angiogenesis inhibitors, organosulfides, aromatase inhibitors, resistant starch, resveratrol plus ORAC score. ORAC (Oxygen Radical Absorbance Capacity) is a measure of the antioxidant or radical scavenging capacity of a food. For consistency, nutrient quantities were converted from their typical measurement conventions (mg, mcg, IU) to a percentage of their Dietary Reference Intake (DRI). For nutrients that have no DRI, goals were established based on available research and current understanding of the benefits of these factors. To make it easier to compare foods, the raw point totals were converted (multiplied by the same number) so that the highest ranking foods (leafy green vegetables) received a score of 1000, and the other foods received lower scores accordingly.
Joel Fuhrman, M.D. is a board-certified family physician, seven-time New York Times bestselling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. Dr. Fuhrman coined the term “Nutritarian” to describe his longevity-promoting, nutrient dense, plant-rich eating style.
For over 30 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and PBS television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world.
ANDI Food Scores: Rating the Nutrient Density of Foods
March 16, 2017 by Joel Fuhrman, MD
Prevailing food myths largely contribute to our overweight population and poor health for many. Lifestyle-related diseases are the most common causes of death, but according to a 2011 poll by Consumer Reports Health, 90 percent of Americans believe that they eat a healthy diet.1
Most Americans do not understand that whole plant foods are the best for our health – they are led to believe that processed foods labeled “low-fat” or “low-carb,” artificially sweetened beverages, pasta, grilled chicken, and olive oil make up a healthful diet.
The Standard American Diet (SAD) is made up mostly of disease-causing foods, with 30 percent of calories from animal products and over 55 percent from processed foods.2 In addition, 43 percent of Americans polled reported that they drank at least one sugar-sweetened drink each day, 40 percent said that they eat ‘pretty much everything’ that they want, and 33 percent of overweight and obese individuals reported that they were at a healthy weight.1
This highlights the nutritional misinformation that abounds in our society. Americans have not yet grasped the concept of nutrient density and its importance for health and longevity.
The nutrient density in your body’s tissues is proportional to the nutrient density of your diet. Micronutrients fuel proper functioning of the immune system and enable the detoxification and cellular repair mechanisms that protect us from chronic diseases. Dr. Fuhrman coined the term Nutritarian to define a diet style which provides a high ratio of micronutrients per calorie and a high level of micronutrient variety.
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Dr. Fuhrman devised the following simple formula:
H= N/C (Health = Nutrients/Calories)
This simple equation defines how your health is related to the nutrient density of your diet.
Adequate consumption of micronutrients – vitamins, minerals, and many other phytochemicals – without excessive caloric intake, is the key to achieving excellent health.
To illustrate which foods have the highest nutrient-per-calorie density, Dr. Fuhrman created the aggregate nutrient density index, or ANDI. It lets you quickly see which foods are the most health-promoting and nutrient dense.
The ANDI ranks the nutrient value of many common foods on the basis of how many nutrients they deliver to your body for each calorie consumed. Unlike food labels which list only a few nutrients, ANDI scores are based on thirty-four important nutritional parameters. Foods are ranked on a scale of 1-1000, with the most nutrient-dense cruciferous leafy green vegetables scoring 1000.
It is also important to achieve micronutrient diversity, not just a high level of a few isolated micronutrients. Eating a variety of plant foods is essential to good health. It is important to include a wide assortment of plant foods in your diet to obtain the full range of nutritional requirements. Include onions, seeds, mushrooms, berries, beans and tomatoes as well as greens in your diet. They all contribute to the numerator (top number in the ratio) in the H=N/C equation.
For your good health, take a minute to evaluate the quality of your current diet and learn which foods you need to consume to improve it. A more comprehensive list of ANDI scores can be found in Dr. Fuhrman’s Nutritarian Handbook and ANDI Food Scoring Guide.
Dr. Fuhrman’s Aggregate Nutrient Density Index (ANDI)
Sample Nutrient/Calorie Density Scores
Kale
1000
Collard Greens
1000
Mustard Greens
1000
Watercress
1000
Swiss Chard
895
Bok Choy
865
Spinach
707
Arugula
604
Romaine
510
Brussels Sprouts
490
Carrots
458
Cabbage
434
Broccoli
340
Cauliflower
315
Bell Peppers
265
Asparagus
205
Mushrooms
238
Tomato
186
Strawberries
182
Sweet Potato
181
Zucchini
164
Artichoke
145
Blueberries
132
Iceberg Lettuce
127
Grapes
119
Pomegranates
119
Cantaloupe
118
Onions
109
Flax Seeds
103
Orange
98
Edamame
98
Cucumber
87
Tofu
82
Sesame Seeds
74
Lentils
72
Peaches
65
Sunflower Seeds
64
Kidney Beans
64
Green Peas
63
Cherries
55
Pineapple
54
Apple
53
Mango
53
Peanut Butter
51
Corn
45
Pistachio Nuts
37
Oatmeal
36
Shrimp
36
Salmon
34
Eggs
31
Milk, 1%
31
Walnuts
30
Bananas
30
Whole Wheat Bread
30
Almonds
28
Avocado
28
Brown Rice
28
White Potato
28
Low Fat Plain Yogurt
28
Cashews
27
Chicken Breast
24
Ground Beef, 85% lean
21
Feta Cheese
20
French Fries
12
White Pasta
11
Cheddar Cheese
11
Apple Juice
11
Olive Oil
10
White Bread
9
Vanilla Ice Cream
9
Corn Chips
7
Cola
1
Nutrient Scoring Method
To determine the ANDI scores, an equal-calorie serving of each food was evaluated. The following nutrients were included in the evaluation: fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, vitamin A, beta carotene, alpha carotene, lycopene, lutein and zeaxanthin, vitamin E, vitamin C, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, choline, vitamin K, phytosterols, glucosinolates, angiogenesis inhibitors, organosulfides, aromatase inhibitors, resistant starch, resveratrol plus ORAC score. ORAC (Oxygen Radical Absorbance Capacity) is a measure of the antioxidant or radical scavenging capacity of a food. For consistency, nutrient quantities were converted from their typical measurement conventions (mg, mcg, IU) to a percentage of their Dietary Reference Intake (DRI). For nutrients that have no DRI, goals were established based on available research and current understanding of the benefits of these factors. To make it easier to compare foods, the raw point totals were converted (multiplied by the same number) so that the highest ranking foods (leafy green vegetables) received a score of 1000, and the other foods received lower scores accordingly.
Lin B-H, Yen ST. The U.S. grain consumption landscape: who eats grain, in what form, where and how much. USDA Economic Research Service, Economic Research Report No. 50; November 2007; http://www.ers.usda.gov/media/216648/err50 1.pdf
Joel Fuhrman, M.D. is a board-certified family physician, seven-time New York Times bestselling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. Dr. Fuhrman coined the term “Nutritarian” to describe his longevity-promoting, nutrient dense, plant-rich eating style.
For over 30 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and PBS television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world.