Skip to main content
Knowledge4Policy
Knowledge for policy

Health Promotion and Disease Prevention Knowledge Gateway

A reference point for public health policy makers with reliable, independent and up-to date information on topics related to promotion of health and well-being.

  • Page | Last updated: 09 Apr 2025

Food-Based Dietary Guidelines recommendations for fruit and vegetables

Health Promotion Knowledge Gateway

Summary of FBDG recommendations for fruit and vegetables for the EU, Iceland, Norway, Switzerland and the United Kingdom

Due care was taken to ensure factually correct information. Food groupings and food group names differ across individual FBDGs; the ones used here are a compromise to present the information in a structured way. Differences such as those in number of portions and portion sizes were kept unaltered. The original country FBDGs and the responsible national public health authorities remain the only qualified points of reference.

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Belgium-Choose fruit and vegetables according to seasonal availability-
Bulgariaat least 400 grams of a variety of vegetables and fruits

- Eat a variety of vegetables and fruits at every meal.

- Choose fresh vegetables and fruits according to the season.

- Use shorter, gentler culinary technologies for the preparation of fruit and vegetables, adding a minimum amount of fat, salt and sugar.

-
Czechia- Consume at least 400 g per day (vegetables 2 times more than fruit)--

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Denmark6 portions/day of fruits and vegetables (ca. 600 g, half of which at least shall be vegetables)

- A small glass of juice (100 ml) can count as 1 of your ‘6 a day’, but only as 1.

- Choose seasonal vegetables, fruits and berries.

- Choose especially: High-fibre vegetables such as peas, cabbage and root vegetables; Dark green vegetables such as spinach, broccoli and kale (about 100 g a day is adequate); Red and orange vegetables such as carrots, tomatoes and red peppers (about 100 g a day is adequate).

- Frozen and preserved vegetables, such as frozen peas or peeled tomatoes, also count towards the 600 g a day.

 

1 portion corresponds to one large carrot or one apple.
Note: Potatoes, mushrooms and dried fruit such as raisins do not count towards the 600 g a day
GermanyAt least 5 portions of fruit and vegetables per day. 1 portion of juices per week.Eat plenty of colourful fruit and vegetables, preferably during their harvest season.Fruit and vegetables: 110g 
Juices: 1 glass (200g)
Estonia3-5 portions of vegetables and 2-3 portions of fruit and berries--

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Ireland

- 5-7 servings fruit and vegetables a day.

- Limit fruit juice to once a day with a meal and always choose unsweetened.

- Base your meals on fruit and vegetables (up to half your plate or bowl at every meal) and enjoy a variety of colours.

- More is better.

- Limit fruit juice to unsweetened, once a day.

-
Note: Prepare your meals using mostly fresh ingredients and choose fruit, salads and vegetables for snacks
Greece4 servings (150-200 g per serving, raw or cooked) of vegetables and 3 servings (120-200 g per serving) of fruit daily

- Include a variety of fruit and vegetables.

- Prefer seasonal products.

- Prefer fresh, whole fruit.

-
SpainA minimum of 5 servings of fruit and vegetables daily--

Country

Quantitative recommendations

Qualitative recommendations

Portion size

France

- At least 5 portions of fruit and vegetables per day.

- The recommended serving sizes are 80 g to 100 g.

- It is recommended to increase fruit and vegetables consumption, regardless of the initial consumption level.

- All forms of fruit and vegetables are taken into account: fresh, frozen or canned.

- Favour fruit and vegetables grown according to production methods that reduce pesticide exposure (precautionary principle).

-
CroatiaEat five or more portions of fruit or vegetables a dayPrefer fresh and seasonal produce.A portion is as much fruit or vegetables as you can fit in your hand.
ItalyAt least 5 portions, but more is better

- Eat more fruits and vegetables.

- Consume more portions of fresh vegetables and fruit daily, always taking care not to add too much oils or other fats and limit sugar and salt.

- Choose fruit and vegetables as a snack as well.

- Choose fruit and vegetables of different colours.

-

Country

Quantitative recommendations

Qualitative recommendations

Portion size

CyprusAt least 5 portions of fruit and vegetables per day--
LatviaAt least 5 servings (or 500g) of vegetables, fruits and berries every day, with at least half of them being fresh

- Try to choose locally sourced and seasonal vegetables and fruits, berries, also in frozen form.

- Give preference to whole or sliced ​​fresh vegetables and fruits, berries.

- Fruit or vegetable juices, on the other hand, should be consumed less frequently and in small amounts.

-
LithuaniaAt least 400-500 g or 5 portions of vegetables, fruits or berries every day

- Eat vegetables, fruits or berries at every meal.

- It is best to use fresh vegetables, fruits and berries, but you can also use them frozen, dried, stewed.

- Consume vegetables, fruit or berry juices in moderation.

One serving of vegetables, fruits or berries corresponds to a bowl of salad, a medium-sized cucumber or apple, a handful of berries, etc

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Luxembourg5 portions of fruit and vegetables a day
- Should be eaten with every meal (breakfast, lunch and dinner) and if you're feeling peckish between meals.
- You can eat them raw, cooked, plain or prepared; fresh, frozen or tinned.
- Opt for local, seasonal fruit and vegetables, wherever possible. Fruit and vegetables can be steamed, boiled in a little water, or cooked in a pan or in the oven with a little fat.
80-100g : an average-sized tomato, apple or peach; a bowl of soup; 2 apricots; 2 mandarins; 2 handfuls of strawberries, raspberries, grapes or chopped vegetables, etc
HungaryAt least 4 servings of fruit and vegetables a day, of which at least 1 is fresh or raw

- Half of what you eat every day should be fruit and vegetables.

- Eat fresh fruit and vegetables every day.

-
Malta3-5 servings of vegetables (min. 240 g) and 2-3 servings of fruit (min. 160 g)

- Vegetables can be part of soups, salad and sauces.

- Fruits can be part of snacking in between meals, as desserts.

-

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Netherlands

- From 14 years:
Daily t least 200 g fruit and 250 g vegetables

-For younger children other amounts apply

(see separate recommendations for fruit and for vegetables)

Eat lots of fruit and vegetables-
Note: Vegetable juices and fruit juices are considered as sugar-containing beverages, and not as vegetables and fruit
Austria2 portions of fruit and 3 portions of vegetables (and/or legumes) daily are idealEat a part of the vegetables raw and consider regional/seasonal produce in your selection-
PolandAt least 400 g per day. Eat a vegetable or fruit with every meal.Eat various coloured vegetables and fruits - more vegetables than fruits; Eat as many different coloured vegetables and fruits as possible - each additional portion of vegetables and fruit provides further health benefits.-

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Portugal3-5 servings/d each of fruit and vegetables--
Romania5 servings/d--
Slovenia-

- Eat a variety of vegetables and fruits several times a day.

- Choose locally grown and fresh vegetables and fruits.

-

Country

Quantitative recommendations

Qualitative recommendations

Portion size

SlovakiaAt least 5 portions of fruit and vegetables per day

- Give preference to organic and seasonal products.

- Preferably raw fruit and vegetables should represent 1/3 of your daily consumption.

-
FinlandRoot vegetables, vegetables, berries, fruit and mushrooms: 500 g/ d, or about 5-6 portions

- Fruits and berries should be approximately half of the amount of root vegetables and vegetables.

- Part of it should be enjoyed uncooked. Sugared and salted products not recommended.

-
Sweden

- Eat at least 500 g of vegetables and fruit every day.

- This is equivalent to two generous handfuls of vegetables, root vegetable and legumes and two pieces of fruit, for example.

--
Notes: Not expressed in terms of "portions". Potatoes not included.

Country

Quantitative recommendations

Qualitative recommendations

Portion size

United Kingdom

- Eat at least 5 portions of a variety of fruit and vegetables every day.

- Fruit and vegetables should make up just over a third of the food we eat each day.

- Choose from fresh, frozen, tinned, dried or juiced.

- Try to eat as many different types of fruit and vegetables as possible.

-
Note: Includes legumes
Switzerland5 portions daily, including 3 portions of vegetables and 2 portions of fruit

- Prefer seasonal fruits and vegetables, preferably in different colours. Seasonal, locally grown and sustainably grown fruits and vegetables are the best choice.

- In addition to fresh fruits and vegetables, frozen foods are also suitable. This is processed directly after harvest, which means that vitamins and minerals are largely retained. Canned fruits and vegetables are less nutritious, but are practical for storing. Products without added sugar or salt are beneficial.

- Occasionally you can replace 1 portion of vegetables or fruit with 2 deciliters of vegetable or fruit juice (100 percent with no added sugar). It should not be more than four portions per week.

1 portion corresponds to 120 grams, or a handful.
Iceland

- Fruits and a lot of vegetables, 5 portions/d or 500 g, at least half of it should be vegetables.

- Juice is not included in "Five a day" (five portions of fruit and vegetables).

- Eat vegetables and fruit with every meal and also in between meals.

- Eat a variety of vegetables, both fiber rich, for example broccoli, cauliflower, cabbage, root V, onions, beans and lentils, as well as water rich species such as tomatoes, lettuce, cucumber and paprika.

- Eat both raw and cooked vegetables and also mix them in dishes.

- Frozen vegetables can also be a good option and bean and vegetables dishes are also recommended.

- Use vegetables and fruit as a toppings on bread.

-
Norway500-800 grams of fruits, berries and vegetables daily. Half of them can be vegetables. 

- Fruits, berries or vegetables should be eaten at all meals, preferably also as a snack. Vary between different types of fruits, berries and vegetables of different colours. Limit the intake of products of fruits, berries and vegetables with added sugar, such as jams and juices.

- Limit the intake of processed vegetable products with too much added salt and fat.

- Fresh, canned, frozen and heat-treated fruits, berries and vegetables count towards the recommended quantity. Dried fruit does not count towards the recommended quantity.

- Up to 1 dl of juice can be counted as a portion of fruit or vegetables if it is made from 100% fruit, berries or vegetables. This does not apply to nectar or other fruit drinks with added sugar or sweeteners. Juice should not be drunk outside the meals. A high intake of juice should be avoided. Juice consumption in children should be limited.

100 grams, which corresponds to about one fruit or one handful of fruit, berries or vegetables.

One portion (100 g) can be approximately:

  • three to four broccoli florets
  • seven cherry tomatoes
  • one carrot
  • half an orange
  • one small banana
  • one small apple
  • one small pear
  • twenty raspberries
  • 5 strawberries
  • salad, peppers or cucumber on four slices of bread