Appearing as fries, hash browns and mashed, potatoes are featured on 98 percent of school menus, with an average frequency of 2.5 times per month.
Tomatoes as sauce
Tomatoes appear just as often as potatoes, in the form of tomato sauce, salsa and marinara.
Beans are almost as popular as potatoes and tomatoes, appearing on 96 percent of K-12 menus. The beans listed include black, baked, pinto and black-eyed peas.
Beans are found on 65 percent of school menus in the form of a bean burrito, a vegetarian main that’s packed with protein.
Chili and beans
While it may be a travesty to those in Texas, beans are found as an ingredient in chili on 59 percent of school menus.
Corn is up there as one of the most popular school vegetables, appearing on 94 percent of menus as corn on the cob or as kernels.
Good old lettuce—romaine, garden salads and chef salads—is tied with corn, on 94 percent of menus.
Green beans are found on 83 percent of menus, served 2.6 times per month on average.
Mixing it up proves to be a solid way to serve veggies. Mixed vegetables, aka medleys, are on 79 percent of menus, with an average of four times per month.
Sweet potatoes hold their own on 47 percent of menus, served on average 1.4 times per month.
Fresh tomatoes, most often in cherry or grape size, are found on 39 percent of school menus, with an average of 3.5 times per month.
Chickpeas, aka garbanzo beans, could be an emerging vegetable, found in toasted snack form, but for now, they show up on just 26 percent of menus.
Jicama is praised by K-12 operators for its crunchy texture and mild taste, but it’s now on just 11 percent of menus.
Onion rings are the least popular vegetable served, on just 8 percent of menus.