Potatoes and beans are low-cost sources of potassium and fiber for school children, according to a recent analysis by the University of Washington School of Public Health. Researchers at the School’s Center for Public Health Nutrition, led by Dr. Adam Drewnowski, professor of epidemiology, sought to provide a new metric of affordability and nutrient density to help schools estimate the cost of meeting USDA requirements for weekly servings of vegetables. They compared fresh, frozen, and canned vegetables in terms of nutrients per penny and nutrients per calorie. Six nutrients were measured: dietary fiber, potassium, magnesium, and Vitamins A, C, and K.