The commonly recommended minimum is five servings of fruits and vegetables per day.
The “five a day” guideline became a widely used public-health message encouraging people to eat at least five portions of fruit and vegetables daily. The World Health Organization has traditionally expressed the target as a minimum of 400 grams per day, excluding potatoes and other starchy tubers. Portion sizes vary by country, but a serving is often treated as roughly 80 grams.
The goal is associated with lower risks of cardiovascular disease, stroke, and some other chronic illnesses because fruits and vegetables provide fiber, vitamins, minerals, and numerous plant compounds. Fresh, frozen, canned, and dried produce can count, depending on the food and national guidance.
Five is a practical minimum, not a universal ceiling or a guarantee of perfect health. Research has sometimes found additional benefits from higher intakes, and dietary recommendations differ by age, country, and individual medical needs. A common mistake is counting fruit juice as unlimited produce: many guidelines restrict juice because it contains less fiber and can provide substantial free sugar.