The top 3 are a bit of a shocker: It seems we're not eating enough beets, cabbage, and swiss chard. Go figure. I bet if they'd dug a little deeper, they'd have been able to add brussels sprouts and refrigerator mold to their list.
But the best, and most Times-worthy item on the list is prunes (or "dried plums" as the Times style-guide has it):
"How to eat: Wrapped in prosciutto and baked."
Thanks, but I prefer mine stuffed with crabmeat and lightly sauteed in aioli, with just a hint of saffron.
— Larry, Attack Monkey, Light Reading