Table 1

Contribution of the top 10 calories sources in the US diet to nutrient intakes
Calories sources % total kcal intake Macronutrients % total intake Micronutrients and fiber* % total intake
Cakes, cookies, quick bread, pastry, pie 7.2 Carbohydrates 8.7 Iron 6.2
Fat 7.7 Folate 5.9
Protein 2.5 Fiber 5.1
Vitamin E 6.6
Thiamin 6.0
Yeast breads and rolls 7.1 Carbohydrates 10.5 Fiber 10.8
Fat 2.7 Calcium 7.0
Protein 6.4 Folate 16.2
Iron 12.4
Thiamin 14.4
Niacin 9.9
Sodium 8.7
Riboflavin 7.8
Magnesium 5.9
Soft drinks, soda (includes diet) 5.4 Carbohydrates 11.2
Fat <0.1
Protein 0.4
Beef 4.7 Carbohydrates <0.1 Vitamin B12 18.6
Fat 7.5 Iron 6.5
Protein 13.4 Zinc 20.1
Niacin 8.8
Vitamin B6 8.2
Phosphorus 6.3
Crackers, popcorn, pretzels, chips 4.7 Carbohydrates 4.7 Fiber 6.3
Fat 6.3 Vitamin E 9.4
Protein 2.0 Magnesium 5.3
Cheese 4.6 Carbohydrates 0.5 Calcium 21.0
Fat 8.9 Vitamin B12 6.6
Protein 8.8 Phosphorus 11.4
Vitamin A 9.2
Sodium 7.6
Zinc 7.5
Riboflavin 5.2
Milk 4.6 Carbohydrates 3.6 Vitamin D 49.5
Fat 4.6 Calcium 25.3
Protein 8.3 Potassium 11.6
Vitamin B12 17.1
Riboflavin 16.5
Vitamin A 16.1
Phosphorus 14.4
Magnesium 7.9
Zinc 7.0
Candy, sugars and sugary foods 4.5 Carbohydrates 7.7
Fat 2.1
Protein 0.7
Poultry 4.3 Carbohydrates 0.5 Niacin 15.1
Fat 5.5 Vitamin B6 9.1
Protein 14.0 Phosphorus 6.6
Zinc 6.0
Alcoholic beverages 3.7 Carbohydrates 1.6
Fat <0.1
Protein 0.6

*Micronutrients and fiber are shown when the food contributes ≥ 5% of the total daily intake. Micronutrients recognized by the 2010 DGA as nutrients of public health concern are calcium, vitamin D, potassium and fiber, and nutrients identified as those to encourage for specific subpopulations are vitamin B12, iron and folate. Folate is reported as Dietary Folate Equivalents (DFE).

Huth et al.

Huth et al. Nutrition Journal 2013 12:116   doi:10.1186/1475-2891-12-116

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