Table 4

Five major sources of riboflavin and their percent contribution by ethnic group and gender*
African Americans Native Hawaiians Japanese Americans Latino-Mexico Latino-US Caucasians
Food items Women (%) Men (%) Women (%) Men (%) Women (%) Men (%) Women (%) Men (%) Women (%) Men (%) Women (%) Men (%)
Cereals 17.4 17.2 14.0 12.8 14.4 14.0 5.0 8.6 15.4 14.4 16.2 16.8
Bread 7.1 7.7 7.7 7.4 8.0 7.1 19.4 10.8 8.4 7.8 8.5 7.6
Low fat milk 4.8 4.2 4.9 4.1 3.9 3.2 6.4 5.5 4.6 4.1 5.3 5.2
Chicken/turkeys 3.3 3.5 n/a n/a n/a 4.2 n/a n/a n/a n/a n/a n/a
Pasta with TS or cheese 3.7 3.2 n/a 2.8 n/a n/a n/a 3.2 3.4 3.2 4.2 4.1
Beer n/a n/a n/a 4.5 n/a 4.9 n/a n/a n/a 4.1 n/a 3.7
Eggs n/a n/a n/a 3.6 n/a n/a n/a n/a n/a n/a n/a n/a
Nonfat milk n/a n/a 3.2 n/a 5.1 n/a 4.3 n/a 3.1 n/a 5.2 n/a
Muffins/doughnuts n/a n/a n/a n/a n/a n/a n/a 3.4 n/a n/a n/a n/a
Rice n/a n/a n/a n/a 3.3 n/a n/a n/a n/a n/a n/a n/a
Bananas n/a n/a n/a n/a n/a n/a 3.4 n/a n/a n/a n/a n/a
Total [%] 36.3 35.8 29.8 35.2 34.7 33.4 38.5 31.5 34.9 33.6 39.4 37.4

* Top source for each ethnic-sex group is bolded; items that did not appear in the top 5 for a particular ethnic sex group are indicated by n/a (not applicable); TS, Tomato sauce.

Sharma et al.

Sharma et al. Nutrition Journal 2013 12:65   doi:10.1186/1475-2891-12-65

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