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Foods that contribute to folate intake and their cumulative percentage contribution to total intake as assessed by dietary records. |
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| Men |
Cohort I |
Cohort II |
Women |
Cohort I |
Cohort II |
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|
|
|
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| Food item |
Rank1 |
% |
Rank2 |
% |
Food items |
Rank1 |
% |
Rank2 |
% |
|
|
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| Spinach, leaves |
1 |
6.5 |
3 |
5.4 |
Spinach, leaves |
1 |
7.1 |
3 |
5.6 |
| Well-milled rice |
2 |
6.4 |
4 |
5.0 |
Green tea, sencha, infusion |
2 |
6.1 |
1 |
10.1 |
| Green tea, sencha, infusion |
3 |
5.6 |
1 |
9.1 |
Cabbage, head |
3 |
4.7 |
5 |
3.4 |
| Cabbage, head |
4 |
4.9 |
5 |
3.6 |
Well-milled rice |
4 |
4.5 |
4 |
3.6 |
| Chicken eggs, whole |
5 |
3.8 |
6 |
3.6 |
Chicken eggs, whole |
5 |
3.5 |
6 |
3.1 |
| Beer |
6 |
3.3 |
7 |
3.0 |
Aspargus, shoots |
6 |
2.8 |
36 |
0.7 |
| Radish, root with skin |
7 |
2.6 |
8 |
2.5 |
Chiken offal, liver |
7 |
2.5 |
15 |
1.2 |
| Pork offal, liver |
8 |
2.4 |
35 |
0.7 |
Radish, root with skin |
8 |
2.5 |
7 |
2.4 |
| Aspargus, shoots |
9 |
2.3 |
34 |
0.7 |
Bracken, young shoots |
9 |
1.9 |
72 |
0.3 |
| Natto, itohiki-natto (whole fermented using Bacillus natto) |
10 |
2.0 |
13 |
1.4 |
Natto, Itohiki-natto (Whole fermented using Bacillus natto) |
10 |
1.9 |
10 |
1.7 |
| Miso, rice- koji miso, dark yellow type |
11 |
1.9 |
46 |
0.5 |
Broccoli, florets |
11 |
1.8 |
8 |
2.0 |
| Chiken offal, liver |
12 |
1.8 |
12 |
1.4 |
Miso, rice- koji miso, dark yellow type |
12 |
1.8 |
55 |
0.4 |
| Chinese cabbage, head |
13 |
1.8 |
11 |
1.7 |
Chinese cabbage, head |
13 |
1.7 |
11 |
1.6 |
| Bracken, young shoots |
14 |
1.6 |
67 |
0.3 |
Ordinary liquid milk |
14 |
1.5 |
20 |
1.1 |
| Broccoli, florets |
15 |
1.6 |
9 |
1.8 |
Shoyu: soy sauce, Koikuchi-shoyu (Common type) |
15 |
1.5 |
23 |
1.0 |
| Shoyu: soy sauce, Koikuchi-shoyu (Common type) |
16 |
1.6 |
17 |
1.1 |
Head letucce, crisp type, head |
16 |
1.5 |
22 |
1.1 |
| Carrots, European type, root with skin |
17 |
1.4 |
16 |
1.1 |
Purple laver, toasted |
17 |
1.5 |
18 |
1.1 |
| Potatoes, tuber |
18 |
1.3 |
23 |
0.9 |
Pork offal, liver |
18 |
1.4 |
34 |
0.7 |
| Head lettuce, crisp type, head |
19 |
1.3 |
22 |
1.0 |
Carrots, European type, root with skin |
19 |
1.4 |
17 |
1.1 |
| Leaf mustard, leaves |
20 |
1.2 |
75 |
0.2 |
Potatoes, tuber |
20 |
1.3 |
26 |
0.9 |
| Total |
55.2 |
44.9 |
52.9 |
43.1 |
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1 Food items are listed in order of % contribution to total folate intake based on dietary records of Cohort I (by rank in Cohort I). 2 Rank of % contribution to total folate intake determined on the basis of the dietary records of Cohort II. | |||||||||
Ishihara et al. Nutrition Journal 2005 4:26 doi:10.1186/1475-2891-4-26 |
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