Table 2 Top ten food items on the FFQ that contribute to the intake of choline and betaine among 14,430 participants in the ARIC Study.
Choline | |||
|---|---|---|---|
Ranking | Food group | % of nutrient | Quantity per serving (mg) |
1 | Read meat – side dish | 11.4 | 163.5 |
2 | Eggs | 11.1 | 110.4 |
3 | Red meat – main dish | 10.4 | 130.1 |
4 | Low fat milk | 8.3 | 40.7 |
5 | Chicken without skin | 8.3 | 111.6 |
6 | Chicken or turkey (with skin) | 4.0 | 92.8 |
7 | Coffee | 3.5 | 6.2 |
8 | Fish (cod, perch, catfish) | 3.3 | 94.8 |
9 | Potatoes, mashed or baked | 3.3 | 32.9 |
10 | Whole milk | 2.6 | 34.6 |
Betaine | |||
Ranking | Food group | % of nutrient | Quantity per serving (mg) |
1 | Dark bread | 24.9 | 34.4 |
2 | White bread | 18.1 | 25.5 |
3 | Spinach | 10.4 | 72.9 |
4 | Cold breakfast cereals | 8.2 | 21.6 |
5 | Pasta | 4.7 | 34.9 |
6 | Cookies | 3.6 | 11.9 |
7 | Coffee | 3.1 | 1.9 |
8 | Hamburgers | 2.5 | 13.8 |
9 | Biscuits or cornbread | 2.4 | 10.9 |
10 | Donut | 2.2 | 25.3 |