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TABLE 4-3 Food Groups Providing Thiamin in the Diets of U.S. Men and Women Aged 19 Years and Older, CSFII, 1995a

 

Contribution to Total Thiamin Intakeb (%)

Foods Within the Group that Provide at Least 0.3 mg of Thiaminc per Serving

Food Group

Men

Women

0.3–0.6 mg

> 0.6 mg

Food groups providing at least 5% of total thiamin intake

Bread and bread products

17.1

17.7

Mixed foods, main ingredient is grain

9.6

8.1

NAd

NA

Ready-to-eat cereals

9.3

11.8

Moderately fortified

Highly fortified

Mixed foodse

9.1

6.5

NA

NA

Pasta, rice, and cooked cereals

6.7

7.2

Egg noodles, spinach noodles

Fortified oatmeal

Processed meatsf

5.8

4.1

Pork sausage

Pork

5.6

4.9

Pork and ham

Thiamin from other food groups

Finfish

0.9

1.5

Pompano, fresh tuna, catfish, and trout

Soy-based supplements and meal replacements

0.7

0.2

Soy milk

Soy-based meat substitutes

Seeds

0.1

0.3

Sunflower seeds

NOTE: Most of the grain products are enriched, whole grain, or fortified.

a CSFII = Continuing Survey of Food Intakes by Individuals.

b Contribution to total intake reflects both the concentration of the nutrient in the food and the amount of the food consumed. It refers to the percentage contribution to the American diet for both men and women, based on 1995 CSFII data.

c 0.3 mg = 20% of the Recommended Daily Intake (1.5 mg) of thiamin—a value set by the Food and Drug Administration.

d NA = not applicable. Mixed foods were not considered for this table.

e Includes sandwiches and other foods with meat, poultry, or fish as the main ingredient.

f Includes frankfurters, sausages, lunch meats, and meat spreads.

SOURCE: Unpublished data from the Food Surveys Research Group, Agricultural Research Service, U.S. Department of Agriculture, 1997.



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