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Table 1 Energy and nutrient contributions by major food groupsa, recorded by women (n = 2660) in the menu-book.

From: A methodological report from the Malmö Diet and Cancer study: development and evaluation of altered routines in dietary data processing

  Energy Total fat SFA MUFA PUFA 18:2 18:3 EPA Cholesterol β-carotene Tocopherol Selenium Dietary fibre B12 Folic acid
Total menu-bookb 29.6 34.0 29.7 38.0 36.2 33.6 35.7 65.7 51.6 57.4 34.2 57.8 27.0 47.3 33.1
Potatoes 4.3 1.7 1.3 2.0 2.4 2.0 2.6 <1.0 <1.0 <1.0 2.4 <1.0 5.7 <1.0 3.4
Rice <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 1.1 1.2 <1.0 <1.0
Pasta <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0
Sauce/gravy 1.4 2.8 3.1 2.9 2.0 2.0 2.9 <1.0 1.2 <1.0 2.2 <1.0 <1.0 <1.0 <1.0
Meat 4.4 6.8 6.1 8.6 4.8 4.5 3.1 4.8 10.7 <1.0 2.7 11.8 <1.0 17.7 2.5
Minced meat 1.2 1.8 1.8 2.2 1.2 1.1 <1.0 <1.0 2.9 <1.0 <1.0 2.2 <1.0 1.3 <1.0
Sausage 1.4 2.8 2.5 3.8 1.7 1.6 1.1 <1.0 2.0 <1.0 <1.0 <1.0 <1.0 1.5 <1.0
Fish 1.5 1.8 1.1 1.9 2.9 1.2 1.8 40.5 4.2 <1.0 3.7 15.6 <1.0 10.1 <1.0
Boiled vegetables <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 1.2 <1.0 <1.0 14.3 <1.0 <1.0 3.1 <1.0 4.4
Salad as side dish <1.0 <1.0 <1.0 <1.0 1.4 1.6 1.5 <1.0 <1.0 25.4 2.7 <1.0 4.0 <1.0 7.2
Soups <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 4.1 1.0 1.1 1.7 <1.0 1.4
Casseroles 1.8 2.2 2.2 2.6 1.7 1.5 2.9 1.6 2.5 5.7 2.3 3.2 2.6 3.8 3.2
Desserts 1.7 1.7 1.9 1.7 1.4 1.4 1.6 <1.0 1.4 <1.0 2.0 <1.0 1.6 <1.0 <1.0
Dressing <1.0 <1.0 <1.0 <1.0 3.6 4.2 2.9 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0 <1.0
Egg dishes <1.0 1.4 1.1 1.7 1.1 1.0 1.1 <1.0 8.7 <1.0 2.2 4.8 <1.0 1.5 <1.0
  1. a Food groups contributing less than one percent of energy and most nutrients but more than 1.5% of at least one key nutrient: Cold sauce: 18:2–3.6%, 18:3–3.0%; Smoked fish: EPA–5.1%, Selenium-1.7%, B12-1.7%; Boiled shellfish: 20:5–1.6; Salad as main dish: Se-1.9%; Salad with mayonnaise: cholesterol-6.1%; Gratin: Se-3.2%, B12-1.8% b Excluding beverages