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Table 2 Contribution of the top 10 sources of added sugars in the US diet to nutrient intakes

From: Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006)

Sources of added sugars Added Total Micronutrients and fiber* % total intake
sugars sugars
% total intake % total intake
Soft drinks, soda (includes diet) 33.0 21.8   
Candy, sugars and sugary foods 19.5 13.4   
Cakes, cookies, quick bread, pastry, pie 14.4 10.3 Fiber 5.1
Iron 6.2
Folate 5.9
Vitamin E 6.6
Thiamin 6.0
Fruit drinks and -ades 11.0 8.2 Vitamin C 16.3
Milk desserts 5.4 4.4   
Ready-to-eat cereal 3.9 2.8 Vitamin D 6.2
Fiber 5.6
Folate 21.6
Iron 17.0
Vitamin B12 13.9
Vitamin B6 14.8
Thiamin 11.6
Vitamin A 9.8
Niacin 9.8
Zinc 9.3
Riboflavin 9.3
Yeast breads and rolls 2.1 2.7 Fiber 10.8
Calcium 7.0
Folate 16.2
Iron 12.4
Thiamin 14.4
Niacin 9.9
Sodium 8.7
Riboflavin 7.8
Magnesium 5.9
Milk drinks 1.8 1.9   
Yogurt 1.0 1.1   
Condiments and sauces 0.9 1.1   
  1. *Micronutrients and fiber are shown when the food contributes ≥ 5% of the total daily intake. Micronutrients recognized by the 2010 DGA as nutrients of public health concern are calcium, vitamin D, potassium and fiber, and nutrients identified as those to encourage for specific subpopulations are vitamin B12, iron and folate. Folate is reported as Dietary Folate Equivalents (DFE).