Table 3 Five major sources of thiamin and their percent contribution by ethnic group and gender*
| Â | African Americans | Native Hawaiians | Japanese Americans | Latino-Mexico | Latinos-US | Caucasians | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Food items | Women (%) | Men (%) | Women (%) | Men (%) | Women (%) | Men (%) | Women (%) | Men (%) | Women (%) | Men (%) | Women (%) | Men (%) |
Cereals | 19.2 | 18.4 | 15.6 | 13.9 | 15.6 | 14.8 | 22.3 | 9.7 | 17.1 | 15.6 | 18.8 | 19.0 |
Bread | 11.2 | 11.8 | 11.6 | 11.2 | 11.4 | 10.1 | 8.2 | 16.9 | 12.8 | 11.9 | 13.8 | 12.3 |
Orange/GF/pomelo | 6.1 | 6.7 | 5.6 | 4.9 | 6.9 | 5.3 | 6.2 | 4.9 | 5.6 | 4.9 | 5.4 | 4.9 |
Pork & ham | 3.4 | 4.9 | 4.4 | 5.6 | 3.2 | 4.5 | 4.2 | n/a | 3.9 | 5.1 | 3.1 | 4.4 |
Rice | n/a | 4.6 | 6.4 | 9.3 | 10.5 | 13.7 | 3.4 | 5.1 | 6.5 | 8.7 | n/a | n/a |
Pasta with TS or cheese | 4.3 | n/a | n/a | n/a | n/a | n/a | n/a | n/a | n/a | n/a | 5.1 | 5.0 |
Muffins/doughnuts | n/a | n/a | n/a | n/a | n/a | n/a | n/a | 4.5 | n/a | n/a | n/a | n/a |
Total [%] | 44.2 | 46.4 | 43.6 | 44.9 | 47.6 | 48.4 | 44.3 | 41.1 | 45.9 | 46.2 | 46.2 | 45.6 |