Skip to main content

Table 4 Five major sources of riboflavin and their percent contribution by ethnic group and gender*

From: Ethnic differences in grains consumption and their contribution to intake of B-vitamins: results of the Multiethnic Cohort Study

 

African Americans

Native Hawaiians

Japanese Americans

Latino-Mexico

Latino-US

Caucasians

Food items

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Cereals

17.4

17.2

14.0

12.8

14.4

14.0

5.0

8.6

15.4

14.4

16.2

16.8

Bread

7.1

7.7

7.7

7.4

8.0

7.1

19.4

10.8

8.4

7.8

8.5

7.6

Low fat milk

4.8

4.2

4.9

4.1

3.9

3.2

6.4

5.5

4.6

4.1

5.3

5.2

Chicken/turkeys

3.3

3.5

n/a

n/a

n/a

4.2

n/a

n/a

n/a

n/a

n/a

n/a

Pasta with TS or cheese

3.7

3.2

n/a

2.8

n/a

n/a

n/a

3.2

3.4

3.2

4.2

4.1

Beer

n/a

n/a

n/a

4.5

n/a

4.9

n/a

n/a

n/a

4.1

n/a

3.7

Eggs

n/a

n/a

n/a

3.6

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

Nonfat milk

n/a

n/a

3.2

n/a

5.1

n/a

4.3

n/a

3.1

n/a

5.2

n/a

Muffins/doughnuts

n/a

n/a

n/a

n/a

n/a

n/a

n/a

3.4

n/a

n/a

n/a

n/a

Rice

n/a

n/a

n/a

n/a

3.3

n/a

n/a

n/a

n/a

n/a

n/a

n/a

Bananas

n/a

n/a

n/a

n/a

n/a

n/a

3.4

n/a

n/a

n/a

n/a

n/a

Total [%]

36.3

35.8

29.8

35.2

34.7

33.4

38.5

31.5

34.9

33.6

39.4

37.4

  1. * Top source for each ethnic-sex group is bolded; items that did not appear in the top 5 for a particular ethnic sex group are indicated by n/a (not applicable); TS, Tomato sauce.
Back to article page

Nutrition Journal

ISSN: 1475-2891

Contact us