Table 3 Contribution of individual plant foods and beverages to intake of respective categories (%)
From: Dietary antioxidant capacity of the patients with cardiovascular disease in a cross-sectional study
Plant food and beverages | Men | Women | ||
|---|---|---|---|---|
CVD patients | Healthy control | CVD patients | Healthy control | |
Beverages 1 | 100 | 100 | 100 | 100 |
tea infusion2 | 69 | 67 | 69 | 67 |
coffee infusion3 | 20 | 20 | 27 | 28 |
others4 | 11 | 13 | 4 | 5 |
Vegetables | 100 | 100 | 100 | 100 |
potatoes | 59 | 62 | 53 | 59 |
cabbage5 | 10 | 9 | 10 | 9 |
tomatoes | 9 | 8 | 12 | 8 |
carrots | 5 | 5 | 6 | 6 |
onions | 3 | 3 | 3 | 3 |
beetroots | 3 | 3 | 3 | 3 |
cauliflower | 1 | 1 | 2 | 1 |
others6 | 13 | 12 | 13 | 14 |
Fruit and jams | 100 | 100 | 100 | 100 |
apples | 66 | 60 | 58 | 58 |
bananas | 4 | 7 | 5 | 6 |
strawberries | 5 | 4 | 9 | 8 |
plums | 4 | 8 | 5 | 6 |
pears | 4 | 4 | 4 | 2 |
citrus fruits7 | 5 | 4 | 5 | 4 |
grapes | 3 | 2 | 5 | 5 |
sour cherries | 2 | 1 | 2 | 3 |
others8 | 7 | 10 | 7 | 8 |
Cereal products | 100 | 100 | 100 | 100 |
white bread | 56 | 63 | 45 | 49 |
others9 | 44 | 37 | 55 | 51 |