Food Sources of Iron among Women in the PIN Study for the Total Sample and by Ethnicity
Food Sources of Iron among Women in the PIN Study for the Total Sample and by Ethnicity
| Food |
% of Iron |
|||
|
Overall sample (n=2247) |
Non-Hispanic Blacks (n=971) |
Non-Hispanic Whites (n=1131) |
||
| Dry cereal, excluding high fiber and fortified |
9.0 |
9.7 |
9.0 |
|
| Highly fortified cereals |
7.6 |
5.8 |
8.5 |
|
| White bread, bagels, crackers |
6.8 |
7.1 |
6.7 |
|
| Biscuits, muffins |
6.4 |
6.7 |
6.6 |
|
| Bran and granola cereal |
4.8 |
3.4 |
6.5 |
|
| Orange juice, grapefruit juice |
3.7 |
3.9 |
3.6 |
|
| Hamburger, beef burrito, meatloaf |
3.7 |
3.8 |
3.6 |
|
| Spaghetti, lasagna, pasta |
3.5 |
3.4 |
4.2 |
|
| French fries, fried potatoes |
3.5 |
4.1 |
3.0 |
|
| Rice |
3.0 |
3.3 |
2.1 |
|
| Beans (dried type) |
2.5 |
2.2 |
2.7 |
|
| Dishes with cheese |
2.3 |
2.1 |
2.5 |
|
| Eggs |
2.3 |
2.6 |
1.7 |
|
| Dark bread, whole wheat, rye |
2.1 |
1.6 |
2.3 |
|
| Beef, steak, roasts |
2.0 |
2.0 |
1.8 |
|
| Other fruit juices |
1.9 |
2.1 |
1.5 |
|
| Pizza |
1.6 |
1.4 |
1.6 |
|
| Doughnuts, cookies, cake |
1.2 |
1.2 |
1.0 |
|
| Beef stew, pot pie |
1.1 |
1.1 |
1.1 |
|
| Green beans |
1.1 |
1.1 |
0.9 |
|