Food Sources of Vitamin C among Women in the PIN Study for the Total Sample and by Ethnicity
Food Sources of Vitamin C among Women in the PIN Study for the Total Sample and by Ethnicity
| Food |
% of Vitamin C |
|||
|
Overall sample (n=2247) |
Non-Hispanic Blacks (n=971) |
Non-Hispanic Whites (n=1131) |
||
| Orange juice, grapefruit juice |
25.1 |
23.7 |
27.0 |
|
| Other fruit juices |
13.5 |
14.2 |
12.8 |
|
| Oranges, tangerines |
12.6 |
14.7 |
9.4 |
|
| Fortified fruit drinks |
5.9 |
7.4 |
4.1 |
|
| Broccoli |
4.8 |
4.7 |
5.2 |
|
| Strawberries (fresh, in season) |
3.4 |
3.8 |
2.7 |
|
| Dry cereal, excluding high fiber, fortified |
2.6 |
2.5 |
2.8 |
|
| Highly fortified cereals |
2.2 |
1.4 |
2.9 |
|
| Grapefruit |
2.0 |
2.1 |
1.7 |
|
| Other potatoes |
2.0 |
1.2 |
2.7 |
|
| Cantaloupe (in season) |
2.0 |
1.5 |
2.3 |
|
| Bananas |
1.8 |
1.6 |
2.0 |
|
| Watermelon (in season) |
1.7 |
1.9 |
1.2 |
|
| Tomatoes |
1.5 |
1.0 |
1.8 |
|
| Any other fruit |
1.5 |
1.4 |
1.4 |
|
| French fries, fried potatoes |
1.3 |
1.2 |
1.2 |
|
| Spaghetti, lasagna, pasta |
1.2 |
0.8 |
1.6 |
|
| Collards, kale, greens |
1.0 |
1.4 |
0.4 |
|
| Whole milk |
0.9 |
0.8 |
1.0 |
|
| Tang and Start | ||||