Table 3.
Top contributing food sources and percentage contribution of DFE, natural food folate and folic acid intake to overall intake among reproductive-age New Zealand women (n 125)
| DFE | Natural food folate | Folic acid* | ||||||
|---|---|---|---|---|---|---|---|---|
| Rank | Description | % of total folate | Rank | Description | % of total folate | Rank | Description | % of total folate |
| 1 | Bread | 32·8 | 1 | Vegetables | 18·0 | 1 | Bread | 60·5 |
| 2 | Cereal | 10·5 | 2 | Fruit | 11·9 | 2 | Cereal | 21·1 |
| 3 | Vegetables | 10·0 | 3 | Bread | 10·1 | 3 | Yeast spread | 5·6 |
| 4 | Fruit | 6·5 | 4 | Milk | 6·4 | 4 | Fortified margarine | 3·9 |
| 5 | Yeast spread | 5·2 | 5 | Egg | 5·7 | 5 | Soya drink | 0·7 |
| 6 | Milk | 3·5 | 6 | Yeast spread | 4·9 | |||
| 7 | Egg | 3·1 | 7 | Meat | 3·2 | |||
| 8 | Soya drink | 2·1 | 8 | Soya drink | 3·2 | |||
| 9 | Meat | 1·9 | 9 | Legumes | 2·4 | |||
| 10 | Fortified margarine | 1·8 | 10 | Cereal | 2·0 | |||
DFE, dietary folate equivalents.
*Folic acid was found predominantly in only five food group sources.