Table 4.
Rank of vitamins and minerals added and their fortification levels according to FVFVM consumed. Pelotas, Brazil, 2012
| Rank | Micronutrient | Median of FL (%) | Interquartile range of FL (%) |
|---|---|---|---|
| 1 | Vitamin C | 7·7 | 7·5–15·5 |
| 2 | Fe | 8·0 | 7·5–9·5 |
| 3 | Thiamin | 16·0 | 15·5–16·0 |
| 4 | Vitamin A | 11·5 | 7·5–19·0 |
| 5 | Riboflavin | 16·0 | 9·0–19·0 |
| 6 | Ca | 16·0 | 8·9–22·0 |
| 7 | Vitamin B6 | 16·0 | 9·0–20·0 |
| 8 | Niacin | 16·0 | 9·5–19·0 |
| 9 | Vitamin B12 | 16·0 | 16·0–20·0 |
| 10 | Pantothenic acid | 16·0 | 9·5–16·0 |
| 11 | Vitamin D | 20·0 | 9·4–30·0 |
| 12 | Folic acid | 9·5 | 7·5–20·0 |
| 13 | Mg | 6·1 | 6·1–6·1 |
| 14 | Biotin | 16·0 | 16·0–16·0 |
| 15 | Vitamin E | 20·0 | 7·5–32·0 |
| 16 | Zn | 19·0 | 7·5–20·0 |
FVFVM, foods with voluntary fortification of vitamins and minerals; FL, fortification level.
Iodine, Mn and P represented an insignificant amount of references (<1 % of the sample) and were omitted.