Table 2.

Energy and nutrient intake contributions by major food groups^a recorded by men (n = 1769) in the menu-book.

	Energy	Total fat	SFA	MUFA	PUFA	18:2	18:3	EPA	Cholesterol	β-carotene	Tocopherol	Selenium	Dietary fibre	B12	Folic acid
Total menu bookb	30.5	34.2	30.5	38.1	34.5	31.7	35.5	62.9	50.1	68.0	34.5	57.5	29.6	45.2	34.2
Potatoes	5.6	2.4	1.8	2.8	3.1	2.7	3.7	<1.0	<1.0	1.3	3.6	<1.0	8.1	<1.0	5.1
Rice	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	1.2	1.3	<1.0	<1.0
Pasta	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Sauce/gravy	1.4	3.0	3.3	3.0	2.1	2.1	3.2	<1.0	1.3	<1.0	2.6	<1.0	<1.0	<1.0	<1.0
Meat	5.2	7.8	7.3	9.7	5.2	4.8	3.6	4.9	13.0	<1.0	3.4	14.3	<1.0	18.8	3.0
Minced meat	1.2	1.8	1.8	2.2	1.1	1.0	<1.0	<1.0	3.2	<1.0	<1.0	2.4	<1.0	1.3	<1.0
Sausage	1.7	3.3	1.8	2.2	1.1	1.0	<1.0	<1.0	2.6	<1.0	<1.0	<1.0	<1.0	1.7	<1.0
Fish	1.5	1.8	1.1	2.0	2.9	1.1	1.9	41.7	4.1	<1.0	3.8	15.4	<1.0	9.4	1.0
Boiled vegetables	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	16.2	<1.0	<1.0	2.5	<1.0	3.6
Salad as side dish	<1.0	<1.0	<1.0	<1.0	1.1	1.3	1.1	<1.0	<1.0	28.6	2.1	<1.0	3.3	<1.0	6.1
Soups	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	5.6	<1.0	1.3	2.2	<1.0	1.5
Casseroles	1.9	2.2	2.1	2.5	1.7	1.5	3.0	1.1	2.7	7.9	2.3	2.9	3.3	3.7	3.9
Complete dishes	<1.0	<1.0	<1.0	1.0	<1.0	<1.0	<1.0	<1.0	1.2	<1.0	<1.0	1.0	<1.0	<1.0	<1.0
Desserts	1.2	1.2	1.3	1.1	<1.0	<1.0	1.1	<1.0	1.0	<1.0	1.4	<1.0	1.3	<1.0	<1.0
Dressing	<1.0	<1.0	<1.0	<1.0	3.0	3.4	2.7	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Egg dishes	<1.0	1.2	1.0	1.5	<1.0	<1.0	1.0	<1.0	8.2	<1.0	2.0	4.6	<1.0	<1.0	<1.0

^a Food groups contributing less than one percent of energy and most nutrients but more than 1.5% of at least one key nutrient: Smoked fish: EPA–4.1%; Salad as main dish: β-carotene-1.8%; Salad with mayonnaise: cholesterol-2,8%; Gratin: 20:5–2.1%, Se-3.2%; Pudding: EPA–2.1% ^b Excluding beverages