TABLE 2.

Food sources of choline, choline-containing compounds, and betaine in the Health Professionals Follow-Up Study, based on the food-frequency questionnaire administered in 2006

Food source	Proportion
Choline
Whole eggs	10.4
Beef or lamb as a main dish	5.9
Skim milk	4.2
Reduced-fat milk	3.6
Poultry without skin	3.3
Phosphatidylcholine (49% of choline)
Whole eggs	19.8
Beef or lamb as a main dish	9.6
Poultry without skin	4.5
Beef, pork, or lamb as a sandwich or mixed dish	4.4
Pork, main dish	4.1
Sphingomyelin (5% of choline)
Beef or lamb as a main dish	12.4
Poultry without skin	12.1
Whole eggs	8.7
Poultry, sandwich, or frozen dinner	7.5
Beef, pork, or lamb as a sandwich or mixed dish	5.1
Free choline (24% of choline)
Coffee	5.7
Potatoes	3.9
Skim milk	3.2
Beer	3.2
Reduced-fat milk	3.1
Glycerophosphocholine (17% of choline)
Skim milk	15.6
Reduced-fat milk	12.5
Bananas	4.3
Dark fish	4.2
Other fish	3.8
Phosphocholine (4% of choline)
Skim milk	10.6
Broccoli	9.7
Reduced-fat milk	8.5
Poultry without skin	3.6
Soymilk	2.9
Betaine
Cold cereal	19.6
Pasta	12.3
Cooked spinach	6.4
Dark bread	5.3
Pizza	5.2