Table 3.

Contribution of food groups to nutrients important in cognitive development in pregnant Seychellois women

Food group	Consumers		Fe intake		Iodine intake		Se intake		Choline intake		Zn intake
	n	% of population	% contribution mg/d		% contribution	μg/d	% contribution	μg/d	% contribution	mg/d	% contribution	mg/d
Bread and rolls	267	97·8	14·3	1·4	3·8	5·2	28·2	22·9	5·8	12·3	6·1	0·5
Breakfast cereals	136	49·8	5·6	1·1	2·1	5·7	0·5	0·8	0·8	3·4	2·6	0·4
Meats	269	98·5	11·7	1·1	4·7	6·4	12·1	0·7	16·6	35·1	22·3	1·9
Fish and fish products	268	98·2	8·1	0·8	13·8	18·7	26·0	21·1	22·8	48·4	5·1	0·4
Crustaceans and molluscs	39	14·3	0·3	0·2	0·5	4·4	1·9	10·4	0·1	1·0	0·6	0·4
Potatoes and potato products	198	72·5	1·5	0·2	0·6	1·0	0·3	0·3	9·7	2·0	1·1	0·1
Vegetables excluding potatoes	273	100·0	22·7	2·2	2·7	3·6	2·2	1·8	5·1	10·6	8·4	0·7
Biscuits, cakes and puddings	220	80·6	5·3	0·6	3·1	5·1	0·7	0·7	1·8	4·5	2·3	0·3
Sweets, snacks and added sugar	262	96·0	1·7	0·2	0·9	1·2	0·3	0·2	1·0	2·1	0·9	0·1
Fruit and fruit juices	260	95·2	7·2	0·7	2·7	3·8	0·9	0·8	3·4	7·4	2·9	0·3
Eggs and egg dishes	240	87·9	6·2	0·7	12·2	18·6	4·3	3·9	36·7	87·0	4·7	0·5
Milk, cream, yoghurt and ice cream	268	98·2	2·1	0·2	36·4	49·8	4·2	3·4	1·3	2·9	15·7	1·4
Cheese	231	84·6	0·5	0·1	4·8	7·6	2·4	2·3	1·2	3·0	4·5	0·5
Spreading fat, lard and oils	270	98·9	0·7	0·1	0·6	0·8	0·1	0·1	0·2	0·4	0·3	0·0
Alcoholic drinks	38	13·9	0·2	0·2	0·0	0·0	0·0	0·2	0·2	3·7	0·2	0·1
Non-alcoholic drinks (excluding water)	271	99·3	2·7	0·3	1·6	2·2	0·2	0·1	0·3	0·7	0·9	0·1
Rice	271	99·3	4·8	0·5	8·5	11·5	14·3	11·5	0·0	0·01	18·7	1·6
Other cereals and pasta	124	45·4	2·0	0·4	0·1	0·3	1·2	2·0	1·3	6·0	1·7	0·3
Other foods (including nuts, herbs and sauces)	272	99·6	2·1	0·2	1·0	1·3	0·2	0·2	0·6	1·2	1·2	0·1