TABLE 5.

Food groups supplying most dietary glycine by country

Japan (n = 1145)			People's Republic of China (n = 839)			United Kingdom (n = 501)			United States (n = 2195)
Food source	g/d	%	Food source	g/d	%	Food source	g/d	%	Food source	g/d	%
Fish and shellfish	1.16	33.5	Grains and flour	0.77	28.1	Meat	1.61	47.2	Meat	1.87	51.7
Pasta, rice, and noodles	0.60	17.5	Pasta, rice, and noodles	0.63	23.1	Bread, rolls, and biscuits	0.48	14.0	Bread, rolls, and biscuits	0.25	6.9
Meat	0.60	17.4	Meat	0.46	16.7	Vegetables and beans	0.24	6.9	Fish and shellfish	0.23	6.3
Vegetarian meat substitutes	0.25	7.3	Vegetables and beans	0.29	10.5	Milk and cheese	0.23	6.8	Milk and cheese	0.22	6.2
Vegetables and beans	0.20	5.8	Cakes, puddings, cookies, and other sweet snacks	0.14	5.1	Fish and shellfish	0.19	5.6	Vegetables and beans	0.21	5.9
Eggs	0.16	4.5	Fish and shellfish	0.13	4.7	Cakes, puddings, cookies, and other sweet snacks	0.15	4.5	Grains and flour	0.13	3.5
Bread, rolls, and biscuits	0.10	3.0	Vegetarian meat substitutes	0.08	2.8	Cereals	0.11	3.1	Pasta, rice, and noodles	0.12	3.2
Condiments and seasonings	0.07	2.1	Eggs	0.08	2.8	Eggs	0.06	1.8	Eggs	0.11	3.1
Milk and cheese	0.07	2.1	Nuts and seeds	0.07	2.7	Soup, gravy, and sauces	0.05	1.6	Nuts and seeds	0.09	2.5
Cakes, puddings, cookies, and other sweet snacks	0.06	1.7	Alcoholic beverages	0.03	1.0	Pasta, rice, and noodles	0.05	1.4	Cereals	0.07	1.9
Soup, gravy, and sauces	0.06	1.6	—	—	—	Fruits	0.04	1.2	Cakes, puddings, cookies, and other sweet snacks	0.06	1.7
—	—	—	—	—	—	Other dairy products	0.04	1.2	Savory snacks	0.05	1.5
—	—	—	—	—	—	Nuts and seeds	0.04	1.0	Condiments and seasonings	0.04	1.1