Table 2. Top five food sources of total choline, choline-containing compounds, and betaine among control subjects.
| Food sources | Proportion | Food sources | Proportion |
|---|---|---|---|
| Folate | Free choline (22% of choline) | ||
| Rice | 18.44 | Broccoli | 24.61 |
| Chinese cabbage | 10.14 | Chinese cabbage | 11.31 |
| Eggs | 9.15 | Pasta | 7.45 |
| Pasta | 5.28 | Whole milk | 4.28 |
| Spinach | 5.07 | Potatoes | 3.24 |
| Total choline | Glycerophosphocholine (9% of choline) | ||
| Eggs | 28.64 | Whole milk | 22.03 |
| Broccoli | 17.25 | Rice | 12.53 |
| Chicken | 8.72 | Yoghourt | 8.84 |
| Whole milk | 3.68 | Banana | 7.32 |
| Spinach | 3.25 | Broccoli | 6.47 |
| Betaine | Phosphocholine (8% of choline) | ||
| Spinach | 60.06 | Broccoli | 48.05 |
| Pasta | 23.94 | Chinese cabbage | 7.56 |
| White bread | 6.30 | Chicken | 6.29 |
| Wheat bread | 4.22 | Whole milk | 5.71 |
| Potatoes | 2.63 | Potatoes | 4.48 |
| Phosphatidylcholine (58% of choline) | Sphingomyelin (3% of choline) | ||
| Eggs | 47.06 | Chicken | 47.16 |
| Broccoli | 15.63 | Eggs | 37.48 |
| Chicken | 10.21 | Whole milk | 5.11 |
| Spinach | 4.63 | Yoghourt | 2.84 |
| Potatoes | 2.41 | White bread | 2.64 |