TABLE 3.
Important dietary sources of flavonoids for adults aged ≥20 y in WWEIA, NHANES 2007–2008 (1 d)1
| Flavonoid class and important sources | Rank | Percentage contribution |
| Anthocyanidins | 78 | |
| Berries | 1 | 20 |
| Wine | 2 | 16 |
| Bananas | 3 | 11 |
| Grapes | 4 | 11 |
| Red/purple vegetables2 | 5 | 8 |
| 100% juice, noncitrus | 6 | 6 |
| Yogurt | 7 | 6 |
| Flavan-3-ols | 95 | |
| Tea | 1 | 95 |
| Flavanones | 88 | |
| 100% juice, citrus | 1 | 60 |
| Citrus fruit | 2 | 26 |
| Flavones | 79 | |
| Mixed dishes | 1 | 28 |
| Condiments and sauces | 2 | 12 |
| Tea | 3 | 10 |
| Sweet peppers | 4 | 9 |
| Celery, squash | 5 | 8 |
| Melons | 6 | 7 |
| Lettuce | 7 | 5 |
| Flavonols | 68 | |
| Tea | 1 | 39 |
| Mixed dishes | 2 | 13 |
| Beer | 3 | 6 |
| Onions | 4 | 5 |
| White potatoes | 5 | 5 |
| Isoflavones3 | 88 | |
| Soy-based protein powder | 1 | 32 |
| Milk substitutes | 2 | 15 |
| Mixed dishes | 3 | 15 |
| Processed soy products | 4 | 13 |
| Snack/meal bars | 5 | 8 |
| Beans, peas, legumes | 6 | 5 |
| Total4 | 80 | |
| Tea | 1 | 80 |
1
An “important” source is defined as a food/beverage category that contributes ≥5% of the intake of a flavonoid class or total flavonoids (70). WWEIA, What We Eat in America.
2
Includes eggplant, red cabbage, and radish.
3
Determination of important dietary sources of isoflavones excluded isoflavones contributed by functional ingredients added in small amounts to foods and beverages, because those ingredients were omitted from calculation of flavonoid values in the provisional flavonoid addendum (55).
4
Sum of dietary flavonoids in the 6 classes listed.