Table 17.

Food sources of iron among US infants and toddlers aged 0–23.9 months by age group: NHANES 2005–2012 (n = 2740).

0–5.9 Months				6–11.9 Months				12–23.9 Months
Rank	Food Category	% of Daily Intake	% Cumulative	Rank	Food Category	% of Daily Intake	% Cumulative	Rank	Food Category	% of Daily Intake	% Cumulative
1	Infant formulas	77.4	77.4	1	Infant formulas	44.8	44.8	1	Ready-to-eat cereals	18.8	18.8
2	Baby foods	21.4	98.8	2	Baby foods	43.1	87.9	2	Baby foods	14.5	33.3
				3	Ready-to-eat cereals	3.1	91.0	3	Breads, rolls, tortillas	5.9	39.2
				4	Mixed dishes—grain-based	1.0	91.9	4	Mixed dishes—grain-based	5.7	44.9
								5	Cooked cereals	5.5	50.4
								6	Infant formulas	4.7	55.1
								7	Sweet bakery products	4.5	59.6
								8	100% juice	3.1	62.7
								9	Crackers	2.8	65.5
								10	Fruits	2.5	67.9
								11	Eggs	2.3	70.3
								12	Quick breads & bread products	2.3	72.6
								13	Mixed dishes—meat, poultry, seafood	2.3	74.8
								14	Mixed dishes—Soups	2.1	77.0
								15	Vegetables, excluding potatoes	1.9	78.9
								16	Plant-based protein foods	1.8	80.7
								17	Poultry	1.8	82.5
								18	Savory snacks	1.7	84.3
								19	Cured meats/poultry	1.5	85.8
								20	Milk	1.5	87.3
								21	Mixed dishes—Pizza	1.4	88.6
								22	Sugar-sweetened beverages	1.3	89.9
								23	Meats	1.0	90.9
								24	Cooked grains	1.0	91.9

^a only WWEIA sub-major food categories that contributed ≥1% to daily intake are reported.