Plant based |
Rice |
8.0 |
Chocolate covered cereal |
5.02 |
Hodson et al., 2005; Powell et al., 2005
|
|
|
Boiled (basmati/brown/white) |
0.98–3.76 |
Hodson et al., 2005; Powell et al., 2005
|
|
|
Toasted and crisped cereal |
3.13 |
Hodson et al., 2005; Powell et al., 2005
|
Wheat |
2.46 |
Cereal biscuits |
5.25 |
Hodson et al., 2005; Powell et al., 2005
|
|
|
Flakes |
4.60 |
Hodson et al., 2005; Powell et al., 2005
|
|
|
Flour (whole meal/white) |
3.04–4.29 |
Hodson et al., 2005; Powell et al., 2005
|
|
|
Bread |
3.5 |
Varo et al., 1980a; Hodson et al., 2005
|
Sugar beet |
2.34 |
Fresh |
21 |
Kaufmann, 1993; Draycott, 2006
|
Oats |
2.04 |
Roasted meal |
260 |
Varo et al., 1980a; Kaufmann, 1993
|
|
|
Oatcakes |
18.26 |
Kaufmann, 1993; Powell et al., 2005
|
|
|
Bread |
7 |
Varo et al., 1980a; Kaufmann, 1993
|
|
|
Rolled, cooked |
1 |
Varo et al., 1980a; Kaufmann, 1993
|
Barley |
1.82 |
Roasted meal |
240 |
Varo et al., 1980a; Hodson et al., 2005
|
|
|
Malt |
210 |
Varo et al., 1980a; Hodson et al., 2005
|
|
|
Flakes |
9 |
Varo et al., 1980a; Hodson et al., 2005
|
|
|
Boiled |
1.84 |
Hodson et al., 2005; Powell et al., 2005
|
Rye |
1.58 |
Malt |
11 |
Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
|
|
|
Rye meal |
8 |
Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
|
|
|
flour |
7 |
Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
|
|
|
Flakes |
4 |
Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
|
Soybean |
1.40 |
Dried and boiled |
1.19 |
Hodson et al., 2005; Powell et al., 2005
|
Maize (Corn) |
0.83 |
Flakes |
4 |
Varo et al., 1980a; Kaufmann, 1993; Hodson et al., 2005
|
Beans (green) |
– |
Fresh, boiled |
5–8 |
Powell et al., 2005 |
Red beet |
– |
Fresh, raw |
25.4 |
Haghiri, 1964 |
Carrot |
– |
Fresh, raw |
17 |
Whitton and Wells, 1978 |
Potatoes |
0.40 |
Mashed, powder |
2 |
Varo et al., 1980b; Kaufmann, 1993; Hodson et al., 2005
|
Asparagus |
0.27 |
Fresh, canned |
3 |
Varo et al., 1980b; Kaufmann, 1993
|
Lettuce |
– |
fresh, raw |
2 |
Varo et al., 1980b; Pennington, 1991
|
Banana |
– |
Fresh, raw |
8 |
Varo et al., 1980b; Pennington, 1991
|
Apple |
– |
Fresh, raw |
0.2–0.5 |
Varo et al., 1980b; Pennington, 1991
|
Nuts |
– |
Roasted |
0.2–0.6 |
Powell et al., 2005 |
Animal based |
Eggs |
– |
Boiled, cooked |
2–4 |
Nielsen, 1974; Varo et al., 1980c
|
Red meat |
– |
Cooked |
0.5–2 |
Nielsen, 1974; Nuurtamo et al., 1980
|
Fish |
– |
Cooked |
0.5–1 |
Nielsen, 1974; Nuurtamo et al., 1980
|
Milk |
– |
Fresh, buttermilk, Yogurt |
0.14–0.48 |
Grebennikov et al., 1964; Nielsen, 1974; Varo et al., 1980c
|
Drinks |
Beverages (alcoholic) |
– |
Bottled/canned |
0.40–2.84 |
Powell et al., 2005 |
Tea (leaves/tea bags) |
– |
Black tea |
0.81–0.86 |
Powell et al., 2005 |
Pineapple juice |
– |
Fresh juice |
1.41 |
Powell et al., 2005 |
Coffee |
|
Caffeinated |
0.59 |
Powell et al., 2005 |
Water |
– |
Mineral, still |
0.54 |
Powell et al., 2005 |
Orange juice |
– |
Fresh juice |
0.13 |
Powell et al., 2005 |
Apple juice |
– |
Fresh juice |
0.05–1 |
Varo et al., 1980c; Powell et al., 2005
|
Others |
Pharmaceuticals |
– |
– |
Variable |
Powell et al., 2005 |
Dust |
– |
– |
NA |
Powell et al., 2005 |
Cosmetics |
– |
– |
NA |
Powell et al., 2005 |