Table 3.
Main food sources of cobalamin and folate among non-pregnant women in Bhaktapur, Nepal 1.
| Frequency of Consumption | ||||
|---|---|---|---|---|
| Foods | Contribution (%) | Number of Recalls with Particular Food (%) | Number of Women Who Reported to Consumption Atleast a Week 2 % (n) | Content (µg) Per 100 gr Food 3 |
| Cobalamin | ||||
| Buffalo meat | 58% | 18 | 40 (159) | 1.47 |
| Milk (buffalo) 4 | 23% | 61 | 63 (247) | 0.46 |
| Eggs | 9% | 9 | 33 (130) | 1.1 |
| Goat meat | 4% | 1 | 1 (4) | 1.52 |
| Curds (yogurt) | 4% | 4 | 3 (12) | 0.37 |
| Fish | 1% | 0.5 | 1 (4) | 2.32 |
| Poultry | 1% | 3 | 7 (28) | 0.25 |
| Folate | ||||
| Green or dry leafy | 54% | 57 | 81 (319) | 118–146 |
| vegetables | ||||
| Rice | 8% | 100 | 100 (394) | 5.8 |
| Pulses/Beans | 7% | 61 | 67 (264) | 182 |
| (lentil, gram, peas) | ||||
| Wheat flour or grain | 5% | 41 | 65 (256) | 30 |
| Potato | 4% | 73 | 88 (347) | 9 |
| Rice flakes | 2% | 33 | 33 (130) | 12 |
1 Data based on 379 women from whom we obtained two 24 h dietary recalls; 2 Data from food frequency questionnaire; 3 Data from Indian food table of wfood2 program; 4 Consumption of milk separately or with tea.