Table 2.
Overview of the 5 most contributing food groups and the contribution of supplements to total vitamin A, D, E and K intake in the Belgian population 2014, Belgian food consumption survey 2014.
| Vitamin A | Vitamin D | Vitamin E | Vitamin K | ||||
|---|---|---|---|---|---|---|---|
| Food Group | Contribution (%) | Food Group | Contribution (%) | Food Group | Contribution (%) | Food Group | Contribution (%) |
| Vegetables | 31 | Meat and meat products | 27 | Fat and oils | 13 | Vegetables | 54 |
| Dairy products | 22 | Dairy products | 20 | Vegetables | 13 | Dairy products | 16 |
| Fat and oils | 13 | Fat and oils | 19 | Sauces, spices, herbs and condiments | 11 | Fruits and nuts | 11 |
| Meat and meat products | 8.0 | Fish and shellfish | 8.5 | Meat and meat products | 9.1 | Fat and oils | 9.0 |
| Cakes and sweet biscuits | 6.4 | Cakes and sweet biscuits | 7.4 | Cakes and sweet biscuits | 8.4 | Sauces, spices, herbs and condiments | 3.8 |
| Supplements | 2.5 | Supplements | 5.8 | Supplements | 3.5 | Supplements | 0.9 |