Table 3. Percent contribution of main food groups in the total dietary calcium intake by age-specific groups in China (%).
| Food groups | 18–49 years old | 50–64 years old | 18–64 years old | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Urban | Suburb | County | Rural | Urban | Suburb | County | Rural | Urban | Suburb | County | Rural | Total | |
| Vegetables | 23.7 | 32.6 | 28.8 | 32.8 | 24.4 | 34.9 | 30.1 | 32.9 | 24.0 | 33.6 | 29.3 | 32.9 | 30.2 |
| Legumes | 13.8 | 16.9 | 16.2 | 18.1 | 14.1 | 17.5 | 16.0 | 18.9 | 13.9 | 17.2 | 16.1 | 18.5 | 16.7 |
| Cereals | 10.8 | 12.7 | 15.4 | 17.9 | 10.3 | 12.2 | 15.1 | 17.3 | 10.6 | 12.5 | 15.3 | 17.6 | 14.6 |
| Fish, shrimp, shellfish | 9.3 | 6.6 | 7.4 | 5.6 | 9.5 | 6.8 | 8.1 | 6.1 | 9.4 | 6.7 | 7.7 | 5.8 | 7.2 |
| Milk and dairy products | 15.1 | 6.9 | 6.6 | 2.0 | 15.0 | 5.2 | 5.8 | 2.0 | 15.0 | 6.1 | 6.3 | 2.0 | 6.7 |
| Condiments | 4.8 | 4.3 | 4.6 | 5.3 | 4.6 | 4.2 | 4.6 | 6.0 | 4.7 | 4.3 | 4.6 | 5.6 | 5.0 |
| Snack, fast foods |
6.9 | 3.9 | 4.8 | 3.6 | 6.5 | 3.9 | 5.4 | 3.2 | 6.7 | 3.9 | 5.0 | 3.4 | 4.6 |
| Eggs | 3.7 | 3.2 | 4.6 | 4.2 | 3.9 | 3.4 | 4.2 | 3.9 | 3.8 | 3.3 | 4.4 | 4.1 | 3.9 |
| Meats | 3.5 | 3.7 | 3.5 | 2.9 | 2.8 | 3.1 | 2.9 | 2.4 | 3.1 | 3.4 | 3.3 | 2.7 | 3.0 |