Table 3.

Ranked Food Group and Subfood Group Contributing to Sodium and Calorie Intake in KAs With T2DM.

Rank	Food Group (Total amount of sodium, contribution to sodium intake)	Subfood Group (Amount of sodium, mg)	Total amount of calories (kcal)	Contribution to calorie intake (%)	Sodium/Calorie ratio
1	Noodles and dumplings (133069.40 mg, 15.14%)	• Noodle soup (56912.52) • Ramen (50467.44) • Chinese noodle (9621.14) • Dumpling (9160.41) • Buckwheat vermicelli (5287.94) • Pasta (1619.90)	46843.87	14.17	1.1
2	Korean-style soups (112041.34 mg, 12.75%)	• Clear soup (52117.49) • Bean paste soup (29432.88) • Beef bone soup (19896.36) • Cold soup (10594.62)	18625.05	3.51	3.6
3	Kimchi (106687.38 mg, 12.14%)		2497.28	0.26	49.0
4	Bread and snacks (90371.76 mg, 10.28%)	• Sandwich, hamburger (31427.28) • Bread, donut, muffin, bagel, cake (19744.57) • Pizza (13970.35) • Cereal (9657.76) • Toast, hotdog, burrito and taco (8917.98) • Chips (6626.83)	56501.08	13.57	0.8
5	Boiled or seasoned vegetable (64741.34 mg, 7.37%)	• Seasoned boiled vegetable (31786.25) • Seasoned raw vegetable (20176.94) • Salad with dressing (7865.46)	10446.68	1.43	5.2

Note. KAs = Korean Americans; T2DM = type 2 diabetes mellitus.