Table 2.
Top 10 food sources of dietary nitrate in the study population *
| Contribution of total dietary Nitrate intake (%) † | |||
|---|---|---|---|
| Rank | Food Source | Mean | SD |
| 1 | Iceberg Lettuce | 26.5 | 3.9 |
| 2 | Romaine Lettuce | 19.2 | 7.9 |
| 3 | Cooked Spinach | 6.5 | 0.3 |
| 4 | Celery | 6.1 | 0.7 |
| 5 | Broccoli | 5.7 | 0.5 |
| 6 | Kale | 3.5 | 1.7 |
| 7 | Raw Spinach | 3.0 | 0.6 |
| 8 | Potato | 3.0 | 1.0 |
| 9 | Tomato Sauce | 2.6 | 1.4 |
| 10 | String Beans | 1.9 | 0.2 |
Abbreviation: SD, Standard Deviation
*
Average contribution to total dietary nitrate from 1986–2010 FFQ.
†
Total % dietary nitrate contribution of the food listed: 78%