TABLE 2.

Reported food group contributions to dietary phylloquinone in the diets of US adults (aged ≥20 y) by high and low vegetable intake, NHANES 2011–2012¹

	Contribution to total phylloquinone, %
	High vegetable intake, ≥2 cups/d (n = 1117)	Low vegetable intake, <2 cups/d (n = 3133)
Vegetables2	60.0 ± 3.0	36.1 ± 2.0*
Mixed dishes3	16.1 ± 1.8	27.7 ± 1.5*
Fats and oils2	6.4 ± 0.6	8.0 ± 0.6
Snacks and sweets2	5.0 ± 0.6	8.7 ± 0.4*
Beverages (nonalcoholic)2	3.4 ± 1.4	1.9 ± 0.4
Protein foods2	2.7 ± 0.2	5.4 ± 0.3*
Grains2	2.1 ± 0.3	4.6 ± 0.3*
Fruits2	1.8 ± 0.2	2.7 ± 0.3
Condiments and sauces2	1.6 ± 0.3	3.3 ± 1.0
Other2	0.5 ± 0.2	0.6 ± 0.1
Milk and dairy2	0.5 ± 0.1	0.9 ± 0.1*

¹Values are means ± SEs. High vegetable intake defined as ≥2 cups or cup equivalents/d; low vegetable intake defined as <2 cups or cup equivalents/d. Examples include 1 cup or cup equivalent = 2 cups raw leafy vegetables or 1 cup chopped, cooked, or raw broccoli, peppers, or carrots. The Food and Nutrition Database for Dietary Studies defines cups and cup equivalents for various foods, and they are based on food pattern definitions used in the Dietary Guidelines for Americans (17). Because of the variability in foods, the weight in grams varies by cooking method and food item. For vegetables, 1 cup in grams varies from 70 to 245 g. Thus, we categorized by cup or cup equivalents. Unlike the National Cancer Institute–adjusted statistics that represent long-term, usual dietary intake estimates presented in Table 1, the food intake statistics here are estimates on any given day. The above sample sizes reflect a categorization of the NHANES respondents based on their daily vegetable intake and describe the sample, not the population. Multiple pairwise t tests were used to compare the phylloquinone contribution between high- or low-vegetable-intake eaters within each food group. *Different from high vegetable intake, P < 0.01.

²See Supplemental Table 2 for food groups.

³See Supplemental Table 3 for mixed-dish subgroups.