Table 2.
Deciles of energy, saturated fat, sodium, and total sugars by major category in the US food and beverage supply.
| Major Food Category | Nutrient Composition Colored by Decile (Median Interquartile Range (IQR)) | ||||
|---|---|---|---|---|---|
| Energy (kcal/100 g) | Saturated Fat (g/100 g) | Sodium (mg/100 g) | Total Sugars (g/100 g) | Nutrient Decile 1 | |
| Eggs | 140 (125–140) | 3.0 (2.0–3.3) | 140 (140–163) | 0.0 (0.0–0.0) | 0 |
| Fruit, vegetables, nuts and legumes | 107 (48–421) | 0.0 (0.0–3.3) | 63 (4–300) | 5.6 (2.4–25.0) | 1 |
| Seafood and seafood products | 120 (89–189) | 0.5 (0.0–1.8) | 375 (223–529) | 0.0 (0.0–0.9) | 2 |
| Cereal and grain products | 368 (353–394) | 0.0 (0.0–2.3) | 221 (0–500) | 4.4 (1.8–23.1) | 3 |
| Convenience foods | 176 (103–247) | 1.7 (0.4–3.5) | 384 (265–557) | 2.1 (1.1–3.6) | 4 |
| Edible oils | 800 (714–857) | 13.3 (10.7–21.4) | 0 (0–0) | 0.0 (0.0–0.0) | 5 |
| Foods for specific dietary use | 380 (216–417) | 4.0 (0.5–6.7) | 240 (84–380) | 15.0 (5.1–26.9) | 6 |
| Dairy | 206 (88–321) | 6.0 (0.7–13.3) | 88 (50–563) | 7.5 (0.0–19.4) | 7 |
| Snack foods | 500 (438–536) | 3.6 (1.8–7.1) | 607 (411–893) | 3.6 (0.0–7.1) | 8 |
| Non-alcoholic beverages | 40 (12–51) | 0.0 (0.0–0.0) | 8 (0–17) | 8.3 (0.4–11.8) | 9 |
| Sauces, dressings, spreads and dips | 125 (50–264) | 0.0 (0.0–2.9) | 567 (342–967) | 5.6 (1.7–17.2) | |
| Meat and meat alternatives | 232 (143–307) | 4.2 (0.9–8.9) | 788 (509–1107) | 1.1 (0.0–2.9) | |
| Bread and bakery products | 386 (284–447) | 3.6 (0.0–7.9) | 389 (267–526) | 20.0 (4.7–34.3) | |
| Sugars, honey and related products | 333 (267–375) | 0.0 (0.0–0.0) | 0 (0–56) | 66.7 (45.0–82.9) | |
| Confectionery | 400 (350–500) | 2.5 (0.0–16.7) | 60 (12–128) | 54.8 (45.2–66.7) | |
| All | 271 (92–400) | 0.9 (0.0–6.1) | 250 (31–536) | 6.2 (1.4–24.6) | |
1. Deciles are calculated individually by nutrient among all 230,156 food and beverage products. Color for each major category and nutrient are applied based on the decile of the median.