Table 6.

Sources of potassium contribution from cereal products to the average Polish diet (in % of total potassium contribution).

Specification	Share of Potassium Intake
CEREAL PRODUCTS	16.64
bread, rolls, bread products	12.19
bread and rolls	10.11
quick breads, bread products	2.08
flour, bran, cooking ingredients	1.35
wheat flour	1.31
pizza, pasta, macaroni and other flour dishes	1.37
pasta, macaroni, noodle	1.01
pizza and other flour dishes	0.36
ready-to-eat cereal	0.85
breakfast cereals	0.85
rice, cooked grains	0.87
groats and cereal grains	0.53
rice	0.35

Products providing more than 0.1% are included. The aggregate data are bold.