Table 3.

Principal components and coefficients as extracted from 13 constituents of the Healthy Eating Index-2015.

	Food/nutrient score	Coefficients	Variance explained
Principal component 1	Fatty acids	0.80	21.3
	Whole grains	0.65
	Saturated fats	0.61
	Seafood and plant proteins	−0.60
	Total vegetables	0.54
	Dairy	0.53
Principal component 2	Added sugars	0.90	18.0
	Total fruit	0.84
	Sodium	0.52
Principal component 3	Refined grains	0.87	16.3
	Green beans	0.68
	Total protein	0.53