Table 3. Food group sources of carbohydrate, fibre and total sugar amongst adults eating a gluten-free dieta.
| Food group | Sub-categoryb | Carbohydrate | Dietary fibre | Total sugar | |||
|---|---|---|---|---|---|---|---|
| Rank | Total (%) | Rank | Total (%) | Rank | Total (%) | ||
| Grain products | 1 | 30.0 | 1 | 23.2 | 5 | 9.7 | |
| Breakfast and hot cereals | 7.3 | 7.4 | 4.4 | ||||
| Yeast breads | 7.3 | 7.0 | 2.2 | ||||
| Mixed dishes, mainly grain | 2.5 | 2.6 | <1 | ||||
| Rice and rice noodles | 4.0 | 1.5 | <1 | ||||
| Quick breads | 2.6 | 1.5 | 1.3 | ||||
| Pasta | 2.2 | <1 | <1 | ||||
| Crackers and crispbreads | 1.9 | 1.4 | <1 | ||||
| Rolls, bagels, tortillas, pita, croutons | <1 | 1.1 | <1 | ||||
| Fruit | 2 | 11.9 | 3 | 16.8 | 1 | 20.6 | |
| Fruit | 10.7 | 16.2 | 18.1 | ||||
| Fruit juices | 1.0 | <1 | 2.2 | ||||
| Vegetables | 3 | 11.8 | 2 | 22.0 | 7 | 6.9 | |
| Vegetables, excluding potatoes | 4.4 | 12.4 | 4.3 | ||||
| Potatoes, cooked | 3.2 | 3.1 | <1 | ||||
| Potatoes, fried or roasted | 2.1 | 1.9 | <1 | ||||
| Mixed dishes, mainly vegetables (not potatoes) | 2.1 | 4.6 | 1.9 | ||||
| Desserts and sweets | 4 | 11.1 | 5 | 5.9 | 2 | 18.6 | |
| Confectionary | 4.2 | 1.7 | 8.7 | ||||
| Sweet baked goods | 3.5 | 1.4 | 5.2 | ||||
| Cereal or granola bars | 1.2 | 1.9 | 1.5 | ||||
| Frozen dairy foods | <1 | <1 | 1.2 | ||||
| Commercial cookies and biscuits | <1 | <1 | 1.1 | ||||
| Beverages | 5 | 8.2 | 9 | 2.2 | 3 | 17.4 | |
| Mixed beverages | 3.2 | <1 | 8.2 | ||||
| Soft drinks, regular | 1.4 | <1 | 3.7 | ||||
| Alcoholic beverages | 1.3 | <1 | 1.4 | ||||
| Fruit drinks | 1.0 | <1 | 2.5 | ||||
| Protein powders and meal replacements | <1 | 1.3 | <1 | ||||
| Other foods | 6 | 7.0 | 6 | 5.1 | 4 | 11.6 | |
| Sugars, syrups and preserves | 3.6 | <1 | 8.0 | ||||
| Miscellaneous soups | 1.6 | 1.9 | 1.3 | ||||
| Condiments and sauces | 1.2 | 1.3 | 1.9 | ||||
| Meat, poultry, fish | 7 | 6.2 | 8 | 4.9 | 8 | 2.7 | |
| Mixed dishes, mainly luncheon meats, hamburger, hotdog | 3.1 | 2.1 | 1.2 | ||||
| Mixed dishes, mainly meat, poultry or fish | 2.8 | 2.6 | 1.4 | ||||
| Savoury snacks | 8 | 5.5 | 7 | 5.0 | 10 | 1.4 | |
| Salty, high fat snacks | 3.8 | 2.4 | <1 | ||||
| Plain pretzels and popcorn | 1.7 | 2.5 | <1 | ||||
| Dairy Products | 9 | 4.9 | 10 | 1.5 | 6 | 9.0 | |
| Yogurt | 1.6 | <1 | 3.5 | ||||
| Milk | 1.2 | <1 | 3.3 | ||||
| Legumes, nuts and seeds | 10 | 3.0 | 4 | 13.3 | 9 | 1.6 | |
| Nuts, seeds, butters and spreads | 1.5 | 9.4 | <1 | ||||
| Mixed nuts and trail mixes | <1 | <1 | <1 | ||||
| Mixed dishes, mainly legumes | <1 | 1.8 | <1 | ||||
| Legumes (tofu) | <1 | 1.8 | <1 | ||||
| Fats and oils | 11 | 0.4 | 11 | 0.0 | 11 | 0.5 | |
Notes:
a
Data represent 240 diet records from n = 35 participants.
b
Specific percentages are reported only for food group sub-categories that contribute at least 1% of the total nutrient contribution.