Table 3.

Top five food sources contributing to each B vitamin (in percent), the Singapore Chinese Health Study (n=63,154), 1993–2010

Food sources	Thiamin (B1)	Riboflavin (B2)	Niacin (B3)	Pyridoxine (B6)	Folate (B9)	Cobalamin (B12)
1	Fresh meat (16.3)	Vegetable (11.5)	Rice (12.0)	Fish (15.3)	Vegetable (33.7)	Fish (36.0)
2	Bread (13.1)	Bread (10.7)	Fish (10.6)	Rice (14.6)	Citrus fruit (9.4)	Fresh meat (7.5)
3	Noodle (11.0)	Milk (9.4)	Bread (8.8)	Vegetable (12.6)	Bread (8.3)	Noodle (7.5)
4	Rice (8.5)	Fish (7.6)	Fresh meat (8.6)	Bananas (7.5)	Noodle (5.3)	Milk (7.0)
5	Fish (6.0)	Noodle (7.4)	Poultry (8.0)	Fresh meat (7.2)	Rice (4.5)	Rice (2.8)