Table 14. Cumulative % contribution of the top 20 foods for calcium assessed by DR.
| Food code1 | Description1 | mg/day | Cumulative2 percent |
| Men (n=102) | |||
| 11-2 | Liquid milk/Ordinary liquid milk | 104.2 | 16.7 |
| 7-21a | Tofu and Abura-age/Tofu, soybean curd | 40.5 | 23.2 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 25.3 | 27.3 |
| 10-5a | Chicken egg/Whole egg/fresh | 21.0 | 30.7 |
| 8-31 | Sardines/Boiled and dried | 15.2 | 33.1 |
| 7-22 | Tofu and Abura-age/Okinawa-tofu | 14.1 | 35.3 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 13.8 | 37.6 |
| 12-24a | Cabbage/Head/Raw | 11.6 | 39.4 |
| 11-23 | Cheeses/Process cheeses | 10.5 | 41.1 |
| 12-56a | Daikon, Japanese radish/Root/Raw | 9.7 | 42.7 |
| 12-98b | Nozawana/Leaves/Salted | 8.4 | 44.0 |
| 12-94a | Carrot/Root/Raw | 8.2 | 45.3 |
| 12-32a | Komatsuna/Leaves/Raw | 8.1 | 46.6 |
| 15-35a | Wakame/Dried/Dried | 7.9 | 47.9 |
| 7-25 | Tofu and Abura-age/Abura-age | 6.7 | 49.0 |
| 7-27 | Tofu and Abura-age/Kori-dofu | 6.4 | 50.0 |
| 12-117a | Spinach/Leaves/Raw | 6.3 | 51.0 |
| 7-29 | Natto, fermented soybeans/Itohiki-natto | 6.2 | 52.0 |
| 11-9a | Yogurt/Whole milk, unsweetened | 5.5 | 52.9 |
| 16-31 | Other beverages/Coffee drink, canned | 5.5 | 53.8 |
| Women (n=113) | |||
| 11-2 | Liquid milk/Ordinary liquid milk | 119.7 | 20.0 |
| 7-21a | Tofu and Abura-age/Tofu, soybean curd | 33.2 | 25.5 |
| 7-32c | Miso/Rice-koji Miso/Dark yellow type | 21.6 | 29.1 |
| 10-5a | Chicken egg/Whole egg/fresh | 17.5 | 32.0 |
| 8-31 | Sardines/Boiled and dried | 13.4 | 34.3 |
| 7-22 | Tofu and Abura-age/Okinawa-tofu | 11.0 | 36.1 |
| 12-24a | Cabbage/Head/Raw | 10.2 | 37.8 |
| 11-23 | Cheeses/Process cheeses | 9.8 | 39.4 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 8.8 | 40.9 |
| 11-9b | Yogurt/Partially skimmed, sweetened | 8.8 | 42.4 |
| 12-56a | Daikon, Japanese radish/Root/Raw | 8.6 | 43.8 |
| 15-35a | Wakame/Dried/Dried | 8.4 | 45.2 |
| 12-32a | Komatsuna/Leaves/Raw | 8.1 | 46.6 |
| 12-94a | Carrot/Root/Raw | 7.6 | 47.8 |
| 12-98b | Nozawana/Leaves/Salted | 7.0 | 49.0 |
| 7-25 | Tofu and Abura-age/Abura-age | 6.5 | 50.1 |
| 6-12b | Nuts and Seeds/Sesame seeds/Roasted | 6.5 | 51.2 |
| 12-117a | Spinach/Leaves/Raw | 6.4 | 52.2 |
| 11-9a | Yogurt/Whole milk, unsweetened | 5.9 | 53.2 |
| 7-29 | Natto, fermented soybeans/Itohiki-natto | 5.6 | 54.2 |
1Food codes and descriptions correspond to those of the Standard Tables of Food Composition, 4th revised edition in Japan by Science and Technology Agency.
2Data on subjects in Ishikawa PHC (14-day data) were counted twice for (28-day data).