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Table 4 Median contribution (%) of each food item to choline intake as well as quality of match (N = 681)

From: Choline intake and associations with egg and dairy consumption among pregnant women attending a high-risk antenatal clinic in South Africa: the NuEMI study

Median choline contribution of specific food items to the choline intake

Median contribution (%) and IQR

Match quality

Full cream milk

4.7 (1.5–8.3)

A

Brown bread

2.5 (0.0–5.8)

A

Maize meal, stiff

1.7 (0.0–4.3)

B

Slap chips (deep fried potatoes)

1.6 (0.2–3.8)

A

Eggs, fried

1.5 (0.0–16.9)

A

Vetkoek (deep fried dough)

1.1 (0.0–3.8)

B

Boerewors (beef sausage)

0.6 (0.0–1.8)

A

Banana

0.5 (0.1–1.0)

A

Apple

0.4 (0.1–0.7)

A

Russian (fried pork sausage)

0.5 (0.0–2.0)

B

White bread

0.3 (0.0–2.7)

A

Amasi (fermented milk drink/yoghurt)

0.3 (0.0–1.9)

C

White rice

0.2 (0.1–0.3)

A

Tea

0.1 (0.0–0.3)

A

Mayonnaise, regular

0.04 (0.0–0.6)

A

Maize meal, soft

0.03 (0.0–0.6)

B

Cold drinks

0.02 (0.0–0.1)

A

Margarine, regular

0.02 (0.0–0.3)

A