File:Averages (%) of foods containing appropriate levels of positive food components (to achieve adequate intake of any positive food component) based on the proposed method in food groups.pdf
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DescriptionAverages (%) of foods containing appropriate levels of positive food components (to achieve adequate intake of any positive food component) based on the proposed method in food groups.pdf |
English: About 96.5% of foods contained calcium. On the basis of the proposed method, the average (%) of foods containing appropriate calcium levels in food groups was 11.38%, of which 8.39% was the average of calcium source (good source of calcium) foods, and 2.99% was the average of high-calcium (excellent source of calcium) foods. About 96.5% of foods contained choline. On the basis of the proposed method, the average (%) of foods containing appropriate choline levels in food groups was 21.91%, of which 19.35% was the average of choline source (good source of choline) foods, and 2.56% was the average of high choline (excellent source of choline) foods. |
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Source | Own work |
Author | SSamadi15 |
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current | 14:21, 2 November 2023 | 4,964 × 7,020 (4.68 MB) | SSamadi15 (talk | contribs) | Uploaded own work with UploadWizard |
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Date and time of digitizing | 20:23, 2 November 2023 |
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