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Table 7 Percentage contribution of the top three individual foods within each of the top 10 food groups in Barbados (2012–2013)

From: Sodium and potassium excretion in an adult Caribbean population of African descent with a high burden of cardiovascular disease

Food group Food item Proportion % Sodium density (mg/100 g)
Poultry Baked chicken 37.8 251
  Fried chicken 26.4 510
  Chicken roti 14.1 287
Rice Rice and peas 46.4 190
  White rice 31.8 382
  Vegetable rice 9.7 251
Bread White/whole wheata 30.4 511
  Bakes 13.0 723
  Bran 13.1 472
Fish Fried fish 45.3 469
  Fish, in oil 21.8 396
  Stewed/steamed 14.8 717
Processed meats Hotdog 30.5 684
  Ham 19.5 1038
  Luncheon meat 17.1 820
Cakes, sweet breads Coconut bread 54.6 752
  Cake-Bajan Pudding 15.15.3 403
  Chocolate cake   334
Pasta Macaroni Pie 79.0 293
  Chow Mein 6.2 439
  Macaroni and cheese 4.2 336
Vegetables Mixed with salt 31.3 271
  Pickled cucumber 17.77.6 1208
  Coleslaw   270
Ground provisions French fries/wedges 37.6 757
  English potato 31.9 333
Mashed/boiled Coucou 9.7 196
Red meat Beef stew 22.4 480
  Lamb stew 17.6 496
  Ground beef 12.5 576
  1. aWhole wheat and white bread contributed the same proportion of sodium within the bread category