Skip to main content

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