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Nutrition information charts
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Media in category "Nutrition information charts"
The following 200 files are in this category, out of 525 total.
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Average scores of foods for nutritional quality based on positive food components, negative food components, and a combination of positive and negative food components under the suggested procedure in food categories.pdf
1,239 × 1,752; 380 KB
Averages (%) of foods containing appropriate calcium levels (to achieve adequate calcium intake) in food groups.pdf
1,752 × 1,239; 410 KB
Averages (%) of foods containing appropriate cholesterol levels based on the proposed method in food groups.pdf
1,239 × 1,752; 353 KB
Averages (%) of foods containing appropriate choline levels (to achieve adequate choline intake) based on the proposed method in food groups.pdf
1,752 × 1,239; 338 KB
Averages (%) of foods containing appropriate copper levels (to achieve adequate copper intake) in food groups.pdf
1,752 × 1,239; 459 KB
Averages (%) of foods containing appropriate dietary fiber levels (to achieve adequate dietary fiber intake) based on the proposed method in food groups.pdf
1,752 × 1,239; 388 KB
Averages (%) of foods containing appropriate energy levels (to limit energy intake) based on the proposed method in food groups.pdf
1,239 × 1,752; 348 KB
Averages (%) of foods containing appropriate fat levels (to limit fat intake) based on the proposed method in food groups.pdf
1,239 × 1,752; 403 KB
Averages (%) of foods containing appropriate folate levels (to achieve adequate folate intake) based on the proposed method in food groups.pdf
1,752 × 1,239; 343 KB
Averages (%) of foods containing appropriate iron levels (to achieve adequate iron intake) based on the proposed method in food groups.pdf
1,752 × 1,239; 340 KB
Averages (%) of foods containing appropriate levels of calcium and cholesterol (to achieve adequate calcium intake and to limit cholesterol intake) in food groups.pdf
1,650 × 1,275; 266 KB
Averages (%) of foods containing appropriate levels of calcium and choline (to achieve adequate intakes of calcium and choline) in food groups.pdf
1,650 × 1,275; 194 KB
Averages (%) of foods containing appropriate levels of calcium and copper (to achieve adequate intakes of calcium and copper) in food groups.pdf
1,650 × 1,275; 259 KB
Averages (%) of foods containing appropriate levels of calcium and dietary fiber (to achieve adequate intakes of calcium and dietary fiber) in food groups.pdf
1,650 × 1,275; 242 KB
Averages (%) of foods containing appropriate levels of calcium and energy (to achieve adequate calcium intake and to limit energy intake) in food groups.pdf
1,650 × 1,275; 242 KB
Averages (%) of foods containing appropriate levels of calcium and fat (to achieve adequate calcium intake and to limit fat intake) in food groups.pdf
1,650 × 1,275; 254 KB
Averages (%) of foods containing appropriate levels of calcium and folate (to achieve adequate intakes of calcium and folate) in food groups.pdf
1,650 × 1,275; 273 KB
Averages (%) of foods containing appropriate levels of calcium and iron (to achieve adequate intakes of calcium and iron) in food groups.pdf
1,650 × 1,275; 268 KB
Averages (%) of foods containing appropriate levels of calcium and magnesium (to achieve adequate intakes of calcium and magnesium) in food groups.pdf
1,650 × 1,275; 234 KB
Averages (%) of foods containing appropriate levels of calcium and manganese (to achieve adequate intakes of calcium and manganese) in food groups.pdf
1,650 × 1,275; 251 KB
Averages (%) of foods containing appropriate levels of calcium and pantothenic acid (to achieve adequate intakes of calcium and pantothenic acid) in food groups.pdf
1,650 × 1,275; 255 KB
Averages (%) of foods containing appropriate levels of calcium and phosphorus (to achieve adequate intakes of calcium and phosphorus) in food groups.pdf
1,650 × 1,275; 327 KB
Averages (%) of foods containing appropriate levels of calcium and potassium (to achieve adequate intakes of calcium and potassium) in food groups.pdf
1,650 × 1,275; 196 KB
Averages (%) of foods containing appropriate levels of calcium and protein (to achieve adequate intakes of calcium and protein) in food groups.pdf
1,650 × 1,275; 354 KB
Averages (%) of foods containing appropriate levels of calcium and riboflavin (to achieve adequate intakes of calcium and riboflavin) in food groups.pdf
1,650 × 1,275; 342 KB
Averages (%) of foods containing appropriate levels of calcium and saturated fat (to achieve adequate calcium intake and to limit saturated fat intake) in food groups.pdf
1,650 × 1,275; 275 KB
Averages (%) of foods containing appropriate levels of calcium and selenium (to achieve adequate intakes of calcium and selenium) in food groups.pdf
1,650 × 1,275; 322 KB
Averages (%) of foods containing appropriate levels of calcium and sodium (to achieve adequate calcium intake and to limit sodium intake) in food groups.pdf
1,650 × 1,275; 299 KB
Averages (%) of foods containing appropriate levels of calcium and sugars (to achieve adequate calcium intake and to limit sugars intake) in food groups.pdf
1,650 × 1,275; 274 KB
Averages (%) of foods containing appropriate levels of calcium and thiamin (to achieve adequate intakes of calcium and thiamin) in food groups.pdf
1,650 × 1,275; 309 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin A (to achieve adequate intakes of calcium and vitamin A) in food groups.pdf
1,650 × 1,275; 269 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin B12 (to achieve adequate intakes of calcium and vitamin B12) in food groups.pdf
1,650 × 1,275; 334 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin B6 (to achieve adequate intakes of calcium and vitamin B6) in food groups.pdf
1,650 × 1,275; 293 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin C (to achieve adequate intakes of calcium and vitamin C) in food groups.pdf
1,650 × 1,275; 246 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin D (to achieve adequate intakes of calcium and vitamin D) in food groups.pdf
1,650 × 1,275; 222 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin E (to achieve adequate intakes of calcium and vitamin E) in food groups.pdf
1,650 × 1,275; 232 KB
Averages (%) of foods containing appropriate levels of calcium and vitamin K (to achieve adequate intakes of calcium and vitamin K) in food groups.pdf
1,650 × 1,275; 227 KB
Averages (%) of foods containing appropriate levels of calcium and zinc (to achieve adequate intakes of calcium and zinc) in food groups.pdf
1,650 × 1,275; 291 KB
Averages (%) of foods containing appropriate levels of cholesterol and choline (to limit cholesterol intake and to achieve adequate choline intake) in food groups.pdf
1,650 × 1,275; 184 KB
Averages (%) of foods containing appropriate levels of cholesterol and copper (to limit cholesterol intake and to achieve adequate copper intake) in food groups.pdf
1,650 × 1,275; 395 KB
Averages (%) of foods containing appropriate levels of cholesterol and dietary fiber (to limit cholesterol intake and to achieve adequate dietary fiber intake) in food groups.pdf
1,650 × 1,275; 397 KB
Averages (%) of foods containing appropriate levels of cholesterol and energy (to limit intakes of cholesterol and energy) in food groups.pdf
1,650 × 1,275; 419 KB
Averages (%) of foods containing appropriate levels of cholesterol and fat (to limit intakes of cholesterol and fat) in food groups.pdf
1,650 × 1,275; 463 KB
Averages (%) of foods containing appropriate levels of cholesterol and folate (to limit cholesterol intake and to achieve adequate folate intake) in food groups.pdf
1,650 × 1,275; 395 KB
Averages (%) of foods containing appropriate levels of cholesterol and iron (to limit cholesterol intake and to achieve adequate iron intake) in food groups.pdf
1,650 × 1,275; 333 KB
Averages (%) of foods containing appropriate levels of cholesterol and magnesium (to limit cholesterol intake and to achieve adequate magnesium intake) in food groups.pdf
1,650 × 1,275; 342 KB
Averages (%) of foods containing appropriate levels of cholesterol and manganese (to limit cholesterol intake and to achieve adequate manganese intake) in food groups.pdf
1,650 × 1,275; 406 KB
Averages (%) of foods containing appropriate levels of cholesterol and pantothenic acid (to limit cholesterol intake and to achieve adequate pantothenic acid intake) in food groups.pdf
1,650 × 1,275; 278 KB
Averages (%) of foods containing appropriate levels of cholesterol and phosphorus (to limit cholesterol intake and to achieve adequate phosphorus intake) in food groups.pdf
1,650 × 1,275; 276 KB
Averages (%) of foods containing appropriate levels of cholesterol and potassium (to limit cholesterol intake and to achieve adequate potassium intake) in food groups.pdf
1,650 × 1,275; 246 KB
Averages (%) of foods containing appropriate levels of cholesterol and protein (to limit cholesterol intake and to achieve adequate protein intake) in food groups.pdf
1,650 × 1,275; 326 KB
Averages (%) of foods containing appropriate levels of cholesterol and riboflavin (to limit cholesterol intake and to achieve adequate riboflavin intake) in food groups.pdf
1,650 × 1,275; 337 KB
Averages (%) of foods containing appropriate levels of cholesterol and saturated fat (to limit intakes of cholesterol and saturated fat) in food groups.pdf
1,650 × 1,275; 458 KB
Averages (%) of foods containing appropriate levels of cholesterol and selenium (to limit cholesterol intake and to achieve adequate selenium intake) in food groups.pdf
1,650 × 1,275; 306 KB
Averages (%) of foods containing appropriate levels of cholesterol and sodium (to limit intakes of cholesterol and sodium) in food groups.pdf
1,650 × 1,275; 521 KB
Averages (%) of foods containing appropriate levels of cholesterol and sugars (to limit intakes of cholesterol and sugars) in food groups.pdf
1,650 × 1,275; 445 KB
Averages (%) of foods containing appropriate levels of cholesterol and thiamin (to limit cholesterol intake and to achieve adequate thiamin intake) in food groups.pdf
1,650 × 1,275; 374 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin A (to limit cholesterol intake and to achieve adequate vitamin A intake) in food groups.pdf
1,650 × 1,275; 308 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin B12 (to limit cholesterol intake and to achieve adequate vitamin B12 intake) in food groups.pdf
1,650 × 1,275; 286 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin B6 (to limit cholesterol intake and to achieve adequate vitamin B6 intake) in food groups.pdf
1,650 × 1,275; 357 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin C (to limit cholesterol intake and to achieve adequate vitamin C intake) in food groups.pdf
1,650 × 1,275; 354 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin D (to limit cholesterol intake and to achieve adequate vitamin D intake) in food groups.pdf
1,650 × 1,275; 205 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin E (to limit cholesterol intake and to achieve adequate vitamin E intake) in food groups.pdf
1,650 × 1,275; 257 KB
Averages (%) of foods containing appropriate levels of cholesterol and vitamin K (to limit cholesterol intake and to achieve adequate vitamin K intake) in food groups.pdf
1,650 × 1,275; 267 KB
Averages (%) of foods containing appropriate levels of cholesterol and zinc (to limit cholesterol intake and to achieve adequate zinc intake) in food groups.pdf
1,650 × 1,275; 276 KB
Averages (%) of foods containing appropriate levels of choline and copper (to achieve adequate intakes of choline and copper) in food groups.pdf
1,650 × 1,275; 359 KB
Averages (%) of foods containing appropriate levels of choline and dietary fiber (to achieve adequate intakes of choline and dietary fiber) in food groups.pdf
1,650 × 1,275; 186 KB
Averages (%) of foods containing appropriate levels of choline and energy (to achieve adequate choline intake and to limit energy intake) in food groups.pdf
1,650 × 1,275; 195 KB
Averages (%) of foods containing appropriate levels of choline and fat (to achieve adequate choline intake and to limit fat intake) in food groups.pdf
1,650 × 1,275; 251 KB
Averages (%) of foods containing appropriate levels of choline and folate (to achieve adequate intakes of choline and folate) in food groups.pdf
1,650 × 1,275; 211 KB
Averages (%) of foods containing appropriate levels of choline and iron (to achieve adequate intakes of choline and iron) in food groups.pdf
1,650 × 1,275; 256 KB
Averages (%) of foods containing appropriate levels of choline and magnesium (to achieve adequate intakes of choline and magnesium) in food groups.pdf
1,650 × 1,275; 204 KB
Averages (%) of foods containing appropriate levels of choline and manganese (to achieve adequate intakes of choline and manganese) in food groups.pdf
1,650 × 1,275; 199 KB
Averages (%) of foods containing appropriate levels of choline and pantothenic acid (to achieve adequate intakes of choline and pantothenic acid) in food groups.pdf
1,650 × 1,275; 346 KB
Averages (%) of foods containing appropriate levels of choline and phosphorus (to achieve adequate intakes of choline and phosphorus) in food groups.pdf
1,650 × 1,275; 404 KB
Averages (%) of foods containing appropriate levels of choline and potassium (to achieve adequate intakes of choline and potassium) in food groups.pdf
1,650 × 1,275; 186 KB
Averages (%) of foods containing appropriate levels of choline and protein (to achieve adequate intakes of choline and protein) in food groups.pdf
1,650 × 1,275; 433 KB
Averages (%) of foods containing appropriate levels of choline and riboflavin (to achieve adequate intakes of choline and riboflavin) in food groups.pdf
1,650 × 1,275; 420 KB
Averages (%) of foods containing appropriate levels of choline and saturated fat (to achieve adequate choline intake and to limit saturated fat intake) in food groups.pdf
1,650 × 1,275; 262 KB
Averages (%) of foods containing appropriate levels of choline and selenium (to achieve adequate intakes of choline and selenium) in food groups.pdf
1,650 × 1,275; 454 KB
Averages (%) of foods containing appropriate levels of choline and sodium (to achieve adequate choline intake and to limit sodium intake) in food groups.pdf
1,650 × 1,275; 409 KB
Averages (%) of foods containing appropriate levels of choline and sugars (to achieve adequate choline intake and to limit sugars intake) in food groups.pdf
1,650 × 1,275; 448 KB
Averages (%) of foods containing appropriate levels of choline and thiamin (to achieve adequate intakes of choline and thiamin) in food groups.pdf
1,650 × 1,275; 268 KB
Averages (%) of foods containing appropriate levels of choline and vitamin A (to achieve adequate intakes of choline and vitamin A) in food groups.pdf
1,650 × 1,275; 208 KB
Averages (%) of foods containing appropriate levels of choline and vitamin B12 (to achieve adequate intakes of choline and vitamin B12) in food groups.pdf
1,650 × 1,275; 437 KB
Averages (%) of foods containing appropriate levels of choline and vitamin B6 (to achieve adequate intakes of choline and vitamin B6) in food groups.pdf
1,650 × 1,275; 401 KB
Averages (%) of foods containing appropriate levels of choline and vitamin C (to achieve adequate intakes of choline and vitamin C) in food groups.pdf
1,650 × 1,275; 193 KB
Averages (%) of foods containing appropriate levels of choline and vitamin D (to achieve adequate intakes of choline and vitamin D) in food groups.pdf
1,650 × 1,275; 203 KB
Averages (%) of foods containing appropriate levels of choline and vitamin E (to achieve adequate intakes of choline and vitamin E) in food groups.pdf
1,650 × 1,275; 217 KB
Averages (%) of foods containing appropriate levels of choline and vitamin K (to achieve adequate intakes of choline and vitamin K) in food groups.pdf
1,650 × 1,275; 211 KB
Averages (%) of foods containing appropriate levels of choline and zinc (to achieve adequate intakes of choline and zinc) in food groups.pdf
1,650 × 1,275; 419 KB
Averages (%) of foods containing appropriate levels of copper and dietary fiber (to achieve adequate intakes of copper and dietary fiber) in food groups.pdf
1,650 × 1,275; 383 KB
Averages (%) of foods containing appropriate levels of copper and energy (to achieve adequate copper intake and to limit energy intake) in food groups.pdf
1,650 × 1,275; 306 KB
Averages (%) of foods containing appropriate levels of copper and fat (to achieve adequate copper intake and to limit fat intake) in food groups.pdf
1,650 × 1,275; 427 KB
Averages (%) of foods containing appropriate levels of copper and folate (to achieve adequate intakes of copper and folate) in food groups.pdf
1,650 × 1,275; 390 KB
Averages (%) of foods containing appropriate levels of copper and iron (to achieve adequate intakes of copper and iron) in food groups.pdf
1,650 × 1,275; 358 KB
Averages (%) of foods containing appropriate levels of copper and magnesium (to achieve adequate intakes of copper and magnesium) in food groups.pdf
1,650 × 1,275; 345 KB
Averages (%) of foods containing appropriate levels of copper and manganese (to achieve adequate intakes of copper and manganese) in food groups.pdf
1,650 × 1,275; 478 KB
Averages (%) of foods containing appropriate levels of copper and pantothenic acid (to achieve adequate intakes of copper and pantothenic acid) in food groups.pdf
1,650 × 1,275; 399 KB
Averages (%) of foods containing appropriate levels of copper and phosphorus (to achieve adequate intakes of copper and phosphorus) in food groups.pdf
1,650 × 1,275; 401 KB
Averages (%) of foods containing appropriate levels of copper and potassium (to achieve adequate intakes of copper and potassium) in food groups.pdf
1,650 × 1,275; 264 KB
Averages (%) of foods containing appropriate levels of copper and protein (to achieve adequate intakes of copper and protein) in food groups.pdf
1,650 × 1,275; 450 KB
Averages (%) of foods containing appropriate levels of copper and riboflavin (to achieve adequate intakes of copper and riboflavin) in food groups.pdf
1,650 × 1,275; 434 KB
Averages (%) of foods containing appropriate levels of copper and saturated fat (to achieve adequate copper intake and to limit saturated fat intake) in food groups.pdf
1,650 × 1,275; 431 KB
Averages (%) of foods containing appropriate levels of copper and selenium (to achieve adequate intakes of copper and selenium) in food groups.pdf
1,650 × 1,275; 362 KB
Averages (%) of foods containing appropriate levels of copper and sodium (to achieve adequate copper intake and to limit sodium intake) in food groups.pdf
1,650 × 1,275; 385 KB
Averages (%) of foods containing appropriate levels of copper and sugars (to achieve adequate copper intake and to limit sugars intake) in food groups.pdf
1,650 × 1,275; 409 KB
Averages (%) of foods containing appropriate levels of copper and thiamin (to achieve adequate intakes of copper and thiamin) in food groups.pdf
1,650 × 1,275; 376 KB
Averages (%) of foods containing appropriate levels of copper and vitamin A (to achieve adequate intakes of copper and vitamin A) in food groups.pdf
1,650 × 1,275; 332 KB
Averages (%) of foods containing appropriate levels of copper and vitamin B12 (to achieve adequate intakes of copper and vitamin B12) in food groups.pdf
1,650 × 1,275; 459 KB
Averages (%) of foods containing appropriate levels of copper and vitamin B6 (to achieve adequate intakes of copper and vitamin B6) in food groups.pdf
1,650 × 1,275; 420 KB
Averages (%) of foods containing appropriate levels of copper and vitamin C (to achieve adequate intakes of copper and vitamin C) in food groups.pdf
1,650 × 1,275; 306 KB
Averages (%) of foods containing appropriate levels of copper and vitamin D (to achieve adequate intakes of copper and vitamin D) in food groups.pdf
1,650 × 1,275; 210 KB
Averages (%) of foods containing appropriate levels of copper and vitamin E (to achieve adequate intakes of copper and vitamin E) in food groups.pdf
1,650 × 1,275; 377 KB
Averages (%) of foods containing appropriate levels of copper and vitamin K (to achieve adequate intakes of copper and vitamin K) in food groups.pdf
1,650 × 1,275; 306 KB
Averages (%) of foods containing appropriate levels of copper and zinc (to achieve adequate intakes of copper and zinc) in food groups.pdf
1,650 × 1,275; 461 KB
Averages (%) of foods containing appropriate levels of dietary fiber and energy (to achieve adequate dietary fiber intake and to limit energy intake) in food groups.pdf
1,650 × 1,275; 281 KB
Averages (%) of foods containing appropriate levels of dietary fiber and fat (to achieve adequate dietary fiber intake and to limit fat intake) in food groups.pdf
1,650 × 1,275; 363 KB
Averages (%) of foods containing appropriate levels of dietary fiber and folate (to achieve adequate intakes of dietary fiber and folate) in food groups.pdf
1,650 × 1,275; 325 KB
Averages (%) of foods containing appropriate levels of dietary fiber and iron (to achieve adequate intakes of dietary fiber and iron) in food groups.pdf
1,650 × 1,275; 322 KB
Averages (%) of foods containing appropriate levels of dietary fiber and magnesium (to achieve adequate intakes of dietary fiber and magnesium) in food groups.pdf
1,650 × 1,275; 337 KB
Averages (%) of foods containing appropriate levels of dietary fiber and manganese (to achieve adequate intakes of dietary fiber and manganese) in food groups.pdf
1,650 × 1,275; 325 KB
Averages (%) of foods containing appropriate levels of dietary fiber and pantothenic acid (to achieve adequate intakes of dietary fiber and pantothenic acid) in food groups.pdf
1,650 × 1,275; 248 KB
Averages (%) of foods containing appropriate levels of dietary fiber and phosphorus (to achieve adequate intakes of dietary fiber and phosphorus) in food groups.pdf
1,650 × 1,275; 305 KB
Averages (%) of foods containing appropriate levels of dietary fiber and potassium (to achieve adequate intakes of dietary fiber and potassium) in food groups.pdf
1,650 × 1,275; 234 KB
Averages (%) of foods containing appropriate levels of dietary fiber and protein (to achieve adequate intakes of dietary fiber and protein) in food groups.pdf
1,650 × 1,275; 348 KB
Averages (%) of foods containing appropriate levels of dietary fiber and riboflavin (to achieve adequate intakes of dietary fiber and riboflavin) in food groups.pdf
1,650 × 1,275; 287 KB
Averages (%) of foods containing appropriate levels of dietary fiber and saturated fat (to achieve adequate dietary fiber intake and to limit saturated fat intake) in food groups.pdf
1,650 × 1,275; 395 KB
Averages (%) of foods containing appropriate levels of dietary fiber and selenium (to achieve adequate intakes of dietary fiber and selenium) in food groups.pdf
1,650 × 1,275; 283 KB
Averages (%) of foods containing appropriate levels of dietary fiber and sodium (to achieve adequate dietary fiber intake and to limit sodium intake) in food groups.pdf
1,650 × 1,275; 336 KB
Averages (%) of foods containing appropriate levels of dietary fiber and sugars (to achieve adequate dietary fiber intake and to limit sugars intake) in food groups.pdf
1,650 × 1,275; 322 KB
Averages (%) of foods containing appropriate levels of dietary fiber and thiamin (to achieve adequate intakes of dietary fiber and thiamin) in food groups.pdf
1,650 × 1,275; 344 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin A (to achieve adequate intakes of dietary fiber and vitamin A) in food groups.pdf
1,650 × 1,275; 271 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin B12 (to achieve adequate intakes of dietary fiber and vitamin B12) in food groups.pdf
1,650 × 1,275; 254 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin B6 (to achieve adequate intakes of dietary fiber and vitamin B6) in food groups.pdf
1,650 × 1,275; 279 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin C (to achieve adequate intakes of dietary fiber and vitamin C) in food groups.pdf
1,650 × 1,275; 311 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin D (to achieve adequate intakes of dietary fiber and vitamin D) in food groups.pdf
1,650 × 1,275; 175 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin E (to achieve adequate intakes of dietary fiber and vitamin E) in food groups.pdf
1,650 × 1,275; 242 KB
Averages (%) of foods containing appropriate levels of dietary fiber and vitamin K (to achieve adequate intakes of dietary fiber and vitamin K) in food groups.pdf
1,650 × 1,275; 246 KB
Averages (%) of foods containing appropriate levels of dietary fiber and zinc (to achieve adequate intakes of dietary fiber and zinc) in food groups.pdf
1,650 × 1,275; 295 KB
Averages (%) of foods containing appropriate levels of energy and fat (to limit intakes of energy and fat) in food groups.pdf
1,650 × 1,275; 408 KB
Averages (%) of foods containing appropriate levels of energy and folate (to limit energy intake and to achieve adequate folate intake) in food groups.pdf
1,650 × 1,275; 219 KB
Averages (%) of foods containing appropriate levels of energy and iron (to limit energy intake and to achieve adequate iron intake) in food groups.pdf
1,650 × 1,275; 234 KB
Averages (%) of foods containing appropriate levels of energy and magnesium (to limit energy intake and to achieve adequate magnesium intake) in food groups.pdf
1,650 × 1,275; 224 KB
Averages (%) of foods containing appropriate levels of energy and manganese (to limit energy intake and to achieve adequate manganese intake) in food groups.pdf
1,650 × 1,275; 256 KB
Averages (%) of foods containing appropriate levels of energy and pantothenic acid (to limit energy intake and to achieve adequate pantothenic acid intake) in food groups.pdf
1,650 × 1,275; 249 KB
Averages (%) of foods containing appropriate levels of energy and phosphorus (to limit energy intake and to achieve adequate phosphorus intake) in food groups.pdf
1,650 × 1,275; 253 KB
Averages (%) of foods containing appropriate levels of energy and potassium (to limit energy intake and to achieve adequate potassium intake) in food groups.pdf
1,650 × 1,275; 204 KB
Averages (%) of foods containing appropriate levels of energy and protein (to limit energy intake and to achieve adequate protein intake) in food groups.pdf
1,650 × 1,275; 322 KB
Averages (%) of foods containing appropriate levels of energy and riboflavin (to limit energy intake and to achieve adequate riboflavin intake) in food groups.pdf
1,650 × 1,275; 276 KB
Averages (%) of foods containing appropriate levels of energy and saturated fat (to limit intakes of energy and saturated fat) in food groups.pdf
1,650 × 1,275; 405 KB
Averages (%) of foods containing appropriate levels of energy and selenium (to limit energy intake and to achieve adequate selenium intake) in food groups.pdf
1,650 × 1,275; 305 KB
Averages (%) of foods containing appropriate levels of energy and sodium (to limit intakes of energy and sodium) in food groups.pdf
1,650 × 1,275; 402 KB
Averages (%) of foods containing appropriate levels of energy and sugars (to limit intakes of energy and sugars) in food groups.pdf
1,650 × 1,275; 422 KB
Averages (%) of foods containing appropriate levels of energy and thiamin (to limit energy intake and to achieve adequate thiamin intake) in food groups.pdf
1,650 × 1,275; 219 KB
Averages (%) of foods containing appropriate levels of energy and vitamin A (to limit energy intake and to achieve adequate vitamin A intake) in food groups.pdf
1,650 × 1,275; 216 KB
Averages (%) of foods containing appropriate levels of energy and vitamin B12 (to limit energy intake and to achieve adequate vitamin B12 intake) in food groups.pdf
1,650 × 1,275; 289 KB
Averages (%) of foods containing appropriate levels of energy and vitamin B6 (to limit energy intake and to achieve adequate vitamin B6 intake) in food groups.pdf
1,650 × 1,275; 280 KB
Averages (%) of foods containing appropriate levels of energy and vitamin C (to limit energy intake and to achieve adequate vitamin C intake) in food groups.pdf
1,650 × 1,275; 338 KB
Averages (%) of foods containing appropriate levels of energy and vitamin D (to limit energy intake and to achieve adequate vitamin D intake) in food groups.pdf
1,650 × 1,275; 181 KB
Averages (%) of foods containing appropriate levels of energy and vitamin E (to limit energy intake and to achieve adequate vitamin E intake) in food groups.pdf
1,650 × 1,275; 238 KB
Averages (%) of foods containing appropriate levels of energy and vitamin K (to limit energy intake and to achieve adequate vitamin K intake) in food groups.pdf
1,650 × 1,275; 222 KB
Averages (%) of foods containing appropriate levels of energy and zinc (to limit energy intake and to achieve adequate zinc intake) in food groups.pdf
1,650 × 1,275; 243 KB
Averages (%) of foods containing appropriate levels of fat and folate (to limit fat intake and to achieve adequate folate intake) in food groups.pdf
1,650 × 1,275; 375 KB
Averages (%) of foods containing appropriate levels of fat and iron (to limit fat intake and to achieve adequate iron intake) in food groups.pdf
1,650 × 1,275; 345 KB
Averages (%) of foods containing appropriate levels of fat and magnesium (to limit fat intake and to achieve adequate magnesium intake) in food groups.pdf
1,650 × 1,275; 355 KB
Averages (%) of foods containing appropriate levels of fat and manganese (to limit fat intake and to achieve adequate manganese intake) in food groups.pdf
1,650 × 1,275; 386 KB
Averages (%) of foods containing appropriate levels of fat and pantothenic acid (to limit fat intake and to achieve adequate pantothenic acid intake) in food groups.pdf
1,650 × 1,275; 294 KB
Averages (%) of foods containing appropriate levels of fat and phosphorus (to limit fat intake and to achieve adequate phosphorus intake) in food groups.pdf
1,650 × 1,275; 355 KB
Averages (%) of foods containing appropriate levels of fat and potassium (to limit fat intake and to achieve adequate potassium intake) in food groups.pdf
1,650 × 1,275; 272 KB
Averages (%) of foods containing appropriate levels of fat and protein (to limit fat intake and to achieve adequate protein intake) in food groups.pdf
1,650 × 1,275; 396 KB
Averages (%) of foods containing appropriate levels of fat and riboflavin (to limit fat intake and to achieve adequate riboflavin intake) in food groups.pdf
1,650 × 1,275; 323 KB
Averages (%) of foods containing appropriate levels of fat and saturated fat (to limit intakes of fat and saturated fat) in food groups.pdf
1,650 × 1,275; 457 KB
Averages (%) of foods containing appropriate levels of fat and selenium (to limit fat intake and to achieve adequate selenium intake) in food groups.pdf
1,650 × 1,275; 384 KB
Averages (%) of foods containing appropriate levels of fat and sodium (to limit intakes of fat and sodium) in food groups.pdf
1,650 × 1,275; 468 KB
Averages (%) of foods containing appropriate levels of fat and sugars (to limit intakes of fat and sugars) in food groups.pdf
1,650 × 1,275; 378 KB
Averages (%) of foods containing appropriate levels of fat and thiamin (to limit fat intake and to achieve adequate thiamin intake) in food groups.pdf
1,650 × 1,275; 353 KB
Averages (%) of foods containing appropriate levels of fat and vitamin A (to limit fat intake and to achieve adequate vitamin A intake) in food groups.pdf
1,650 × 1,275; 327 KB
Averages (%) of foods containing appropriate levels of fat and vitamin B12 (to limit fat intake and to achieve adequate vitamin B12 intake) in food groups.pdf
1,650 × 1,275; 341 KB
Averages (%) of foods containing appropriate levels of fat and vitamin B6 (to limit fat intake and to achieve adequate vitamin B6 intake) in food groups.pdf
1,650 × 1,275; 357 KB
Averages (%) of foods containing appropriate levels of fat and vitamin C (to limit fat intake and to achieve adequate vitamin C intake) in food groups.pdf
1,650 × 1,275; 357 KB
Averages (%) of foods containing appropriate levels of fat and vitamin D (to limit fat intake and to achieve adequate vitamin D intake) in food groups.pdf
1,650 × 1,275; 212 KB
Averages (%) of foods containing appropriate levels of fat and vitamin E (to limit fat intake and to achieve adequate vitamin E intake) in food groups.pdf
1,650 × 1,275; 280 KB
Averages (%) of foods containing appropriate levels of fat and vitamin K (to limit fat intake and to achieve adequate vitamin K intake) in food groups.pdf
1,650 × 1,275; 289 KB
Averages (%) of foods containing appropriate levels of fat and zinc (to limit fat intake and to achieve adequate zinc intake) in food groups.pdf
1,650 × 1,275; 323 KB
Averages (%) of foods containing appropriate levels of folate and iron (to achieve adequate intakes of folate and iron) in food groups.pdf
1,650 × 1,275; 360 KB
Averages (%) of foods containing appropriate levels of folate and magnesium (to achieve adequate intakes of folate and magnesium) in food groups.pdf
1,650 × 1,275; 296 KB
Averages (%) of foods containing appropriate levels of folate and manganese (to achieve adequate intakes of folate and manganese) in food groups.pdf
1,650 × 1,275; 383 KB
Averages (%) of foods containing appropriate levels of folate and pantothenic acid (to achieve adequate intakes of folate and pantothenic acid) in food groups.pdf
1,650 × 1,275; 286 KB
Averages (%) of foods containing appropriate levels of folate and phosphorus (to achieve adequate intakes of folate and phosphorus) in food groups.pdf
1,650 × 1,275; 342 KB
Averages (%) of foods containing appropriate levels of folate and potassium (to achieve adequate intakes of folate and potassium) in food groups.pdf
1,650 × 1,275; 210 KB
Averages (%) of foods containing appropriate levels of folate and protein (to achieve adequate intakes of folate and protein) in food groups.pdf
1,650 × 1,275; 375 KB
Averages (%) of foods containing appropriate levels of folate and riboflavin (to achieve adequate intakes of folate and riboflavin) in food groups.pdf
1,650 × 1,275; 364 KB
Averages (%) of foods containing appropriate levels of folate and saturated fat (to achieve adequate folate intake and to limit saturated fat intake) in food groups.pdf
1,650 × 1,275; 423 KB
Averages (%) of foods containing appropriate levels of folate and selenium (to achieve adequate intakes of folate and selenium) in food groups.pdf
1,650 × 1,275; 417 KB
Averages (%) of foods containing appropriate levels of folate and sodium (to achieve adequate folate intake and to limit sodium intake) in food groups.pdf
1,650 × 1,275; 345 KB
Averages (%) of foods containing appropriate levels of folate and sugars (to achieve adequate folate intake and to limit sugars intake) in food groups.pdf
1,650 × 1,275; 390 KB
Averages (%) of foods containing appropriate levels of folate and thiamin (to achieve adequate intakes of folate and thiamin) in food groups.pdf
1,650 × 1,275; 409 KB
Averages (%) of foods containing appropriate levels of folate and vitamin A (to achieve adequate intakes of folate and vitamin A) in food groups.pdf
1,650 × 1,275; 277 KB
Averages (%) of foods containing appropriate levels of folate and vitamin B12 (to achieve adequate intakes of folate and vitamin B12) in food groups.pdf
1,650 × 1,275; 369 KB
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