The contribution of food groups to individual intakes of energy and sodium intakes
| Food group name18 | Consuming, % | Contribution to sodium intake, % | Contribution to energy, % |
|---|---|---|---|
| Cereals and cereal products (total %)* | 100 | 25.4 | 23.1 |
| Regular breads and bread rolls† | 97 | 17.0 | 10.3 |
| Breads and bread rolls white‡ | 50 | 4.4 | 2.8 |
| Breads and bread rolls wholemeal | 31 | 4.8 | 2.9 |
| Breads and bread rolls mixed grain | 51 | 3.5 | 2.0 |
| English-style muffins, flat breads and savoury sweet breads | 40 | 3.1 | 2.2 |
| Breakfast cereals and bars, unfortified and fortified varieties | 78 | 4.0 | 4.9 |
| Breakfast cereals, wheat-based fortified | 50 | 2.1 | 2.8 |
| Cereal-based products and dishes (total %) | 99 | 15.0 | 12.8 |
| Sweet biscuits | 56 | 1.5 | 2.5 |
| Savoury biscuits | 72 | 2.5 | 2.1 |
| Cakes, buns, muffins, scones, cake-type desserts | 39 | 2.0 | 2.3 |
| Cake, cake mixes | 41 | 1.3 | 1.6 |
| Pastries | 22 | 2.1 | 1.5 |
| Savoury pastry products pies rolls and envelopes | 15 | 1.7 | 1.0 |
| Mixed dishes where cereal is the major ingredient | 43 | 5.4 | 3.5 |
| Savoury pasta/noodle and sauce dishes | 19 | 2.0 | 1.3 |
| Savoury rice-based dishes | 19 | 2.0 | 1.4 |
| Fats and oils (total %) | 78 | 1.0 | 1.8 |
| Fish and seafood products (total %) | 39 | 2.1 | 1.6 |
| Meat, poultry and game products and dishes (total %) | 96 | 17.5 | 9.3 |
| Sausages, frankfurters and saveloys | 32 | 4.1 | 1.8 |
| Sausage | 27 | 3.3 | 1.5 |
| Processed meat | 56 | 8.2 | 1.4 |
| Bacon | 15 | 1.5 | 0.3 |
| Ham | 39 | 5.0 | 0.5 |
| Processed meat delicatessen meat red | 10 | 1.3 | 0.5 |
| Mixed dishes where beef, veal, or lamb is the major component | 37 | 1.8 | 1.6 |
| Mixed dishes where poultry is the major component | 35 | 2.2 | 1.4 |
| Poultry or game crumbed, battered meatloaf or patty-type with cereal | 23 | 1.6 | 1.0 |
| Milk products and dishes (total %) | 100 | 19.3 | 24.0 |
| Dairy milk | 94 | 7.2 | 13.1 |
| Milk, cow, fluid regular, whole, full fat | 81 | 5.5 | 10.8 |
| Milk cow fluid, reduced fat <2% | 23 | 1.3 | 1.8 |
| Yoghurt | 76 | 2.2 | 4.0 |
| Cheese | 86 | 9.1 | 4.9 |
| Cheese natural traditional | 71 | 5.0 | 3.4 |
| Cheese processed | 30 | 2.9 | 0.9 |
| Soup (total %) | 17 | 2.0 | 0.6 |
| Soup prepared ready-to-eat | 16 | 2.0 | 0.6 |
| Savoury sauces and condiments (total %) | 63 | 3.8 | 0.7 |
| Gravies and savoury sauces | 53 | 3.1 | 0.5 |
| Vegetable products and dishes (total %) | 98 | 3.3 | 5.4 |
| Potatoes | 67 | 1.4 | 2.8 |
| Legume and pulse products and dishes (total %) | 23 | 1.6 | 0.6 |
| Snack foods (total %)§ | 25 | 1.2 | 0.8 |
| Miscellaneous (total %) | 52 | 3.3 | 0.2 |
| Yeast vegetable and meat extracts | 48 | 2.8 | 0.2 |
| Other (total %)¶ | 4.5 | 19.0 |
*Bold text denotes major food category.
†Normal text denotes submajor food category.
‡Italic text denotes minor food category.
§Snack foods includes potato crisps, corn chips, popcorn or pretzels.
¶Other includes foods with less than 1% sodium.