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Transcript
54 Table 19âPrimary food sources of vitamin C, by expenditure quintile Food Group/Item 1 Expenditure Quintile 2 3 4 5 All (milligrams per adult equivalent per day) Vegetables Cabbage Pui shak Radish leaves Radish Green chillies Begun Broad beans Khesari leaves Lal shak Coriander leaves Potatoes 6.95 3.68 2.89 1.89 1.90 1.86 2.48 0.61 1.53 0.72 4.21 1.68 4.18 2.05 1.87 1.52 1.44 0.49 0.77 0.49 6.56 5.82 3.76 2.36 1.94 1.98 1.75 3.00 1.85 1.47 11.05 5.75 1.16 3.14 2.34 2.24 1.80 2.39 1.22 1.26 9.82 8.24 3.26 2.09 2.98 2.78 2.47 2.30 1.77 1.40 7.72 5.03 3.05 2.31 2.20 2.08 1.99 1.76 1.43 1.07 5.16 6.95 6.78 6.93 8.32 6.83 1.13 1.37 1.66 1.80 2.02 1.59 33.25 47.29 50.31 Cooking ingredients/spices Dried chillies All foods 37.08 59.64 45.51 Source: International Food Policy Research Institute/Bangladesh Consumption and Nutrition Survey, 1991/92.
