Food Groups Representing ~95% of Vitamin D Intake, 2005-2006*

Fluid milk
 46.2%
 
Milk drinks and desserts, yogurt
 7.0%
 
Finfish and shellfish
 8.6%
 
Ready to eat and cooked cereal
 6.5%
 
Meat, poultry, franks, sausages, lunch meats
 6.2%
 
Eggs and egg products
 5.0%
 
Meat, poultry, fish items w/ sauces, gravies, bread, other starch, and/or vegetables
 5.0%
 
Grain mixtures such as macaroni and cheese
 3.3%
 
Orange juice, fortified
 3.1%
 
Infant formulas
 1.7%
 
Cheese
 1.6%
 
Cappuccino, frappuccino, latte
 1.2%
 
Butter and margarine
 0.9%
 
TOTAL
 ~95%
 
*Data Source:  What We Eat in America, NHANES, 2005-2006, all individuals (excluding 
breast-fed children), Day 1, weighted.  Vitamin D Addendum to USDA Food and Nutrient 
Database for Dietary Studies 3.0 (2009) www.ars.usda.gov/ba/bhnrc/fsrg. 

Unpublished Data: USDA, Agricultural Research Service, Food Surveys Research Group