Table 1 Fluoride concentration in various food groups (ppm)

Vegetable foods^a

Cereals

44

0.24 ± 0.04

Potatoes

7

0.43 ± 0.13

Saccharide

14

0.21 ± 0.07

Pulses

12

0.22 ± 0.05

Nuts

9

0.47 ± 0.18

Vegetables

66

0.19 ± 0.04

Mushrooms

6

0.09 ± 0.03

Fruits

27

0.12 ± 0.03

Seaweed

7

2.85 ± 1.85

Beverage

12

0.18 ± 0.05

Seasoning

29

0.52 ± 0.18

Vegetable oil

11

0.07 ± 0.03

Other vegetation

4

0.84 ± 0.40

Animal foods^b

Meat

11

0.15 ± 0.04

Eggs

2

0.11 ± 0.08

Fish and shellfishes

41

8.84 ± 5.66

Oil and fats

7

0.13 ± 0.04

Animal fats and oil

1

0.06