Table 2 Dietary intake and Spearman’s correlation coefficient (r) values between total vegetable intake and dietary intake variables

 Protein

64.6 ± 11.2

0.450

< 0.001

 Fat

59.9 ± 14.2

0.442

< 0.001

 Carbohydrate

282.2 ± 39.3

−0.407

< 0.001

 Grains

490.4 ± 170.8

−0.462

< 0.001

 Potato

23.6 ± 21.2

0.361

< 0.001

 Nuts and seeds

1.0 ± 1.6

0.106

0.309

 Green/yellow vegetables

83.1 ± 71.0

0.815

< 0.001

 White vegetables

79.1 ± 50.7

0.747

< 0.001

 Mushrooms

7.4 ± 9.2

0.413

< 0.001

 Seaweed

10.3 ± 12.2

0.395

< 0.001

 Fish and shellfish

44.2 ± 39.7

0.420

< 0.001

 Meats

84.1 ± 41.0

0.160

0.124

 Eggs

34.0 ± 28.4

−0.073

0.484

 Beans

56.0 ±50.1

0.337

0.001

 Milk and milk products

134.4 ± 170.4

0.202

0.051

 Fruit

127.2 ± 167.8

0.248

0.016

 Confectioneries

73.7 ± 45.9

0.017

0.875

 Sugar-sweetened beverages

719.7 ± 705.4

0.218

0.035

 Alcoholic beverages

26.9 ± 53.5

−0.117

0.261