USDA Database for the Choline Content of Common 

Foods1 

Prepared by 

Juliette C. Howe, Juhi R. Williams, and Joanne M. Holden 

Nutrient Data Laboratory 

Agricultural Research Service 

U.S. Department of Agriculture 

in collaboration with 

Steven H. Zeisel and Mei-Heng Mar 

Department of Nutrition, University of North Carolina, Chapel Hill, NC 27599 

March 2004 

U.S. Department of Agriculture 

Agricultural Research Service 

Beltsville Human Nutrition Research Center 

Nutrient Data Laboratory 

10300 Baltimore Avenue 

Building 005, Room 107, BARC – West 

Beltsville, Maryland 20705 

Tel. 301-504-0630, 

E-mail: ndlinfo@rbhnrc.usda.gov

Web site: http//www.nal.usda.gov/fnic/foodcomp 

1

Supported by the United States Department of Agriculture (59-1235-0-0059), the 

National Institutes of Health (Y1-HV-8116-14, DK55865), and the National Cattlemen’s 

Beef Association. Support for this work was also provided by grants from the NIH to the 

UNC Clinical Research Unit (DK56350) and the Center for Environmental Health 

(ES10126).
i

Table of Contents 

Introduction................................................................................................................1 

Methods and procedures for generating the table......................................................1 

C Data Evaluation..............................................................................................2 

C Format of the tables .......................................................................................3 

C Data dissemination.........................................................................................3 

References cited in the documentation ......................................................................4 

Acknowledgement ....................................................................................................5 

Chemical structures of choline and its metabolites ...................................................6 

Metabolic pathway for choline compounds...............................................................7 
1

Documentation: USDA Database for the Choline Content of 

Common Foods 

Introduction 

Research has shown that choline is important for the synthesis of phospholipids in 

cell membranes, methyl metabolism, acetylcholine synthesis and cholinergic 

neurotransmission in humans (1). Betaine, a choline derivative is also important because 

of its role in the donation of methyl groups to homocysteine to form methionine (2). 

Zeisel et al, have shown that healthy men fed a choline deficient diet, with normal folate 

and vitamin B12 intake, became choline depleted and developed liver steatosis and liver 

damage that resolved when a source of dietary choline was provided (3). Folate and 

choline are metabolically interrelated (1). Diminished folate availability increases 

demand for choline as a methyl donor while decreased choline availability increases 

demand for folate methyl groups (4). 

A 1999 NIH sponsored workshop on trimethylaminuria estimated that as much as 

one percent of the U.S. population may suffer from a genetic defect in the flavincontaining monooxygenase 3 gene, FM03. This defect leads to the development of a 

fishy body odor because of an accumulation of trimethylamine (5-7). To diminish body 

odor, a choline-restricted diet could be beneficial for this group of people. 

The Food and Nutrition Board of the Institute of Medicine has made 

recommendations for choline intake, estimating an Adequate Intake (AI) at 550 mg per 

day for men and 425 mg per day for women. However, little data is available on the 

choline content of foods from which dietary intake levels could be calculated. Therefore, 

a USDA Special Interest database for choline in foods has been developed to provide 

researchers and consumers with the means to estimate choline intake from common 

foods. The collaborators for the database are the Nutrient Data Laboratory (NDL), 

Agricultural Research Service, US Department of Agriculture, Beltsville, MD and 

University of North Carolina at Chapel Hill, NC. 

Methods and procedures for generating the table 

The samples for the project were obtained nationally from 12-24 retail outlets in 

accordance with the nationwide sampling plan developed for the National Food and 

Nutrient Analysis Program (8). Approximately 15% of the analyses were based on 

samples picked-up locally (Chapel Hill, NC). Food items were analyzed as purchased 

(raw/fresh) or were cooked according to package directions. 

To estimate choline levels in retail ground beef, a nationwide (24 outlets) 

sampling of ground beef products at each of the three fat levels (<12% fat, 12-22% fat, or 

>22% fat) was conducted. Ground beef samples within each geographical region were 

combined into regional composites for each fat level (n=12). Raw and cooked (broiled 

patties) samples from each region and fat level were analyzed for choline. Results from 

these analyses were used to generate regression equations for each choline metabolite in 

both raw and broiled ground beef. The regression equations were then used to estimate 

choline values for beef products varying in fat content from 5%-30%. 

Choline compounds were extracted and partitioned into organic and aqueous 

phases using methanol and chloroform and analyzed directly by liquid chromatography - 
2

electrospray ionization -isotope dilution mass spectrometry (LC-ESI-IDMS) (9). The 

chemical structure of the choline metabolites are shown in Fig 1. Quality assurance was 

monitored through the use of duplicate sampling, in-house control materials (mouse liver, 

beef baby food), and a standard reference material, which provides an information value 

for choline (National Institute of Standards and Technology, Standard Reference Material 

1546, Meat Homogenate). Samples were analyzed for betaine and these cholinecontributing compounds: free choline (Cho), glycerophosphocholine (GPC), 

phosphocholine (Pcho), phosphatidylcholine (Ptdcho), and sphingomyelin (SM). 

The analytical data for Betaine, Cho, GPC, Pcho, PtdCho, and SM are presented 

individually in the database since these choline sources may differ as to their 

bioavailability (10). When choline is taken-up by most tissues, it is either converted to 

betaine and then used as an osmolyte and methyl donor, or it is phosphorylated and then 

used for the synthesis of phospholipids (Fig. 2). Because there are metabolic pathways 

for the interconversion of Cho, GPC, Pcho, PtdCho, and SM (1), total choline content is 

calculated as the sum of these choline-contributing metabolites. These individual 

metabolites are reported in the database as mg choline moiety per 100g of food. Betaine 

values are not included in the calculation of total choline since the conversion of choline 

to betaine is irreversible (11). Betaine values are reported as the mg of betaine/100g 

food. A zero value reported in the database is a true zero; samples were analyzed, but the 

compound (betaine, choline, etc.) was not detected. 

Data Evaluation 

The Nutrient Data Laboratory has redesigned the software of the USDA Nutrient 

Data Bank System (NDBS) to provide a system for data acquisition, compilation, and 

dissemination. As part of the new NDBS, scientists at NDL developed a new procedure 

to facilitate the evaluation of analytical data, based on criteria described earlier by 

Holden, et al., (12) and Mangels, et al. (13). Values in the choline database were 

evaluated for quality and reliability using this new procedure. In brief, five categories of 

information are evaluated: the sampling plan, sample handling, number of samples 

analyzed, analytical method, and analytical quality control. The evaluation rating for 

sampling plan examines how representative the procured food samples are with respect to 

relevant factors such as food type, brand, cultivar, geographic origin, and/or market 

share. Evaluation of the number of samples analyzed is critical to the estimation of the 

mean as well as the magnitude of variability for a component in a food. Sample handling 

criteria evaluate whether the food has been processed and handled properly to assure 

general nutrient stability of the food matrix, nutrient content and representativeness of the 

sample. The evaluation process for the analytical method focuses on the validity of the 

analytical method (sample preparation, analysis and quantification method) and the dayto-day quality control of the method by the laboratory (accuracy and precision). 

Analytical quality control evaluates the accuracy and precision demonstrated by the 

laboratory as each food was analyzed. 

Criteria are established within each category with an assignation of points to each 

criterion; points are totaled within each category (20 points per category). The ratings for 

each category are summed to yield a Quality Index (QI) – the maximum score is 100 

points. The confidence code (CC), an indicator of the relative quality of the data and the 
3

reliability of a given mean, is derived from the QI and designated as A, B, C, or D (A 

being the best). The CC are assigned as follows: 

 QI CC 

75-100 A 

50- 74 B 

25-49 C 

 < 25 D 

A more complete description of the procedure for determining CC has been previously 

reported (14). Total choline values, along with confidence codes, are presented in the table. 

The CC shown in the choline database refers only to the total choline values, not to the 

individual metabolites. 

Format of the table 

The table contains choline and betaine values for 434 foods across 22 food 

categories. The food items are arranged by food category. Each food item is identified by 

a unique NDB number, a five digit numerical code used in the USDA Nutrient Database 

for Standard Reference (SR). Foods in the choline database, which do not have 

corresponding entries in SR, are designated by “98___” in the NDB column. These 

temporary NDB numbers are not unique to these foods and may be re-used in future 

special interest databases produced by NDL. 

The fields are as follows: 

__Field Description________________________________

NDB No. USDA Nutrient Data Bank number 

Description Food item description 

Betaine Betaine 

Free Cho Free Choline 

GPC Glycerophosphocholine 

Pcho Phosphocholine 

PtdCho Phosphatidylcholine 

SM Sphingomyelin 

Total Cho Total Choline 

N Number of samples analyzed 

CC Confidence code 

_____________________________________________________________________ 

Data Dissemination 

The USDA Database for the Choline Content of Common Foods is presented as a PDF 

file. Adobe Acrobat Reader® is needed to view the report of the database. A 

compressed file (choline.zip) containing the complete database in the ASCII format and 

its documentation has also been prepared and is available for downloading from this web 

site (http://nal.usda.gov/fnic/foodcomp). The user can download the database, free of 

charge, onto his/her own computer for use with other programs. 
4

References Cited in the documentation 

1. Zeisel, S. H., and Blusztajn, J. K. (1994) Choline and human nutrition. Ann. Rev. 

Nutr. 14, 269-296 

2. Finkelstein, J. D., Harris, B. J., and Kyle, W. E. (1972) Methionine metabolism in 

mammals: kinetic study of betaine-homocysteine methyltransferase. Arch. 

Biochem. Biophys. 153, 320-324 

3. Zeisel, S. H., daCosta, K.-A., Franklin, P. D., Alexander, E. A., Lamont, J. T., 

Sheard, N. F., and Beiser, A. (1991) Choline, an essential nutrient for humans. 

FASEB J. 5, 2093-2098 

4. Kim, Y.-I., Miller, J. W., da Costa, K.-A., Nadeau, M., Smith, D., Selhub, J., 

Zeisel, S. H., and Mason, J. B. (1995) Folate deficiency causes secondary 

depletion of choline and phosphocholine in liver. J. Nutr. 124, 2197-2203 

5. Al-Waiz, M., Ayesh, R., Mitchell, S. C., Idle, J. R., and Smith, R. L. (1988) 

Trimethylaminuria ('fish-odour syndrome'): a study of an affected family. Clin. 

Sci. 74, 231-236 

6. Al-Waiz, M., Ayesh, R., Mitchell, S. C., Idle, J. R., and Smith, R. L. (1989) 

Trimethylaminuria: the detection of carriers using a trimethylamine load test. J. 

Inher. Metab. Dis. 12, 80-85 

7. Mitchell, S. C., and Smith, R. L. (2001) Trimethylaminuria: the fish malodor 

syndrome. Drug Metab. Dispos. 29, 517-521 

8. Pehrsson, P.R.., Haytowitz, D.B., Holden, J.M., Perry, C.R., and Beckler, D.G. 

(2000) USDA’s National Food and Nutrient Analysis Program: Food Sampling. J. 

Food Comp. Anal. 13, 379-389 

9. Koc, H., Mar, M. H., Ranasinghe, A., Swenberg, J. A., and Zeisel, S. H. (2002) 

Quantitation of choline and its metabolites in tissues and foods by liquid 

chromatography/electrospray ionization-isotope dilution mass spectrometry. 

Anal. Chem. 74, 4734-4740 

10. Cheng, W.-L., Holmes-McNary, M. Q., Mar, M.-H., Lien, E. L., and Zeisel, S. H. 

(1996) Bioavailability of choline and choline esters from milk in rat pups. J. Nutr. 

Biochem. 7, 457-464 

11. Zeisel, S.H., Mar, M.H., Howe, J. C., Holden, J. M. (2003) Concentrations of 

choline – containing compounds and betaine in common foods. J. Nutr. 133, 

1302-1307; Erratum (2003) J. Nutr. 133, 2918-2919 

12. Holden, J.M., Bhagwat, S.A, and Patterson, K.Y. (2002) Development of a 

multi- nutrient data quality system. J. Food Comp. Anal. 15, 339-348 

13. Mangels, A. R., Holden, J.M., Beecher, G. R., Forman, M. R., and Lanza E. 

(1993). Caratenoid content of fruits and vegetables: an evaluation of analytic data. 

J. Am. Diet Assoc. 93, 284-296

14. Holden, J. M. Eldridge, A. L., Beecher, G. R., Buzzard, I. M., Bhagwat, S. A., 

Davis, C.S., Douglass, L. W., Gebhardt, S.E., Haytowitz, D.B., and Schakel, S. 

(1999) Carotenoid content of U.S. Foods: An update of the database. J. Food 

Comp. Anal. 12, 169-196 
5

Acknowledgement 

The authors wish to thank David B. Haytowitz for his expert assistance in the preparation 

and release of this database. We also wish to thank the Food Specialists at the NDL for 

their assistance in the preparation of this work. 
6

 + 

Betaine (CH3)3N-CH2-COOH 

 + 

Choline (CH3)3N-CH2- CH2-OH 

 

 

 CH2OH 

 | 

Glycerophosphocholine HO-CH O 

 | || 

 CH2-O-P-O- CH2- CH2-N(CH3)3 

 | + 

 OH 

 O 

 + || 

Phosphocholine (CH3)3N-CH2- CH2-O-P-OH 

 | 

 OH 

Phosphatidylcholine 

 

 O 

 || 

(R1) C-O-CH2

 | 

(R1) C-O-CH O

 || | || + 

 O CH2-O-P-O-CH2CH2N(CH3)3 

 | 

 OSphingomyelin OH O 

 | || + 

 H CH CH2-O-P-O- CH2- CH2-N(CH3)3 

 \ / \ / | 

 C=C CH O- 

 \ | 

 H NH 

 | 

 C=O 

 

 (R) Figure 1. Chemical structures of 

choline and its metabolites 
7

 

 

SM 

PtdCho 

PCho 

Cho

Bet 

Hcy 

Figure 2. Metabolic Pathway for choline and betaine compounds. Phosphocholine (Pcho), 

phosphotidylcholine (PtdCho), glycerophosphocholine (GPC), and sphingomyelin(SM) are formed from 

choline (Cho) and can be hydrolyzed to form Cho. The formation of betaine (Bet) from Cho is irreversible. 

Betaine can donate a methyl group to homocysteine (Hcy) to form methionine (Met). Met is converted to 

S-adenosylmethionine (SAM), which is an important methyl donor. PtdCho can be formed from SAM and 

phosphatidylethanolamine (Ptd Etn). Folate and Cho metabolism intersect because methyltetrahydrofolate 

(Methyl-THF), a product of folate metabolism, can also donate a methyl group for the formation of Met 

from Hcy. 

Met 

Methyl-THF 

Folate

PtdEtn 

SAM 

GPCho 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food Dairy and Eggs 

01001 Butter, with salt 0.3 0.5 1.2 0.7 11.0 5.4 01009 Cheese, cheddar 0.7 1.6 2.3 0.6 7.4 4.6 01012 Cheese, cottage, creamed, large or small curd 0.7 3.6 8.4 1.3 2.5 2.5 01015 Cheese, cottage, lowfat, 2% milk fat 0.6 2.9 8.1 1.3 2.0 2.0 01014 Cheese, cottage, nonfat, uncreamed, dry, large or small 

curd 

0.9 3.7 9.2 1.6 1.6 1.8 

01017 Cheese, cream 0.7 3.6 9.3 1.5 7.3 5.6 01046 Cheese food, pasteurized process, american, without di 

sodium phosphate 

1.4 7.9 14.4 2.1 7.1 4.6 

01029 Cheese, mozzarella, part skim milk, low moisture 0.7 2.3 2.7 0.9 5.2 3.0 01040 Cheese, swiss 0.6 4.5 0.6 0.0 6.3 4.2 01049 Cream, fluid, half and half 0.7 3.9 9.0 1.1 2.6 2.1 01199 Cream, half and half, fat free 0.7 4.0 8.0 1.2 0.8 1.0 01056 Cream, sour, cultured 0.6 3.9 7.6 1.2 3.7 2.7 01069 Cream substitute, powdered 0.1 0.5 1.4 0.0 0.0 0.3 01124 Egg, white, raw, fresh 0.3 0.2 0.6 0.0 0.3 0.0 01128 Egg, whole, cooked, fried 0.7 0.7 0.6 0.6 253.7 17.0 01129 Egg, whole, cooked, hard-boiled 0.6 0.7 0.5 0.5 209.9 13.6 01123 Egg, whole, raw, fresh 0.6 0.6 0.6 0.6 238.5 10.7 01125 Egg, yolk, raw, fresh 0.9 1.3 0.9 1.0 634.1 45.1 01103 Milk, chocolate, fluid, commercial, reduced fat 0.7 5.4 8.2 1.1 1.7 0.7 01082 Milk, lowfat, fluid, 1% milkfat, with added vitamin A 0.6 4.0 9.8 1.9 1.2 0.7 01085 Milk, nonfat, fluid, with added vitamin A (fat free or skim) 1.9 2.8 9.7 1.7 0.7 0.7 01079 Milk, reduced fat, fluid, 2% milkfat, with added vitamin A 0.9 2.8 10.0 1.6 1.1 0.9 01077 Milk, whole, 3.25% milkfat 0.6 3.7 7.5 1.8 0.6 0.6 01121 Yogurt, fruit, low fat, 10 grams protein per 8 ounce 0.8 2.1 7.8 1.6 1.5 1.1 43261 Yogurt, fruit variety, nonfat 0.7 3.3 7.8 2.0 1.9 1.4 01117 Yogurt, plain, low fat, 12 grams protein per 8 ounce 0.9 2.3 9.1 1.7 1.0 1.1 

Spices and Herbs 

02044 Basil, fresh 0.4 8.0 0.6 2.0 0.8 0.0 

02003 Spices, basil, dried 16.1 50.0 1.3 0.0 3.2 0.4 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

02009 Spices, chili powder 2.7 49.3 1.0 2.2 14.0 0.0 02010 Spices, cinnamon, ground 3.9 7.0 0.9 0.8 2.4 0.0 02011 Spices, cloves, ground 1.4 28.7 1.0 1.0 6.8 0.0 02015 Spices, curry powder 28.8 41.8 1.1 1.4 19.9 0.0 02020 Spices, garlic powder 6.1 41.5 17.7 1.3 7.0 0.0 02021 Spices, ginger, ground 3.4 32.8 1.3 0.9 6.2 0.0 02024 Spices, mustard seed, yellow 1.9 46.2 0.9 0.4 75.1 0.0 02026 Spices, onion powder 0.4 25.1 4.4 1.6 7.8 0.0 02027 Spices, oregano, dried 9.8 28.3 1.6 0.0 2.1 0.2 02028 Spices, paprika 7.1 34.3 2.0 3.8 11.4 0.0 02029 Spices, parsley, dried 1.7 16.7 1.5 6.6 72.3 0.0 02030 Spices, pepper, black 8.9 9.4 0.3 0.3 1.2 0.0 02033 Spices, poppy seed 0.9 7.2 1.0 0.0 0.6 0.0 02043 Spices, turmeric, ground 9.7 21.4 2.3 3.2 22.3 0.0 

Fats and oils 

04053 Oil, olive, salad or cooking 0.1 0.0 0.3 0.0 0.0 0.0 

04114 Salad dressing, italian dressing, commercial, regular 0.0 1.5 1.0 0.0 0.1 0.1 04636 Salad dressing, italian dressing, fat-free 1.8 1.5 1.4 0.2 0.5 0.4 98001 Salad dressing, italian, regular with egg 0.0 1.6 2.9 0.0 7.4 0.4 04027 Salad dressing, mayonnaise, imitation, soybean 0.3 0.3 1.1 0.0 12.6 0.6 04025 Salad dressing, mayonnaise, soybean oil, with salt 0.0 0.2 0.0 0.0 45.8 0.0 04638 Salad dressing, ranch dressing, fat-free 0.3 1.6 1.8 0.5 0.0 0.0 

Chickens and Turkey 

05009 Chicken, broilers or fryers, meat and skin, cooked, roasted 5.6 5.3 1.2 3.4 44.5 11.5 

05006 Chicken, broilers or fryers, meat and skin, raw 7.8 6.0 1.0 3.6 40.6 8.5 05011 Chicken, broilers or fryers, meat only, raw 8.5 5.8 1.1 3.5 44.5 10.7 05013 Chicken, broilers or fryers, meat only, roasted 5.7 5.7 1.1 3.7 53.7 14.5 05661 Chicken, liver, all classes, cooked, pan-fried 23.3 69.1 5.4 6.1 213.4 14.5 05028 Chicken, liver, all classes, cooked, simmered 12.8 47.9 8.8 4.9 213.7 14.8 05027 Chicken, liver, all classes, raw 16.9 49.2 15.7 4.1 120.8 4.7 98002 Chicken, wings, frozen, barbecue flavored, glazed, 13.5 4.0 1.5 1.7 54.8 15.1 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

conventional 

98004 Chicken, wings, frozen, barbecue flavored, glazed, 

microwaved 

16.8 5.7 1.4 1.5 51.7 14.0 

98003 Chicken, wings, frozen, barbecue flavored, glazed, raw 12.7 4.6 1.4 1.6 48.1 14.1 05174 Turkey, gizzard, all classes, cooked, simmered 1.8 9.5 3.1 3.6 40.8 25.3 05173 Turkey, gizzard, all classes, raw 1.9 41.2 0.3 5.0 24.4 18.8 05176 Turkey, heart, all classes, cooked, simmered 3.1 3.9 1.4 3.4 142.2 21.6 05175 Turkey, heart, all classes, raw 3.3 24.6 0.9 3.7 83.5 14.1 05178 Turkey, liver, all classes, cooked, simmered 2.4 9.7 13.2 2.9 168.9 25.5 05177 Turkey, liver, all classes, raw 3.0 63.8 16.8 2.1 122.8 16.4 

Soups, sauces and gravies 

06164 Sauce, ready-to-serve, salsa 0.2 7.3 1.0 1.3 2.0 0.0 

06931 Sauce, pasta, spaghetti/marinara, ready-to-serve 0.6 8.5 0.8 2.0 2.4 0.0 06019 Soup, chicken noodle, canned, condensed, commercial 11.9 3.3 0.9 0.4 5.9 0.8 06159 Soup, tomato, canned, condensed, commercial 4.2 6.1 0.9 1.1 4.3 0.4 

Sausages and luncheon meats 

07956 Beef sausage, fresh, cooked 10.4 0.5 2.6 0.9 41.3 6.2 

07954 Beef sausage, pre-cooked 7.3 3.3 1.9 1.0 30.5 6.0 07007 Bologna, beef 5.0 18.3 0.8 1.5 21.3 4.3 07960 Bologna, chicken, pork 4.4 37.3 0.6 2.4 23.3 4.1 07959 Bologna, chicken, pork, beef 4.2 23.5 1.0 2.9 26.5 5.2 07952 Bologna, chicken, turkey, pork 4.8 23.1 0.5 2.0 23.3 4.4 07022 Frankfurter, beef 5.3 4.1 1.6 1.0 27.1 3.3 07945 Frankfurter, beef, heated 5.5 4.3 1.7 1.1 28.9 3.3 07024 Frankfurter, chicken 5.1 6.2 0.9 1.7 35.2 7.3 07950 Frankfurter, meat 3.6 6.7 1.4 1.5 29.8 4.9 07949 Frankfurter, meat, heated 3.5 5.9 1.1 1.4 29.1 5.5 07957 Pork and turkey sausage, pre-cooked 2.2 6.7 1.7 1.0 24.7 5.1 07064 Pork sausage, fresh, cooked 3.6 7.0 9.3 0.5 43.1 6.9 07953 Pork sausage, pre-cooked 3.1 5.5 5.4 0.7 33.8 6.9 07063 Pork sausage, fresh, raw 3.4 8.0 8.7 0.5 29.6 6.2 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

07075 Sausage, smoked link sausage, pork and beef 2.1 22.8 0.8 0.9 21.5 4.7 07958 Turkey sausage, fresh, cooked 8.0 2.0 1.1 1.5 48.3 10.4 07955 Turkey sausage, fresh, raw 6.4 2.7 1.3 1.2 38.6 6.7 

Breakfast cereals 

08105 Cereals, CREAM OF WHEAT, quick, cooked with water, 

without salt 

6.9 1.6 0.7 0.0 1.2 0.0 

08121 Cereals, oats, regular and quick and instant, unenriched, 

cooked with water, without salt 

3.1 1.2 1.6 0.0 4.5 0.0 

08013 Cereals ready-to-eat, GENERAL MILLS, CHEERIOS 34.7 4.4 10.4 0.0 11.4 0.0 08077 Cereals ready-to-eat, GENERAL MILLS, Whole Grain 

TOTAL 

168.0 5.8 0.7 0.9 11.6 0.0 

08001 Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN 

Original 

360.0 25.5 4.3 1.7 17.9 0.0 

08014 Cereals ready-to-eat, KELLOGG, KELLOGG'S COCOA 

KRISPIES 

1.3 4.2 3.6 0.0 0.9 0.0 

08020 Cereals ready-to-eat, KELLOGG, KELLOGG'S Corn Flakes 0.7 1.4 2.1 0.0 0.5 0.0 08030 Cereals ready-to-eat, KELLOGG, KELLOGG'S FROOT 

LOOPS 

32.6 1.8 3.0 0.5 5.2 0.0 

08065 Cereals ready-to-eat, KELLOGG, KELLOGG'S RICE 

KRISPIES 

0.5 2.2 5.1 0.0 1.2 0.0 

08337 Cereals ready-to-eat, KRAFT, POST Raisin Bran Cereal 290.7 12.2 5.0 0.8 10.5 0.0 08340 Cereals ready-to-eat, KRAFT, POST THE ORIGINAL 

SHREDDED WHEAT Cereal 

158.0 5.5 3.2 0.9 13.5 0.0 

08012 Cereals ready-to-eat, QUAKER, CAP'N CRUNCH'S 

PEANUT BUTTER CRUNCH 

1.8 7.1 1.7 0.7 5.2 0.0 

08218 Cereals ready-to-eat, QUAKER, QUAKER 100% Natural 

Cereal with oats, honey, and raisins 

135.2 8.3 10.6 2.0 10.8 0.0 

08435 Cereals ready-to-eat, UNCLE SAM CEREAL 248.4 12.4 7.1 0.5 29.4 0.0 08084 Cereals ready-to-eat, wheat germ, toasted, plain 1396.1 69.2 33.8 4.2 44.9 0.0 

Fruits and fruit products 

09003 Apples, raw, with skin 0.1 0.3 0.0 0.0 3.1 0.0 98005 Apple juice, calcium enriched with added vitamin C 0.1 0.7 0.7 0.0 0.4 0.0 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

09032 Apricots, dried, sulfured, uncooked 0.3 7.1 0.8 0.0 6.0 0.0 09038 Avocados, raw, California 0.7 8.6 0.7 2.5 2.2 0.1 09040 Bananas, raw 0.1 3.2 5.6 0.5 0.4 0.0 09042 Blackberries, raw 0.3 1.8 0.8 0.0 6.0 0.0 09050 Blueberries, raw 0.2 3.0 0.6 0.7 1.8 0.0 98008 Clementines, raw 0.1 11.0 0.5 0.3 2.0 0.2 09078 Cranberries, raw 0.2 1.3 1.0 0.5 2.6 0.0 09087 Dates, deglet noor 0.4 6.1 0.0 0.1 0.1 0.0 09421 Dates, medjool 0.4 8.9 0.0 0.0 0.8 0.2 09094 Figs, dried, uncooked 0.7 12.8 0.4 0.1 2.6 0.0 09112 Grapefruit, raw, pink and red, all areas 0.1 3.6 1.2 0.3 2.5 0.0 09135 Grape juice, canned or bottled, unsweetened, without 

added vitamin C 

0.2 3.0 0.0 0.0 0.2 0.0 

09132 Grapes, red or green (european type varieties, such as, 

Thompson seedless), raw 

0.1 4.8 0.0 0.6 0.2 0.0 

09148 Kiwi fruit, (chinese gooseberries), fresh, raw 0.5 2.6 1.0 0.5 3.6 0.0 09159 Limes, raw 0.2 1.1 0.9 0.6 2.5 0.0 09181 Melons, cantaloupe, raw 0.1 4.1 0.7 1.1 1.6 0.0 09191 Nectarines, raw 0.2 1.7 1.2 0.6 2.7 0.0 09209 Orange juice, chilled, includes from concentrate 0.2 2.0 1.3 0.2 2.6 0.0 98006 Orange juice from concentrate with added vitamin C 0.1 2.3 2.5 0.5 1.8 0.0 09214 Orange juice, frozen concentrate, unsweetened, undiluted 0.5 8.1 4.2 0.6 7.0 0.0 09202 Oranges, raw, navels 0.1 4.7 1.1 0.5 2.1 0.0 98007 Peaches, canned, heavy syrup, drained, liquid 0.3 0.5 1.0 0.5 0.4 0.2 09370 Peaches, canned, heavy syrup, drained, solids 0.3 0.4 0.9 0.5 1.8 0.2 09236 Peaches, raw 0.3 0.8 1.1 0.5 3.7 0.0 09257 Pears, canned, heavy syrup pack, solids and liquids 0.3 0.6 1.0 0.0 0.3 0.0 09252 Pears, raw 0.2 2.2 0.2 0.0 2.7 0.0 09430 Pineapple, raw, extra sweet variety 0.1 4.2 0.0 0.4 0.8 0.0 09429 Pineapple, raw, traditional varieties 0.1 5.1 0.0 0.5 0.1 0.0 09291 Plums, dried (prunes), uncooked 0.4 6.7 0.9 0.0 2.5 0.0 09298 Raisins, seedless 0.3 9.4 0.3 1.1 0.3 0.0 09302 Raspberries, raw 0.8 3.1 1.6 0.6 7.0 0.0 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

09316 Strawberries, raw 0.2 0.6 0.9 0.0 4.2 0.0 09218 Tangerines, (mandarin oranges), raw 0.1 5.2 1.0 0.6 3.5 0.0 09326 Watermelon, raw 0.3 3.1 0.0 0.7 0.2 0.1 

Pork products 

10864 Pork, bacon, rendered fat, cooked 0.2 0.2 0.0 0.0 5.4 1.0 

10860 Pork, cured, bacon, cooked, baked 3.4 12.3 13.5 2.5 81.7 9.3 10861 Pork, cured, bacon, cooked, microwaved 3.0 11.6 11.4 2.5 88.5 10.7 10862 Pork, cured, bacon, cooked, pan-fried 4.2 12.3 18.7 3.0 86.7 10.1 10123 Pork, cured, bacon, raw 0.9 4.4 4.6 1.4 32.4 3.9 10041 Pork, fresh, loin, center loin (chops), bone-in, separable 

lean only, cooked, braised 

1.9 1.6 20.6 1.1 66.1 6.4 

10042 Pork, fresh, loin, center loin (chops), bone-in, separable 

lean only, cooked, broiled 

1.6 2.2 22.5 1.2 70.5 6.4 

10858 Pork, fresh, loin, top loin (chops), boneless, separable lean 

only, cooked, pan-broiled 

2.4 1.7 21.2 1.2 68.1 6.4 

10066 Pork, fresh, loin, top loin (chops), boneless, separable lean 

only, raw 

2.4 1.6 23.6 1.2 49.0 4.7 

10007 Pork, fresh, separable fat, cooked 2.6 2.1 25.9 1.3 30.0 5.0 

Vegetables and vegetable products 

98009 Agave, cooked 0.4 5.2 0.7 0.0 2.8 0.1 

11001 Alfalfa seeds, sprouted, raw 0.4 11.0 0.6 1.8 1.0 0.0 11008 Artichokes, (globe or french), cooked, boiled, drained, 

without salt 

0.2 4.2 1.1 13.0 16.1 0.0 

98010 Artichokes, microwaved 0.4 6.4 0.0 1.1 14.8 0.0 11012 Asparagus, cooked, boiled, drained 0.9 6.6 0.9 3.5 15.1 0.0 11011 Asparagus, raw 0.6 12.2 0.6 2.4 0.9 0.0 11061 Beans, snap, green, frozen, cooked, boiled, drained without 

salt 

0.1 4.0 0.8 1.4 7.3 0.0 

11084 Beets, canned, drained solids 177.1 0.2 0.7 1.4 6.7 0.0 11080 Beets, raw 128.7 4.1 0.6 0.9 0.4 0.0 11091 Broccoli, cooked, boiled, drained, without salt 0.1 8.5 1.3 9.3 21.0 0.0 11090 Broccoli, raw 0.1 18.1 0.0 0.4 0.1 0.1 
USDA Database for the Choline Content of Common Foods

- 7 -

NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

11097 Broccoli raab, cooked 0.2 4.3 2.4 13.1 13.8 0.0 11096 Broccoli raab, raw 0.3 11.6 0.0 6.4 0.2 0.1 11099 Brussels sprouts, cooked, boiled, drained, without salt 0.2 23.4 3.2 0.0 14.1 0.0 11110 Cabbage, cooked, boiled, drained, without salt 0.3 7.6 4.0 1.4 7.2 0.0 11109 Cabbage, raw 0.4 6.1 2.9 1.3 0.3 0.0 11113 Cabbage, red, cooked, boiled, drained, without salt 0.1 5.0 6.1 2.5 7.9 0.0 11112 Cabbage, red, raw 0.1 9.7 4.0 2.0 1.5 0.0 11136 Cauliflower, cooked, boiled, drained, without salt 0.1 24.5 0.7 1.8 12.1 0.0 11960 Carrots, baby, raw 0.1 5.4 0.0 0.6 1.5 0.0 11125 Carrots, cooked, boiled, drained, without salt 0.1 0.4 0.4 1.1 6.8 0.0 11124 Carrots, raw 0.4 6.8 0.0 1.1 0.8 0.0 11935 Catsup 0.2 7.5 1.4 1.8 1.8 0.1 11143 Celery, raw 0.1 5.3 0.0 0.7 0.2 0.0 11179 Corn, sweet, yellow, frozen, kernels cut off cob, boiled, 

drained, without salt 

0.2 8.9 0.6 1.7 10.7 0.0 

11206 Cucumber, peeled, raw 0.1 3.5 0.5 0.7 0.9 0.0 11205 Cucumber, with peel, raw 0.1 4.0 0.5 0.9 0.6 0.0 11234 Kale, cooked, boiled, drained, without salt 0.3 0.1 0.0 0.0 0.3 0.0 11250 Lettuce, butterhead, raw 0.1 5.9 0.0 2.4 0.2 0.0 11251 Lettuce, cos or romaine, raw 0.1 7.6 0.0 1.6 0.7 0.0 11252 Lettuce, iceberg (includes crisphead types), raw 0.1 4.8 0.0 1.5 0.4 0.0 11257 Lettuce, red leaf, raw 0.2 7.9 0.0 3.4 0.5 0.0 11260 Mushrooms, raw 10.7 5.9 5.1 1.3 4.5 0.0 11282 Onions, raw 0.1 4.4 0.6 0.7 0.5 0.0 11294 Onions, sweet, raw 0.1 3.7 0.7 0.6 0.5 0.0 98012 Onions, yellow, sauted 0.1 3.4 0.6 0.6 1.9 0.0 11313 Peas, green, frozen, cooked, boiled, drained, without salt 0.1 2.2 0.8 0.7 23.9 0.0 11333 Peppers, sweet, green, raw 0.1 3.6 0.0 1.2 0.7 0.0 11339 Peppers, sweet, green, sauteed 0.1 0.4 0.4 1.2 2.8 0.0 11821 Peppers, sweet, red, raw 0.1 4.0 0.5 1.0 0.0 0.0 11921 Peppers, sweet, red, sauteed 0.1 1.2 0.5 1.5 2.9 0.0 11403 Potatoes, french fried, frozen, home-prepared, heated in 

oven, without salt 

0.9 16.7 1.6 1.1 6.0 0.0 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

11402 Potatoes, french fried, frozen, unprepared 0.7 14.8 1.4 1.0 5.1 0.0 11657 Potatoes, mashed, home-prepared, whole milk added 0.4 8.4 1.3 0.8 3.9 0.0 11358 Potatoes, red, flesh and skin, baked 0.2 8.5 3.8 1.2 5.3 0.0 11355 Potatoes, red, flesh and skin, raw 0.2 9.7 5.7 0.8 0.2 0.0 11356 Potatoes, Russet, flesh and skin, baked 0.2 8.1 1.6 0.7 4.6 0.0 11353 Potatoes, russet, flesh and skin, raw 0.2 10.1 1.7 0.7 0.1 0.0 11357 Potatoes, white, flesh and skin, baked 0.2 6.8 2.7 0.9 4.1 0.0 11354 Potatoes, white, flesh and skin, raw 0.2 7.9 2.6 0.3 0.2 0.0 11429 Radishes, raw 0.1 4.8 0.0 1.0 0.6 0.0 11439 Sauerkraut, canned, solids and liquids 0.5 8.7 0.9 0.0 0.6 0.2 11464 Spinach, frozen, chopped or leaf, cooked, boiled, drained, 

without salt 

726.0 1.7 0.0 1.1 22.0 0.0 

11463 Spinach, frozen, chopped or leaf, unprepared 675.0 2.2 0.2 1.4 18.2 0.0 98013 Spinach, frozen, whole leaf, cooked, microwaved 808.6 2.2 0.0 1.8 23.5 0.0 11478 Squash, summer, zucchini, includes skin, cooked, boiled, 

drained, without salt 

0.3 0.5 0.7 2.4 5.7 0.0 

11644 Squash, winter, all varieties, cooked, baked, without salt 0.2 2.1 0.6 2.6 5.3 0.0 11508 Sweetpotato, cooked, baked in skin, without salt 34.6 0.9 2.0 2.6 7.7 0.0 11546 Tomato products, canned, paste, without salt added 0.4 26.2 1.7 4.3 6.2 0.1 11549 Tomato products, canned, sauce 0.8 6.5 0.8 1.6 1.0 0.0 98011 Tomatoes, red, cooked, microwaved 0.1 4.4 0.0 1.9 1.8 0.0 11529 Tomatoes, red, ripe, raw, year round average 0.1 4.4 0.0 1.8 0.5 0.0 

Nut and seed products 

12061 Nuts, almonds 0.5 9.4 1.2 1.9 39.5 0.0 

12078 Nuts, brazilnuts, dried, unblanched 0.4 16.1 1.0 0.3 11.4 0.0 12586 Nuts, cashew nuts, oil roasted, with salt added 11.2 19.6 3.3 0.9 37.2 0.0 12120 Nuts, hazelnuts or filberts 0.4 15.2 5.0 0.9 24.7 0.0 12632 Nuts, macademia nuts, dry roasted, with salt added 0.3 11.3 1.8 1.0 30.4 0.0 12142 Nuts, pecans 0.7 9.7 6.1 1.3 23.4 0.0 12147 Nuts, pine nuts, pignolia, dried 0.4 8.4 0.7 2.1 44.6 0.0 12652 Nuts, pistachio nuts, dry roasted, with salt added 0.8 10.7 1.7 8.5 50.6 0.0 12154 Nuts, walnuts, black, dried 0.5 8.3 7.4 0.5 15.9 0.0 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

12155 Nuts, walnuts, english 0.3 7.3 10.0 0.8 21.1 0.0 98014 Seeds, psyllium seed, husk powder ( dietary fiber 

supplement) 

2.9 5.2 0.9 0.0 2.5 0.0 

12201 Seeds, sesame seed kernels, dried (decorticated) 0.4 9.6 3.1 2.8 10.2 0.0 

Beef products 

23558 Beef, ground, 95% lean meat/5% fat, patty, cooked, broiled 7.4 2.2 3.3 0.3 72.0 7.6 

23563 Beef, ground, 90% lean meat/10% fat, patty, cooked, 

broiled 

7.9 2.2 3.1 0.3 70.5 7.7 

23568 Beef, ground, 85% lean meat/15% fat, patty, cooked, 

broiled 

8.5 2.2 3.0 0.3 69.0 7.9 

23573 Beef, ground, 80% lean meat/20% fat, patty, cooked, 

broiled 

9.0 2.3 2.8 0.3 67.5 8.0 

23578 Beef, ground, 75% lean meat/25% fat, patty, cooked, 

broiled 

9.5 2.3 2.6 0.3 66.0 8.2 

13497 Beef, ground, 70% lean meat/30% fat, patty, cooked, 

broiled 

12.8 1.9 1.6 0.2 64.5 9.1 

23557 Beef, ground, 95% lean meat/5% fat, raw 7.8 2.5 3.3 0.2 58.5 6.3 23562 Beef, ground, 90% lean meat/10% fat, raw 7.9 2.5 3.1 0.3 54.0 6.1 23567 Beef, ground, 85% lean meat/15% fat, raw 8.1 2.5 3.0 0.3 49.6 5.8 23572 Beef, ground, 80%lean meat/20% fat, raw 8.2 2.6 2.8 0.4 45.1 5.6 23577 Beef, ground, 75% lean meat/25% fat, raw 8.4 2.6 2.6 0.4 40.6 5.4 13498 Beef, ground, 70% lean meat/30% fat, raw 8.5 2.6 2.4 0.5 36.1 5.1 13326 Beef, variety meats and by-products, liver, cooked, braised 5.6 61.8 83.1 11.6 245.6 24.0 13327 Beef, variety meats and by-products, liver, cooked, panfried 6.3 56.7 77.9 11.8 247.8 24.1 13325 Beef, variety meats and by-products, liver, raw 4.4 56.2 85.4 11.8 166.2 13.6 

Beverages 

14006 Alcoholic beverage, beer, light 6.3 5.4 2.5 0.0 0.0 0.0 

14003 Alcoholic beverage, beer, regular 8.1 5.7 4.2 0.0 0.0 0.0 14096 Alcoholic beverage, wine, table, red 0.3 4.5 1.1 0.0 0.0 0.0 14106 Alcoholic beverage, wine, table, white 0.2 3.4 1.4 0.0 0.0 0.0 14400 Carbonated beverage, cola, contains caffeine 0.1 0.0 0.3 0.0 0.0 0.0 
USDA Database for the Choline Content of Common Foods

- 10 -

NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

14416 Carbonated beverage, low calorie, cola or pepper-type, 

with aspartame, contains caffeine 

0.1 0.0 0.0 0.0 0.0 0.0 

14150 Carbonated beverage, orange 0.1 0.0 0.6 0.0 0.0 0.0 14242 Cranberry juice cocktail, bottled 0.1 0.4 0.7 0.0 0.0 0.0 14209 Coffee, brewed from grounds, prepared with tap water 0.1 1.9 0.7 0.0 0.0 0.0 14218 Coffee, instant, decaffeinated, powder 0.7 93.7 8.2 0.0 0.0 0.0 98015 Iced tea, fast food, unsweetened 1.0 0.4 0.0 0.0 0.0 0.0 14347 Shake, fast food, vanilla 1.2 4.6 9.5 1.4 1.5 1.2 

Finfish and shellfish products 

15141 Crustaceans, crab, blue, canned 12.6 0.1 2.5 0.3 26.2 4.4 

15152 Crustacean, shrimp, mixed species, canned 33.0 1.5 4.9 0.8 67.1 6.6 15016 Fish, cod, Atlantic, cooked, dry heat 9.7 17.7 30.1 1.6 32.9 1.4 15027 Fish, fish portions and sticks, frozen, preheated 49.4 9.0 10.6 0.8 13.1 0.8 98018 Fish, fish sticks, breaded, frozen, unprepared, raw 62.1 6.2 14.0 0.9 15.7 1.0 15232 Fish, roughy, orange, cooked, dry heat 2.6 19.9 15.3 2.6 20.4 2.2 15073 Fish, roughy, orange, raw 2.4 12.1 3.9 2.7 15.8 1.6 15086 Fish, salmon, sockeye, cooked, dry heat 2.1 8.6 5.9 1.1 48.0 1.8 98016 Fish, tilapia, fillets, baked 25.3 21.4 1.2 2.5 53.7 4.1 98017 Fish, tilapia, fillets, raw 29.9 20.7 0.8 3.2 39.5 2.6 15121 Fish, tuna, light, canned in water, drained solids 2.7 2.1 5.9 0.0 18.4 2.9 

Legumes and legume products 

16006 Beans, baked, canned, plain or vegetarian 0.1 17.1 1.3 0.8 12.3 0.0 

16010 Beans, baked, canned, with pork and sweet sauce 0.1 12.8 1.6 0.9 9.2 0.0 16011 Beans, baked, canned, with pork and tomato sauce 0.4 25.1 1.6 1.0 11.5 0.0 98020 Beans, baked, pork and beans in tomato sauce, heated 0.1 10.9 1.6 0.9 10.8 0.0 98019 Beans, baked, vegetarian, heated 0.1 13.8 1.7 0.9 11.2 0.0 16029 Beans, kidney, all types, mature seeds, canned 0.1 19.7 2.0 0.5 12.6 0.0 16028 Beans, kidney, all types, mature seeds, cooked, boiled, 

without salt 

0.1 14.2 2.2 0.6 13.5 0.0 

16039 Beans, navy, mature seeds, canned 0.1 14.0 0.8 0.6 11.6 0.0 16038 Beans, navy, mature seeds, cooked, boiled, without salt 0.1 20.5 1.9 0.0 22.4 0.0 
USDA Database for the Choline Content of Common Foods

- 11 -

NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

16037 Beans, navy, mature seeds, raw 0.1 49.9 4.5 0.0 33.0 0.0 16043 Beans, pinto, mature seeds, cooked, boiled, without salt 0.1 11.4 1.3 0.1 22.3 0.0 16042 Beans, pinto, mature seeds, raw 0.4 31.7 2.9 0.8 30.9 0.0 16097 Peanut butter, chunk style, with salt 0.9 24.6 1.4 2.4 32.3 0.0 16098 Peanut butter, smooth style, with salt 0.4 25.8 1.1 0.7 38.0 0.0 16087 Peanuts, all types, raw 0.6 17.6 1.3 1.8 31.8 0.0 16120 Soy milk, fluid 0.8 13.1 1.3 3.4 5.7 0.0 98021 Soy protein powder, dietary supplement, cholesterol free, 

low fat enriched with vitamins 

0.2 14.7 1.0 0.0 70.4 0.0 

16123 Soy sauce made from soy and wheat (shoyu) 39.6 31.0 0.0 0.0 2.0 0.0 43133 Soyburger 5.0 9.9 1.8 0.4 2.2 0.0 16126 Tofu, firm, prepared with calcium sulfate and magnesium 

chloride (nigari) 

0.4 8.3 0.6 0.0 19.2 0.0 

16127 Tofu, soft, prepared with calcium sulfate and magnesium 

chloride (nigari) 

0.4 9.7 0.7 0.0 16.9 0.0 

Lamb, veal and game 

98022 Mutton, roasted from mutton sandwich 33.9 1.7 9.9 0.6 80.5 7.9 

17203 Veal, variety meats and by-products, liver, cooked, braised 9.8 88.6 54.6 6.7 220.8 28.1 17204 Veal, variety meats and by-products, liver, cooked, panfried 8.1 92.9 56.8 9.7 224.3 27.3 17202 Veal, variety meats and by-products, liver, raw 7.6 85.3 64.0 11.1 132.7 16.8 

Baked products 

18001 Bagels, plain, enriched, with calcium propionate (includes 

onion, poppy, sesame) 

33.7 7.6 1.9 0.3 5.5 0.0 

18002 Bagels, plain, toasted, enriched, with calcium propionate 

(includes onion, poppy, sesame) 

36.5 8.5 2.0 0.3 5.6 0.0 

18009 Biscuits, plain or buttermilk, commercially baked 43.0 6.9 1.3 0.6 0.2 0.0 18014 Biscuits, plain or buttermilk, refrigerated dough, higher fat 41.8 16.2 1.7 0.0 0.4 0.9 18015 Biscuits, plain or buttermilk, refrigerated dough, higher fat, 

baked 

45.4 17.2 0.8 0.3 0.6 0.9 

18029 Bread, french or vienna (includes sourdough) 55.1 6.9 3.4 0.4 4.1 0.0 18030 Bread, french or vienna, toasted (includes sourdough) 58.6 8.8 3.2 0.4 5.1 0.0 
USDA Database for the Choline Content of Common Foods

- 12 -

NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

18064 Bread, wheat (includes wheat berry) 85.2 11.5 3.7 0.3 3.1 0.0 18065 Bread, wheat, toasted (includes wheat berry) 92.4 14.2 3.6 0.3 4.0 0.0 18069 Bread, white, commercially prepared (includes soft bread 

crumbs) 

101.9 8.6 3.7 0.1 2.3 0.0 

18075 Bread, whole-wheat, commercially prepared 179.5 15.8 4.5 0.3 3.3 0.0 18100 Cake, chocolate, dry mix, regular, prepared without frosting 47.7 5.4 61.0 0.6 58.6 2.8 18452 Cake, snack cakes, cupcakes, chocolate, with frosting, lowfat 36.4 5.0 10.4 0.6 4.4 0.3 18141 Cake, yellow, commercially prepared, with vanilla frosting 18.7 4.6 1.3 0.0 28.9 1.5 18159 Cookies, chocolate chip, commercially prepared, reg, 

higher fat, enriched 

42.8 8.9 1.4 0.5 6.2 0.0 

18173 Cookies, graham crackers, plain or honey (includes 

cinnamon) 

194.2 13.2 3.6 0.4 5.2 0.0 

18927 Crackers, cheese, sandwich-type with cheese filling 244.1 6.7 15.1 1.3 4.4 0.0 18215 Crackers, cheese, sandwich-type with peanut butter filling 217.0 10.5 2.8 0.8 10.6 0.0 18228 Crackers, saltines (includes oyster, soda, soup) 55.3 12.6 6.3 0.0 0.7 0.0 18229 Crackers, standard snack-type, regular 51.9 8.2 3.9 0.0 1.7 0.0 18232 Crackers, wheat, regular 226.4 17.9 13.0 0.6 2.7 0.0 18235 Crackers, whole-wheat 212.4 17.1 2.8 0.5 2.4 0.0 18246 Danish pastry, fruit, enriched (includes apple, cinnamon, 

raisin, lemon, raspberry, strawberry) 

14.3 8.7 2.2 0.7 9.5 0.7 

98024 Danish pastry, plain 8.1 3.0 2.7 0.6 9.4 1.0 18249 Doughnuts, cake-type, plain, chocolate-coated or frosted 44.2 5.4 1.9 0.5 20.4 0.8 18248 Doughnuts, cake-type, plain (includes unsugared, oldfashioned) 63.4 4.9 3.0 0.6 27.8 1.1 18258 English muffins, plain, enriched, with ca prop (includes 

sourdough) 

96.7 8.8 4.4 0.0 2.7 0.0 

18259 English muffins, plain, toasted, enriched, with calcium 

propionate (includes sourdough) 

118.0 11.7 5.7 0.0 2.5 0.0 

18262 English muffins, raisin-cinnamon (includes apple-cinnamon) 82.3 9.2 3.2 0.4 3.0 0.0 18263 English muffins, raisin-cinnamon, toasted (includes applecinnamon) 95.0 12.7 3.6 0.5 2.6 0.0 18274 Muffins, blueberry, commercially prepared 35.8 3.9 3.6 0.7 41.4 2.2 18273 Muffins, plain, prepared from recipe, made with low fat (2%) 

milk 

92.4 14.5 2.9 0.7 23.9 1.4 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

98023 Pancakes, buttermilk, frozen, microwaved 69.0 4.1 11.9 0.9 9.9 1.3 18290 Pancakes, plain, dry mix, complete, prepared 26.0 5.4 1.5 0.0 11.4 0.9 18288 Pancakes, plain, frozen, ready-to-heat (includes buttermilk) 72.0 3.5 15.1 0.8 9.8 1.3 18301 Pie, apple, commercially prepared, enriched flour 16.4 4.7 1.0 0.0 1.5 0.0 18360 Taco shells, baked 0.4 8.1 3.3 2.7 15.8 0.0 18363 Tortillas, ready-to-bake or -fry, corn 0.4 4.1 2.4 0.2 6.5 0.0 18364 Tortillas, ready-to-bake or -fry, flour 5.3 4.6 1.5 0.2 1.7 0.0 18489 Toaster Pastries, KELLOGG, KELLOGG'S POP TARTS, 

Frosted strawberry 

21.0 4.0 1.6 0.6 2.1 0.0 

18488 Toaster Pastries, KELLOGG, KELLOGG'S POP TARTS, 

Strawberry 

19.9 3.6 1.5 0.0 2.7 0.0 

98026 Toaster Pastries, strawberry, frosted, toasted 21.8 4.5 1.5 0.9 2.3 0.0 98025 Toaster Pastries, strawberry, plain (not frosted), toasted 19.3 3.8 1.6 0.0 2.2 0.0 

Sugars and sweets 

19078 Baking chocolate, unsweetened, squares 2.6 34.0 0.9 0.0 10.8 0.0 

19120 Candies, milk chocolate 2.6 9.1 21.9 2.3 10.9 1.9 98033 Candies, milk chocolate coated, caramel and nougat bars 

with peanuts 

0.9 11.8 11.2 1.7 12.7 0.7 

98031 Candies, milk chocolate coated wafer bars 6.1 7.9 16.1 0.0 6.3 0.7 98032 Candies, milk chocolate pieces, sugar coated 1.3 9.6 22.1 3.1 7.5 1.3 19076 Candies, caramels, chocolate-flavor roll 1.4 6.2 5.0 2.9 4.2 0.3 19226 Frostings, chocolate, creamy, ready-to-eat 2.2 5.6 0.0 0.0 1.3 0.0 19230 Frostings, vanilla, creamy, ready-to-eat 2.6 0.8 0.0 0.0 1.5 0.0 42187 Frozen yogurts, flavors other than chocolate 0.9 5.1 9.2 2.1 4.8 1.8 98034 Frozen yogurts, vanilla, fat free 0.8 3.7 13.4 1.1 3.7 1.2 98036 Fruit spread, strawberry 0.1 2.8 10.7 0.5 0.3 0.0 98028 Gelatin desserts, strawberry- flavor, ready to eat 0.1 0.0 0.5 0.0 0.0 0.0 98029 Gelatin desserts, strawberry - flavor, with fruit juice, ready - 

to - eat 

0.8 0.1 0.5 0.0 0.0 0.0 

19270 Ice creams, chocolate 0.6 5.1 10.8 0.7 3.8 2.0 19095 Ice creams, vanilla 1.1 4.8 13.2 1.8 3.6 2.6 98035 Ice creams, vanilla, fat free, no sugar added 0.8 2.7 10.3 1.9 1.2 1.3 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

98030 Ice creams, vanilla and sherbet, orange 0.6 1.8 6.2 1.6 3.3 2.7 19297 Jams and preserves 0.1 2.5 4.7 0.5 0.5 0.0 19304 Molasses 1.0 10.4 0.9 1.3 0.7 0.0 19183 Puddings, chocolate, ready-to-eat 0.9 4.3 3.6 0.8 0.7 0.0 

Cereal grains, pastas and snacks 

20131 Barley malt flour 65.5 4.8 2.4 0.9 29.6 0.0 

20010 Buckwheat groats, roasted, cooked 0.5 10.9 0.8 0.7 7.6 0.0 20022 Cornmeal, degermed, enriched, yellow 0.5 6.7 2.0 0.0 2.8 0.2 20110 Noodles, egg, cooked, enriched 19.2 9.3 0.9 0.0 15.5 0.0 20109 Noodles, egg, dry, enriched 131.7 50.4 2.3 0.0 26.0 0.0 20033 Oat bran, raw 35.7 4.4 33.3 0.7 20.2 0.0 20037 Rice, brown, long-grain, cooked 0.5 4.7 1.2 0.0 3.4 0.0 20045 Rice, white, long-grain, regular, cooked 0.3 0.7 0.9 0.0 0.4 0.0 20121 Spaghetti, cooked, enriched, without added salt 68.0 3.5 0.7 0.0 2.2 0.0 20120 Spaghetti, dry, enriched 460.0 9.7 1.4 0.0 4.0 0.0 20077 Wheat bran, crude 1506.8 50.2 4.4 2.1 17.8 0.0 98037 Wheat, bulgur cooked, simmered 83.4 2.7 0.8 0.7 2.7 0.0 20081 Wheat flour, white, all-purpose, enriched, bleached 124.4 5.7 1.4 0.1 3.2 0.0 

Fast foods 

98039 Cheese pizza, frozen, regular thin crust, (heated) 25.9 6.7 1.4 0.8 4.2 0.9 

98042 Chicken nuggets, frozen, (Cooked) 17.6 5.8 1.3 1.1 27.5 5.2 98041 Chicken nuggets, frozen (Uncooked) 22.8 5.5 2.1 1.5 31.5 4.9 98043 Chicken tenders, frozen, (Cooked) 29.1 3.8 1.4 1.1 28.1 5.0 98046 Fast foods, bagel with breakfast steak, egg, cheese and 

condiments 

10.4 4.0 1.9 0.5 71.1 4.7 

98044 Fast foods, bagel with ham, egg and cheese 11.0 3.7 2.7 0.4 86.7 4.7 98049 Fast foods, bagel with egg, sausage patty, 

cheese,condiments 

11.3 3.9 2.6 0.5 72.4 4.4 

21007 Fast foods, biscuit, with egg, cheese, and bacon 11.3 2.2 2.9 0.7 114.9 6.1 21009 Fast foods, biscuit, with sausage 9.1 3.2 3.1 0.4 18.0 2.0 98048 Fast foods, biscuit with sausage patty and egg 7.3 2.5 2.8 0.5 86.7 5.3 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

98056 Fast foods, breast fillet 17.9 3.6 2.1 1.5 24.2 3.6 21060 Fast foods, burrito, with beans 15.4 16.3 1.0 0.0 9.5 0.0 21064 Fast foods, burrito, with beans, cheese, and beef 11.7 15.5 0.8 0.9 9.8 0.8 21100 Fast foods, cheeseburger, large, double patty, with 

condiments and vegetables 

29.5 5.4 6.1 1.0 23.2 3.6 

21098 Fast foods, cheeseburger, large, single patty, with 

condiments and vegetables 

11.5 3.1 2.6 1.2 19.2 2.9 

21037 Fast foods, chicken, breaded and fried, boneless pieces, 

plain 

15.6 3.1 1.7 1.2 29.4 5.3 

21102 Fast foods, chicken fillet sandwich, plain 28.5 5.5 4.2 1.0 21.4 3.2 98055 Fast foods, chicken sandwich, fried 60.0 7.3 4.8 0.8 18.3 2.6 98057 Fast foods, chicken tenders 16.6 2.7 1.4 0.9 33.8 4.9 98063 Fast foods, chocolate, dairy dessert 1.1 5.5 14.9 1.2 3.4 2.6 98053 Fast foods, cinnamon rolls 13.1 4.5 2.1 0.4 19.2 0.9 21011 Fast foods, croissant, with egg and cheese 10.4 3.2 4.8 0.4 79.7 4.2 21014 Fast foods, croissant, with egg, cheese, and sausage 13.3 3.4 3.7 0.7 71.6 4.6 98051 Fast foods, croissant with sausage and cheese 10.0 4.8 4.0 0.6 23.9 3.0 98052 Fast foods, english muffin with bacon, egg and cheese 7.3 3.3 2.1 0.4 50.3 2.8 98080 Fast foods, english muffin with egg 13.1 3.0 2.3 0.4 116.9 5.6 21022 Fast foods, english muffin, with egg, cheese, and sausage 10.0 2.9 2.6 0.5 92.4 4.9 98045 Fast foods, english muffin with sausage patty and cheese 19.1 4.5 3.1 0.4 19.3 2.6 21106 Fast foods, fish sandwich, with tartar sauce and cheese 98.2 7.4 11.3 0.5 12.2 1.2 98058 Fast foods, flour tortilla with beans, chicken and cheese 15.3 8.9 1.2 0.8 9.2 0.9 98059 Fast foods, flour tortilla with beans, steak and cheese 15.0 11.6 0.8 0.6 12.4 1.1 98060 Fast foods, flour tortilla with beef and cheese 17.5 11.1 1.2 0.9 10.9 1.5 98061 Fast foods, flour tortilla with chicken and cheese 19.2 7.5 1.3 1.2 15.2 2.0 98047 Fast foods, flour tortilla with sausage, egg, cheese and 

condiments 

13.3 4.6 2.1 0.5 74.3 4.1 

98062 Fast foods, flour tortilla with steak and cheese 19.0 7.7 0.6 0.6 17.8 2.4 21024 Fast foods, french toast sticks 9.1 6.4 2.3 0.0 5.1 0.2 21114 Fast foods, hamburger, large, double patty, with 

condiments and vegetables 

46.4 9.5 5.7 0.8 21.4 3.1 

21202 Fast foods, hamburger, large, single patty, with condiments 21.8 5.0 2.7 0.9 21.7 3.0 21107 Fast foods, hamburger, regular, single patty, plain 44.5 5.6 5.6 0.8 19.8 2.6 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

98050 Fast foods, hotcakes with syrup and sausage 19.1 5.0 4.5 0.9 21.6 1.8 21078 Fast foods, nachos with cheese 0.7 4.8 10.8 0.7 9.2 0.8 21080 Fast foods, nachos, with cheese, beans, ground beef, and 

peppers 

2.0 7.5 1.3 0.9 17.0 1.5 

21138 Fast foods, potato, french fried in vegetable oil 0.5 10.7 2.4 1.5 6.2 0.0 21026 Fast foods, potatoes, hashed brown 11.0 7.2 1.6 0.5 8.2 0.2 21082 Fast foods, taco 3.3 10.6 1.0 1.0 17.3 2.0 21083 Fast foods, taco salad 10.9 8.8 1.0 0.8 11.5 1.3 98054 Meat and vegetable pizza, frozen (heated) 25.2 11.1 1.8 0.8 9.6 1.3 98040 Pepperoni pizza, frozen (heated) 19.8 11.3 2.1 1.0 10.2 1.8 21089 Sandwiches and burgers, cheeseburger, regular, single 

meat patty, plain 

15.7 3.0 2.9 1.3 18.5 3.3 

22902 Sausage and pepperoni pizza, frozen 18.8 8.1 1.6 0.4 10.7 1.3 

Mixed dishes 

98073 Bean and cheese burrito, cooked 29.5 14.3 1.2 0.2 11.9 0.0 

98072 Beef and bean burrito, cooked 34.0 15.1 1.1 0.0 11.7 0.2 98067 Beef stew, canned 1.8 2.9 1.1 0.6 9.8 1.1 22904 Chili con carne with beans, canned entree 0.9 11.6 1.5 0.6 11.9 1.5 98066 Lasagna with meat sauce, frozen 6.1 5.2 1.1 0.9 8.6 1.2 22247 Macaroni and Cheese, canned entree 43.2 2.8 1.1 0.4 1.1 0.0 98064 Macaroni and Cheese, canned, microwave 40.5 3.8 4.9 0.6 2.7 1.2 98070 Macaroni and Cheese, prepared with cheese powder, 

boxed 

11.6 4.0 4.8 1.1 3.2 1.0 

98071 Macaroni and Cheese, prepared with cheese sauce, boxed 19.4 4.3 12.8 0.8 3.0 1.4 98065 Spaghetti with meat balls in tomato sauce, canned 23.8 5.3 1.1 0.4 4.4 0.7 98069 Tamales 1.7 2.7 1.4 0.2 11.7 1.6 98068 Vegetable burgers, frozen 6.1 13.0 1.1 0.2 4.6 0.5 

Snacks 

19003 Snacks, corn-based, extruded, chips, plain 0.1 1.9 0.7 0.0 9.5 0.0 

19015 Snacks, granola bars, hard, plain 6.9 4.2 3.9 0.3 13.7 0.0 
USDA Database for the Choline Content of Common Foods

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NDB No 1 Description Betaine 2 Free Cho 2 GPC 2 Pcho 2 PtdCho 2 SM 

 mg/100g of food mg choline moiety / 100 g of food

19404 Snacks, granola bars, soft, uncoated, chocolate chip 21.6 7.1 1.9 0.4 7.4 0.0 19034 Snacks, popcorn, air-popped 0.8 7.2 2.4 0.0 11.6 0.0 98074 Snacks, popcorn, microwave, 94% fat free, butter flavor 0.3 5.4 2.6 0.0 4.9 0.0 19035 Snacks, popcorn, oil-popped 0.4 5.6 1.8 0.0 7.9 0.0 86552 Snacks, popcorn, oil-popped, butter and salt added 0.3 5.5 3.0 0.0 5.4 0.0 19411 Snacks, potato chips, plain, salted 0.2 4.6 0.0 0.0 7.5 0.0 19047 Snacks, pretzels, hard, plain, salted 295.1 16.3 16.4 0.5 3.5 0.0 19444 Snacks, tortilla chips, low fat, made with olestra, nacho 

cheese 

0.3 4.6 1.7 0.0 13.9 0.2 

19056 Snacks, tortilla chips, plain 0.4 4.2 2.7 0.0 12.6 0.0 

1 The NDB number is a five digit numerical code used in the USDA Nutrient Database for Standard Reference (SR). Foods 

not have corresponding entries in SR are indicated by "98____" in the NDB column. 2 Free Cho (Free Choline), Glycerophosphocholine (GPC), Phosphocholine (Pcho), Phosphatidylcholine (PtdCho) and Sph

3 Total Choline refers to the sum of Free Choline, Glycerophosphocholine, Phosphocholine, Phosphatidylcholine and Sphin

not included in the sum. 

4 Confidence Code: an indicator of the relative quality of the data and the reliability of a given mean. Confidence code appli