Three pie charts below indicate the extent to which three different quite hazardous components account for general meals as for the US respectively. Overall, it is noteworthy that the trend of sodium is akin to that of saturated fat whereas the propensity of added sugar has disparities between the remnants.
Both in sodium and in saturated fat, dinner has the dominant position, constituting more than 30%, followed by lunch which takes up the quarter of typical meals. Furthermore, approximately 30% of sodium is involved in breakfast and snacks. Similarly, one of the risky food ingredients: saturated fat accounts for snacks and breakfast nearly equally.
On the other hand, the top two most sugar
consumed are snacks and dinner. The portion of added sugar in snacks is a
little less than twofold that of added sugar in dinner. Moreover, the similar
trend in the remainder of two high nutrients has the similar trend is developed.