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Figure 1 Total choline content of some common foods. Foods, which had been prepared as normally eaten, were analyzed for choline, phosphocholine, glycerophosphocholine, phosphatidylcholine, and sphingomyelin content using an HPLC mass spectrometry method. (Modified from Zeisel SH, Mar M-H, Howe JC, and Holden JM (2003) Concentrations of choline-containing compounds and betaine in common foods. Journal of Nutrition 133: 1302-1307.)

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