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Table 5 Contribution of food groups to caloric intake (%)

From: Food consumption in the Canary Islands: nutritional implications of food imports and local production

 

NFCa

2013–2017

CDCb

2000–2003

ENCAc

1997–1998

Edible tubers, legumes, vegetables and fruits

11.72

22.70

15.80

Cereals and preparations of cereals

21.32

12.90

21.20

Milk, cheese and other dairy products

14.89

25.70

18.40

Eggs

1.87

1.10

3.60

Meat and preparations of meat

10.96

11.95

10.90

Fisheries and preparations of fisheries

6.08

2.60

3.20

Oils and fats

12.48

7.50

5.10

Sugar, cocoa preparations and sugar confectionery

4.44

9.40

15.10

Miscellany

7.44

0.90

3.20

Non alcoholic beverages

2.36

1.70

1.50

Alcoholic beverages

6.45

2.60

2.20

Total kilocalories per person and day

3038.90

1965.36

1834.43

  1. a Compiled by authors based on the official statistics on production and external trade for the five-year period 2013–2017
  2. b CDC 2000–2003 (compiled by the authors based on (7))
  3. c ENCA 1997–1998 (compiled by the authors based on (4) and (7))