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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))