Table 1.
Contribution of different food groups to daily intake and environmental impact in EPIC-NL
| Food group | Gram/d (%) | C0 2 –eq (%) | Land use (%) |
|---|---|---|---|
| Potatoes |
3.5 |
1.9 |
1.2 |
| Vegetables |
4.4 |
5.5 |
3.6 |
| Legumes |
0.3 |
0.3 |
0.3 |
| Fruit, nuts and seeds |
6.9 |
5.6 |
4.4 |
| Dairy |
|
|
|
| Cheese |
1.3 |
11.6 |
7.7 |
| Milka |
9.4 |
9.5 |
6.5 |
| Milk-based dessertsb |
3.5 |
4.1 |
2.6 |
| Meat |
|
|
|
| Non-processed meatc |
2.5 |
25.7 |
28.1 |
| Processed meatd |
1.1 |
5.6 |
6.1 |
| Cereals |
|
|
|
| Bread products |
5.0 |
3.4 |
4.8 |
| Pasta, rice and couscous |
1.6 |
1.5 |
2.6 |
| Fish |
0.4 |
2.1 |
0.8 |
| Egg |
0.5 |
1.2 |
1.8 |
| Fat |
0.9 |
2.3 |
5.0 |
| Sugar and confectionary |
1.5 |
2.5 |
1.7 |
| Cake and biscuits |
1.0 |
2.1 |
3.6 |
| Beverages |
|
|
|
| Non-alcoholic |
48.0 |
9.4 |
10.9 |
| Alcoholic |
4.8 |
3.4 |
5.1 |
| Condiments and sauces |
0.7 |
0.8 |
1.2 |
| Soups |
2.4 |
0.6 |
0.2 |
| Miscellaneous | 0.3 | 2.1 | 2.0 |
aconsists of milk, milk beverages (chocolate milk), and coffee milk; bconsists of (fruit)yoghurt, cream desserts, and milk-based puddings; cnon-processed meat: beef, pork, and chicken; dprocessed meat: liver-containing items, ham, and miscellaneous types.