Table 4.
Most frequent consumed food groups during the 24-h recall among the total sample (n = 354)
| Food group | % |
|---|---|
| All starchy staple foods | 99 |
| White bread | 87 |
| Rice | 57 |
| Barley | 36 |
| Pasta | 28 |
| Flesh foods | 78 |
| Meat (cattle, camel, goat, sheep) | 48 |
| Fish (canned) | 30 |
| Chicken | 20 |
| Dairy | 68 |
| Milk (cow, camel, dry, goat, sheep) | 67 |
| Yoghurt | 15 |
| Cheese | 13 |
| Other vegetables | 38 |
| Onion | 32 |
| Tomato | 30 |
| Potato | 31 |
| Beans and peas | 35 |
| Other fruits | 31 |
| Apple | 10 |
| Pear | 5 |
| Other vitamin A-rich vegetables and fruits | 21 |
| Carrot | 19 |
| Pepper | 5 |
| Eggs | 11 |
| Nuts and seeds | 3 |
| Vitamin A-rich dark green leafy vegetables | - |