Table 3.

Proportion of households which had consumed foods from each food group and main sources of these foods consumed

	Consumption		Main source
			Own production		Purchased		Other
Food group	N	Consumed (%)	N	%	n	%	N	%
Cereals	2,805	99.0	2,010	72.6	535	19.3	223	8.1
Roots and tubers	2,799	25.3	440	62.5	218	31.0	46	6.5
Nuts and pulses	2,795	43.6	940	77.3	194	16.0	82	6.7
Green leafy vegetables	2,802	72.1	1,642	81.5	303	15.0	70	3.5
Fruits	2,802	37.1	598	58.4	242	24.1	184	17.5
Meats – beef and poultry	2,805	41.3	534	46.4	544	47.3	73	6.3
Fish	2,789	29.6	42	5.1	722	87.7	59	7.2
Eggs	2,799	22.0	491	80.5	105	17.2	14	2.3
Milk and dairy products	2,799	24.4	268	39.4	379	55.7	33	4.9
Sugar and sweets	2,792	84.9	52	2.2	2,256	94.5	55	3.3
Oils and fats	2,782	94.3	184	7.0	2,369	90.7	59	2.3
Condiments, spices, and beverages	2,767	95.0	52	2.0	2,519	96.2	48	1.8