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. 2022 Apr 19;9:881465. doi: 10.3389/fnut.2022.881465

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Copyright © 2022 Aleta, Brighenti, Jolliet, Meijaard, Shamir, Moreno and Rasetti.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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A complex systems view of food consumption. (A) shows a comparison of the intake of legumes in Southern, Western and Northern Europe, which reveals the role of sociocultural factors. Looking at the ingredients that are commonly paired with these legumes in Spanish cuisine, one finds that this consumption is heavily related to the consumption of non-dairy animal products, although this is not true for the Indian cuisine sample (B). In (C), each circle represents a single ingredient used in at least one recipe containing beans, chickpeas or lentils. The size of the circle is proportional to the number of recipes containing the ingredient and the color the group they belong to. In all cases only the top 10 ingredients are labeled.