Table 3. Percentage contribution of the top 10 foods for energy, protein, fat and carbohydrates in urban and rural areas.
Energy | Protein | Fat | Carbohydrates | ||||||||||||
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Urban | Rural | Urban | Rural | Urban | Rural | Urban | Rural | ||||||||
Rice | 36.9 | Rice | 39.5 | Rice | 23.1 | Rice | 34.4 | Salad oil | 22.1 | Lard | 45.8 | Rice | 57.1 | Rice | 59.6 |
Salad oil | 6.9 | Lard | 14.2 | Lean pork | 7.2 | Pork | 6.5 | Soybean oil | 17.1 | Pork | 16.4 | Flour | 8.7 | D noodles | 5.8 |
Flour | 5.9 | Pork | 5.3 | Egg | 5.0 | Egg | 4.3 | Pork | 9.5 | Rape oil | 11.7 | FD noodles | 2.9 | Corn | 5.7 |
Soybean oil | 3.8 | Corn | 3.8 | Flour | 5.0 | D noodles | 4.2 | Egg | 3.8 | Rice | 3.8 | Sucrose | 2.6 | Corn porridge | 4.4 |
Pork | 3.6 | Dried noodles | 3.6 | Herring | 3.8 | Corn | 3.5 | Lean pork | 3.7 | Egg | 2.3 | Noodles | 2.4 | Flour | 3.6 |
Lean pork | 2.0 | Corn porridge | 3.4 | Pork | 3.6 | Bean curd | 3.0 | Pork steak | 2.8 | Fat pork | 1.8 | Steamed bread | 2.0 | Hybrid rice | 3.0 |
Fine dried noodles | 2.0 | Rape oil | 3.3 | Chicken | 2.5 | Flour | 2.9 | Rice | 2.6 | Bean curd* | 1.7 | Apple | 1.9 | Corn starch | 2.9 |
Egg | 1.8 | Flour | 2.5 | Bean curd | 2.2 | Greengrocery | 2.7 | Peanut | 2.3 | Corn | 1.6 | Vermicelli | 1.2 | Noodles** | 2.4 |
Noodles | 1.5 | Corn starch | 2.1 | Pork steak | 1.5 | Corn porridge | 2.6 | Sausage | 1.8 | Corn porridge | 1.6 | Glutinous rice*** | 1.1 | Ground rice | 1.1 |
Steamed bread | 1.4 | Wine | 2.0 | Greengrocery | 1.5 | Bean card* | 2.3 | Rape oil | 1.5 | Bean curd | 1.6 | Dough stick**** | 0.8 | Noodles | 0.9 |
D: dried, FD: fine dried.
*Thin sheet; **enriched; ***polished; ****fried twis