Table 1. Ingredients and varieties in... | Emerald Publishing

Table 1.

Ingredients and varieties in the restaurant menus

Ingredient category	Dishes (n)	% of total	Varieties identified	Most common items
Vegetables	88	33.8	42	Potato, onion and pumpkin
Processed products	81	31.2	44	Desserts and sweets
Meats	69	26.5	13	Pork and beef
Eggs and dairy	65	25	12	Ice cream and cheese
Handmade products	55	21.2	22	Jams and sauces
Fish and seafood	54	20.8	29	Cod and prawns
Fruits	53	20.4	19	Apples and strawberries
Cereals and derivatives	43	16.5	15	Bread; farro and buckwheat rare
Mushrooms	35	13.5	9	Ceps and truffle
Legumes	18	6.9	5	Fesols de Santa Pau
Spices/condiments	16	6.2	9	Vanilla and local wild foods such as rosemary

Ingredient category	Dishes (n)	% of total	Varieties identified	Most common items
Vegetables	88	33.8	42	Potato, onion and pumpkin
Processed products	81	31.2	44	Desserts and sweets
Meats	69	26.5	13	Pork and beef
Eggs and dairy	65	25	12	Ice cream and cheese
Handmade products	55	21.2	22	Jams and sauces
Fish and seafood	54	20.8	29	Cod and prawns
Fruits	53	20.4	19	Apples and strawberries
Cereals and derivatives	43	16.5	15	Bread; farro and buckwheat rare
Mushrooms	35	13.5	9	Ceps and truffle
Legumes	18	6.9	5	Fesols de Santa Pau
Spices/condiments	16	6.2	9	Vanilla and local wild foods such as rosemary

Source(s): Own source