Tunisian National Nutrition Survey, 1996-1997.
Tunisia, 1996 - 1997
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Reference ID
TUN_1996-1997_TNNS_v01_EN_M_v01_A_ESS
Producer(s)
National Institute of Nutrition and Food Technology, Tunisia
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Nov 18, 2023
Last modified
Nov 18, 2023
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- data_anon_consumption
FoodEx2 ingredient description (FOODEX2_INGR_DESCR)
Data file: data_anon_consumption
Overview
Valid:
703240
Type:
Discrete
Width:
164
Range:
-
Format:
character
Questions and instructions
Categories
| Value | Category | Cases | |
|---|---|---|---|
| Almonds, PROCESS = Broiling/grilling | 31 |
0%
|
|
| Apples | 1487 |
0.2%
|
|
| Apricots | 96 |
0%
|
|
| Aubergines | 88 |
0%
|
|
| Baking yeast | 3931 |
0.6%
|
|
| Barley flour | 232 |
0%
|
|
| Barley grains | 2062 |
0.3%
|
|
| Beef liver | 64 |
0%
|
|
| Beef liver, PROCESS = Grilling/griddling (high temperature cooking) | 3 |
0%
|
|
| Beer, regular, ALCOHOL-CONTENT = 5 % alcohol v/v | 45 |
0%
|
|
| Beetroots | 97 |
0%
|
|
| Bitter chocolate | 1 |
0%
|
|
| Black pepper, PROCESS = Grinding / milling / crushing | 36883 |
5.2%
|
|
| Blended margarine | 84 |
0%
|
|
| Boiled eggs | 3374 |
0.5%
|
|
| Bovine kidney | 5 |
0%
|
|
| Bovine other slaughtering products, PART-NATURE = Tripe (as part-nature) | 107 |
0%
|
|
| Bovine other slaughtering products, PART-NATURE = Tripe (as part-nature), PROCESS = Cooking and similar thermal preparation processes | 2 |
0%
|
|
| Bovine trotters and feet | 2 |
0%
|
|
| Bovine, minced meat | 143 |
0%
|
|
| Broad beans (dry) | 8975 |
1.3%
|
|
| Broad beans (dry), PROCESS = Cooking and similar thermal preparation processes | 2 |
0%
|
|
| Broad beans (without pods) | 758 |
0.1%
|
|
| Broad beans (without pods), PROCESS = Cooking and similar thermal preparation processes | 9 |
0%
|
|
| Bulgur | 87 |
0%
|
|
| Butter | 5142 |
0.7%
|
|
| Butternut squashes | 10818 |
1.5%
|
|
| Cake marbled, with chocolate | 53 |
0%
|
|
| Camel fresh meat | 18 |
0%
|
|
| Candies (soft and hard) | 84 |
0%
|
|
| Canned sardines, SURROUNDING-MEDIUM = In vegetable oil | 235 |
0%
|
|
| Canned tunas and similar, SURROUNDING-MEDIUM = In vegetable oil | 1308 |
0.2%
|
|
| Capers buds | 930 |
0.1%
|
|
| Caraway fruit, PROCESS = Grinding / milling / crushing | 1412 |
0.2%
|
|
| Cardoons | 5068 |
0.7%
|
|
| Carrots | 10945 |
1.6%
|
|
| Cashew nuts, PROCESS = Broiling/grilling | 4 |
0%
|
|
| Cauliflowers | 12 |
0%
|
|
| Cauliflowers, PROCESS = Cooking and similar thermal preparation processes | 2 |
0%
|
|
| Celery leaves | 2136 |
0.3%
|
|
| Chards | 7318 |
1%
|
|
| Chicken fresh meat | 4615 |
0.7%
|
|
| Chicken fresh meat, PROCESS = Cooking and similar thermal preparation processes | 26 |
0%
|
|
| Chicken fresh meat, PROCESS = Frying | 236 |
0%
|
|
| Chicken fresh meat, PROCESS = Grilling/griddling (high temperature cooking) | 1 |
0%
|
|
| Chicken fresh meat, PROCESS = Roasting | 7 |
0%
|
|
| Chickpeas (dry) | 26069 |
3.7%
|
|
| Chickpeas (dry), PROCESS = Cooking and similar thermal preparation processes | 35 |
0%
|
|
| Chickpeas (dry), PROCESS = Grilling/griddling (high temperature cooking) | 41 |
0%
|
|
| Chickpeas (dry), PROCESS = Grinding / milling / crushing | 123 |
0%
|
|
| Chocolate spread | 59 |
0%
|
|
| Cinnamon bark, PROCESS = Grinding / milling / crushing | 403 |
0.1%
|
|
| Citrons | 3365 |
0.5%
|
|
| Cocoa powder | 536 |
0.1%
|
|
| Coffee espresso (beverage) | 1643 |
0.2%
|
|
| Cola beverages, caffeinic | 2503 |
0.4%
|
|
| Common banana | 22 |
0%
|
|
| Common peaches | 723 |
0.1%
|
|
| Condensed milk (sometimes with added sugars) | 286 |
0%
|
|
| Coriander seed, PROCESS = Grinding / milling / crushing | 38017 |
5.4%
|
|
| Corned turkey, uncooked | 1 |
0%
|
|
| Courgettes | 383 |
0.1%
|
|
| Courgettes, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Couscous | 11674 |
1.7%
|
|
| Cow milk, semi skimmed (half fat), PROCESS = UHT | 9857 |
1.4%
|
|
| Cow milk, whole | 3297 |
0.5%
|
|
| Cow, ox or bull fresh meat | 2510 |
0.4%
|
|
| Cow, ox or bull fresh meat, PROCESS = Cooking and similar thermal preparation processes | 19 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Grilling/griddling (high temperature cooking) | 197 |
0%
|
|
| Cream cheese | 2 |
0%
|
|
| Croissant | 91 |
0%
|
|
| Croissant, filled with chocolate | 17 |
0%
|
|
| Cucumbers | 1316 |
0.2%
|
|
| Cumin seed, PROCESS = Grinding / milling / crushing | 450 |
0.1%
|
|
| Cuttlefish, common | 33 |
0%
|
|
| Cuttlefish, common, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Dates | 1537 |
0.2%
|
|
| Dill leaves | 2 |
0%
|
|
| Dried durum pasta | 9445 |
1.3%
|
|
| Dried fish, SOURCE-COMMODITIES = Octopuses | 55 |
0%
|
|
| Dried nuts and related flours and powders, SOURCE-COMMODITIES = Almonds, PROCESS = Sun drying | 220 |
0%
|
|
| Dried prunes | 14 |
0%
|
|
| Dried vine fruits (raisins etc.) | 232 |
0%
|
|
| Durum wheat grain | 678 |
0.1%
|
|
| Egg based dishes, INGREDIENT = Chicken fresh meat, INGREDIENT = Cheese, INGREDIENT = Seed oils | 3 |
0%
|
|
| European sardine | 16 |
0%
|
|
| European sardine, PROCESS = Cooking and similar thermal preparation processes | 13 |
0%
|
|
| Family chocolate, INGREDIENT = Caramel, soft | 203 |
0%
|
|
| Fennel leaves | 223 |
0%
|
|
| Fennel seed | 687 |
0.1%
|
|
| Fenugreek seed | 25 |
0%
|
|
| Fermented milk products | 1003 |
0.1%
|
|
| Figs | 394 |
0.1%
|
|
| Florence fennels | 173 |
0%
|
|
| French beans (with pods) | 73 |
0%
|
|
| Fresh pasta | 402 |
0.1%
|
|
| Fresh spiced sausages in casing, INGREDIENT = Bovine fresh meat, INGREDIENT = Lamb fresh meat | 5 |
0%
|
|
| Fried eggs | 399 |
0.1%
|
|
| Garden peas (with pods) | 369 |
0.1%
|
|
| Garlic | 11907 |
1.7%
|
|
| Ghee | 1 |
0%
|
|
| Globe artichokes | 1 |
0%
|
|
| Globe artichokes, PROCESS = Cooking and similar thermal preparation processes | 3 |
0%
|
|
| Goat fresh meat | 171 |
0%
|
|
| Goat fresh meat, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Goat milk | 314 |
0%
|
|
| Granate apples | 178 |
0%
|
|
| Green pepper | 32560 |
4.6%
|
|
| Green pepper, PROCESS = Cooking and similar thermal preparation processes | 38 |
0%
|
|
| Green pepper, PROCESS = Frying | 82 |
0%
|
|
| Hard cheese (cheddar, emmental type) | 691 |
0.1%
|
|
| Hazelnuts, PROCESS = Broiling/grilling | 4 |
0%
|
|
| Head cabbages | 11 |
0%
|
|
| Hen egg yolk | 92 |
0%
|
|
| Hen egg yolk, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Hen eggs | 3194 |
0.5%
|
|
| Herrings, sardines, anchovies | 932 |
0.1%
|
|
| Herrings, sardines, anchovies, PROCESS = Cooking and similar thermal preparation processes | 4 |
0%
|
|
| Herrings, sardines, anchovies, PROCESS = Frying | 526 |
0.1%
|
|
| Herrings, sardines, anchovies, PROCESS = Grilling/griddling (high temperature cooking) | 356 |
0.1%
|
|
| Honey | 264 |
0%
|
|
| Ice cream, milk-based, INGREDIENT = Chocolate flavour, INGREDIENT = Vanilla flavour | 106 |
0%
|
|
| Instant coffee powder | 6 |
0%
|
|
| Jam of fruit / vegetables | 1166 |
0.2%
|
|
| Jew's mallow leaves | 406 |
0.1%
|
|
| Juice, mixed fruit, SOURCE-COMMODITIES = Oranges, SOURCE-COMMODITIES = Pineapples, PREPARATION-PRODUCTION-PLACE = Food industry prepared | 88 |
0%
|
|
| Juice, orange, QUALITATIVE-INFO = Fresh | 1 |
0%
|
|
| Lamb fresh meat | 3490 |
0.5%
|
|
| Lamb fresh meat, PROCESS = Cooking and similar thermal preparation processes | 38 |
0%
|
|
| Lamb fresh meat, PROCESS = Grilling/griddling (high temperature cooking) | 146 |
0%
|
|
| Laminated doughs | 5 |
0%
|
|
| Lentils (dry) | 3892 |
0.6%
|
|
| Lettuces (generic) | 1180 |
0.2%
|
|
| Maize oil, edible | 36 |
0%
|
|
| Mammals or birds dried meat, SOURCE-COMMODITIES = Lamb fresh meat | 328 |
0%
|
|
| Mayonnaise sauce | 22 |
0%
|
|
| Medlars | 2 |
0%
|
|
| Melons | 2041 |
0.3%
|
|
| Mints, dry | 30 |
0%
|
|
| Mixed dried fruits, PROCESS = Griddling | 100 |
0%
|
|
| Mulberries (black and white) | 2 |
0%
|
|
| Mullets, PROCESS = Frying | 6 |
0%
|
|
| Mullets, PROCESS = Grilling/griddling (high temperature cooking) | 1 |
0%
|
|
| Navy beans (dry seeds) | 852 |
0.1%
|
|
| Non-fermented tea leaves (green or white tea) | 13 |
0%
|
|
| Nuts-seeds based halva | 1034 |
0.1%
|
|
| Octopus, common | 25 |
0%
|
|
| Okra | 186 |
0%
|
|
| Olive oils | 12737 |
1.8%
|
|
| Onions | 39004 |
5.5%
|
|
| Onions, PROCESS = Cooking and similar thermal preparation processes | 5 |
0%
|
|
| Oranges | 3713 |
0.5%
|
|
| Parsley | 2608 |
0.4%
|
|
| Peanuts, PROCESS = Broiling/grilling | 146 |
0%
|
|
| Pears | 376 |
0.1%
|
|
| Peppers, dried, PROCESS = Grinding / milling / crushing, QUALITATIVE-INFO = Red | 35474 |
5%
|
|
| Pickled / marinated vegetables, SOURCE-COMMODITIES = Carrots, SOURCE-COMMODITIES = Turnips, SOURCE-COMMODITIES = Cauliflowers, SOURCE-COMMODITIES = Florence fennels | 76 |
0%
|
|
| Pine nut kernels | 5 |
0%
|
|
| Pistachios | 9 |
0%
|
|
| Plumcots | 337 |
0%
|
|
| Popcorn (maize, popped), QUALITATIVE-INFO = With added salt | 30 |
0%
|
|
| Potato crisps or sticks | 3 |
0%
|
|
| Potatoes | 21913 |
3.1%
|
|
| Potatoes, PROCESS = Frying | 747 |
0.1%
|
|
| Poultry liver, PROCESS = Cooking and similar thermal preparation processes | 3 |
0%
|
|
| Preparations for raising and flavouring home-made bakery | 1166 |
0.2%
|
|
| Prickly pears | 1186 |
0.2%
|
|
| Processed cheese, spreadable | 451 |
0.1%
|
|
| Rabbit fresh meat | 65 |
0%
|
|
| Rabbit fresh meat, PROCESS = Cooking and similar thermal preparation processes | 3 |
0%
|
|
| Rice grain | 627 |
0.1%
|
|
| Ricotta | 4 |
0%
|
|
| Roman rocket | 2 |
0%
|
|
| Rusk | 31 |
0%
|
|
| Salads, PROCESS = Broiling/grilling, INGREDIENT = Tomatoes, INGREDIENT = Green pepper, INGREDIENT = Seed oils | 9 |
0%
|
|
| Salami-type sausage, SOURCE-COMMODITIES = Turkey, minced meat | 27 |
0%
|
|
| Salt, iodised | 48935 |
7%
|
|
| Sausages, INGREDIENT = Lamb fresh meat, INGREDIENT = Sheep other slaughtering products | 171 |
0%
|
|
| Sausages, INGREDIENT = Sardines and sardine-type fishes | 11 |
0%
|
|
| Seed oils | 42909 |
6.1%
|
|
| Sesame seeds | 403 |
0.1%
|
|
| Sheep fat tissue, SOURCE = Sheep under 1 year (lamb) (as animal) | 84 |
0%
|
|
| Sheep kidney, SOURCE = Sheep under 1 year (lamb) (as animal) | 65 |
0%
|
|
| Sheep liver, SOURCE = Sheep under 1 year (lamb) (as animal) | 101 |
0%
|
|
| Sheep liver, SOURCE = Sheep under 1 year (lamb) (as animal), PROCESS = Frying | 2 |
0%
|
|
| Sheep liver, SOURCE = Sheep under 1 year (lamb) (as animal), PROCESS = Grilling/griddling (high temperature cooking) | 6 |
0%
|
|
| Sheep other slaughtering products, PART-NATURE = Heart (as part-nature), SOURCE = Sheep under 1 year (lamb) (as animal) | 7 |
0%
|
|
| Sheep other slaughtering products, PART-NATURE = Intestine (as part-nature), SOURCE = Sheep under 1 year (lamb) (as animal) | 66 |
0%
|
|
| Sheep other slaughtering products, PART-NATURE = Tripe (as part-nature), SOURCE = Sheep under 1 year (lamb) (as animal) | 42 |
0%
|
|
| Sheep other slaughtering products, PART-NATURE = Trotter / feet (as part-nature), SOURCE = Sheep under 1 year (lamb) (as animal) | 191 |
0%
|
|
| Sheep, minced meat, SOURCE = Sheep under 1 year (lamb) (as animal) | 85 |
0%
|
|
| Shrimps, common | 1 |
0%
|
|
| Shrimps, common, PROCESS = Frying | 5 |
0%
|
|
| Soft drink, flavoured, no fruit, PROCESS = Dilution, INGREDIENT = Liquid drink bases (including concentrates and home-made preparations) | 4 |
0%
|
|
| Sorbet | 92 |
0%
|
|
| Sorghum flour | 318 |
0%
|
|
| Squids | 1 |
0%
|
|
| Starches | 183 |
0%
|
|
| Strawberries | 4 |
0%
|
|
| Sunflower seeds | 319 |
0%
|
|
| Table grapes | 1295 |
0.2%
|
|
| Table olives ready for consumption, SURROUNDING-MEDIUM = In salt brine | 2317 |
0.3%
|
|
| Tap water | 1289 |
0.2%
|
|
| Thyme, dry, PROCESS = Grinding / milling / crushing | 76 |
0%
|
|
| Tomato paste | 34841 |
5%
|
|
| Tomato-containing cooked sauces, INGREDIENT = Garlic, INGREDIENT = Seed oils | 5 |
0%
|
|
| Tomatoes | 20479 |
2.9%
|
|
| Tomatoes, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Tomatoes, PROCESS = Grilling/griddling (high temperature cooking) | 1 |
0%
|
|
| Traditional buttermilk (churning) | 362 |
0.1%
|
|
| Traditional unleavened breads, INGREDIENT = Wheat semolina, INGREDIENT = Wheat flour, INGREDIENT = Salt, iodised, INGREDIENT = Seed oils | 9 |
0%
|
|
| Turkey fresh meat | 231 |
0%
|
|
| Turkey fresh meat, PROCESS = Cooking and similar thermal preparation processes | 16 |
0%
|
|
| Turkey fresh meat, PROCESS = Frying | 4 |
0%
|
|
| Turkey fresh meat, PROCESS = Grilling/griddling (high temperature cooking) | 73 |
0%
|
|
| Turmeric roots, PROCESS = Grinding / milling / crushing | 34630 |
4.9%
|
|
| Turnips | 6279 |
0.9%
|
|
| Turnips, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Vegetable puree or paste, INGREDIENT = Chili peppers, INGREDIENT = Garlic, INGREDIENT = Salt | 1365 |
0.2%
|
|
| Vegetable puree or paste, INGREDIENT = Garlic, INGREDIENT = Chili peppers, INGREDIENT = Salt, iodised, INGREDIENT = Olive oils | 3055 |
0.4%
|
|
| Vinegar | 3323 |
0.5%
|
|
| Wafers | 8 |
0%
|
|
| Walnuts | 1 |
0%
|
|
| Watermelons | 5772 |
0.8%
|
|
| Wheat bread and rolls, brown or wholemeal | 137 |
0%
|
|
| Wheat bread and rolls, white (refined flour) | 38042 |
5.4%
|
|
| Wheat flour white | 5862 |
0.8%
|
|
| Wheat semolina | 4042 |
0.6%
|
|
| White sugar | 28193 |
4%
|
|
| Wine, red | 15 |
0%
|
|
| Yoghurt, cow milk, flavoured, INGREDIENT = Fruit used as fruit, QUALITATIVE-INFO = Full fat | 14 |
0%
|
|
| Yoghurt, cow milk, flavoured, QUALITATIVE-INFO = Semi-skimmed | 1370 |
0.2%
|
|
| Yoghurt, cow milk, plain, QUALITATIVE-INFO = Full fat | 54 |
0%
|
Warning: these figures indicate the number of cases found in the data file. They cannot be interpreted as summary statistics of the population of interest.