Urban Planning and Health Inequalities - Going from Macro to Micro Statistics
Cabo Verde, 2014
Get Microdata
Reference ID
CPV_2014_UPHI-STAT_v01_EN_M_v01_A_ESS
Producer(s)
Luzia Gonçalves
Collections
Metadata
Created on
Apr 16, 2024
Last modified
Apr 16, 2024
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- Data files
- data_anon_subjects
- data_anon_consumption
FoodEx2 description of the food item/ingredient (FOODEX2_INGR_DESCR)
Data file: data_anon_consumption
Overview
Valid:
9089
Type:
Discrete
Width:
200
Range:
-
Format:
character
Questions and instructions
Categories
| Value | Category | Cases | |
|---|---|---|---|
| 3 |
0%
|
||
| Apples, PART-CONSUMED-ANALYSED = W/o peel | 4 |
0%
|
|
| Apples, PART-CONSUMED-ANALYSED = With peel | 65 |
0.7%
|
|
| Aubergines, PROCESS = Raw, no heat treatment | 2 |
0%
|
|
| Avocados | 1 |
0%
|
|
| Bacon, PROCESS = Cooking and similar thermal preparation processes, INGREDIENT = Salt | 3 |
0%
|
|
| Bacon, PROCESS = Cooking and similar thermal preparation processes, INGREDIENT = Salt, QUALITATIVE-INFO = Without added salt | 8 |
0.1%
|
|
| Bacon, PROCESS = Grilling/griddling (high temperature cooking), QUALITATIVE-INFO = Without added salt | 4 |
0%
|
|
| Bacon, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Baking yeast | 1 |
0%
|
|
| Beans and meat meal, INGREDIENT = Lima beans (dry), INGREDIENT = Bovine and pig fresh meat | 3 |
0%
|
|
| Beans and meat meal, INGREDIENT = Pig fresh meat, INGREDIENT = Lima beans (dry) | 47 |
0.5%
|
|
| Beer | 25 |
0.3%
|
|
| Beetroots, PROCESS = Cooking and similar thermal preparation processes, QUALITATIVE-INFO = Without added salt | 7 |
0.1%
|
|
| Beetroots, PROCESS = Raw, no heat treatment | 6 |
0.1%
|
|
| Biscuits, chocolate | 3 |
0%
|
|
| Biscuits, sweet, plain, PREPARATION-PRODUCTION-PLACE = Food industry prepared | 85 |
0.9%
|
|
| Biscuits, sweet, wheat wholemeal | 7 |
0.1%
|
|
| Black eyed peas (dry) | 40 |
0.4%
|
|
| Black eyed peas (dry), PROCESS = Cooking in water | 8 |
0.1%
|
|
| Boiled eggs, SOURCE-COMMODITIES = Hen eggs | 16 |
0.2%
|
|
| Bovine heart, PROCESS = Stewing, INGREDIENT = Pork lard, INGREDIENT = Margarines and similar | 2 |
0%
|
|
| Bovine liver, PROCESS = Frying | 3 |
0%
|
|
| Bovine liver, PROCESS = Frying, INGREDIENT = Pork lard, INGREDIENT = Butter | 1 |
0%
|
|
| Bovine tongue, PROCESS = Stewing | 5 |
0.1%
|
|
| Brandy | 1 |
0%
|
|
| Bread and rolls with special ingredients added, INGREDIENT = Wheat flour, INGREDIENT = Milk | 33 |
0.4%
|
|
| Broad beans (dry), PROCESS = Cooking and similar thermal preparation processes | 2 |
0%
|
|
| Broad beans (without pods), PROCESS = Cooking and similar thermal preparation processes | 24 |
0.3%
|
|
| Butter biscuits | 5 |
0.1%
|
|
| Butter, QUALITATIVE-INFO = With added salt | 109 |
1.2%
|
|
| Butter, QUALITATIVE-INFO = Without added salt | 6 |
0.1%
|
|
| Cakes | 3 |
0%
|
|
| Cakes, INGREDIENT = Biscuits | 1 |
0%
|
|
| Cakes, INGREDIENT = Rice flour | 6 |
0.1%
|
|
| Candied or sugar preserved vegetables, INGREDIENT = Pumpkins | 4 |
0%
|
|
| Candied or sugar preserved vegetables, SOURCE-COMMODITIES = Pears | 2 |
0%
|
|
| Canned mackerel, SOURCE-COMMODITIES = Mackerel, atlantic, SURROUNDING-MEDIUM = In vegetable oil | 1 |
0%
|
|
| Canned mushrooms, PART-CONSUMED-ANALYSED = W/o surrounding medium | 1 |
0%
|
|
| Canned sardines, SURROUNDING-MEDIUM = In vegetable oil, QUALITATIVE-INFO = Half fat or medium fat | 2 |
0%
|
|
| Canned sardines, SURROUNDING-MEDIUM = In water, QUALITATIVE-INFO = Half fat or medium fat, PART-CONSUMED-ANALYSED = W/o bone, PART-CONSUMED-ANALYSED = W/o skin | 2 |
0%
|
|
| Canned tunas and similar, SURROUNDING-MEDIUM = In vegetable oil | 23 |
0.3%
|
|
| Carbonated natural mineral water | 3 |
0%
|
|
| Carrots, PROCESS = Cooking and similar thermal preparation processes | 138 |
1.5%
|
|
| Carrots, PROCESS = Raw, no heat treatment | 13 |
0.1%
|
|
| Cassava flour | 1 |
0%
|
|
| Celeries, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Cereal flakes and similar, SOURCE-COMMODITIES = Rice grain, SOURCE-COMMODITIES = Wheat and similar-, FORTIFICATION-AGENT = Vitamins, FORTIFICATION-AGENT = Calcium, FORTIFICATION-AGENT = Iron | 8 |
0.1%
|
|
| Cereals with an added high protein food which have to be reconstituted with water or other protein-free liquid, INGREDIENT = Wheat flour | 2 |
0%
|
|
| Cereals with an added high protein food which have to be reconstituted with water or other protein-free liquid, INGREDIENT = Wheat flour, INGREDIENT = Apples | 1 |
0%
|
|
| Cheese cream sponge cake, INGREDIENT = Cream cheese | 1 |
0%
|
|
| Chewing gum | 4 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Cooking and similar thermal preparation processes, PART-CONSUMED-ANALYSED = With skin | 3 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = W/o skin | 4 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = With skin | 1 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Stewing, PART-CONSUMED-ANALYSED = With skin | 1 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Cooking and similar thermal preparation processes, PART-CONSUMED-ANALYSED = W/o skin | 3 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Cooking and similar thermal preparation processes, PART-CONSUMED-ANALYSED = With skin | 1 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Grilling/griddling (high temperature cooking), PART-CONSUMED-ANALYSED = With skin | 6 |
0.1%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Roasting, PART-CONSUMED-ANALYSED = With skin | 1 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Margarines and similar, INGREDIENT = Olive oils, PART-CONSUMED-ANALYSED = With skin | 4 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = W/o skin | 3 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = With skin | 3 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = W/o skin | 7 |
0.1%
|
|
| Chicken fresh meat, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = W/o skin | 5 |
0.1%
|
|
| Chicken fresh meat, PROCESS = Cooking and similar thermal preparation processes, PART-CONSUMED-ANALYSED = With skin | 1 |
0%
|
|
| Chicken fresh meat, PROCESS = Cooking and similar thermal preparation processes, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = W/o skin | 4 |
0%
|
|
| Chicken fresh meat, PROCESS = Cooking and similar thermal preparation processes, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = With skin | 2 |
0%
|
|
| Chicken fresh meat, PROCESS = Grilling/griddling (high temperature cooking), PART-CONSUMED-ANALYSED = With skin | 7 |
0.1%
|
|
| Chicken fresh meat, PROCESS = Grilling/griddling (high temperature cooking), PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = W/o skin | 2 |
0%
|
|
| Chicken fresh meat, PROCESS = Raw, no heat treatment, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = With skin | 31 |
0.3%
|
|
| Chicken fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, INGREDIENT = Olive oils, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = W/o skin | 3 |
0%
|
|
| Chicken fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, INGREDIENT = Olive oils, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = With skin | 52 |
0.6%
|
|
| Chicken fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = With skin | 3 |
0%
|
|
| Chicken fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = W/o skin | 2 |
0%
|
|
| Chicken fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = With skin | 14 |
0.2%
|
|
| Chicken fresh meat, PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = With skin | 18 |
0.2%
|
|
| Chicken fresh meat, PROCESS = Stewing, PHYSICAL-STATE = Whole/unsplit form, including artificial forms, PART-CONSUMED-ANALYSED = With skin | 2 |
0%
|
|
| Chickpeas (dry), PROCESS = Cooking and similar thermal preparation processes | 53 |
0.6%
|
|
| Chili peppers, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Chocolate and similar, PHYSICAL-STATE = Bars / tables | 1 |
0%
|
|
| Chocolate cake | 3 |
0%
|
|
| Chocolate spread | 3 |
0%
|
|
| Chorizo and similar, PROCESS = Raw, no heat treatment, INGREDIENT = Pig fresh meat, QUALITATIVE-INFO = Full fat | 99 |
1.1%
|
|
| Clams, QUALITATIVE-INFO = Without added salt | 1 |
0%
|
|
| Cockles, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Cocoa beverage-preparation, powder, QUALITATIVE-INFO = High fat | 7 |
0.1%
|
|
| Cocoa powder | 2 |
0%
|
|
| Cod, PROCESS = Cooking and similar thermal preparation processes, QUALITATIVE-INFO = Fresh | 3 |
0%
|
|
| Coffee beverages | 31 |
0.3%
|
|
| Coffee espresso (beverage) | 24 |
0.3%
|
|
| Cola beverages, caffeinic | 19 |
0.2%
|
|
| Collards, PROCESS = Cooking and similar thermal preparation processes | 2 |
0%
|
|
| Common banana | 209 |
2.3%
|
|
| Common peaches | 1 |
0%
|
|
| Condensed milk (sometimes with added sugars) | 1 |
0%
|
|
| Condensed milk (sometimes with added sugars), SOURCE-COMMODITIES = Cow milk | 6 |
0.1%
|
|
| Cooked pork ham | 37 |
0.4%
|
|
| Courgettes, PROCESS = Frying, INGREDIENT = Seed oils | 1 |
0%
|
|
| Courgettes, PROCESS = Raw, no heat treatment | 68 |
0.7%
|
|
| Cow milk, PROCESS = UHT | 1 |
0%
|
|
| Cow milk, PROCESS = UHT, QUALITATIVE-INFO = Half fat or medium fat | 1 |
0%
|
|
| Cow milk, semi skimmed (half fat) | 1 |
0%
|
|
| Cow milk, semi skimmed (half fat), PROCESS = UHT | 241 |
2.7%
|
|
| Cow milk, skimmed (low fat), PROCESS = UHT | 3 |
0%
|
|
| Cow milk, whole, PROCESS = UHT | 39 |
0.4%
|
|
| Cow, ox or bull fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Stewing, PART-CONSUMED-ANALYSED = Excluding visible fat | 1 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Frying, INGREDIENT = Butter, PHYSICAL-STATE = Slices, steaks or other flat cuts | 4 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Frying, PHYSICAL-STATE = Slices, steaks or other flat cuts | 1 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Raw, no heat treatment | 2 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Raw, no heat treatment, PART-CONSUMED-ANALYSED = Excluding visible fat | 1 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Raw, no heat treatment, PHYSICAL-STATE = Slices, steaks or other flat cuts | 4 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, INGREDIENT = Olive oils, PART-CONSUMED-ANALYSED = Excluding visible fat | 37 |
0.4%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = Excluding visible fat | 5 |
0.1%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Margarines and similar, QUALITATIVE-INFO = Half fat or medium fat | 17 |
0.2%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, INGREDIENT = Seed oils, INGREDIENT = Margarines and similar, PART-CONSUMED-ANALYSED = Excluding visible fat | 4 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, INGREDIENT = Seed oils, INGREDIENT = Margarines and similar, QUALITATIVE-INFO = Half fat or medium fat | 7 |
0.1%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, PART-CONSUMED-ANALYSED = Excluding visible fat | 1 |
0%
|
|
| Cow, ox or bull fresh meat, PROCESS = Stewing, QUALITATIVE-INFO = Half fat or medium fat | 1 |
0%
|
|
| Crackers and breadsticks, INGREDIENT = Salt | 5 |
0.1%
|
|
| Cream and cream products | 1 |
0%
|
|
| Cream cheese | 51 |
0.6%
|
|
| Cream, plain, PROCESS = Pasteurisation, FAT-CONTENT = 34 % fat | 1 |
0%
|
|
| Cream, plain, PROCESS = Pasteurisation, FAT-CONTENT = 36 % fat | 3 |
0%
|
|
| Crisp bread, PLACE=Food industry prepared | 3 |
0%
|
|
| Crisp bread, wheat, wholemeal | 1 |
0%
|
|
| Croissant | 3 |
0%
|
|
| Cucumbers,PROCESS = Raw, no heat treatment | 49 |
0.5%
|
|
| Doughnuts-berliner | 11 |
0.1%
|
|
| Doughnuts-berliner, INGREDIENT = Jam of fruit / vegetables | 2 |
0%
|
|
| Dried dates | 2 |
0%
|
|
| Dried durum pasta | 4 |
0%
|
|
| Dried egg pasta, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Dried nuts/seeds and related flours and powders, SOURCE-COMMODITIES = Coconuts, PHYSICAL-STATE = Fragments / granules / splinters | 7 |
0.1%
|
|
| Dried vine fruits (raisins etc.) | 1 |
0%
|
|
| Duck fresh meat, PROCESS = Stewing, INGREDIENT = Traditional margarine, PART-CONSUMED-ANALYSED = W/o skin | 1 |
0%
|
|
| Finger food, PROCESS = Deep frying, INGREDIENT = Cod | 2 |
0%
|
|
| Finger food, PROCESS = Frying, INGREDIENT = Shrimps, common, INGREDIENT = Wheat flour white | 6 |
0.1%
|
|
| Finger food, PROCESS = Frying, INGREDIENT = Wheat flour white | 1 |
0%
|
|
| Firm/semi-hard cheese (gouda and edam type), FAT-CONTENT = 45 % fat | 37 |
0.4%
|
|
| Fish and seafood based dishes, PROCESS = Stewing, INGREDIENT = Rays, INGREDIENT = Anglerfish, monkfish and stargazers, INGREDIENT = Conger, european | 2 |
0%
|
|
| Fish and vegetables meal, PROCESS = Roasting, INGREDIENT = Onions and similar-, INGREDIENT = Tomatoes, INGREDIENT = Olive oils, INGREDIENT = Snappers | 1 |
0%
|
|
| Fish and vegetables meal, PROCESS = Roasting, INGREDIENT = Onions, INGREDIENT = Tomatoes, INGREDIENT = Marine fish, INGREDIENT = Olive oils, INGREDIENT = Seed oils | 11 |
0.1%
|
|
| Fish and vegetables meal, PROCESS = Roasting, INGREDIENT = Onions, INGREDIENT = Tomatoes, INGREDIENT = Olive oils, INGREDIENT = Scorpion fishes, INGREDIENT = Bacon | 1 |
0%
|
|
| Fish and vegetables meal, PROCESS = Roasting, INGREDIENT = Onions, INGREDIENT = Tomatoes, INGREDIENT = Olive oils, INGREDIENT = Snappers | 4 |
0%
|
|
| Fish soup, INGREDIENT = Pasta, plain (not stuffed), cooked | 19 |
0.2%
|
|
| Flavoured milks, PROCESS = UHT, INGREDIENT = Cow milk, QUALITATIVE-INFO = Half fat or medium fat | 23 |
0.3%
|
|
| Flounders, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Frankfurt-type sausage, PROCESS = Grilling/griddling (high temperature cooking), QUALITATIVE-INFO = Without added salt | 2 |
0%
|
|
| Frankfurter sausage, PROCESS = Deep frying, QUALITATIVE-INFO = Without added salt | 8 |
0.1%
|
|
| French beans (with pods), PROCESS = Cooking and similar thermal preparation processes | 17 |
0.2%
|
|
| French fries from cut potato, PROCESS = Deep frying | 41 |
0.5%
|
|
| Fresh raw sausages | 7 |
0.1%
|
|
| Fried eggs, SOURCE-COMMODITIES = Hen eggs, INGREDIENT = Butter | 15 |
0.2%
|
|
| Fried eggs, SOURCE-COMMODITIES = Hen eggs, INGREDIENT = Margarines and similar | 1 |
0%
|
|
| Fried eggs, SOURCE-COMMODITIES = Hen eggs, INGREDIENT = Olive oils | 57 |
0.6%
|
|
| Fried eggs, SOURCE-COMMODITIES = Hen eggs, INGREDIENT = Traditional margarine | 2 |
0%
|
|
| Fruit compote, pineapple | 1 |
0%
|
|
| Functional vegetable margarines/fats, FAT-CONTENT = 72 % fat | 1 |
0%
|
|
| Functional vegetable margarines/fats, QUALITATIVE-INFO = With added salt, FAT-CONTENT = 70 % fat | 60 |
0.7%
|
|
| Functional vegetable margarines/fats, QUALITATIVE-INFO = With added sugar, FAT-CONTENT = 70 % fat | 1 |
0%
|
|
| Garden peas (without pods), PROCESS = Cooking and similar thermal preparation processes | 4 |
0%
|
|
| Garden peas (without pods), PROCESS = Freezing, PROCESS = Cooking and similar thermal preparation processes | 5 |
0.1%
|
|
| Garden peas (without pods), PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Garlic, PROCESS = Raw, no heat treatment | 6 |
0.1%
|
|
| Gelatine dessert, INGREDIENT = Canned or jarred pineapple | 1 |
0%
|
|
| Gelatine dessert, INGREDIENT = Oranges, INGREDIENT = Juice, orange | 2 |
0%
|
|
| Goat fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Cooking and similar thermal preparation processes, QUALITATIVE-INFO = Full fat | 1 |
0%
|
|
| Goat fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Raw, no heat treatment | 2 |
0%
|
|
| Goat fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Roasting, INGREDIENT = Olive oils, INGREDIENT = Traditional margarine | 1 |
0%
|
|
| Goat fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, QUALITATIVE-INFO = High fat | 1 |
0%
|
|
| Goat fresh meat, PROCESS = Frying, INGREDIENT = Margarines and similar, GENERIC-TERM = Unspecified | 2 |
0%
|
|
| Goat milk | 1 |
0%
|
|
| Goat milk, PROCESS = Raw, no heat treatment | 4 |
0%
|
|
| Groupers, PROCESS = Cooking and similar thermal preparation processes | 8 |
0.1%
|
|
| Groupers, PROCESS = Griddling | 1 |
0%
|
|
| Groupers, PROCESS = Raw, no heat treatment | 3 |
0%
|
|
| Hakes, PROCESS = Frying | 5 |
0.1%
|
|
| Hakes, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Ham, pork | 3 |
0%
|
|
| Hard candies | 1 |
0%
|
|
| Hen eggs | 21 |
0.2%
|
|
| Honey | 21 |
0.2%
|
|
| Horse mackerels, PROCESS = Cooking and similar thermal preparation processes | 66 |
0.7%
|
|
| Horse mackerels, PROCESS = Grilling/griddling (high temperature cooking) | 5 |
0.1%
|
|
| Horse mackerels, PROCESS = Raw, no heat treatment | 6 |
0.1%
|
|
| Horse mackerels, SOURCE = Atlantic horse mackerel (as animal), PROCESS = Frying | 66 |
0.7%
|
|
| Horse mackerels, SOURCE = Atlantic horse mackerel (as animal), PROCESS = Grilling/griddling (high temperature cooking) | 1 |
0%
|
|
| Horse mackerels, SOURCE = Atlantic horse mackerel (as animal), PROCESS = Raw, no heat treatment | 3 |
0%
|
|
| Hot drinks and infusions composite ingredients, INGREDIENT = Coffee imitate ingredients, INGREDIENT = Coffee beverage-preparation, powder | 2 |
0%
|
|
| Ice cream, milk-based, INGREDIENT = Sponge biscuits, INGREDIENT = Cream, plain | 1 |
0%
|
|
| Imitation cream, QUALITATIVE-INFO = Without added salt, FAT-CONTENT = 75 % fat | 3 |
0%
|
|
| Instant coffee powder | 204 |
2.2%
|
|
| Instant coffee powder, decaffeinated | 1 |
0%
|
|
| Jam, raspberries | 2 |
0%
|
|
| Jam, strawberries | 5 |
0.1%
|
|
| Juice concentrate, orange | 159 |
1.7%
|
|
| Juice concentrate, pineapple | 5 |
0.1%
|
|
| Juice, lemon | 1 |
0%
|
|
| Juice, orange | 28 |
0.3%
|
|
| Juice, peach | 1 |
0%
|
|
| Juice, pineapple | 2 |
0%
|
|
| Legumes based dishes, PROCESS = Frying, INGREDIENT = Lima beans (dry), INGREDIENT = Olive oils | 1 |
0%
|
|
| Legumes based dishes, PROCESS = Frying, INGREDIENT = Lima beans (with pods), INGREDIENT = Maize oil, edible | 1 |
0%
|
|
| Lemons | 1 |
0%
|
|
| Lettuces (generic), PROCESS = Raw, no heat treatment | 98 |
1.1%
|
|
| Lima beans (dry), PROCESS = Cooking and similar thermal preparation processes | 365 |
4%
|
|
| Liqueurs | 2 |
0%
|
|
| Mackerel, atlantic, PROCESS = Cooking in water | 88 |
1%
|
|
| Mackerel, atlantic, PROCESS = Raw, no heat treatment | 28 |
0.3%
|
|
| Maize flour | 92 |
1%
|
|
| Maize grain, PROCESS = Raw, no heat treatment | 61 |
0.7%
|
|
| Maize oil, edible | 1 |
0%
|
|
| Marmalade, INGREDIENT = Quinces | 7 |
0.1%
|
|
| Marmalade, oranges | 7 |
0.1%
|
|
| Matured charcuterie products for cooking, INGREDIENT = Pig fresh meat | 1 |
0%
|
|
| Mayonnaise sauce, INGREDIENT = Olive oils, INGREDIENT = Whole eggs, PREPARATION-PRODUCTION-PLACE = Home prepared (family, social networks, proxies) | 23 |
0.3%
|
|
| Mayonnaise sauce, INGREDIENT = Whole eggs, INGREDIENT = Soya bean oil, refined, PREPARATION-PRODUCTION-PLACE = Home prepared (family, social networks, proxies) | 7 |
0.1%
|
|
| Meat and vegetable soup, with puree or pieces | 7 |
0.1%
|
|
| Meat and vegetable soup, with puree or pieces, INGREDIENT = Chicken fresh meat, INGREDIENT = Rice and similar- | 25 |
0.3%
|
|
| Meat burger (no sandwich), PROCESS = Frying, INGREDIENT = Pig fresh meat | 16 |
0.2%
|
|
| Meat burger (no sandwich), PROCESS = Grilling/griddling (high temperature cooking), INGREDIENT = Cow, ox or bull fresh meat | 5 |
0.1%
|
|
| Meat sauce, PROCESS = Frying, INGREDIENT = Pig fresh meat, INGREDIENT = Pork lard | 1 |
0%
|
|
| Meat soup, clear, PROCESS = Reconstitution from concentrate, powder or other dehydrated form, INGREDIENT = Stock cubes or granulate, chicken | 20 |
0.2%
|
|
| Meat stew, INGREDIENT = Goat fresh meat, INGREDIENT = Olive oils, INGREDIENT = Pork lard | 2 |
0%
|
|
| Milk chocolate | 5 |
0.1%
|
|
| Milk powder | 2 |
0%
|
|
| Milk powder, SOURCE-COMMODITIES = Cow milk, QUALITATIVE-INFO = Half fat or medium fat | 56 |
0.6%
|
|
| Milk powder, full fat, SOURCE-COMMODITIES = Cow milk | 187 |
2.1%
|
|
| Milk, QUALITATIVE-INFO = Half fat or medium fat | 5 |
0.1%
|
|
| Mixed fruit nectars | 46 |
0.5%
|
|
| Mixed vegetables soup, INGREDIENT = Turnips and similar- | 1 |
0%
|
|
| Mixed vegetables soup, with puree or pieces | 11 |
0.1%
|
|
| Mixed vegetables soup, with puree or pieces, INGREDIENT = Carrots, PHYSICAL-STATE = Puree-type | 1 |
0%
|
|
| Navy beans (dry seeds), PROCESS = Cooking and similar thermal preparation processes | 62 |
0.7%
|
|
| Navy beans (dry seeds), PROCESS = Raw, no heat treatment | 2 |
0%
|
|
| Nectar, apple | 3 |
0%
|
|
| Nectar, orange | 1 |
0%
|
|
| Nectar, peach | 12 |
0.1%
|
|
| Nectar, peach, QUALITATIVE-INFO = Light | 1 |
0%
|
|
| Nectar, pear | 6 |
0.1%
|
|
| Oat rolled grains | 3 |
0%
|
|
| Olive oil, refined | 544 |
6%
|
|
| Omelette, plain, INGREDIENT = Butter | 1 |
0%
|
|
| Onions, PROCESS = Cooking and similar thermal preparation processes | 47 |
0.5%
|
|
| Onions, PROCESS = Frying, INGREDIENT = Seed oils | 189 |
2.1%
|
|
| Onions, PROCESS = Raw, no heat treatment | 31 |
0.3%
|
|
| Oranges | 13 |
0.1%
|
|
| Palm oil/fat | 1 |
0%
|
|
| Papayas | 26 |
0.3%
|
|
| Parsley, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Pasta, cooked, with vegetables, INGREDIENT = Carrots, INGREDIENT = Olive oils | 19 |
0.2%
|
|
| Pasta, cooked, with vegetables, INGREDIENT = Carrots, INGREDIENT = Traditional margarine | 3 |
0%
|
|
| Pasta, plain (not stuffed), uncooked, PROCESS = Cooking and similar thermal preparation processes | 24 |
0.3%
|
|
| Pastry based on laminated dough, INGREDIENT = Cream and cream products | 1 |
0%
|
|
| Pate, pork liver | 1 |
0%
|
|
| Peanuts, PART-CONSUMED-ANALYSED = W/o peel | 1 |
0%
|
|
| Peanuts, PROCESS = Toasting / coffee roasting, QUALITATIVE-INFO = With added salt, PART-CONSUMED-ANALYSED = W/o peel | 2 |
0%
|
|
| Peanuts, PROCESS = Toasting / coffee roasting, QUALITATIVE-INFO = Without added salt, PART-CONSUMED-ANALYSED = W/o peel | 8 |
0.1%
|
|
| Pears | 30 |
0.3%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Roasting, INGREDIENT = Olive oils, INGREDIENT = Traditional margarine, PART-CONSUMED-ANALYSED = Excluding visible fat | 2 |
0%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Roasting, INGREDIENT = Traditional margarine, INGREDIENT = Olive oils, QUALITATIVE-INFO = High fat | 6 |
0.1%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Roasting, INGREDIENT = Traditional margarine, INGREDIENT = Seed oils, QUALITATIVE-INFO = High fat | 27 |
0.3%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Roasting, PART-CONSUMED-ANALYSED = Excluding visible fat | 1 |
0%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Pork lard, PART-CONSUMED-ANALYSED = Excluding visible fat | 45 |
0.5%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Traditional margarine, PART-CONSUMED-ANALYSED = Excluding visible fat | 1 |
0%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Seed oils, INGREDIENT = Pork lard, PART-CONSUMED-ANALYSED = Excluding visible fat | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Frying, INGREDIENT = Butter | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Frying, INGREDIENT = Traditional margarine | 2 |
0%
|
|
| Pig fresh meat, PROCESS = Grilling/griddling (high temperature cooking) | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Grilling/griddling (high temperature cooking), QUALITATIVE-INFO = High fat, PART-CONSUMED-ANALYSED = With bone | 2 |
0%
|
|
| Pig fresh meat, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = High fat, PART-CONSUMED-ANALYSED = With bone | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Roasting, INGREDIENT = Olive oils, INGREDIENT = Traditional margarine | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Roasting, INGREDIENT = Traditional margarine | 1 |
0%
|
|
| Pig fresh meat, PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Pork lard, PART-CONSUMED-ANALYSED = With bone | 2 |
0%
|
|
| Pig fresh meat, PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Pork lard, QUALITATIVE-INFO = Half fat or medium fat, PART-CONSUMED-ANALYSED = With bone | 3 |
0%
|
|
| Pig fresh meat, PROCESS = Stewing, INGREDIENT = Olive oils, INGREDIENT = Traditional margarine, QUALITATIVE-INFO = Half fat or medium fat, PART-CONSUMED-ANALYSED = With bone | 2 |
0%
|
|
| Pig fresh meat, PROCESS = Stewing, INGREDIENT = Pork lard, INGREDIENT = Seed oils, QUALITATIVE-INFO = Half fat or medium fat, PART-CONSUMED-ANALYSED = With bone | 6 |
0.1%
|
|
| Pig liver, PROCESS = Frying, INGREDIENT = Pork lard, INGREDIENT = Traditional margarine | 3 |
0%
|
|
| Pig liver, PROCESS = Frying, PROCESS = Cooking and similar thermal preparation processes | 3 |
0%
|
|
| Pig liver, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Pineapples | 1 |
0%
|
|
| Pizza and similar with cheese topping, INGREDIENT = Tomatoes | 3 |
0%
|
|
| Pizza and similar with cheese, meat, and vegetables, INGREDIENT = Tomatoes, INGREDIENT = Cooked pork ham | 6 |
0.1%
|
|
| Pork lard | 1 |
0%
|
|
| Potato crisps from potato slices, PREPARATION-PRODUCTION-PLACE = Food industry prepared | 6 |
0.1%
|
|
| Potato puree from potatoes | 34 |
0.4%
|
|
| Potatoes and vegetables meal, INGREDIENT = Onions, INGREDIENT = Olive oils, INGREDIENT = Seed oils | 230 |
2.5%
|
|
| Potatoes, PROCESS = Baking | 7 |
0.1%
|
|
| Potatoes, PROCESS = Cooking and similar thermal preparation processes | 81 |
0.9%
|
|
| Powdered drink bases, INGREDIENT = Orange flavour | 6 |
0.1%
|
|
| Preparations for gelling home-made food | 1 |
0%
|
|
| Preserved tomato, whole or pieces | 145 |
1.6%
|
|
| Processed cheese and spreads, FAT-CONTENT = 40 % fat | 8 |
0.1%
|
|
| Processed maize-based flakes | 5 |
0.1%
|
|
| Processed wheat-based flakes | 3 |
0%
|
|
| Processed wheat-based flakes, SWEETENING-AGENT = Honey | 7 |
0.1%
|
|
| Pumpkins, PROCESS = Raw, no heat treatment | 27 |
0.3%
|
|
| Rice and meat meal, INGREDIENT = Chicken fresh meat | 4 |
0%
|
|
| Rice and vegetables meal, INGREDIENT = Carrots, INGREDIENT = Olive oils | 3 |
0%
|
|
| Rice and vegetables meal, INGREDIENT = Tomatoes, INGREDIENT = Olive oil, refined | 541 |
6%
|
|
| Rice based dishes, cooked, INGREDIENT = Butter | 26 |
0.3%
|
|
| Rice grain, PROCESS = Cooking in water | 283 |
3.1%
|
|
| Rice grain, brown, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Rye-wheat bread and rolls, wholemeal | 1 |
0%
|
|
| Salmons, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Salt | 330 |
3.6%
|
|
| Salted cod, PROCESS = Drying (dehydration), PROCESS = Cooking and similar thermal preparation processes | 7 |
0.1%
|
|
| Salted cod, PROCESS = Drying (dehydration), PROCESS = Raw, no heat treatment | 2 |
0%
|
|
| Salted cod, PROCESS = Frying, PROCESS = Drying (dehydration) | 1 |
0%
|
|
| Salted cod, PROCESS = Roasting, PROCESS = Drying (dehydration), INGREDIENT = Olive oils | 3 |
0%
|
|
| Sardines and sardine-type fishes, PROCESS = Frying, QUALITATIVE-INFO = Half fat or medium fat | 1 |
0%
|
|
| Sausages, PROCESS = Cooking and similar thermal preparation processes, INGREDIENT = Animal blood | 2 |
0%
|
|
| Sausages, PROCESS = Cooking and similar thermal preparation processes, INGREDIENT = Animal blood, QUALITATIVE-INFO = Without added salt | 1 |
0%
|
|
| Sausages, PROCESS = Stewing, INGREDIENT = Portuguese kales, INGREDIENT = Olive oils | 2 |
0%
|
|
| Savoy cabbages, PROCESS = Cooking and similar thermal preparation processes | 145 |
1.6%
|
|
| Seed oils | 15 |
0.2%
|
|
| Shrimps, common, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Soft drink, flavoured, no fruit | 3 |
0%
|
|
| Soft drink, orange flavour | 18 |
0.2%
|
|
| Soups (ready-to-eat), INGREDIENT = Savoy cabbages | 40 |
0.4%
|
|
| Soups (ready-to-eat), PROCESS = Pumpkins | 2 |
0%
|
|
| Soya drink, FORTIFICATION-AGENT = Calcium, QUALITATIVE-INFO = With added sugar, QUALITATIVE-INFO = With added salt | 1 |
0%
|
|
| Soya drink, QUALITATIVE-INFO = With added sugar, QUALITATIVE-INFO = With added salt | 1 |
0%
|
|
| Spinaches, PROCESS = Raw, no heat treatment | 7 |
0.1%
|
|
| Sponge cake | 9 |
0.1%
|
|
| Sponge cake, INGREDIENT = Coconuts | 17 |
0.2%
|
|
| Starchy pudding, INGREDIENT = Milk, INGREDIENT = Whole eggs | 1 |
0%
|
|
| Starchy pudding, PREPARATION-PRODUCTION-PLACE = Home prepared (family, social networks, proxies) | 1 |
0%
|
|
| Stock cubes or granulate, chicken | 251 |
2.8%
|
|
| Stock cubes or granulate, meat | 15 |
0.2%
|
|
| Strawberries | 4 |
0%
|
|
| Sucrose (common sugar), SOURCE-COMMODITIES = Sugar canes, QUALITATIVE-INFO = Yellow | 3 |
0%
|
|
| Sunflower seed oil, edible | 87 |
1%
|
|
| Sweet potatoes, PROCESS = Baking | 7 |
0.1%
|
|
| Sweet potatoes, PROCESS = Raw, no heat treatment | 135 |
1.5%
|
|
| Sweetsops | 5 |
0.1%
|
|
| Table grapes, QUALITATIVE-INFO = White | 1 |
0%
|
|
| Tangerines | 10 |
0.1%
|
|
| Tomato ketchup and related sauces | 10 |
0.1%
|
|
| Tomato-containing cooked sauces | 34 |
0.4%
|
|
| Tomatoes, PROCESS = Raw, no heat treatment | 115 |
1.3%
|
|
| Traditional margarine, INGREDIENT = Garlic, QUALITATIVE-INFO = With added salt | 2 |
0%
|
|
| Tuna, PROCESS = Cooking and similar thermal preparation processes, INGREDIENT = Wine, INGREDIENT = Olive oils | 41 |
0.5%
|
|
| Turkey fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Breading, PART-CONSUMED-ANALYSED = W/o skin | 2 |
0%
|
|
| Turkey fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Roasting, INGREDIENT = Traditional margarine, PART-CONSUMED-ANALYSED = W/o skin | 3 |
0%
|
|
| Turkey fresh meat, PART-NATURE = Breast (as part-nature), PROCESS = Stewing, INGREDIENT = Traditional margarine, PART-CONSUMED-ANALYSED = With skin | 6 |
0.1%
|
|
| Turkey fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, INGREDIENT = Traditional margarine, PART-CONSUMED-ANALYSED = With skin | 1 |
0%
|
|
| Unsweetened spirits | 7 |
0.1%
|
|
| Water-based ice creams | 2 |
0%
|
|
| Watercresses, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Watermelons | 1 |
0%
|
|
| Wheat bread and rolls | 427 |
4.7%
|
|
| Wheat bread and rolls, INGREDIENT = Dried vine fruits (raisins etc.) | 1 |
0%
|
|
| Wheat bread and rolls, QUALITATIVE-INFO = Fortified | 7 |
0.1%
|
|
| Wheat bread and rolls, brown or wholemeal | 15 |
0.2%
|
|
| Wheat bread and rolls, brown or wholemeal, INGREDIENT = Sesame seeds | 16 |
0.2%
|
|
| Wheat bread and rolls, white with maize | 4 |
0%
|
|
| Wheat flour | 3 |
0%
|
|
| White cabbage, PROCESS = Cooking and similar thermal preparation processes | 6 |
0.1%
|
|
| White sugar | 419 |
4.6%
|
|
| Wine, red | 21 |
0.2%
|
|
| Wine, white | 1 |
0%
|
|
| Yeast leavened pastry | 1 |
0%
|
|
| Yoghurt drinks, including sweetened and/or flavoured variants, INGREDIENT = Food flavourings, QUALITATIVE-INFO = Half fat or medium fat, QUALITATIVE-INFO = With added sugar | 1 |
0%
|
|
| Yoghurt drinks, including sweetened and/or flavoured variants, INGREDIENT = Food flavourings, QUALITATIVE-INFO = Low fat (naturally or reduced), QUALITATIVE-INFO = With added sugar | 1 |
0%
|
|
| Yoghurt drinks, including sweetened and/or flavoured variants, INGREDIENT = Fruit used as fruit, QUALITATIVE-INFO = Half fat or medium fat, QUALITATIVE-INFO = With added sugar | 4 |
0%
|
|
| Yoghurt drinks, including sweetened and/or flavoured variants, QUALITATIVE-INFO = Half fat or medium fat, QUALITATIVE-INFO = With added sugar | 11 |
0.1%
|
|
| Yoghurt, INGREDIENT = Food flavourings, QUALITATIVE-INFO = Half fat or medium fat, QUALITATIVE-INFO = With added sugar | 5 |
0.1%
|
|
| Yoghurt, QUALITATIVE-INFO = Half fat or medium fat | 46 |
0.5%
|
|
| Yoghurt, QUALITATIVE-INFO = Low fat (naturally or reduced) | 1 |
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.