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Table 7
Various vegetables categories and their consumption rate (in kg/year) considered in the different guides.
| FR (average individual) | BfS | RCLEA | S-Risk | ||
|---|---|---|---|---|---|
| Male | Female | ||||
| Potatoes | 32 | 55 | 101 | 84 | 47.4 |
| Root vegetables | 9 | – | – | – | |
| Carrot | – | – | 19 | 16 | 24.8 |
| Onion (shallots and leeks) | – | – | 13 | 11 | 7 |
| Leafy vegetables | 20 | 13 | – | – | 11.9 |
| Leafy salads | – | – | 14 | 12 | – |
| Cabbage | – | – | 20 | 17 | 6.8 |
| Brussels sprouts | – | – | 21 | 17 | |
| Fruit vegetables | 74 | – | – | – | 29 |
| Fruit and derived products | – | 35 | – | – | – |
| Other vegetables | – | 40 | – | – | – |
| Grain and derived products | 55 | 110 | – | – | – |
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