Newsroom
Cypriots consume a significant amount of vegetables annually, with each individual averaging 142.7 kilograms per year, according to data from the Cyprus Statistical Service. This figure emphasizes the importance of vegetables in the Cypriot diet, particularly in the context of traditional and Mediterranean eating habits.
Breaking down the consumption per vegetable category, the data indicates that Cypriots eat approximately:
- 25 kilograms of potatoes, a staple ingredient in many local dishes.
- 18.2 kilograms of tomatoes, widely used in salads, sauces, and Mediterranean cuisine.
- 9.5 kilograms of cucumbers, commonly consumed fresh, especially in Greek-style salads.
- 6.9 kilograms of olives, which play a key role in Cypriot cuisine and the production of olive oil.
- 4 kilograms of legumes, such as lentils, chickpeas, and beans, which are essential sources of plant-based protein.
- 79.1 kilograms of other vegetables, encompassing a variety of greens and seasonal produce, including zucchini, eggplants, peppers, and leafy greens like spinach and wild greens (horta).
The data was shared in light of Clean Monday, a public holiday in Cyprus marking the beginning of Lent, during which many people observe fasting traditions that emphasize plant-based foods, including vegetables, legumes, and olives. This dietary pattern aligns with the broader Mediterranean diet, which is known for its health benefits and reliance on fresh, locally sourced produce.
