Table 1: Long-lived food cultures and their dietary characteristics

Table 1: Long-lived food cultures and their dietary characteristics

+ = small amount ++ = moderate amount +++ = large amount ++++ = very large amount

	Variety	Plant based	Root vegetables	Green vegetables	Fish	Seaweed algae	Pork	Culinary herbs	Legumes	Teas (infusions)	Berries
Oriental
Okinawan	+++	++++	+++	+++	++	++	++	++	+++	+++	+
Japanese	++++	++++	++	++	+++	+++	++	++	+++	+++	+
Chinese (Southern)	+++	++++	++	++	+	+	++	++	+++	+++	+
Scandinavian
Icelandic	+	++	++	++	+++	+	++	+	+	+	++
Swedish	++	+++	+++	++	+++	+	++	++	+	+	+++
Mediterranean
Greek	+++	++++	+	++	++	+	+	+++	+++	++	+
Andean
Quechua	++	++++	+++	++	++	++	++	++	++	++	++