Figure 1
Top 10 sources of vegetable intake, household population aged 2 or older, Canada excluding territories, 2004 and 2015

Figure 1 Top 10 sources of vegetable intake, household population aged 2 or older, Canada excluding territories, 2004 and 2015

Data table for Figure 1
 
Data table for Figure 1
Table summary
This table displays the results of Data table for Figure 1. The information is grouped by Top 10 in 2015 (appearing as row headers), 2004 and 2015, calculated using Average daily servings units of measure (appearing as column headers).
Top 10 in 2015 2004 2015
Average daily servings
Lettuce -0.57 0.43Note ***
Potatoes, raw and cooked (not fried) -0.48 0.35Note ***
Tomatoes -0.32 0.30
Potatoes, fried or roasted -0.21 0.15Note ***
Carrots -0.18 0.14Note ***
Onion, garlic -0.15 0.14Note *
Broccoli -0.12 0.11
Cabbage and kale -0.10 0.11
Cucumber -0.07 0.09Note *
Potato chips -0.13 0.09Note ***
Note *

significantly different from 2004 (p < 0.05)

Return to note * referrer

Note ***

significantly different from 2004 (p < 0.0001)

Return to note *** referrer

Notes: Foods are ranked according to top 10 in 2015. Estimates (average number of servings in the overall population) are based on intakes reported in the first 24-hour recall. Bureau of Nutrition Sciences (BNS) codes were used to classify the vegetable subgroups as follows: lettuce—BNS codes 36H or 220C; potatoes, raw and cooked (not fried)—BNS codes 39A or 220A; tomatoes—BNS codes 36N, 220E or 220F; potatoes, fried or roasted—BNS codes 38B or 220B; carrots—BNS code 36E; onion, garlic—BNS codes 36J or 220F; broccoli—BNS codes 36B or 220F; cabbage and kale—BNS code 36C; cucumber—BNS codes 36P or 220E; and potato chips—BNS code 38A.
Source: Statistics Canada, Canadian Community Health Survey – Nutrition, 2004 and 2015.

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