Mediterranean nutrition

It is a type of food characteristic of the Mediterranean region.

Mediterranean nutrition is not a specific system or instruction, but a set of nutrition habits and principles traditionally followed by the inhabitants of the Mediterranean. No fewer than 16 countries surround the Mediterranean Sea, and food traditions vary between these countries. But there are a number of characteristics common to them

A high proportion of fruits, vegetables, potatoes, beans, nuts, seeds, bread and other cereals in the diet.

Olive oil is actively used, which is used both for frying and for seasoning (in the latter case, cold-pressed oil is often used).

Moderate amounts of fish and a small amount of meat are eaten. Pork, beef or lamb is consumed regularly, but not necessarily every week. Poultry meat (chicken, goose, ostrich) and eggs are consumed almost every day, but not necessarily every day.

Yogurts from skimmed milk and cheeses such as mozzarella, feta, halloumi, Tzfat cheese are mainly consumed. Yogurt is also fatty.

Typical consumption of fresh local seasonal produce — vegetables, fruits and greens.

Sweets – not every day.

Active lifestyle.

Typical products

•      Olive oil and olives
•      Fresh vegetables: tomatoes, eggplants, bell peppers, zucchini
•      Garlic, onion
•      Fish and seafood
•      Herbs such as thyme, rosemary, oregano and basil
•      White bread, pasta and rice