As international interest grows in the nutritional habits of the peoples of the world, the benefits of the Greek diet are increasingly evident.
Throughout the ages Greek cuisine has maintained is frugality, relying mainly on local produce rather than imports.
Pulses and nuts add another 15%, olive oil, olives and dairy products 7%. Fish and seafood add 5%, poultry and eggs 3%. Finally meat, sweets and red wine contribute a mere 1% each.