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Table 3 The menu for a charcoal-maker’s family with four members and individual nutrient intake on the New Year’s holiday in Iwaizumi town

From: A decrease in eating barnyard millet in Iwate prefecture: a literature review of Iwate no Hoken (hygiene in Iwate)

   Ingredient Total, g Per capita, g Energy, kcal Protein, g Fat, g Carbohydrate, g Salt, g
Breakfast Rice   1260 315.0 1127.7 19.2 2.8 244.4 0.0
  Barley   330 82.5 285.5 5.5 1.2 64.6 0.0
  Miso soup Miso 200 50.0 108.5 8.6 5.3 7.3 5.5
   Potato 1000 250.0 190.0 4.5 0.3 43.3 0.0
   Carrot 90 22.5 8.1 0.2 0.0 2.1 0.0
   Chinese leaf 350 87.5 12.3 0.7 0.1 2.8 0.0
  Pickles Radish 120 30.0 17.1 0.3 0.0 4.2 0.9
Lunch Rice Remaining from breakfast      
  Barley         
  Natto (fermented soybeans)   100 25.0 50.0 4.1 2.5 3.0 0.0
  Soy sauce   18 4.5 3.5 0.3 0.0 0.4 0.7
Supper Rice   560 140.0 501.2 8.5 1.3 108.6 0.0
  Barley   100 25.0 86.5 1.7 0.4 19.6 0.0
  Miso soup Miso 80 20.0 43.4 3.4 2.1 2.9 2.2
   Chinese leaf 180 45.0 6.3 0.4 0.0 1.4 0.0
   Carrot 50 12.5 4.5 0.1 0.0 1.2 0.0
   Dried sardine 40 10.0 33.2 21.4 0.6 0.0 0.4
  Pickles   90 22.5 12.8 0.2 0.0 3.2 0.7
      2490.5 79.2 16.6 508.9 10.3