Products of plant origin

Cereals and their products, pulses, fruits and vegetables used to be the base of the Cretan diet. The majority of cereals were raw and whole-grain derived from wheat and barley. Bread, rusks and groats were consumed in large quantities. The main pulses were white beans, broad beans, chick-peas, lentils and garden peas. As far as vegetables are concerned, there were many kinds, all of which seasonal, that were consumed in large quantities: spinach, cabbage, green beans, zucchini, tomatoes, eggplants, leeks, celery, onions, radish, cauliflower, okra, peppers, endives, as well as wild mountain  herbs. Fruits were also seasonal and consumed in large quantities: oranges and tangerines, mostly in coastal areas, grapes, apples, melons, pomegranates, figs, peaches, apricots, pears, quinces, plums and cherries. People also consumed dried fruits, mainly figs and raisins.

All the above are rich in vegetable fibers, vitamins, minerals and many antioxidants, and are connected with several beneficial effects in our organism. Increased intake of food of vegetable origin, such as whole-grain cereals, fruits, vegetables and pulses, helps intestinal function and protects us from cardiovascular disease, cancer, diabetes and obesity (Kushi et al. 1995;Kaline et al. 2007;Hu 2009). Whole-grain cereals in people with diabetes contribute in a good control of the disease and in a reduced possibility of complications (Qi & Hu 2009). Furthermore, a diet of high content in the above mentioned products is related not only with lower body weight but also with smaller girth, which is an indicator of cardiovascular risk  (Williams et al. 2008).