with $2.9 billion sold, followed by China with $0.9 billion. The largest per capita consumers of pasta in 2015 were Italy (23.5kg/person), Tunisia (16.0kg/person), Venezuela (12.0kg/person) and Greece (11.2kg/person). In 2017, the United States was the largest consumer of pasta with 2.7 million tons. Nutrition When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A portion of unenriched cooked pasta provides of food energy and a moderate level of manganese (15% of the Daily Value), but few other micronutrients. Pasta has a lower glycemic index than many other staple foods in Western culture, like bread, potatoes, and rice. International adaptations As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. When pasta was introduced to different nations, each culture would adopt a different style of preparation. In the past, ancient Romans cooked pasta-like foods by frying rather than boiling. It was also sweetened with honey or tossed with garum. Ancient Romans also enjoyed baking it in rich pies, called timballi. Africa Countries like Somalia, Ethiopia, and Eritrea were introduced to pasta from colonization and occupation through the Italian Empire, in the nineteenth and twentieth centuries. Southern Somalia has a dish called which has a meat sauce, typically beef based, with their local spice mix. In Ethiopia, pasta can also be served over , where it is also eaten with hands instead of cutlery. A dollop of bolognese with spice blend can be served on the side. Asia In Hong Kong, the local Chinese have adopted pasta, primarily spaghetti and macaroni, as an ingredient in the Hong Kong-style Western cuisine. In , macaroni is cooked in water and served in broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare. These affordable dining shops evolved from American food rations after World War II due to lack of supplies, and they continue to be popular for people with modest means. Two common spaghetti dishes served in Japan are the Bolognese and the Napolitan. In Nepal, macaroni has been adopted and cooked in a Nepalese way. Boiled macaroni is sautéed along with cumin, turmeric, finely chopped green chillies, onions and cabbage. In the Philippines, spaghetti is often