Here is a concise view of Jain monk diet:

• Core principle: Ahimsa (non-violence) guides their food choices. Jain monks rely on alms (bhiksha) and do not cook for themselves, so their diet is strictly vegetarian and very ascetic.
• General rules common to both major traditions:

- No meat, fish, eggs, or animal-derived products that involve harm to animals. - No root vegetables (such as onions, garlic, potatoes, carrots, beetroot) because pulling them up harms the plant and can kill many microorganisms in the soil. - Avoiding foods that cause intoxication or harm to the mind and body (including alcohol). - Avoiding foods that require killing or harming living beings in the process of harvesting, processing, or storage when possible.

• Differences between Digambar and Shwetambar:

- Both traditions emphasize strict restraint, but the exact rules about alms, dairy, and certain vegetables can vary by lineage and local practice. - In general, Digambar monks tend to maintain a very austere regimen and may be more restrictive about dairy and certain plant foods, while Shwetambar monks can have some differences in food offerings depending on region and monastic lineage.

• Practical note: Since Jain monks depend on alms, their daily meals can vary by location, season, and the offerings of lay followers. They typically do not store food for long periods and follow specific fasting days or seasonal fasts as part of discipline.

If you’d like, I can point you to specific Jain scriptures or commentary that detail the vows and dietary rules for Digambar and Shwetambar monks.