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Regional staples include the plants rye, soybeans, barley, oats, and teff. Most of the human population lives on a diet based on one or more of the following staples: cereals ( rice, wheat, maize (corn), millet, and sorghum), roots and tubers ( potatoes, cassava, yams and taro), and animal products such as meat, milk, eggs, cheese and fish. In Western Europe the main staples in the average diet are animal products (33 percent), cereals (26 percent), and roots and tubers (4 percent). For example, the main energy source staples in the average African diet are cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent).
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The dominant staple foods in different parts of the world are a function of weather patterns, local terrain, farming constraints, acquired tastes and ecosystems. Įxcept for war-torn countries, the people of the world are getting more daily calories, despite a growing population globally. Staple foods may also include (depending on the region) olive oil, coconut oil, and sugar (e.g. Other staple foods include sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains. Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese, and dried legumes such as lentils and other beans.
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During seasons of plenty, wider choices of foods may be available. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. Įarly agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Typical examples include tubers and roots, grains, legumes, and seeds. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Unprocessed seeds of spelt, a historically important staple foodĪ staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.