Food items

Food basics

I would narrow this general definition to mean plants eaten to provide a variety of essential nutrients. There are essential nutrients, such as water and salt , that don't have to come from plants, and this we will look at under Food Additives. But, of course, nothing beats the thrill of discovering another plant food item you just can't live without.  ²  This way we can talk about food additives and vitamins as special topics.

Food item are classified based on their plant source. Plants are the starting point for all processed and cooked foods. The energy for our metabolism starts off as sunlight. Plants capture this energy by photosynthesis, and use it to create the sugars, fats, proteins, and phytochemicals at the very bottom of the food chain. Even mushrooms that grow in the dark get their energy by breaking down plant material.

Categories and classification

Common foods

A wide variety of food items are commonly available in most U.S. markets. Different areas of the world have their own notion of what foods are common. Many times foods common in one market are unheard of in another, and seldom enter into global trade for one reason or another.

Common means the food item would be reasonably expected to be available in a local grocery store.

Underused foods are items that are edible, but are seldom used as foods, even in the areas where the plants are native.

Regional foods are foods that are commonly eaten in a small set of locales. Most often this in the regions where they are produced.

Common Fruits

Apples

Bananas

Grapes

Lemons

Oranges

Common Grains

Common Herbs

Common Legumes

Common vegetables

Avocado

Onions

Peas

Potatoes

Regional foods

Amaranth

Epazote

Oca

Quinoa

Underused foods

Akebi fruit Orach Beetberry American Persimon

Notes