Sources of food

Plants supply most of the food people eat. In many African, Asian, and Latin-American countries, the people depend on plants for more than two-thirds of their food. In Australia, Europe, North America, and parts of South America, the people eat much meat. But even these areas, over half the diet consists of food from plants.

Consumers commonly buy some basic foods, including eggs, fruits, and vegetables, in their natural form. But basic foods are also processed before they reach the market. Most of foods have been processed. Processors also produce baked goods, frozen dinners, and many other convenience foods, which save work for the cook when preparing a meal.

The most important food obtained from plants are grains and fruits and vegetables.

Grains, also called cereals, are the seeds of such plants as barley, corn, millet, oats, rice, rye, sorghum and wheat. The human diet has been based on grains for thousands of years. Rice or a grain product, particularly bread, is the main food in many cultures. Millers grind much of the world’s grain, especially wheat, into flour. Wheat flour is used in almost all breads, in pastries, and in macaroni and other kinds of noodles. Processors also make breakfast cereals from grains.

Fruits and vegetables add a variety of colors, flavors, and textures to the diet. Popular fruits include apples, bananas, cherries, melons, oranges, peaches, pineapples and strawberries. Most fruits are eaten as snacks or in a salad or dessert.

Favorite vegetables include beans, broccoli, cabbage, carrots, celery, lettuce, onions, peas, potatoes, and sweet corn. Vegetables are commonly eaten during the main part of a meal. They may be served raw in a salad, cooked and served with a sauce, or added to a soup.

Other foods from plants include nuts, herbs and spices, and beverages. Coffee, cocoa, tea and many other drinks are made from plants. Nuts are popular snacks and can be used as flavorings in other foods.