Staple food
Staple Food
Staple food (pronunciation: /ˈsteɪpəl fuːd/), also known as basic food, is a food that is eaten routinely and in such quantities that it constitutes a significant proportion of a diet and supplies a large fraction of energy and nutritional needs. The term derives from the Old English word 'stapol', meaning 'main' or 'key'.
Types of Staple Foods
Staple foods vary from place to place, but typically they are inexpensive or readily available foods that supply one or more of the three organic nutrients needed for survival and health: carbohydrates, proteins, and fats. Common examples include grains, legumes, and tubers.
Grains
Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Examples of staple grains include wheat, rice, and maize.
Legumes
Legumes are a group of plant species that produce a pod with seeds inside. Examples of staple legumes include lentils, beans, and peas.
Tubers
Tubers are enlarged structures in some plant species used as storage organs for nutrients. Examples of staple tubers include potatoes, sweet potatoes, and yams.
Importance of Staple Foods
Staple foods are important as they form the basis of a diet. They are typically energy-dense, providing large amounts of energy and nutrients for human consumption. In addition, they are usually easily stored and have a long shelf life, making them a reliable source of food.
See Also
External links
- Medical encyclopedia article on Staple food
- Wikipedia's article - Staple food
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