Various foods

This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body.[1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Note: due to the high number of foods in existence, this article is limited to being organized categorically, based upon the main subcategories within the Foods category page, along with information about main categorical topics and list article links.

List of foods

This list is incomplete; you can help by adding missing items. (February 2024)

Basic foods

Baked goods

Main article: List of baked goods

Baked goods are cooked by baking, a method of cooking food that uses prolonged dry heat.

Breads

Various leavened breads

Cereals

  • Cereals – True cereals are the seeds of certain species of grasses. Maize, wheat, and rice account for about half of the calories consumed by people every year. Grains can be ground into flour for bread, cake, noodles, and other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, providing a large fraction of the calories in the places that they are eaten.

Dairy products

Edible plants

Further information: Plant-based diet

Edible fungi

Commercial cultivated Japanese edible mushroom species

Edible nuts and seeds

Raw mixed nuts
Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). Pictured is a mixture of brown, white, and red indica rice, (also containing wild rice).
Many seeds are edible and the majority of human calories comes from seeds,[9] especially from cereals, legumes and nuts. Seeds also provide most cooking oils, many beverages and spices and some important food additives.

Legumes

A selection of various legumes

Meat

Eggs

Rice

Seafood

Other

Staple foods

Prepared foods

For a more comprehensive list, see Lists of prepared foods.

Appetizers

Zakuski are a type of hors d'oeuvre

Condiments

Three condiment relishes here accompany Nshima (top right)

Confectionery

Convenience foods

Dehydrated shredded potatoes are a convenience food

Desserts

Dips, pastes and spreads

Guacamole is an avocado-based dip

Dried foods

Dumplings

Fast food

Fermented foods

Lassi is a fermented food prepared from yogurt, water and mango pulp

Halal food

Kosher food

Noodles

Pies

An apple pie

Salads

Sandwiches

Sauces

Sauce poivrade being prepared, one of many types of sauces

Snack foods

"Gorp" ("good old raisins and peanuts") is a classic trail mix and snack food

Soups

Matzo ball soup

Stews

See also

Portals
Portal:Food
Portal:Food
Portal:Drink
Portal:Drink
Portal:Beer
Portal:Beer
Food Drink Beer
Portal:Wine
Portal:Wine
Portal:Liquor
Portal:Liquor
Portal:Coffee
Portal:Coffee
Wine Liquor Coffee
Portal:Agriculture and agronomy
Portal:Agriculture and agronomy
Agriculture and agronomy

References

  1. ^ "food | Definition & Nutrition". Encyclopedia Britannica.
  2. ^ Schlegel, Rolf H J (2003). Encyclopedic Dictionary of Plant Breeding and Related Subjects. Haworth Press. p. 177. ISBN 1-56022-950-0.
  3. ^ Mauseth, James D. (2003). Botany: An Introduction to Plant Biology. Jones and Bartlett. pp. 271–272. ISBN 0-7637-2134-4.
  4. ^ Rooting cuttings of tropical trees, London: Commonwealth Science Council, 1993, p. 11, ISBN 978-0-85092-394-0
  5. ^ Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN 92-832-3008-6.
  6. ^ Chang, Shu-Ting; Phillip G. Miles (1989). Mushrooms: cultivation, nutritional value, medicinal effect, and Environmental Impact. CRC Press. pp. 4–6. ISBN 0-8493-1043-1.
  7. ^ Arora D (1986). Mushrooms demystified. Ten Speed Press. p. 23. ISBN 0-89815-169-4.
  8. ^ Mattila P, Suonpää K, Piironen V (2000). "Functional properties of edible mushrooms". Nutrition. 16 (7–8): 694–96. doi:10.1016/S0899-9007(00)00341-5. PMID 10906601.
  9. ^ Sabelli, P.A.; Larkins, B.A. (2009). "The Development of Endosperm in Grasses". Plant Physiology. 149 (1): 14–26. doi:10.1104/pp.108.129437. PMC 2613697. PMID 19126691.
  10. ^ Lawrie, R. A.; Ledward, D. A. (2006). Lawrie's meat science (7th ed.). Cambridge: Woodhead Publishing Limited. ISBN 978-1-84569-159-2.
  11. ^ Robert E. C. Wildman; Denis M. Medeiros (2000). Advanced Human Nutrition. CRC Press. p. 37. ISBN 0-8493-8566-0. Retrieved October 6, 2013.
  12. ^ Robert Mari Womack (2010). The Anthropology of Health and Healing. Rowman & Littlefield. p. 243. ISBN 978-0-7591-1044-1. Retrieved October 6, 2013.
  13. ^ a b McArdle, John. "Humans are Omnivores". Vegetarian Resource Group. Retrieved October 6, 2013.
  14. ^ Kenneth F. Kiple, A Movable Feast: Ten Millennia of Food Globalization (2007), p. 22.
  15. ^ United Nations Food & Agriculture Organization: Agriculture and Consumer Protection. "Dimensions of Need – Staples: What do people eat?". Retrieved 2010-10-15.
  16. ^ "Staple foods – Root and Tuber Crops". Archived from the original on Feb 1, 2009.
  17. ^ "Staple Foods II – Fruits". Archived from the original on Feb 1, 2009.
  18. ^ "Dimensions of Need: An atlas of food and agriculture". Food and Agriculture Organization of the United Nations. 1995.
  19. ^ "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011.
  20. ^ Smith, Andrew F. (2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. Retrieved March 15, 2012.
  21. ^ International Food Information Service, ed. (2009). Dictionary of Food Science and Technology (2nd ed.). Chichester, UK: Wiley–Blackwell. p. 106. ISBN 978-1-4051-8740-4.
  22. ^ Confection | Define Confection at Dictionary.com. Dictionary.reference.com. Retrieved on 2014-02-16.
  23. ^ Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. New York: Wiley. p. 409. ISBN 978-1-118-11061-4.
  24. ^ "Historical Origins of Food Preservation". Accessed June 2011.
  25. ^ "4,000-Year-Old Noodles Found in China". History. Oct 12, 2005. Archived from the original on February 18, 2021.
  26. ^ Abelson, Jenn. "Arguments spread thick". The Boston Globe, 10 November 2006. Retrieved 27 May 2009.
  27. ^ "sandwich". Merriam-Webster. Merriam-Webster, Incorporated. Retrieved 29 March 2012.
  28. ^ Foundations of Restaurant Management & Culinary Arts Level Two. Pearson. 2011. p. 53. ISBN 978-0-13-138022-6.
  29. ^ "Definition of Snack at Dictionary.com". Retrieved 2011-03-13.