Category: Staple foods

While botanically a fruit, plantains are often used as a starchy vegetable in cuisines, especially in African, Caribbean, and Latin American dishes. This dual identity causes common confusion, but its culinary uses show it behaves more like a potato than a banana.

While commonly regarded as a staple, especially in many African households, mealie meal's nutritional profile is often misunderstood. A significant source of energy from carbohydrates, it provides a base for countless meals but requires careful consideration and fortification to offer a full spectrum of nutrients.

Garri, a staple food across West Africa made from processed cassava, is estimated to provide a daily calorie source for over half a billion people. This high-carbohydrate food offers significant energy, but its impact on the body extends far beyond simple fuel.

Globally, staple foods like grains, roots, and tubers provide a large percentage of energy and nutritional needs for a majority of the population. These foundational foods are not just sources of calories but also deliver a spectrum of essential macronutrients and micronutrients vital for human health.

According to agricultural data, maize, also known as corn, is one of the world's most commonly produced staple crops. Its widespread consumption and versatility lead many to question its core nutritional profile, specifically: is maize a starch food?

According to the Food and Agriculture Organization (FAO), three crops—rice, wheat, and maize—supply over 90% of the world's food energy intake, with rice feeding nearly half the planet. But what's the most commonly eaten food in the world on an individual basis? The answer is a staple grain that fuels billions of people across diverse cultures.

According to the National Health Service (NHS), starchy foods like rice and potatoes should comprise just over a third of your daily food intake. So, what type of food is rice and potatoes? The simple answer is that both are starchy, carbohydrate-rich foods, but they belong to different primary food groups, with distinct nutritional profiles and health implications.

According to a 2018 analysis from a Reddit community, rice was determined to be the most cost-effective cooked starch by weight, initiating a long-standing discussion about what is the cheapest staple food. This question is critical for households looking to maximize their food budget without sacrificing nutrition.

According to nutritional research, kocho contains a high proportion of carbohydrates, accounting for 60% to over 80% of its dry matter. This staple Ethiopian food is a fermented product derived from the enset plant, often called the 'false banana'. Its significant carbohydrate content makes it a primary energy source for millions.

With a rich history rooted in West and Central African culinary traditions, fufu is a versatile and culturally significant food. The primary component of fufu is almost always a starchy vegetable, such as cassava, yam, or plantain, which is boiled and pounded into a pliable, dough-like paste. However, the exact ingredients in fufu can vary widely depending on the region and local preferences.