Tag: Staple crop

Over 70% of the world's cultivated regions are dedicated to growing wheat, making it the most extensively grown cereal grain globally. It has achieved this status due to a unique combination of versatility, nutritional value, and historical significance that other grains cannot match.

For centuries, oca has been a vital part of rural Andean diets, a fact highlighting its deep cultural and culinary roots in South America. However, while Peru and Bolivia are home to the greatest oca diversity, a significant amount is also consumed in New Zealand, making its global culinary footprint surprisingly diverse.

Despite being a staple food for over 500 million people, cassava root has a remarkably low protein content, with most of its caloric energy derived from carbohydrates. This article explores what amino acids are in cassava, detailing the specific nutritional makeup of its roots and leaves and how it impacts nutrition.