Tag: Staple food

According to the Food and Agriculture Organization (FAO), rice is the staple food for more than half of the world's population, providing a major source of calories and carbohydrates. This versatile grain, cultivated for thousands of years, is far more than just a simple food item; its importance extends deep into global economies, cultures, and nutrition. From ancient traditions to modern dining tables, rice continues to shape societies and sustain billions of lives.

While a popular West African staple, statistics from research studies have shown that some students experienced stomach upset and other symptoms after consuming soaked garri. It is crucial to understand the disadvantages of garri to ensure it is consumed safely and healthily as part of a balanced diet.

In Korea, the word for cooked rice, *bap* (밥), is often used as a greeting, with people asking 'Have you had rice?' instead of 'How are you?'. This reveals the immense cultural importance behind why Koreans eat plain rice, viewing it not merely as a side dish but as the very foundation of a meal.

According to USDA data, a standard serving of poi is defined as one cup (240 grams) and contains approximately 269 calories. This traditional Hawaiian staple, made from fermented taro root, has a unique taste and texture, with its consistency also playing a role in cultural serving norms.

According to a study published by the University of Cape Coast, kokonte was found to have a carbohydrate content of 84.29%, confirming that yes, kokonte is high in carbohydrates. This West African dish, made from fermented cassava flour, serves as a dense and vital energy source.

In South Africa, certain grades of mealie meal are required by law to be fortified with essential vitamins and minerals, which drastically improves its nutritional profile. This mandatory process ensures that what vitamins does mealie meal have goes far beyond its natural state, addressing micronutrient deficiencies in the population.

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.

According to nutritional data, a single serving of maize meal pap can contain over 60 grams of carbohydrates, making it a primary energy source. This solidifies the fact that pap, a staple in many African countries, belongs firmly in the carbohydrate class of food.

Over 80% of a wheat kernel's weight is composed of the endosperm, which is the primary component used to make white flour. This refined ingredient, a staple in many kitchens, is created through a meticulous milling process that strips away the outer bran and inner germ.

Around 80% of the world's population relies on a small number of staple foods to provide a large portion of their daily energy intake. This reveals just how critical and common basic food is globally, though it is more formally known by another name.