Roots
Roots (such as cassava), tubers (such as potatoes, yams and taro) and plantains (bananas) are non-cereal starchy foods that are important in diets in some parts of the world. They are variable in their nutrient content: roots and tubers contain various amounts of starch: sweet potatoes about 12 per cent, potatoes about 20 per cent, yams about 30 per cent, and cassava 25-50 per cent, by weight. Parts of the world where starchy roots and tubers form a large proportion of the diet are the Pacific islands, where they contribute a regional average of about 20 per cent total energy, and sub-Saharan Africa, where they contribute a regional average of about 15 per cent total energy. The potato is now the most important starchy food in the temperate regions of America and Europe. They are a staple food in parts of the Andes. Plantains and other cooking bananas are a staple food in some parts of sub-Saharan Africa, and bananas are eaten as a fruit in most countries. Pulses
Pulses, also known as legumes, are the most important plant sources of protein, and are also good sources of fibre and many vitamins, minerals and other bioactive compounds. They include beans, peas, lentils and groundnuts (peanuts). Those that have matured and dried on the plant are perhaps the most commonly consumed; pulses include broad beans, chickpeas, kidney beans, lentils, peanuts, soya beans.With cereals, they are the staple protein source for populations that consume little or no food of animal origin. On a population basis, consumption of pulses varies between very small amounts (where food of animal origin is the main source of protein) to 10 per cent or more of total energy. Pulses are consumed in a wide variety of ways; examples include Japanese and Chinese bean curd (tofu), Chinese mung bean sprouts, Mexican chilli and refried beans, Indian dahl, Middle Eastern falafel and humus, Indonesian cultured soya bean cakes (tempeh), Cuban black beans and rice, Boston baked beans, Italian minestrone, Swedish pea soup, and US peanut butter. Soya foods include soya milk and flour, tofu, tempeh, textured vegetable protein, and the many products that can be prepared from these items. Pulses, together with nuts and seeds, have been estimated to provide about 5.6 per cent total energy in economically developing countries, and 2.4 per cent in developed countries. Pulses make the greatest contribution to dietary energy supply in some areas of sub-Saharan Africa, followed by the Middle East, Asia and North Africa. In some areas of China, they provide as much as 10 per cent total energy. In Central America, they are also a relatively important part of the diet. In Brazil, they are usually eaten with rice and provide 5 per cent total energy. Consumption is lowest in Europe, Australia, New Zealand and North America. Nuts
Nuts and seeds, common in the diets of pre-agricultural peoples, are dense in energy and are good sources of unsaturated fats, protein, fibre and microconstituents. There is only poor data on consumption of nuts and seeds on a population basis.Nuts are the dried fruits of trees; most are enclosed in hard shells. Examples of nuts consumed in human diets include walnuts, hazelnuts, almonds, chestnuts, pine nuts, pistachio nuts and pecans. Some other foods thought of as nuts, including Brazil nuts, macadamia nuts and cashews, are actually seeds. Seeds come from the fruits of plants and contain the embryo and food supply for the next plant generation. Most seeds have hulls or shells that are softer than those of nuts; in some cases the shells can be eaten. Seeds commonly consumed in human diets include sunflower, sesame, pumpkin, poppy and squash seeds. Nuts and seeds are important sources of protein, particularly in diets that do not contain meat. The protein content of nuts and seeds ranges from 10 to 25 per cent by weight. Nuts and seeds have a very high fat content and are therefore energy dense; for nuts, typically, 70-90 per cent total energy comes from fat. Nuts and seeds are also rich sources of unsaturated oils, vitamins and minerals.
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