Lists of foods

Various foods

This is a categorically-organized list of foods. Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or 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.

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.


Dairy products



A selection of various legumes

Edible plants

  • Vegetables – in culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[6]

Edible fungi

Commercial cultivated Japanese edible mushroom species


Edible nuts and seeds

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,[14] especially from cereals, legumes and nuts. Seeds also provide most cooking oils, many beverages and spices and some important food additives.


  • Cereals – True cereals are the seeds of certain species of grass. 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.


Staple foods

Prepared foods


Zakuski are a type of hors d'oeuvre


Three condiment relishes here accompany Nshima (top right)


Convenience foods

Dehydrated shredded potatoes are a convenience food


See also: Dessert crop

Dips, pastes and spreads

Guacamole is an avocado-based dip

Dried foods


Fast food

Fermented foods

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

Halal food

Kosher food






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


A soup with meatballs


See also

Food Drink Beer
Wine Liquor Coffee
Bacon Agriculture and agronomy Hunger


  1. Encyclopædia Britannica definition
  2. Kenneth F. Kiple, A Movable Feast: Ten Millennia of Food Globalization (2007), p. 22.
  3. Schlegel, Rolf H J (January 1, 2003). Encyclopedic Dictionary of Plant Breeding and Related Subjects. Haworth Press. p. 177. ISBN 1-56022-950-0.
  4. Mauseth, James D. (April 1, 2003). Botany: An Introduction to Plant Biology. Jones and Bartlett. pp. 271–272. ISBN 0-7637-2134-4.
  5. Rooting cuttings of tropical trees, London: Commonwealth Science Council, 1993, p. 11, ISBN 978-0-85092-394-0
  6. Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN 9283230086.
  7. 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.
  8. Arora D (1986). Mushrooms demystified. Ten Speed Press. p. 23. ISBN 0-89815-169-4.
  9. Mattila P, Suonpää K, Piironen V (2000). "Functional properties of edible mushrooms". Nutrition. 16 (7–8): 694–6. doi:10.1016/S0899-9007(00)00341-5. PMID 10906601.
  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 0849385660. Retrieved October 6, 2013.
  12. Robert Mari Womack (2010). The Anthropology of Health and Healing. Rowman & Littlefield. p. 243. ISBN 0759110441. Retrieved October 6, 2013.
  13. 1 2 McArdle, John. "Humans are Omnivores". Vegetarian Resource Group. Retrieved October 6, 2013.
  14. 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 2613697Freely accessible. PMID 19126691.
  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
  17. Staple Foods II -- Fruits
  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. (May 1, 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, U.K.: Wiley–Blackwell. p. 106. ISBN 9781405187404.
  22. Confection | Define Confection at 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
  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. "sauce", Wiktionary
  30. "Definition of Snack at". Retrieved 2011-03-13.
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