Faboideae Subfamily of Fabaceae (Leguminosae) Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superrosids, Rosids, Fabids (Eurosids I), Fabales, Fabaceae (Leguminosae) Consumption area(s): While precise data on the spread of this subfamily is lacking, it can be reasonably assumed, with minimal uncertainty. that its geographical range largely mirrors that of the Fabaceae […]
Fabaceae (or Leguminosae) Family of Fabales Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superrosids, Rosids, Fabids (Eurosids I), Fabales Consumption area(s) (countries that consumed more than 9 kg per person per year in 2022): Angola 🇦🇴, Argentina 🇦🇷, Australia 🇦🇺, Austria 🇦🇹, Bahrain 🇧🇭, Barbados 🇧🇧, Belize 🇧🇿, Benin 🇧🇯, Brazil
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Fabales Order of Fabids (Eurorids I) Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superrosids, Rosids, Fabids (Eurosids I) Consumption area(s): Earth Note: For better understanding, please read the article on flowering plants (angiospermae) first. If you come across unfamiliar words, you can click on any highlighted term to open the glossary
Guanciale Food, Animal source foods, Preserved animal source products, Preserved pork products Consumption area(s): Abruzzo, Apulia, Calabria, Friuli Venezia Giulia, Lazio, Molise, Romagna, Sardinia, Tuscany, Umbria Introduction Guanciale is a traditional Italian cured meat made from the pork jowl, the fatty area of the cheek. The term comes from the Italian word guancia, meaning “cheek.”
Preserved pork products Food, Animal source foods, Preserved animal source products Consumption area(s): (Presumably in the same countries where pork is consumed. Therefore, the countries that consumed more than 10 kg of pork per capita in 2022 are considered): Andorra 🇦🇩, Antigua and Barbuda 🇦🇬, Argentina 🇦🇷, Armenia 🇦🇲, Australia 🇦🇺, Austria 🇦🇹, Bahamas 🇧🇸,
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Preserved animal source foods Food, Animal source foods Consumption area(s): Earth Inotruction Preserved animal source foods are foods of animal origin that have undergone processes to enhance their shelf life by resisting microbial growth and slowing down fat oxidation. These preservation techniques are crucial in delaying decomposition and rancidification, particularly in high-protein, high-fat products such
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Sheep cheeses Food, Animal source foods, Dairy products, Cheeses Consumption area(s): Earth Introduction Cheese made using sheep’s milk stands out for its unique flavor and texture, setting it apart from dairy products derived from cows or goats. Some of the most iconic examples include Greece’s tangy Feta, France’s bold Roquefort, Spain’s firm Manchego, and both Roman pecorino and ricotta
Hard cheeses Food, Animal source foods, Dairy products, Cheeses Consumption area(s): Earth Introduction Hard cheeses are shaped into solid blocks and left to age for extended periods — sometimes even several years. During this time, their moisture content is drastically reduced, often falling to less than half of the original weight. This results in a
Roman Pecorino PDO (Pecorino Romano DOP) Food, Animal source foods, Dairy products, Cheeses Main characteristics: Hard cheese, Sheep cheese Consumption area(s): Italy 🇮🇹 Introduction Roman Pecorino PDO is an Italian cheese with protected designation of origin (DOP) status, mainly produced in Sardinia, the province of Grosseto, and the Lazio region. The entire production cycle, from sheep
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Cheeses Food, Animal source foods, Dairy products Consumption area(s): Earth Introduction Cheeses are foods made from milk, created through the coagulation of caseins, one of their main proteins. They come in a wide variety of flavors, shapes, and textures, and can be made from cow’s, sheep’s, goat’s, or buffalo’s milk. During production, cultures and rennets—either
