Food Sources

Dietary energy is the source of all life’s energy. Humans are unable to survive in the absence of nourishment. The importance of knowing where our food comes from as a result has increased dramatically. A well-balanced diet is essential if one wishes to live a long and healthy life. It should include a variety of carbs, minerals, vitamins, fats, and other nutrients. However, it is also important to be aware that your nutritional balance is being maintained. It is critical to understand where they come from to comprehend the many nutrients that are offered by that particular type of food. The two most important sources of nourishment are plants and animals. There are only two sources of food that we consume: the earth and the sea.

Food obtained from plants

Plants are a rich source of a wide range of nutrients that are essential for the proper functioning of the human body. Humans consume everything from fruits and flowers to the stems of certain plants, leaves and stems of some plants (such as lettuce and celery), roots of other plants (such as carrots and beets), and seeds (such as wheat and rice). All of the food that is ingested comes from plants, and even animals rely on plants for their survival. As a result, it can be inferred that plants provide us with food, either directly or indirectly. Consuming fruits and vegetables daily is recommended because they are a good source of essential nutrients. Plants provide a variety of products such as vegetables, coffee, grains, legumes, fruits, sugar, spices, and oil, among others.

Vegetables

Vegetables are obtained by the use of plants. Some of the most nutrient-dense vegetables, such as beetroot, turnip, spinach, cauliflower, and so on, are produced through plant cultivation. Some plants have edible roots, leaves, and stems, as well as other parts of their bodies. When consumed as part of a healthy diet, those who consume more vegetables and fruits are less likely to develop chronic diseases. Vegetables provide necessary nutrients for the health and maintenance of your body.

Leaves

There are a wide variety of leaves that can be eaten as a vegetable and are commonly referred to as salad greens, pot herbs, vegetable greens, or greens. Folate, manganese, and vitamin K are all found in high concentrations in leafy vegetables, which are also high in protein per calorie, dietary fibre, vitamin C, provitamin A carotenoids, folate, and manganese. Leafy vegetables are also low in calories and fat. Among the leaves that are consumed as vegetables are spinach, cabbage, collard greens (also known as collards), beet greens (also known as beet greens), watercress (also known as watercress), and Romaine lettuce (also known as Romaine lettuce).

Flowers 

Flowers, The nutritional content of edible flowers harvested from ornamental plants is also evaluated in terms of potential health benefits. A major focus of the research is on the effects of colourant components on antioxidant activity, reactive oxygen radical scavenging activity, and cancer prevention. Broccoli and cauliflower are edible flowers that are consumed in the shape of vegetables such as broccoli.

Fruits are an excellent example of plant-based food that is both nutritious and delicious We get fruits such as oranges, mangoes, apples, and other fruits that are consumed by people in plenty. The fruit of a plant is the sweet, fleshy, and edible component of the plant. Seeds are frequently found in abundance. Fruits are normally taken raw, however, some kinds can be prepared in various ways. Colors, shapes, and flavours abound in this collection. It is determined by your age, height, weight, level of physical activity how much fruit you consume daily.

Cereals include rice, wheat, maize, jowar, barley, and a variety of other grains. These are a great source of nutrients because they are provided by the plants themselves. A cereal is any grass that has been cultivated (raised) for the edible components of its grain (botanically, a type of fruit known as a caryopsis), which are composed of the endosperm, germ, and bran. Cereals are also known as grains of rice, oats, and barley.

Food obtained from Animals

Animal products are used as a source of protein by humans, either directly or indirectly. Eggs, meats, milk, and other products are consumed directly by the animals in their natural environment. It is precisely these creatures that make up the food chain, which begins with species that harness solar energy and continues to organisms that prey on and rely on producers at the end of the food chain.

Milk

Milk comes from a variety of animals, including cows, buffaloes, sheep, goats, and camels. Milk is frequently referred to as a “perfect food.” It has a high concentration of vitamins, minerals, proteins, carbs, and fatty acids. Aside from milk, various products such as curd, butter, ghee, paneer, and cheese are made from milk, and these are collectively referred to as milk products.

Eggs

Several species of poultry are bred for egg production and meat production. Protein and vitamins are abundant in the egg’s nutritional profile. The yolk of an egg is mostly composed of lipids, proteins, and nutrients that are necessary to human health. In addition to vitamins, phosphorus, calcium, and iron, eggs include other nutrients.

Meat 

Meat  Red meat refers to the meat of cows, goats, sheep, and pigs that contains a high amount of fat. White meat, which is obtained from chicken and fish, has less fat than red meat. Comparing white meat to red meat, white meat is both healthier and more readily absorbed. Meat is a good source of protein, vitamins, zinc, phosphorus, and iron, among other nutrients.

Conclusion

Food is defined as any substance that is taken to offer nutritional support for an individual or an organism. Food is often derived from plants, animals, or fungi, and it provides vital elements like carbohydrates, lipids, proteins, vitamins, and minerals, among other things. Ingested by an organism and assimilated by the organism’s cells, the material is used to provide energy, maintain life, or stimulate development in the organism. As the world’s population continues to grow, the bulk of the food energy required to feed that population is supplied by the industrial food business, which produces foods through intensive agriculture and distributes them through complicated food processing and distribution systems. Given the reliance on fossil fuels for this system of conventional agriculture, it is no surprise that the food and agricultural system is one of the most significant contributors to climate change, accounting for up to 37 percent of total greenhouse gas emissions.  Achieving a reduction in the carbon intensity of our food system and reducing food waste are critical mitigation measures in the global response to climate change.