Open Access
Review
Table 2
Composition of major staple foods.
| Staple food | Annual production | Protein | Carbo-hydrate | Fat | Omega 3-6 balance score | ||
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| Million tons | (%) | (%) | (%) | ||||
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| Tropical foods | |||||||
| cassava | 233 Mt | 1.4 | 38 | 0.3 | –0.1 | ||
| sweet potato | 110 Mt | 1.6 | 20 | 0.1 | –0.5 | ||
| yam | 52 Mt | 1.5 | 28 | 0.2 | –0.4 | ||
| plantain | 34 Mt | 1.3 | 32 | 0.4 | –0.1 | ||
| taro | 7 Mt | 0.5 | 26 | 0.1 | –3 | ||
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| Grains | |||||||
| corn, maize | 823 Mt | 9.4 | 76 | 4.7 | –3 | oil, –59 | |
| rice, white | 690 Mt | 7.1 | 79 | 0.7 | –0.3 | oil, –36 | |
| wheat | 685 Mt | 12.6 | 71 | 1.5 | –2 | oil, –54 | |
| sorghum | 66 Mt | 11.3 | 79 | 3.3 | –4 | ||
| millet | 30 Mt | 11 | 73 | 4.2 | –5 | ||
| oats | 24 Mt | 17 | 66 | 6.9 | –6 | ||
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| Legumes | |||||||
| soybeans | 231 Mt | 36 | 30 | 20 | –17 | oil, –59 | |
| peanuts | 45 Mt | 26 | 16 | 49 | –29 | oil, –36 | |
| beans | 23 Mt | 22 | 62 | 1.4 | –0.3 | ||
| peas | 11 Mt | 24 | 64 | 1.2 | –1 | ||
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