The food are the various nutritive substances that the human beings do consume.

They provide all the necessary nutriments, i.e.
Carbohydrates carbohydrates, Proteins proteins et Lipids lipids,
as well as Fibers fibers, minerals and vitamins.

Very few food have a nutritional composition that satisfies all the needs of a human being.

The combination of several food is required to meet these needs.

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According to their main nutritional function, food may be classified into :

Carbohydrates carbohydrates (cereals, roots et tubers),
Proteins proteins (legumins, meat, milk, fish) ou
Lipids lipids (plants and animals oils and fat).

Fruits and vegetables provide Fibers fibers, minerals and vitamins.

According to their characteristics food may be mass products (wheat, soybean) or specific products (luxury, local products).

Sugar Sugar, salt and spices improve the taste.

Very many are the world’s food, yet all of them contribute to a balanced diet, pleasure and conviviality.


The following table shows the relative importance of the various food on a worldwide basis

Logo planète Nutritional basis of the world
Proportion of the different food expressed in terms of available proteins, lipids and calories/person/day

Basic agricultural products

Proteins

Lipids

Calories

Céréales Cereals

  43,03%

7,37%
47,86%

Racines et tubercules Tubers & roots

2,92%

0,39%

5,25%

Légumineuses Legumes

4,78%

1,32%

2,25%

Viandes et oeufs Meat & eggs 21,91% 25,79% 8,9%

Lait et produits laitiers Milk & dairy products

9,56%

8,82%

4,36%

Poissons et produits aquatiques Fish & sea products

5,84%

1,32%

1,04%

Fruits et légumes Fruits & vegetables

6,11%

1,45%

5,33%

Matières grasses Oils & fats
4,91%
53,16%
13,76%

Sucre et miel Sugar & honey

0,1%

-

8,83%

                Drinks, alcohols and spices

0,8%

0,26%

2,43%

TOTAL

100%

100%

100%


 

Proteins

Lipids

Calories

Plants
62,8%
55,31%
83,6%

Animals

37,2%

44,69%

16,4%

TOTAL

100%

100%

100%


Sources : Our calculation from FAO (2000) data


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