Globally we rely on only a very small range of foods. This has an adverse impact our health and the health of our planet. Rice, maize and wheat make up nearly 60% of calories from plants in our diets. While people may be getting sufficient calories, these narrow diets sadly don't provide enough vitamins and minerals.

Quinoa

Once a staple mainly eaten in Bolivia and Peru, quinoa has now become a familiar food around the world. A new report lists 50 so-called future foods which are both healthy and good for the environment.

Wakame

For centuries, Wakame seaweed has been an essential part of Japanese coastal farming. In ancient times, it was considered so valuable that it was offered to spirits and even used as a form of tax payment. Today, its cultivation extends beyond Japan to France, New Zealand, and Argentina. Grown throughout the year without the need for fertilisers or pesticides, Wakame is sun-dried to preserve its rich nutrients.

Beyond its distinct salty flavour, Wakame is one of the rare plant-based sources of eicosapentaenoic acid (EPA), an omega-3 fatty acid predominantly found in fatty fish that feed on algae. Additionally, it contains fucoidan, a type of dietary fiber that animal studies suggest may help lower blood pressure, support anti-blood coagulation, and even exhibit anti-tumour properties.

Nopales Cactus

Nopales cactus, a staple in Mexican cuisine, offers a wealth of versatility. The leaves, fruit, and flattened shoots of this prickly pear plant can be eaten raw, cooked, or transformed into juice and jam. With the ability to thrive across Central and South America, Australia, and Europe, it is a resilient and sustainable crop.

Research suggests that the fiber in Nopales may assist in fat metabolism by promoting its excretion from the body. Some studies also indicate a potential role in lowering blood sugar levels, making it a promising food for those managing Type 2 diabetes.

Fonio

Fonio, an ancient African grain, carries a rich history spanning over 5,000 years. Traces of its cultivation have been found in ancient Egypt. Its tiny grains, resembling sand, require husking before consumption. Despite its humble appearance, Fonio is a powerhouse of essential minerals, including iron, zinc, and magnesium. It serves as an excellent alternative to couscous or rice, adding a subtly nutty flavour to meals.

Bambara

Bambara, a nutrient-dense legume, offers a naturally sweet, peanut-like taste. Its ability to thrive in poor soil not only makes it a sustainable crop but also helps improve soil fertility. Traditionally grown in Africa, it has also found a home in southern Thailand and parts of Malaysia.

Bambara beans can be boiled, roasted, fried, or ground into flour. In East Africa, they are often pureed into a nourishing soup base. As a complete food, Bambara is rich in protein and contains methionine, an essential amino acid that aids in blood vessel growth and zinc absorption. Additionally, it provides selenium, a crucial element for immune function and thyroid regulation.

These time-honoured foods not only bring unique flavours to the table, but also offer a wealth of nutritional benefits, reinforcing the connection between traditional diets and overall wellbeing.

Conclusion

It’s not enough for us to read things about our planet, without putting what we read into practice. There are things we can do, we have time, but we have to want to care. We have to want to change out disciplines, our attitude and our perceptions.

Change those and you will save your planet for future generations to come. Future generations are relying on us. (Source: bbc.co.uk)