Discover the 11 categories of the 50 Foods of the Future

 Discover the 11 categories of the 50 Foods of the Future

Seaweed: You may have seen seaweed wrapped around your favorite sushi rolls, but this category may surprise you if you’re not familiar with cuisines that traditionally use seaweed. These seaweeds are crucial for oxygen production, and are rich in vitamins and minerals like vitamin B2, vitamin A, magnesium, and iodine. They also contain essential fatty acids, phytochemicals/antioxidants, and add a delicious umami flavor. Try adding lightly fried wakame seaweed to your next salad for a salty crunch.

Legumes: These members of the legume family are a smart choice for farmers because they convert nitrogen to help other crops grow. They’re also a great choice for consumers because they’re both nutritious and delicious! Try adding lentils to your next burger mix for a sandwich that’s packed with protein, fiber, and flavor.

Cacti: More than just a home garnish, cacti have long been used in Mexican cuisine. Nopales are drought-resistant and packed with vitamins, fiber, amino acids, and antioxidants. Use them to add fresh flavor to salads, smoothies, and more! Try adding them to your salsa recipes, too.

Grains and Grains: Grains are staples around the world, but our global reliance on rice and wheat constrains food systems in ways that can be harmful to the environment. Try something new, like spelt, an ancient grain rich in minerals with a nutty flavor that can replace rice.

Vegetables and Fruits: We all know we need to eat fruits and vegetables, but what about fruit vegetables? These are fruits that are often mistaken for vegetables. Tomatoes are familiar, but try a cherry tomato for a slightly sweeter flavor and nearly twice the vitamin A. Try pairing it with okra, another example of a fruit vegetable.

Leafy Greens: Nutrition in person! Leafy greens provide fiber, vitamins, minerals, and a myriad of health benefits. Some, like spinach and kale, are already popular in salads and soups. Increase your intake of these foods and try watercress for a spicy flavor or add color to your dish with red cabbage.

Mushrooms: Mushrooms are a must! Add a meaty texture and savory flavor to your dishes, pastas and sauces with an earthy-tasting maitake mushroom. Be sure to savor and enjoy the nutritional benefits of mushrooms’ vitamins, protein and fiber.

Nuts and Seeds: While nuts and seeds are present throughout the world’s cuisine, there are many underutilized varieties that can offer a variety of nutritional and environmental benefits, as well as plenty of flavor. Try hemp seeds, which can be added to sauces, salads or baked goods to add a boost of protein, fiber and good fats (omegas) to your dish. Also, try sesame seeds, which can be toasted and added to any side dish to add a fragrant crunch to your dish.

Root Vegetables: The Secret of the Underground! Root vegetables grow deep in the earth and emerge hardy and nutritious for us to enjoy when warmer weather crops are unavailable. Salsify is a lesser-known example, offering vitamin E, iron and a sweet flavor. Try it roasted, as a side dish or as a substitute for potatoes.

Sprouts: There are a variety of familiar foods that can double or triple in nutritional value when allowed to sprout before eating. For example, chickpeas are tasty and healthy, but when sprouted they become even crispier and more flavorful with more protein.

Tubers: Tubers are a valuable source of energy, but another category where we don’t take advantage of the huge variety available. Try purple yam for a burst of color and a boost of vitamin E. Look for lotus root to add a crunchy, spicy kick to your next stir-fry.