An edible seed[n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts,[n 2] seeds are the dominant source of human calories and protein.[1] A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts,[2] then spices.
Cereals (grain crops) and legumes (pulses) correspond with the botanical families Poaceae and Fabaceae, respectively, while nuts, pseudocereals, and other seeds form polyphylic groups based on their culinary roles.
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- ^ "Human Appropriation of the World's Food Supply". Global Change Curriculum. University of Michigan. 2006-01-04. Archived from the original on 2011-12-04.
- ^ Desai, Babasaheb (2000). Handbook of Nutrition and Diet. CRC Press. p. 196.