Rationale:
13 CEREALS, GRAINS, TUBERS For both environmental and health reasons, there is a pressing need to vary the types of grains and cereals grown and eaten. The inclusion of a variety of sources of carbohydrates supports the ambition to enable a shift towards a greater variety of nutritious foods.
12 BEANS, LEGUMES, SPROUTS Plant-based protein sources are included to support a shift towards eating more plants and fewer animals. Beans and legumes also enrich the soil in which they are grown and support the recovery of land as part of crop rotation.
18 VEGETABLES With very few exceptions, most people around the world do not get the recommended amount of at least 200 grams (or three servings) of vegetables per day. Vegetables are nutrient packed and can easily and affordably be added to commonly consumed meals.
3 MUSHROOMS Mushrooms are included because of their nutritional benefits and unique ability to grow in areas unsuitable for other edible plants. Their texture and umami flavour enable them to be adequate meat alternatives.
4 NUTS AND SEEDS Nuts and seeds serve as plant-based sources of protein and fatty acids (omega 3 and 6) which can support a transition away from meat-based diets while ensuring optimum nutrition. They can be added to a wide variety of dishes for extra crunch and a nutrient boost. FOCUS ON SAVOURY FOODS Most calories consumed are from savoury meals. To make the greatest impact on global food choices, the foods in this list can all be used in savoury meals.
1. Laver seaweed
2. Wakame seaweed
3. Adzuki beans
4. Black turtle beans
5. Broad beans (fava beans)
6. Bambara groundnuts/Bambara beans
7. Cowpeas
8. Lentils
9. Marama beans
10. Mung beans
11. Soy beans
12. Nopales
13. Amaranth
14. Buckwheat
15. Finger millet
16. Fonio
17. Khorasan wheat
18. Quinoa
19. Spelt
20. Teff
21. Wild rice
22. Pumpkin flowers
23. Okra
24. Orange tomatoes
25. Beet greens
26. Broccoli rabe
27. Kale
28. Moringa
29. Pak-choi or bok-choy
30. Pumpkin leaves
31. Red cabbage
32. Spinach
33. Water cress
34. Enoki mushrooms
35. Maitake mushrooms
36. Saffron milk cap mushrooms
37. Flax seeds
38. Hemp seeds
39. Sesame seeds
40. Walnuts
41. Black salsify
42. Parsley root
43. White icicle radish
44. Alfalfa sprouts
45. Sprouted kidney beans
46. Sprouted chickpeas
47. Lotus root
48. Ube (purple yam)
49. Yam bean root (jicama)
50. Red Indonesian (Cilembu) sweet potatoes
https://www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf