On this Wikipedia the language links are at the top of the page across from the article title. This is a categorically-organized list of foods. Food is foods that start with y substance consumed to provide nutritional support for the body.

Note: due to the high number of foods in existence, this article is limited to being organized categorically, based upon the main subcategories within the Foods category page, along with information about main categorical topics and list article links. Baked goods are cooked by baking, a method of cooking food that uses prolonged dry heat. Bread is a staple food prepared from a dough of flour and water, usually by baking. True cereals are the seeds of certain species of grasses. Maize, wheat, and rice account for about half of the calories consumed by people every year. Dairy products are food produced from the milk of mammals.

Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Those that are include potatoes, sweet potatoes and yams. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.

Many seeds are edible and the majority of human calories comes from seeds, especially from cereals, legumes and nuts. Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Fish is consumed as a food by many species, including humans. The word “fish” refers to both the animal and to the food prepared from it. Staple food, sometimes called food staple or staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well.