List of edible seeds. Cereals

True cereals are the seeds of certain species of grass. Three — maize, wheat and rice — account for about half of the calories consumed by people every year. Grains can be ground to make flour, used as the basis of bread, cake, noodles or other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, provided a large fraction of the calories in the places that they are eaten. Cereals include:
Barley
Fonio
Kamut
Maize (corn)
Pearl Millet
Oats
Palmer's grass
Rice
Rye
Sorghum
Spelt
Teff
Triticale
Wheat
Wild rice

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Fruit:

Some other fruits native to North America that are eaten in a small way - Several cacti yield edible fruits, which are important traditional foods for some Native American peoples - Podocarps are conifers in the family Podocarpaceae - Some exceptions to the statement that temperate fruits grow on woody perennials are - The accessory fruits, seed organs which are not botanically berries at all.

Carrot:

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence - Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. - In 2005, China was the largest producer of carrots and turnips, according to the FAO - This is a list of diseases of carrots (Daucus carota subsp. sativus).
Bacterial diseases, Bacterial leaf blight, Xanthomonas campestris, Bacterial soft rot Erwinia chrysanthemi
- Fungal diseases, Alternaria leaf blight Alternaria dauci, Black root rot, Thielaviopsis basicola


Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.