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The staple food was corn. Its main production areas were Egypt, Tunisia, Sicily and Sardinia. Other grains were einkorn, spelt, and common wheat, barley, millet, and oats.

Vegetables were artichokes, asparagus, beans, beets, broad beans, broccoli, cabbages, carrots, celery, chickpeas, chicory, cucumbers, garlic, leeks lentils, lettuce, mallow leaves, marrows, mushrooms, onions, parsnips, garden peas, grass peas, pumpkins, radishes, turnips and bitter vetch

Fruit was apples, apricots (they were introduced form Armenia) cherries (they were introduced form Turkey) figs, filberts, melons (they were introduced form Africa) olives, pears, peaches, damson plums (they were introduced from Syria) quinces and pomegranates (they were introduced from Africa). Lemons were introduced in the 1st century AD.

Nuts were almonds, chestnuts, hazelnuts, pine nuts, pistachios and walnuts.

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