Evolutionary Tree of Plant-Based Foods Sapindaceae Rosaceae Ackee, Lychee, Almond, Apple, Apricot, Moraceae Aronia berry, Blackberry, Longan, Cannabaceae Breadfruit, Fig, Solanaceae Maple Syrup Cherry, Loquat, Medlar, Malvaceae Hemp seeds, Mulberry, Jackfruit Eggplant, Peppers Nectarine, Peach, Pear, Convolvulaceae Verbenaceae Hops (bell, chili, sweet, Cacao (Cocoa, Plum, Raspberry, Sweet potato Pedaliaceae pimento), Potato, Lemon verbena Chocolate), Durian, Strawberry, Quince Sesame Kapok, Okra Fabaceae (Leguminosae) Tomato Brassicaceae (Cruciferae) Caricaceae Anacardiaceae Alfalfa, Bambara groundnut, Papaya Arugula, Bok Choy, Cashews, Mango, Carob, Fenugreek, Jicama, Lamiaceae (Labiatae) Asteraceae (Compositae) Broccoli, Brussels sprouts, Pistachio Licorice, Peanuts, Basil, Chia, Lavender, Artichoke, Cardoon (globe Cabbage, Canola, Cauliflower, Pulses (Beans, Lentils, Chickpeas Marjoram, Mint, artichoke), Chamomile, & Peas), Soybean Chicory, Dandelion, Endive, Collard greens, Daikon, Kale, Rutaceae Oregano, Kohlrabi, Horseradish, Rosemary, Jerusalem artichoke, Bergamot, Lettuce, Radicchio, Mustard greens, Radish, Citron, Sage, Thyme Cucurbitaceae Safflower, Salsify (oyster Rapeseed, Rutabaga, Turnip, Grapefruit, Cantaloupe, Cheyote, root), Sunflower, Tarragon, Turnip greens, Watercress Kumquat, Cucumber, Gourds, Melon, Yakon Lemon, Lime, Oleaceae Pumpkin, Squash, Watermelon Poaceae (Gramineae) Orange, Pomelo, Olive Asparagaceae Apiaceae (Umbelliferae) Barley, Corn, Fonio, Tangerine Betulaceae (Liliaceae) Lemongrass, Millet, Oat, Arracacha, Caraway Asparagus Fagaceae Hazelnut (Filbert) Rye, Rice, Wheat, Sugarcane, Chestnut seeds, Carrot, Celeriac, Sorghum, Spelt, Teff Zingiberaceae Celery, Chervil, Cilantro Juglandaceae Cardamom, Ginger, (Coriander), Cumin, Dill, Black walnut, Araceae Turmeric Euphorbiaceae Fennel, Parsley, Parsnip Cassava English walnut, Orchidaceae Cocoyam, Muscaceae Pecan Vanilla eddo, taro Banana, Plantain Annonaceae Linaceae Rubiaceae Araliaceae Ginseng Custard Apple, Pawpaw, Flax Coffee Sugar Apple Sapotaceae Marantaceae Lauraceae Amaryllidaceae Sapodilla Actinidaceae Bromeliaceae Arrowroot Avocado, Cinnamon, Myrtaceae Ericaceae (Alliaceae Kiwi (Chinese Pineapple Sassafras Punicaceae Allspice, Clove, Liliceae) Lecythidaceae Blueberry, Gooseberry) Pomegranate Guava Cranberry, Chives, Garlic, Brazil nut Arecaceae Lingonberry Leeks, Shallot, Ebenaceae Acai berry, Myristicaceae Polygonaceae Amaranthaceae Onion Coconut, Vitaceae Persimmon (Chenopodiaceae) Mace, Nutmeg Buckwheat Date, Grape Theaceae Amaranth, Beet, Palm oil Tea Beet greens, Piperaceae Grossulariaceae Orache, Spinach, Black Pepper Currant, Gooseberry Cactaceae Swiss chard, Quinoa Prickly pear cactus

Polygonaceae Proteaceae Rhubarb, Sorrel Macadamia nut Dioscoreaceae Yam

Papaveraceae Plants that provide foods consumed by human beings arose at different times during Variety and moderation are necessary for achieving dietary diversity - the foundation of a evolution. This relational tree shows the relationships that exist among commonly nutritious, well-balanced diet that may promote health and prevent disease. However, an Poppy eaten foods. Foods on the same branches of the tree share more similarities, evidence-based consensus does not exist regarding food combinations that reduce chronic Schisandraceae genetically and chemically than foods that are further separated on the tree. The disease risk. In an effort to better deal with this impasse, we recommend the guidelines relationships shown are based on Linnean classification and were determined based promoting plant food-rich diets provide more detail about achieving variety and (Illiciaceae) Star anise on information available from the tree of life web project (http://tolweb.org/tree/). moderation. A rationale is presented for using botanical families as a tool to systematically Angiosperms are shown (does not include gymnosperms, seedless vascular and increase the phytochemical diversity of the diet. Acknowledging the rapidly changing seedless non-vascular with the exception of pinaceae). cultural norms with respect to foods, including the impact of the global market place and Pinaceae advances in food science and technology, the method proposed here uses the botanical Pine nuts Blair Dorsey, John N. McGinley and Henry J. Thompson family concept to design patterns of food consumption that capitalize on the richness of potentially beneficial chemicals in widely available plant-based foods. Disclaimer: Information presented is considered a work in progress (updated 11-13-2019).