Start with foods you will actually prepare. Plant pages include edible portions only when those are real for that plant.
High nutrient-to-calorie foliage.
Cabbage-family vegetables.
Roots and storage crops.
Beans, peas, and pulses.
Cereals as food, not a product.
Mineral-rich pantry staples.
Fats you cook with.
Kitchen ferments.
Traditional butter and ghee.
Cultured milk.
Whey and farmer's cheese.
Vegetables, fruits, herbs, grains.
Protein food with stance-separated controversy handling.
Macronutrient lens across foods.
Bowls, skillets, broths, and salads.