In addition to vegetables like beans and squash, corn (sometimes spelled maize) served as the primary staple item in their diet. Potatoes and a very fine grain known as quinoa were two of the most prevalent crops cultivated by the Incas. In addition to a vast range of fruits, the Aztecs and Maya were known to choose avocados and tomatoes as their primary sources of nutrition.
Because the Inca civilisation spanned such a large area, they had access to a wide variety of plants and animals for consumption, the majority of which are unknown to people living in countries other than Peru.A wide variety of tubers, roots, and cereals were used as the primary sources of nutrition.There was a high regard for maize, despite the fact that it could not be cultivated to the same extent as it was further north.
Maize, coca, beans, grains, potatoes, sweet potatoes, ulluco, oca, mashwa, pepper, tomatoes, peanuts, cashews, squash, cucumber, quinoa, gourd, cotton, talwi, carob, chirimoya, lcuma, guayabo, and avocado were among the crops that were farmed across the Inca Empire. The majority of the livestock consisted of herds of llamas and alpacas.
The Inca culture relied heavily on grains as a primary source of protein and other vital elements.At the very least since 1200 BC, people in the Andes have been cultivating maize.Ancient Inca farmers were able to acquire a certain level of skill when it came to the process of breeding new maize types.This unique cultivar, known as Sara, was often cultivated at lower elevations and used as a gift during various religious rituals.
It was also utilized as medicine and as an offering in many religious rituals. Because it had such a significant role as a source of nourishment for Inca soldiers, quinoa is often referred to as the ″mother grain″ or chisiya mama.