First Nations Foods

How do foods commonly eaten by First Nations communities fit into Canada’s food guide?

Vegetables & fruit

  • Wild greens— raw or cooked — e.g. Lamb’s quarters, New stinging nettle leaves, Sheep sorrel
  • Fresh, frozen, cooked or canned
    • Large–sized — e.g. Potato, Cucumber
    • Medium–sized — e.g. Apple, Apricot, Carrot, Peach
    • Small–sized, cut up or mashed — e.g. Berries (Blackberry, Blueberry, Cranberry, Elderberry, Huckleberry, Juniper, Oregon grape, Raspberry, Salalberry, Salmonberry, Saskatoon berry, Soapberry, Strawberry, Thimbleberry), Cabbage, Cherries, Chocolate lily bulbs, Corn, Cow parsnip stalks, Crab apple, Fern shoots, Fireweed shoots, Mariposa lily bulbs, Peas, Salmonberry shoots, Seaweed, Tomato (canned), Turnip, Thimbleberry shoots
  • Roots — e.g. Camas, Wapato, Clover roots, Fern roots, Onion, Silverweed roots, Sunflower roots
  • Dried — e.g.Seaweed

Grain products

  • Breads — Bannock, Bread (white)
  • Cereals — Breakfast cereals (ready-to eat), Mush (oatmeal)
  • Crackers
  • Grains — Rice (white or wild)
  • Pasta, Noodles — Macaroni (often packaged macaroni and cheese)

Protein foods

  • Milk — e.g. Fluid, Powdered (dry), Canned (evaporated)
  • Fish head soup
  • Herring eggs on giant kelp
  • Oolichans
  • Salmon—canned with bones
  • Baked beans
  • Fish— fresh, frozen, dried, canned or smoked — e.g. Cod, Halibut, Oolichan, Salmon
  • Fish roe — Herring, Salmon
  • Seafood and shellfish — e.g. Abalone, Clams, Cockles, Crab, Gumboot chiton, Mussels, Octopus, Prawns, Scallops, Sea urchin
  • Chicken
  • Meat — e.g. Beef, Pork (ground)
  • Wild game—fresh, frozen, smoked or dried — e.g. Bear, Beaver, Caribou, Deer, Duck (mallard), Elk, Goose, Grouse, Moose, Mountain goat, Rabbit, Seal
  • Eggs, Sea bird eggs
  • Peanut butter
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