What poor Tudor people have for food?

The food available to poor Tudor people was very limited and often depended on what they could grow or find themselves. Here's a breakdown:

Staples:

* Bread: The primary source of calories. Made from rye or barley, it was often coarse and heavy. Wheat bread was a luxury reserved for the wealthy.

* Porridge: Made with oats, barley, or peas, this was a common breakfast and sometimes eaten for dinner.

* Vegetables: Root vegetables like turnips, carrots, and onions were common, along with peas, beans, and cabbage. Fruits like apples and pears were available seasonally.

* Meat: Meat was a rare luxury. Most people only ate it a few times a year, perhaps on holidays or special occasions. If available, it might include pork, beef, or poultry. Game was also hunted if possible.

* Fish: Fish was a more common protein source for those living near the coast.

Limited Variety & Quality:

* Lack of variety: The diet was generally very simple and monotonous, with few spices or seasonings.

* Poor quality: Food was often of low quality and could be spoiled. Refrigeration was nonexistent, making food preservation a challenge.

* Nutrient deficiency: This type of diet could lead to vitamin deficiencies, particularly vitamin C, which could cause scurvy.

Special occasions:

* Feast days: Certain holidays, like Christmas, were celebrated with special foods, like goose, bacon, and plum pudding. However, these treats were still scarce for most people.

Overall:

The poor Tudor population faced food scarcity and a lack of variety. Their diet was primarily based on simple grains and vegetables, with meat and fish consumed only rarely. This led to nutritional deficiencies and a lower quality of life compared to the wealthy.