Which foods form the basic diet of people in developing world?

It's impossible to give a single answer to what constitutes the basic diet of people in the developing world. It varies greatly depending on location, climate, economic status, and cultural practices. However, some common themes emerge:

Common Food Groups:

* Grains: Rice, wheat, maize (corn) are staples in many developing countries. These are relatively inexpensive to produce and store.

* Starchy Roots & Tubers: Cassava, potatoes, yams are also prevalent. They are relatively nutritious and easy to grow in various climates.

* Legumes: Beans, lentils, and peas offer protein and fiber at a lower cost than animal products.

* Vegetables: Availability varies widely, but leafy greens, root vegetables, and fruits are often included where possible.

* Fruits: Bananas, mangoes, and other tropical fruits are common in many regions.

* Animal Products: Availability varies greatly, with meat, fish, eggs, and dairy products less common than plant-based foods.

Important Considerations:

* Dietary Diversity: While these food groups are common, the specific diet varies drastically from region to region.

* Access: Poverty and economic hardship often limit access to a diverse and nutritious diet.

* Nutritional Deficiencies: Malnutrition is a significant problem in many developing countries, often due to a lack of vital nutrients like iron, vitamin A, and iodine.

* Cultural Practices: Dietary traditions and cultural preferences play a major role in shaping food choices.

Instead of focusing on a "basic diet," it's more accurate to understand that the food situation in the developing world is complex and diverse. Food security and access to nutritious food are major challenges that require nuanced solutions tailored to local contexts.