- Staple food of the Inca Empire.
- Grown at various altitudes, from sea level to high mountain valleys.
- Different varieties for different environments.
2. Potatoes:
- Another essential crop.
- Grown in diverse varieties, each with unique characteristics.
- Adapted to different altitudes and climates.
3. Quinoa:
- Highly nutritious grain crop.
- Cultivated in the high Andes regions.
- Resistant to harsh conditions, drought-tolerant.
4. Beans:
- Important source of protein and fiber.
- Several varieties grown in combination with maize and potatoes.
5. Amaranth:
- Another grain crop rich in protein and nutrients.
- Cultivated in the lower altitudes.
6. Sweet Potatoes:
- Grown in warmer climates, especially in the coastal areas.
- Important source of carbohydrates.
7. Cassava:
- Tropical crop grown in the eastern lowlands.
- Primarily used for making starch.
8. Peanuts:
- Source of protein, often consumed roasted or as a paste.
9. Tomatoes:
- Grown for their edible fruits, used in various dishes and sauces.
10. Squash:
- Several types cultivated, including pumpkins and zucchini.
- Used in stews, soups, and other dishes.
In addition to these main crops, the Incas grew various fruits and vegetables, such as chili peppers, avocados, guavas, cherimoyas, lucuma, and many others, reflecting the diversity of their agricultural practices and the varied landscapes they inhabited.