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• The Institute of Medicine of the National Academies published dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids in 2002.
• Nutritional analysis of Wild Edible Plants indicates they contain protein in the range of 4.0–21.7%, fat in the range of 0.7–6.1%, and fiber in the range of 8.9–22.3%.
• The Food and Nutrition Board of the United States Institute of Medicine identifies Acceptable Macronutrient Distribution Ranges (AMDR) for adults as 45–65% carbohydrate, 10–35% protein, and 20–35% fat as a percentage of total energy, which are associated with reduced risk of chronic diseases while providing adequate nutrients.
• In 2006, the typical American diet consisted of approximately 2,200 kilocalories (9,200 kJ) per day, with 50% of calories from carbohydrates, 15% from protein, and 35% from fat.
• Carbohydrates spare protein more efficiently than fat under conditions of marginal calorie, protein, or glucose intake, making plant foods a more efficient substitute for fatty animals despite the higher processing requirements (Speth and Spielmann 1983).
• The nutritive content per 100g fresh weight of Ocimum basilicum Linn. includes 28.84g carbohydrate, 0.64g fat, 3.15g protein, and 92.06g water.
• The macronutrient ratio of the traditional Inuit diet was approximately 56% protein, 43% fat, and 1% carbohydrate, indicating that pre-contact Inuit people were in ketosis due to very low carbohydrate intake.
• The leaves of Vernonia amygdalina contain varying concentrations of protein, moisture, carbohydrates, ash, fat, minerals, oils, and vitamins.
• The inclusion of meat in the diet provided human ancestors with increased protein, fat, and energy levels, marking a turning point in human evolution.