Sweet Potato: Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. The roots are most frequently boiled, fried, or baked. They can also be processed to make starch and industrial alcohol.

Arrowroots: Tubers can be eaten raw or baked but are very fibrous. To extract the starch, the tubers are first washed and then crushed. The highly digestible starch is used in pastries, biscuits, and is preferred to flour in thickening soups, sauces and gravies.

Cassava: Cassava is the third largest source of carbohydrates. Flour made of the roots is called tapioca. It can replace boiled potatoes as an accompaniment for meat dishes, or made into purées, dumplings, soups, gravies, etc..

Taro Corms: Its primary use is the consumption of its edible corm and leaves. Corms of the small round variety are peeled and boiled, sold either frozen, bagged or canned. The leaves are rich in vitamins and minerals.

Ube Yam: The purple ube variety of yam (Dioscorea alata) is eaten as a sweetened dessert called halaya, used as an ingredient in dessert called halo halo and are exported to Japan for processed ice cream flavors.

Ginger: Ginger is a spice which is used for cooking and is also often pickled in vinegar or sherry as a snack. It is the main flavor in ginger ale—a sweet, carbonated, non-alcoholic beverage.

Peanuts: Peanut (Arachis hypogea Linn.), locally known as “mani” is the most widely grown field legume. Has a high protein and fat content. Seeds are edible. Peanut oil used for salads; an inexpensive substitute for olive oil.