Understanding the
Oberon scan
superfoods report

CEREALS

bread without gluten
A type of bread made without wheat, barley, or rye; often used by people with gluten intolerance or coeliac disease.

buckwheat groats
Hulled seeds of the buckwheat plant; used in porridge, salads, and eastern european dishes like kasha.

coarse bread
Rustic bread made with whole grains or bran; commonly found in traditional european and nordic baking.

corn-flakes
Crisp, toasted flakes of corn; typically eaten as a breakfast cereal with milk.

couched grains of wheat
Whole wheat kernels softened or sprouted; used in wholesome breads or hearty salads like tabbouleh.

flour from durum wheat
A coarse wheat flour commonly used to make pasta and semolina breads, especially in Italian cuisine.

natural rice
A staple grain worldwide, often served steamed or boiled as a base for Asian, Latin American, and Indian dishes.

oat flakes
Also known as rolled oats; typically used for porridge, overnight oats, or granola in Western breakfasts.

wheat coarse flour
Hearty flour with a grainy texture, often used in rustic bread, wholemeal baking, and Eastern European flatbreads.

DAIRY & EGGS

camembert cheese
A soft, creamy french cheese with a bloomy rind, often served at room temperature on cheese boards.

chicken egg white
The clear part of an egg, low in fat and high in protein; used in baking, meringues, and fitness diets.

chicken egg yolk
The yellow center of an egg, rich in fat and nutrients; used in sauces, custards, and baking.

chicken eggs
A staple ingredient used in countless recipes; eaten boiled, scrambled, or used in baking and cooking.

chocolate
A sweet product made from roasted cocoa beans, often used in desserts, baking, and confections.

cottage cheese
Fresh curd cheese, high in protein and commonly eaten in diets or breakfast bowls.

cow milk
A widely consumed dairy liquid used in cooking, baking, and as a base for other dairy products like cheese and yogurt.

dutch cheese
A general term for cheeses from the netherlands, such as edam or gouda; often semi-hard and mild in flavour.

edam cheese
A semi-hard cheese from the Netherlands with a mild, slightly nutty flavour. Commonly found in sandwiches or cheese platters.

goat cheese
Tangy and creamy cheese made from goat’s milk. Popular in Mediterranean salads, tarts, and spreads.

goat’s milk
Milk from goats, often used as a cow milk alternative in drinks, cheeses, and yoghurts, especially in Mediterranean and Middle Eastern cuisines.

goose-eggs
Large, nutrient-rich eggs laid by geese. Less common than chicken eggs, they are used in baking or cooked similarly to other large eggs.

ice-cream
A frozen dessert made from cream and sugar, widely consumed worldwide. Flavours range from vanilla and chocolate to regional fruit and spice blends.

kefir
A tangy fermented milk drink rich in probiotics, traditionally made in Eastern Europe and the Caucasus. Often consumed for gut health.

mayonnaise
A creamy condiment made from egg yolks, oil, and vinegar or lemon juice. Common in sandwiches, salads, and sauces globally.

melted cheese
Refers to various cheeses in melted form, often used in comfort foods like grilled cheese sandwiches, pasta bakes, and nachos.

mozarella cheese
A soft, white cheese originating from Italy, best known for its use in pizzas, caprese salads, and lasagna.

sour cream
Cream fermented with lactic acid bacteria, used in Eastern European cooking, Tex-Mex dishes, and as a topping for baked potatoes.

swiss cheese
A firm, pale yellow cheese known for its characteristic holes and mild, nutty taste. Common in sandwiches and fondue.

yoghurt
A cultured dairy product with a tangy taste, popular in breakfasts, smoothies, sauces, and Middle Eastern cuisine.

DRINKS

coffee
Brewed from roasted beans, commonly consumed as a morning beverage worldwide.

cola
Sweet, carbonated soft drink typically flavoured with caramel and caffeine.

dietary lemonade
Low-sugar or sugar-free lemon-based drink, often used for hydration and detox support.

black tea
Fully oxidised tea with a robust flavour; often consumed with milk or lemon.

green tea
A lightly caffeinated tea made from unoxidised leaves, popular in East Asian cultures. Known for its antioxidant content and gentle flavour.

kvass
A traditional Eastern European fermented drink made from rye bread. Slightly fizzy, mildly sweet, and often consumed as a refreshing tonic.

soda water
Carbonated water with no added sugars or flavourings. Used as a mixer or enjoyed on its own for hydration and digestive support.

tonic
A carbonated beverage with a distinct bitter flavour from quinine. Commonly mixed with botanicals or citrus and consumed as a refreshing drink.

FISH

anchovies
Salty, oily fish used in dressings, sauces, and on pizzas.

barracuda
A long, predatory tropical fish with firm flesh, often grilled or used in caribbean cooking.

bay scallop
A small, sweet type of scallop commonly sautéed or added to seafood pasta dishes.

bicuspid molluscums
Refers to a type of edible shellfish; commonly small and chewy like clams or cockles.

carp
A freshwater fish commonly used in eastern european cuisine, especially in soups and holiday dishes.

catfish
Mild-flavoured freshwater fish, often fried or used in southern u.s. cooking.

cod
Flaky white fish, popular baked or battered in fish and chips.

crab
A sweet, tender shellfish used in salads, sushi, and crab cakes; common in coastal cuisines worldwide.

edible frog
Consumed in parts of Europe and Asia, especially France and China. Frog legs are considered a delicacy and taste similar to chicken.

eel
A long, snake-like fish popular in Japanese (unagi), Korean, and European dishes. Often grilled or smoked for its rich, oily flavour.

flounder
A flat, mild white fish commonly used in baking or pan-frying. Found in both Atlantic and Pacific waters.

great sturgeon
A prehistoric-looking freshwater fish valued for its firm meat and roe (used to make high-end caviar).

grouper
A large, firm-fleshed fish often used in stews or grilled. Common in Mediterranean and tropical coastal cuisines.

hake
A white fish with delicate flakes, commonly found in European markets and often breaded or used in fish pies.

halibut
A large flatfish with mild flavour and firm texture. Grilled, broiled, or baked in Western seafood dishes.

hardhead
A type of saltwater catfish with firm meat, found along Atlantic and Gulf coasts; less commonly used in cuisine.

herring
A small, oily fish often smoked or pickled. A staple in Nordic and Eastern European cuisine.

icefish
Found in cold Antarctic waters. Known for its translucent flesh and limited commercial availability.

iridescent trout
A colourful freshwater fish with a tender texture. Commonly grilled, pan-fried, or baked in European and American dishes.

iobster
A prized shellfish with rich, sweet meat. Commonly boiled or grilled, especially in North American and Mediterranean cuisines.

mackerel
A fast-swimming oily fish rich in omega-3s. Popular smoked, grilled, or in sushi.

mullet
A coastal fish with firm white flesh, found in Mediterranean and tropical dishes. Often grilled or baked whole.

mussels
Shellfish with a briny flavour, steamed or cooked in broths, especially in Belgian, French, and Spanish cuisines.

octopus
Cephalopod with firm texture, commonly grilled or stewed in Mediterranean and Asian cuisines.

salmon
A rich, fatty fish with pink flesh. Enjoyed raw, baked, grilled, or smoked worldwide, especially in Nordic and Japanese dishes.

sardines
Small, oily fish often canned, grilled, or eaten whole. A staple in Mediterranean diets.

shark
Dense and meaty, shark is eaten in various cultures, though consumption is controversial due to sustainability concerns.

shrimps
Small shellfish with a sweet flavour. Widely used in global cuisines—grilled, fried, or added to soups and stir-fries.

siberian salmon eggs
Delicate orange roe harvested from Siberian salmon, prized for its use as caviar.

silvery darter
A small freshwater fish native to North America, rarely eaten but sometimes part of local catch.

squid
A chewy mollusc popular in Mediterranean and Asian cuisines. Often deep-fried as calamari or grilled.

sterlet
A smaller species of sturgeon with prized roe and tender flesh. Common in Russian and Eastern European dishes.

sturgeon
A large, ancient fish valued for both meat and roe. Featured in traditional Russian and Central Asian cooking.

sturgeon eggs
Luxury caviar sourced from sturgeon species. Salty, rich, and served as a delicacy.

sword-fish
A meaty fish with a mild flavour and firm texture. Often grilled as steaks, popular in Mediterranean and American dishes.

tuna
A versatile and widely consumed fish. Eaten raw as sashimi, canned, grilled, or seared in global cuisine.

FRUIT

apples
Crisp and juicy fruit eaten raw or used in pies, sauces, and juices.

apricot
Small, golden-orange fruit with velvety skin and sweet-tart flavour; commonly dried or used in jams and desserts.

banana
Soft, sweet tropical fruit, eaten fresh or used in smoothies and baking.

black currant
Small, dark berries with a tart flavour; often used in jams, syrups, and cordials in european cuisine.

blackberry
Juicy, dark purple-black fruit used in desserts, jams, and summer pies.

blueberry
Small, sweet blue berries rich in antioxidants; used in baking, smoothies, and cereals.

cherry
Sweet or tart fruit used in desserts, jams, and drinks.

cherry plum
A small hybrid fruit combining flavours of cherries and plums; eaten fresh or used in preserves.

coconut
Tropical fruit used for its milk, water, or shredded flesh in sweet and savoury dishes.

cranberry
Tart red fruit often used in sauces, juices, and baking.

dates
Sweet, chewy fruit from the date palm, common in middle eastern cuisine.

fig
A soft, sweet fruit with tiny seeds inside. Common in Mediterranean and Middle Eastern cuisine, eaten fresh or dried.

fragaria
The botanical name for strawberry. A bright red, juicy fruit enjoyed fresh, in desserts, or as jam worldwide.

gooseberry
A tart green or red berry often used in jams, pies, or chutneys. Popular in British and Northern European cooking.

grapes
Small, juicy fruits grown in clusters, eaten fresh or dried as raisins. Also used to produce wine and juice.

kiwi
A fuzzy brown fruit with vibrant green flesh and black seeds. Tangy-sweet and rich in vitamin C, commonly eaten raw.

lemon
A bright yellow citrus fruit known for its sour juice and zest. Used in cooking, drinks, and desserts globally.

mango
A tropical fruit with sweet, juicy orange flesh. Widely used in smoothies, salads, salsas, and desserts.

melon
A category that includes cantaloupe and honeydew. Known for their high water content and sweet flavour, eaten fresh in warm climates.

orange
A sweet, round citrus fruit rich in vitamin C. Commonly eaten fresh, juiced, or used in sauces and desserts.

water-melon
A large, hydrating fruit with bright pink flesh and black seeds. Popular in summer and served fresh or blended into drinks.

MEAT

beef
Red meat used in steaks, burgers, stews, and roasts worldwide.

blackcock
A type of wild game bird with dark meat, traditionally roasted or stewed in northern european cuisine.

buffalo meat
Lean, dark red meat with a slightly sweet flavour; used as a beef alternative in burgers and steaks.

chicken meat
Versatile white meat used grilled, roasted, or in stews and curries globally.

duck meat
Rich, fatty meat often roasted or braised in asian and french cuisine.

goat meat
Lean and flavourful meat commonly used in African, Caribbean, Indian, and Middle Eastern stews and curries.

goose meat
Dark, fatty meat traditionally served roasted in Central and Eastern Europe, especially around holidays.

horse beef
Consumed in some European, Central Asian, and South American countries. Often lean, slightly sweet, and used in cured or grilled dishes.

lamb meat
Tender meat from young sheep, widely enjoyed roasted, grilled, or in stews across Mediterranean, Middle Eastern, and British cuisines.

lard
Rendered fat from pork, used in traditional baking and frying. Common in Mexican, Chinese, and Eastern European cooking.

mutton
Meat from mature sheep with a strong flavour, often slow-cooked in stews or braised in South Asian and Middle Eastern cuisine.

ostrich
A red meat alternative that is lean, low in fat, and similar in texture to beef. Typically grilled or pan-seared.

turkey
Mild-flavoured poultry commonly roasted whole, especially in North American and European holiday meals. Also used in deli slices and ground form.

turtle
Consumed in some Asian and Southern U.S. cuisines. The meat is dense and used in stews or soups, though its use is now rare and often regulated.

veal
Delicate, pale meat from young calves. Valued in European cuisine for its tenderness, especially in dishes like Wiener schnitzel and veal scaloppini.

veal liver
Mild-flavoured organ meat that’s softer and less intense than beef liver. Often sautéed or pan-fried in European dishes.

venison
Lean, gamey meat from deer. Popular in rustic European dishes, often roasted or made into sausages or stews.

OIL

butter
A dairy-based fat made by churning cream; used in baking, cooking, and as a spread.

cooking butter
Refers to clarified or heat-stable butter, typically used for frying or sautéing due to its higher smoke point.

gingelly oil (sesame oil)
Also known as sesame oil, especially in South Indian cuisine. Nutty in flavour and used in cooking or as a finishing oil.

linseed oil
Also called flaxseed oil, rich in omega-3 fatty acids. Often used as a nutritional supplement or in salad dressings (not typically for cooking due to low smoke point).

luccu oil
A less commonly known regional oil—likely derived from seeds or nuts. Used in local or traditional cooking (more context may be needed).

maize oil
Also known as corn oil. A neutral-flavoured cooking oil widely used for frying and in processed foods.

sunflower-seed oil
A light, neutral oil extracted from sunflower seeds. Commonly used in frying, baking, and salad dressings.

SEEDS

almond nut
A mildly sweet seed often eaten raw, roasted, or used in baking and nut butters.

black legumes
Likely refers to black beans; high-protein seeds commonly used in latin american and asian cooking.

cashews
Creamy-textured seeds commonly used in plant-based dishes, snacks, and desserts.

hazelnut
Small, sweet nuts often roasted and used in baking, chocolate spreads (like Nutella), or eaten raw. Popular in European cuisine.

sunflower seeds
Crunchy seeds eaten raw, roasted, or in salads and trail mixes. Also pressed for sunflower oil.

walnuts
Rich, earthy nuts used in baking, granola, salads, or eaten as a snack. Also popular for their omega-3 content and brain-like shape.

SPICES

anise
A sweet, licorice-flavoured spice used in baked goods, herbal teas, and mediterranean liqueurs.

basil
A fragrant green herb used fresh in italian dishes like pesto or sprinkled over salads and pasta.

bay leaf
An aromatic leaf added whole to soups, stews, and sauces for subtle herbal flavour, then removed before serving.

bergamot
Citrus fruit rind often used for flavouring teas like earl grey and in marmalades and confections.

cardamon
Warm, aromatic spice used in indian curries, chai, and nordic baking.

clove
Strong, pungent spice made from dried flower buds; used in baking, mulled drinks, and spice blends.

cinnamon
Sweet and warming spice made from tree bark, widely used in baking, curries, and drinks across global cuisines.

fennel
Fragrant seed with a mild licorice flavour, often used in Indian spice blends, sausages, and herbal teas.

ginger
Spicy root used fresh or dried in Asian, Caribbean, and Western dishes, both sweet and savoury, also known as zinziber.

honey
Though technically not a spice, it’s often used as a natural sweetener in marinades, dressings, and desserts across all cuisines.

malic acetum
A type of vinegar rich in malic acid, found naturally in apples. Used in pickling, sauces, and dressings for its tangy sharpness.

mint
A cooling herb used fresh or dried in teas, salads, chutneys, and desserts. Popular in Middle Eastern and Mediterranean cooking.

mustard
Pungent seeds ground into pastes or powders. Used in sauces, marinades, and spice blends globally.

omum plant
Also known as ajwain or bishop’s weed. Tiny seeds with a strong thyme-like flavour, used in Indian and Middle Eastern dishes.

saffron
Delicate, golden threads from crocus flowers. The world’s most expensive spice, used in paella, biryani, and Persian dishes.

sweet marjoram
A mild, sweet herb related to oregano. Used in Mediterranean dishes, poultry seasoning, and herbal teas.

thyme
A woody herb with small leaves and strong aroma. Used in stews, roasts, and Mediterranean spice blends.

vanilla
Extracted from orchid pods, vanilla is a key flavour in desserts, baking, and perfume.

VEGETABLES

artichoke
Thistle-like vegetable with edible tender leaves and heart; often steamed or grilled and served with dips.

asparagus
Tender green spears, typically grilled or steamed; commonly used in springtime dishes and sides.

bamboo shoots
Crunchy, mild shoots harvested from young bamboo; widely used in asian stir-fries and soups.

beet
Root vegetable with deep red flesh, used in salads, soups like borscht, and juices.

black olives
Ripe olives cured and often used in mediterranean dishes, pizzas, and tapenades.

broccoli
Green cruciferous vegetable, often steamed, roasted, or stir-fried; rich in fiber and vitamins.

brussels sprouts
Miniature cabbage-like vegetables, typically roasted or sautéed and served as a savoury side.

carrots
Crunchy and sweet root vegetable, often used raw in salads or cooked in soups and stews.

cauliflower
White cruciferous vegetable used as a versatile base in roasts, soups, and low-carb dishes.

celery
Crunchy stalk vegetable used in salads, soups, and as a flavour base for stocks and sauces.

cepe (porcini mushrooms)
Prized in european cuisine for their meaty texture and nutty flavour.

champignons
Common white button mushrooms used in sauces, omelettes, pizzas, and sautés.

cockweed
Leafy wild green, sometimes used in traditional or foraged cooking; may be slightly bitter in flavour.

corn
Sweet and starchy vegetable eaten on the cob, in salads, or as kernels in soups and stews.

cucumbers
Cool, crunchy vegetables often eaten raw in salads or pickled; known for their hydrating properties.

dandelion
Leafy green with a slightly bitter taste; used in herbal remedies, salads, and detox teas.

eggplant (aubergine)
A glossy purple vegetable with a spongy texture, used in Mediterranean, Middle Eastern, and Asian dishes like moussaka and curry.

garden radish
A small, crunchy root with a peppery bite. Commonly sliced into salads or used as a garnish.

garlic
A pungent bulb used worldwide as a flavour base. Essential in Mediterranean, Asian, and Latin American cuisines.

green olives
Unripe olives cured in brine or lye. Often served as appetisers, in tapenades, or chopped into salads and pasta.

green peas
Sweet and starchy legumes often boiled or steamed. Found in fried rice, soups, stews, and classic British sides.

green pepper
Also called bell pepper. Crunchy and slightly bitter, used in stir-fries, salads, and stuffed vegetable dishes.

laminaria
Also known as kelp. An edible seaweed rich in iodine, used in East Asian soups and salads.

leek
A mild, sweet member of the onion family. Used in soups, tarts, and stews, especially in British and French cooking.

milk mushrooms
A type of wild edible mushroom, often pickled or sautéed. Popular in Eastern European and Russian cuisine.

spinach
A leafy green rich in iron and vitamins. Used fresh in salads or cooked in curries, quiches, and pastas.

spotted string bean
A variation of green beans with speckles. Typically steamed, stir-fried, or added to casseroles.

sprouting onion
Young onions with green shoots, similar to scallions. Used as garnish or in stir-fries and soups.

tomato
Technically a fruit, but treated as a vegetable. Eaten raw in salads or cooked into sauces, soups, and stews.

white cabbage
A pale green, crunchy vegetable often used in coleslaw, stir-fries, and traditional European dishes like sauerkraut.