1. Sunflower seeds
   Barley
2. Rye
   Wheat

Sunflower seeds don't just show up in your local grocery store. They come from sunflower fields. These gorgeous (and huge) flowers are grown in Russia and North America for commercial use.

1. Soybean
   Wheat
2. Barley
   Buckwheat

Soybeans are one of the most versatile crops in existence. Nearly everything can be made from soy, including meat substitutes, oils and milk. As people learn more about animal products, the demand for soy products has risen.

1. Corn
   Flax
2. Wheat
   Peanut

Wheat has two parts: erm and gluten. In recent years, genetic engineering and selective breeding of the plant has given produced more gluten without giving us more germ, which is why many more people are suffering from gluten sensitivity. We're overdosing on it!

1. Plantains
   Bananas
2. Jackfruit
   Pears

What happens when a potato and a banana have a baby? The plantain happens (this is not a scientific fact; it's just what plantains taste like). In 2008, nearly 35 million tons of plantains were produced.

1. Golden Potatoes
   Carrots
2. Sweet potatoes
   Squash

Sweet potatoes aren't potatoes at all. While they have the same consistency as a potato and, they're a little sweeter, they are different in too many aspects to call them a potato.

1. Soybeans
   Potatoes
2. Corn
   Sweet Potatoes

Corn is used in everything from the cereal you eat to the fuel in some vehicles. This versatile crop can help you fight your gluten sensitivity and give you a delicious snack at the movies.

1. Corn
   Soybean
2. Wheat
   Yellow Onion

Yellow onions are used in virtually every savory recipe known to man. They are sweeter white onions, but when they're raw, they can be a little more potent than the purple onion.

1. Wheat
   Sorghum
2. Soybeans
   Bananas

This natural sweetener can also be used to make ethanol. The thing farmers like about this crop is that it can grow even when there is a drought, making it easy to sustain without GMO assistance.

1. Wheat
   Barley
2. Rye
   Potato

China currently produces more potatoes than any other country in the world. If you're wondering where your French fries come from, you will probably need to do a little research.

1. Grapes
   Mangoes
2. Bananas
   Apples

You might be shocked to know that there are around 7,500 different varieties of apples that grow around the world. However, only about 100 of these varieties are commercially grown in the United States.

1. Pineapple
   Coconuts
2. Mangoes
   Bananas

Bananas can be found around the world, and are grown in more than 130 tropical countries. These fruits are an excellent source of potassium and can thicken up your morning protein shakes.

1. Zucchini
   Pumpkins
2. Apples
   Corn

Pumpkins won't stop growing as long as they're on the vine. For those who grow pumpkins for contests, the one thing they have to make sure is that the pumpkin doesn't get so big that the vine breaks. The largest pumpkin to ever be recorded weighed more than 2,500 pounds.

1. Tobacco
   Apples
2. Zucchini
   Summer Squash

For the most part, tobacco is grown in the Southeastern areas of the United States. While many believe that this product should be banned, it employs nearly 100 million people around the world.

1. Wheat
   Rye
2. Barley
   Potatoes

If you've ever had rye bread and rye flour, you know that rye is a grain that is very heavy and has a distinct flavor. However, it is also used to make beer, whiskey and even some vodkas.

1. Avocado
   Peanut
2. Oat
   Mustard

There are many different varieties of oats that are sold in the United States. Many people like them because they are gluten-free; however, a lot of oats are contaminated with gluten as they are processed in the same facilities as wheat.

1. Peanut
   Potato
2. Lentil
   Safflower

Jimmy Carter gave up his peanut farm when he became president, but peanuts are still grown throughout the American south (Georgia produces 42% of America's peanuts), and they play a large role in our GDP.

1. Soybeans
   Mustard
2. Lima beans
   Flax

While it may look like an ivy bush (even though ivy doesn't grow in bush form), the lima bean plant can reach 12 feet high. These beans are high in potassium and can be very filling.

1. Potatoes
   Carrots
2. Beets
   Jicama

Let's face it, beets taste like summer grass (yes, we've tried that too) and turn your teeth a lovely fuchsia color, but their health benefits lead people around the world to use them in salads and juices.

1. Avocado
   Jicama
2. Cabbage
   Butter Lettuce

If you've never had jicama (pronounced hick-a-muh) you might be pleasantly surprised. It doesn't have a bold flavor, but the consistency and starchiness make it very much like an apple.

1. Butter Lettuce
   Romaine Lettuce
2. Iceberg Lettuce
   Cabbage

Of the five different varieties of lettuce, many people choose romaine for its thicker (meatier?) texture and bold crunch. This lettuce can withstand nearly anything you put on it, including everything that layers up a Caesar salad.

1. Almonds
   Onions
2. Carrots
   Wheat

Carrots come in a variety of colors and flavors. Purple carrots have a little bit of a peppery taste, while lighter carrots are sweeter. However, most people go for the standard orange carrot that Bugs Bunny likes to eat.

1. Avocado
   Jicama
2. Jackfruit
   Mandarin

The jackfruit is actually related to the fig. While many people have never heard of this fruit, it recently reached the United States as one of the most sustainable crops on the planet. The trees grow very quickly, it doesn't take long for the fruit to ripen, and it's pretty delicious.

1. Carrot
   Swiss chard
2. Alfalfa
   Rhubarb

Unlike bean sprouts, alfalfa sprouts have a distinct grassy flavor. Many people like to add them to salads and sandwiches because they give a little bit of a crunch and add an earthy flavor.

1. Rhubarb
   Apple
2. Blueberry
   Grape

Rhubarb looks a little bit like bright red celery, but it has an interesting sour flavor that pairs well with strawberries (and other berries). That's why people love making strawberry rhubarb pie.

1. Pinto beans
   Black beans
2. Peas
   Corn

Black beans can be made into refried beans or make a great addition to a corn and black bean salsa. They are generally grown in North and South America and can also be found in Creole foods.

1. Cauliflower
   Broccoli
2. Peas
   Celery

Like cauliflower, the demand for broccoli has grown since the gluten-free, carb-free craze began. When you "rice" broccoli, the texture holds up and gives you a nice bite when eaten.

1. Celery
   Carrots
2. Apples
   Bananas

Celery is one of the most important vegetables as it adds flavor and vitamins to soups and stews. It is one of the key components in a mirepoix (celery, carrots and onions as a base).

1. Almonds
   Avocado
2. Carrots
   Basil

There are many varieties of basil, but most people can recognize Genovese basil with its large rounded leaves. If you are lucky, your basil will grow like a weed once it's planted, because that stuff is expensive.

1. Parsnip
   Rhubarb
2. Celery
   Jicama

Parsnips are what happens when you take a potato and breed it with a carrot. Well, that's not how they were made, but when you consider taste and texture, that is what you get.

1. Ginger
   Wheat
2. Carrots
   Radish

Ginger is a very versatile root. While you can find it in the spice aisle, the fresh stuff gives you a cleaner, fresher flavor in your Asian cuisine as well as your protein shakes.

1. Tomato
   Zucchini
2. Strawberry
   Banana

From plum tomatoes to heirloom tomatoes, these fruits (yes, they're considered a fruit) have various flavor profiles from sweet to bitter that make them one of the world's leading crops.

1. Avocado
   Tomato
2. Banana
   Artichoke

The heart of the artichoke is surrounded by fibrous hairs known as the choke. If you have enough patients, you can get to the sweet, soft center and reward yourself with a delicious bite.

1. Pinto beans
   Zucchini
2. Plantain
   Broccoli

While most of us know pinto beans as the mashed up refried beans we get in a can from the grocery store, these protein-packed beauties can do pretty much anything.

1. Mustard
   Cabbage
2. Basil
   Jicama

Just because cabbage smells like a bodily function when you cook it doesn't mean you can't make some delicious stuff with it. From slaws to cabbage rolls, you can get just about anything from this crop.

1. Soybeans
   Bok choy
2. Corn
   Thyme

At first, bok choy looks like an odd mix of celery and fennel. However, this delicious green if pumped full of vitamins and minerals. It has a little bit of a bitter taste if you don't cook it properly.

1. Green beans
   Jicama
2. Bananas
   Asparagus

Asparagus really does change the way your urine smells, but the health benefits of these little spears outweigh the weird bathroom encounters. While asparagus can be difficult to cook right, always remember to go the simple route with it.

1. Lettuce
   Kale
2. Tomato
   Lemon

If you haven't had kale before, you should probably know that it is virtually inedible when it is raw. Though people have acquired a taste for it, you may remember it lining restaurant buffets and salad bars.

1. Peas
   Potatoes
2. Almonds
   Avocado

Peas are rather versatile in their structure and how you can prepare and eat them. You can chop up the entire pod and add it to a salad, or you can add them to a stir fry to give it a little crunch and sweetness.

1. Potato
   Green bean
2. Black bean
   Garlic

The flavor of garlic can change dramatically depending on how you prepare it. If you roast garlic, it becomes sweet. If you fry garlic, it is savory. One thing is for sure; no matter what you do with garlic, it is delicious.

1. Peas
   Brown rice
2. Black beans
   Cauliflower

In the gluten-free and low-carb era, people are looking for different ways to trick their brains. Many have found that cauliflower can be an excellent substitute for rice and potatoes (if you like mashed potatoes).