Rich Egyptians
- Meat: Beef, pork, lamb, goat, and poultry were consumed.
- Fish: Obtained from the Nile River, including tilapia, perch, and catfish.
- Vegetables: Lettuce, onions, garlic, leeks, cucumbers, and radishes were grown and eaten.
- Fruit: Grapes, figs, dates, and pomegranates were enjoyed.
- Bread: Made from wheat or barley, often used as a dip for sauces or stews.
- Beer: A common beverage, brewed from barley.
- Wine: Produced from grapes and flavored with spices and herbs.
Poor Egyptians
- Bread: The primary food source, often made from barley.
- Vegetables: Onions, garlic, leeks, and cucumbers were affordable and widely consumed.
- Fruit: Dates and sycamore figs were often eaten.
- Fish: Small fish caught in the Nile were consumed, but access was limited.
- Beer: A cheaper version brewed from barley or millet was consumed by the poor.
Peasants
- Bread: Made from coarse barley or millet.
- Vegetables: Often limited to onions and leeks.
- Fruit: Occasionally available, such as dates or sycamore figs.
- Fish: Scarce and considered a luxury.
- Beer: Limited consumption due to its cost and availability.
Overall, the Egyptian diet was rich in grains, vegetables, and fruit, with meat, fish, and dairy products consumed to varying degrees depending on socioeconomic status.