How did early Europeans get protein before the Columbian Exchange?

Before the Columbian Exchange, early Europeans obtained protein from a variety of sources, primarily focusing on local and traditional foods. Here are some key points:

Plant-Based Proteins

• Legumes, such as peas, beans, and lentils, were significant sources of protein. For example, the Trypillia societies in what is now Ukraine and Moldova around 6,000 years ago relied heavily on peas as a protein source, combined with grains like wheat1.

Grains and Cereals

• While not as high in protein as legumes, grains like barley, oats, rye, and wheat were staples in the European diet and contributed to overall protein intake3.

Animal Products

• Meat was consumed, but it was not a primary source of protein for most people, especially among the lower classes. Meat was eaten sparingly due to the costs and efforts involved in domesticating animals and hunting game. However, when consumed, it included meats like pork, beef, chicken, and goat23.

Dairy and Fish

• Dairy products such as cheese, milk, and eggs were consumed in moderation and provided a source of protein. Fish was also a crucial protein source, particularly in coastal communities and during periods of fasting imposed by the Catholic Church3.

Integrated Farming Practices

• The use of animal manure as fertilizer for crops, as seen in the Trypillia societies, indicates a well-integrated farming system where crop production and stockbreeding were closely linked. This system helped in maintaining a balanced and nutritious diet with adequate protein from both plant and animal sources1.

In summary, early Europeans obtained protein from a combination of legumes, grains, dairy products, fish, and occasional consumption of meat, reflecting a diverse and locally adapted diet.