Along with an abundant consumption of grains, the diet of the time also featured several varieties of salad greens, including lettuce, and cucurbits such as pumpkins, melons and watermelons. An important source of protein and calories was provided by pulses such as broad beans, chickpeas and lentils. Olives, which originated in the Levant, were consumed fresh. They were only rarely used to produce oil, which was primarily obtained from flaxseeds or sesame seeds.
