What foods formed the basis of nutrition for the majority of the rural population in European countries in the 16th – 17th centuries?

In the 17-18 centuries, there was an overpopulation of Europe, in connection with which the consumption of meat decreased. The villagers ate domestic game, and hunting on private land was prohibited. Fish was often substituted for meat, and bread was also consumed, most often coarsely ground rye. White bread was very expensive. If in Russia cereals were more often eaten, then in Europe it was legumes and chestnuts. Potatoes and tomatoes became widespread. Vegetable crops (cucumbers, carrots, cabbage) were also eaten. In southern Europe, fruits grew and there was an abundance of marine fish.