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Fungi are known to thrive in environments that provide abundant sources of nutrients, particularly those that are high in sugar or starch. This is because these compounds serve as excellent energy sources for fungal growth and reproduction. Sugary foods, such as fruits, baked goods, and certain dairy products, create a favorable environment for mold and yeast to flourish.

In contrast, foods low in moisture are less conducive to fungal growth, as fungi require a certain level of humidity to propagate. Heavily processed foods, while they may have preservatives that inhibit fungal activity, are not a preferred source for fungi when compared to high-sugar or starchy foods. Likewise, foods with a high protein content do not provide the carbohydrates that fungi favor, making them less appealing to these organisms. Thus, the preference of fungi for high-sugar or starchy foods is well-established in food safety and microbiology.