Almost everything grown for food in the United States originated somewhere else, as a wild plant. In many cases, the wild plant has been so changed by breeding that it would be difficult to recognize.
Would you have suspected that broccoli and cauliflower are both derived from the same wild species? How about brussels sprouts and kale? In fact all four of these crops, along with cabbage, have the same ancestral species, Brassica oleracea, a wild European plant.
Wheat came from the Middle East, corn from Mexico, potatoes from Peru, soybeans from China, sugar cane from New Guinea, oranges from India.
The rest of the world has borrowed biodiversity just as freely. Imagine Indian food without hot peppers, but they came from Mexico. Imagine Italian food without tomatoes, but they came from South America. Imagine French desserts with no strawberries. There are wild strawberries growing in France, but the French and everyone else enjoy a domesticated strawberry produced by crossing two species, one from Chile and one from southeastern United States. Africa's largest crop is cassava, but it comes from the Amazon River basin.
In China in 1982 I visited a temple that was represented to me as 700 years old. The design cast into its huge bronze doors was unmistakably corn! I asked how there could have been corn in China seven hundred years ago when Mexico and Asia had not known of each other until 1500. My hosts were surprised because they thought that corn had always been grown in China. Certainly they've had popcorn long enough to have developed a unique way of popping it. The kernels are put into two steel hemispheres which are screwed together to form a sphere and put into a fire. When the sphere gets hot enough, it's removed from the fire and taken apart (with asbestos gloves). The sudden change in pressure pops the corn kernels instantly.