Five food groups

Nutritional characteristics of the five food groups:

Bread, Cereals, Rice, Pasta, Noodles: carbohydrate, iron and thiamin
Provide energy, protein, fat, fibre, magnesium, zinc, riboflavin, and niacin equivalents, folate and sodium.

Vegetables and legumes: Vitamin A (beta-carotene)
Provide carbohydrate, fibre, magnesium, iron, vitamin C, folate and potassium.

Fruit: vitamins, especially vitamin C
Provide carbohydrate, fibre and folate.

Milk, Yogurt and cheese: calcium and protein
Provides energy, fat, cholesterol, carbohydrate, magnesium, zinc, riboflavin, vitamin B12,
sodium and potassium.

Meat, fish, poultry, eggs, nuts and legumes: protein, iron and zinc
Provides fat, cholesterol, niacin and equivalents and vitamin B12.