Food Groups

Food Groups

1. They are grouped by their similarity in nutritional aspects and composition.

   • The seven food groups are:
     • 1. Milk and derivatives
       • This group participates in the formation and maintenance of the different structures of the organism.
         • Proteins, lipids and carbohydrates
     • 2. Meat, fish, and eggs
       • They are foods that incorporate proteins of high biological power, iron, and vitamins of group B
         • Proteins
     • 3. Potatoes, legumes, and nuts
       • They provide energy thanks to the content of carbohydrates and proteins of plant origin with high biological content and fiber
         • Fiber
     • 4. Vegetables and greens
       • They provide large amounts of vitamins, minerals, and trace elements
         • Vitamins and minerals
     • 5. Fruits
       • The importance in the diet is similar to that of group 4; in addition, they are rich are sugars
         • Vitamins and minerals
     • 6. Cereals, sugar, and derivatives
       • They contribute calories from their carbohydrates. They are important for the supply of vitamins of group B
         • Carbohydrates
     • 7. Fats, oil, and butter
       • This group is rich in fat-soluble vitamins
         • Fats

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