How do foods commonly eaten by Latin American communities fit into the four food groups of Canada's Food Guide?

Vegetables & Fruit

Leafy dark green vegetables

e.g. Spinach

Fresh, frozen, cooked or canned

Large-sized

e.g. Banana, Cucumber, Plantain, Potato, Pumpkin, Sweet potato

 

Medium-size

e.g. Apricot, Cactus, Carrot, Citrus fruit, Guava, Mango, Papaya

 

Small-sized or cut-up

e.g. Artichoke, Broccoli, Cabbage, Cantaloupe, Celery, Chayote, Chili peppers, Coconut, Corn, Eggplant, Figs, Grapes, Grapefruit, Green beans, Green pepper, Lettuce, Nopales (cactus), Pineapple, Squash, Tomatillo, Tomato, Zucchini

Roots

e.g. Cassava, Onion

Grain Products

Breads

Cornbread, Tortilla (corn, wheat)

Cereals

Breakfast cereals, ready-to-eat

Oatmeal

Grains

Rice

Flour

e.g. Cornmeal, Farina, Maize

Pasta

e.g. Fideo (thin spaghetti), Macaroni

Crackers

Tamales

Muffin

Pancake

Pan dulce (sweet rolls)

Milk & Alternatives

Milk

e.g. Fluid, Evaporated

Buttermilk

Yogurt

Cheese

Cottage cheese

Milkshake

Flan (custard)

Horchata (made with milk)

Hot chocolate

Meat & Alternatives

Dried beans

e.g. Black eyed beans, Chili beans, Kidney beans, Navy beans, Pinto beans, Refried beans

Split peas

Lentils

Fish

Seafood

e.g. Crab, Shrimp

Chicken

Meat

e.g. Beef, Chorizo (hot sausage), Goat, Lamb, Pork

Organ meats

e.g. Heart, Kidney, Liver, Pig’s feet, Tripe

Eggs

Peanut butter

Nuts

 

 

• Print
• Share

---