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

Vegetables & Fruit

Leafy dark green vegetables

e.g. Pea shoots, Pepper leaves, Water lily greens

Fresh, frozen, cooked or canned

Large-sized e.g. Banana, Sweet potato

Medium-sized e.g. Apple, Carrot, Guava, Mango, Orange, Papaya

Small-sized or cut up e.g. Bamboo shoots, Bean sprouts, Cabbage, Coconut, Durian, Eggplant, Figs, Grapes, Grapefruit, Jackfruit, Jicama, Longan, Lychees, Melons (including bitter melon), Okra, Persimmon, Pineapple, Pomelo, Rambutan, Star fruit, Squash, String beans, Water chestnuts

Roots

e.g. Cassava, Leeks, Taro root, White radish, Yam

Grain Products

Breads

Bread e.g. French, White Ensaymada (very sweet bread from the Philippines) Pan de sal (bread from the Philippines) Rice bread

Cereals

e.g. Oatmeal

Grains

e.g. Rice (jasmine, sticky rice)

Flour

e.g. Rice flour, Tapioca

Noodles

Mung bean noodles

Rice noodles, Rice sticks

Rice wrappers

Wheat noodles

Milk & Alternatives

Milk

e.g. Fluid, Evaporated

Cheese

Leche flan (milk pudding from the Philippines)

Halo halo (milk drink with fruit and beans)

Meat & Alternatives

Dried beans

e.g. Chickpeas, Mung beans, Soybeans, White beans

Dried peas

e.g. Black eyed peas

Fish—fresh or dried

Seafood

e.g. Crab, Shrimp

Tofu

Poultry

e.g. Chicken, Duck

Meat

e.g. Beef, Goat, Lamb, Pork

Organ meats

e.g. Kidney, Liver

Eggs

Peanut butter

Peanuts

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