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Food class alimentos - Coggle Diagram
Food class
group three
Milk
As a general rule, milk can be said to be a slightly viscous, matt white liquid
Derivatives
Dairy products are a set of foods that, due to their nutritional characteristics, are the most basic and complete (balanced) in composition of nutrients. For example, milk contains carbohydrates, proteins, fats, vitamins, and minerals.
Group two
fish
They reproduce by eggs.
They have variable temperature.
They breathe by gills the oxygen dissolved in the water.
eggs
They have proteins of very good quality and high biological value. ...
The white is mainly made up of albumin, the highest biological quality protein. ...
The yolk contains fat (lecithin), protein, iron, sulfur, and vitamins A, B, D, and E.
meats
Meat is one of the best sources of high quality protein
Group one
FRUITS
grapes
The skin can be greenish, yellowish or purple, and the pulp is juicy and sweet.
pear
juicy, sweet and appreciably mealy on the palate
banana
The banana provides vitamin A, vitamin C, folic acid, B complex, vitamin E and sugars
orange
vitamin C, folic acid and some minerals such as calcium, potassium and magnesium
watermelon
Watermelon is a large fruit with a more or less spherical shape that is usually eaten raw as a dessert. Its pulp is reddish or yellowish in color and sweet in taste
Apple
The apple is a fruit produced by the apple tree, a tree belonging to the Rosaceae family
Group five
CARBOHYDRATES
oats
are herbaceous plants of the Gramineae family whose seeds are used for human or animal food, such as grains or ground into flour.
rice
White rice is high in minerals like calcium and iron, it is also rich in vitamins such as niacin, vitamin D, thiamine and riboflavin.
pasta
Other ingredients can also be added optionally: Egg: gives consistency and makes pasta
cereals
They contain between 65-75% of their total weight as carbohydrates, 6-12% as protein and 1-5% as fat.
The most abundant protein is gluten, responsible for celiac disease. ...
They have a high energy and nutrient density compared to other carbohydrate sources.
bread
vitamins (B1, B2, B3, B6), minerals (phosphorus, magnesium and potassium
bean
It is mainly cultivated for its use as food, since beans are very nutritious, rich in protein, iron, folic acid, potassium, selenium, thiamine and vitamin B6, among other nutrients.
