Introduction

The food groups are part of a

method of classification for the
various foods that humans
consume in their everyday lives,
based on the nutritional
properties of these types of foods
 Cereals : They ,also called grain, any grass yielding
starchy seeds suitable for food. The cereals most commonly
cultivated are wheat, rice, rye, oats, barley, corn (maize), and
sorghum . As human food, cereals are usually marketed in
their raw grain form (some are frozen or canned) or as
ingredients of various food products. As animal feed, they
are consumed mainly by livestock and poultry, which are
eventually rendered as meat, dairy, and poultry products for
human consumptions. Many cereals are used industrially in
the production of a wide range of substances, such
as glucose, and , oils.
Millets : They are a group of highly variable small-
seeded grasses, widely grown around the world as
cereal crops or grains for fodder and human food.
Most species generally referred to as millets belong
to the tribe Paniceae, but some millets also belong to
various other taxa.
Legume : It is a plant in the family Fabaceae, or the fruit
or seed of such a plant. When used as a dry grain, the seed
is also called a pulse. Legumes are grown agriculturally,
primarily for human consumption, for livestock forage and
silage, and as soil-enhancing green manure. It is a  class of
vegetables that includes beans, peas and lentils are among
the most versatile and nutritious foods available. Legumes
are typically low in fat, contain no cholesterol,
. and are high
in folate, potassium, iron and magnesium. They also contain
beneficial fats and soluble and insoluble fiber. . Dried beans,
lentils and peas are the most common
Pulses: They are a type of leguminous crop that
are harvested solely for the dry seed. Dried
beans, lentils and peas are the most commonly
known and consumed types of pulses. Pulses do
not include crops which are harvested green (e.g.
green peas, green beans)—these are classified as
 A nut is a fruit consisting of a hard
or tough nutshell protecting a kernel
which is usually edible. In general
usage and in a culinary sense, a wide
variety of dry seeds are called nuts,
but in a botanical context "nut"
implies that the shell does not open
Oilseed crops have been the to release the seed. .
backbone of several agricultural
economies from antiquity and
play a prominent role in
agricultural industries and trade
throughout the world. A major
amount of edible oil comes from
these crop resources.
Vegetables are parts of plants that are consumed by humans or other animals
as food. The original meaning is still commonly used and is applied to plants
collectively to refer to all edible plant matter, including the flowers, fruits,
stems, leaves, roots, and seeds. Vegetables can be eaten either raw or cooked
and play an important role in human nutrition, being mostly low in fat and
carbohydrates, but high in vitamins, minerals and  dietary fiber. Many
nutritionists encourage people to consume plenty of fruit and vegetables, five
a)Green leafy vegetables
or more portions a day often : being
{eg: recommended. They also include four
Spinach
major and Cabbage}
categories as given below.
b)Yellow and orange vegetables :
{eg: Pumpkin}
c)Root and tubers : {eg Radishes
and Turnips }
d)Other vegetables : {eg Brinjal
and Gourds }
 Fruit
Fruit In botany, a fruit is the seed-bearing structure in flowering plants
that is formed from the ovary after flowering. Fruits are the means
In botany, a fruit is the seed-bearing structure in flowering
by which flowering plants disseminate their seeds . fruits are the
plants that is formed from the ovary after flowering.
most easily Fruits
digestedare and Flavorful food . Fruits are important
the means by which flowering plants disseminate
sources oftheir seeds
vitamins and. carbohydrates like fiber and sugar. They
fruits are the most easily digested and Flavorful
are low infood . Fruits
calories and naturally sweet. Fruits and their juices are
good sourceslike
are important sources of vitamins and carbohydrates of water,
fiber too . Different fruits contain different
vitamins, so it is important to eat a variety of fruits. Mangoes,
and sugar. They are low in calories and naturally sweet. Fruits
papayas, melons and citrus fruits, like oranges and grapefruit, are
and their juices are good sources of water, high
too .inDifferent
vitamin C.fruitsCantaloupe, apricots, peaches, and nectarines
contain different vitamins, so it is important
areto eat a of
sources variety
vitamin ofA . Whole fruits like apples and grapes
fruits. Mangoes, papayas, melons and citruscontain
fruits,more
likefiber
orangesthan fruit juices and sauces, like applesauce
and grape juice.
and grapefruit, are high in vitamin C. Cantaloupe, Dried fruits like figs, prunes and raisins are good
apricots,
sources of fiber, too. Canned fruits packed in syrup have a lot of
peaches, and nectarines are sources of vitamin A . Whole fruits
added sugar. They are higher in calories than fresh fruits. When
like apples and grapes contain more fiber you
thanshop
fruitforjuices
cannedand fruits, look for fruit that is packed in juice
sauces, like applesauce and grape juice. Dried
insteadfruits
of syruplike. Itfigs,
is further divided into categories like berries,
prunes and raisins are good sources of fiber, too. and
melons Canned
stonesfruits
fruits or drupes , etc.
packed in syrup have a lot of added sugar. They are higher in
calories than fresh fruits. When you shop for canned fruits,
Milk is a nutrient-rich liquid food produced by
the mammary glands of mammals. It is the
primary source of nutrition for young mammals,
including breastfed human infants before they
are able to digest solid food. Milk is a good
source of many essential nutrients, including
calcium, protein, and vitamin D. Many people
see it as a vital part of a balanced diet. Milk is an
excellent source of vitamins and minerals,
particularly calcium. It has an important role in
bone health. Nutritionists recommend that people
have milk and other dairy products, such as
yoghurt and cheese, every day as part of a
balanced diet.
 Fat is a source of essential fatty acids,
which the body cannot make itself. Fat
helps the body absorb vitamin A, vitamin D
and vitamin E. These vitamins are fat-
soluble, which means they can only be
absorbed with the help of fats. Fats
are important for good health and proper
functioning of the body. They are a source of
energy, essential fats and enhance the absorption of
fat soluble vitamins. However, too much fat and/or
. the wrong type of fat may negatively affect our
health. Fats also give foods a particular texture,
appearance and flavor. The body uses fat as a fuel
source, and fat is the major storage form of
energy in the body. Fat also has many other
important functions in the body, and a moderate
amount is needed in the diet for good health. Fats
The general definition of oil includes
classes of chemical compounds that may
be otherwise unrelated in structure,
properties, and uses. Oils may
be animal , vegetable or petrochemical in
origin, and may be volatile or non-
volatile. They are used for food (e.g., olive
oil), fuel (e.g., heating oil), medical
purposes (e.g., mineral
oil), lubrication (e.g. motor oil), and the
manufacture of many types of paints,
plastics, and other materials. Specially
prepared oils are used in some religious
ceremonies and rituals as purifying agents.
Many species of fish are consumed as food in virtually all regions
around the world. Fish has been an important source of protein
and other nutrients for humans throughout history. Fish is filled
with omega-3 fatty acids and vitamins such as D and B2
(riboflavin). Fish is rich in calcium and phosphorus and a great
source of minerals, such as iron, zinc, iodine, magnesium, and
potassium. The flesh of many fish are primarily valued as a
source of food; there are many edible species of fish, and many
fish produce edible roe. Other marine life taken as food includes
shellfish, crustaceans, and sea cucumber. Sea plants such as
kombu are used in some regional cuisine.
Eggs are also a source of vitamins A, B, E, and K. Egg
white and yolk are both rich sources of protein. Around
12.6% of the edible part of an egg is protein. The 2015–
2020 Dietary Guidelines for Americans recommend that
adults aged 19 and over should consume 46–56 g of
protein each day, depending on their age . Eggs are a
good source of protein (both whites/yolk). They also
contain heart-healthy unsaturated fats and are a great
source of important nutrients, such as vitamin B6, B12
Poultry is a high protein food with less cholesterol
than red meat. It is a source of complete protein,
meaning that it contains all nine essential amino
acids in adequate amounts for maintenance and
growth. Subsequently, poultry meat is considered a
high-quality source of protein due to its favorable
amino acid profile and high protein digestibility. Fat
content in poultry varies greatly depending on the
presence of skin; dark meat has a higher amount of
fat than white meat.  Meat, the flesh or other edible parts of animals (usually
domesticated cattle, swine, and sheep) used for food, including not
only the muscles and fat but also the tendons and ligaments. Meat
is valued as a complete protein food containing all the amino acids
necessary for the human body. ... meat for human consumption.
Meat is an excellent source of protein, which is essential for any
healthy diet. It helps build and repair muscle as well as help
maintain healthy hair, bones, skin and blood. Due to its High
Biological Value (HBV), protein obtained from meat is easily
digested and thus absorbed quickly and effectively by the body.
A spice is a seed, fruit, root, bark, or other plant
substance primarily used for flavoring or coloring
food. Spices are distinguished from herbs, which
are the leaves, flowers, or stems of plants used for
flavoring or as a garnish. Spices are used to flavor
foods in many different cultures around the world.
A spice is a plant substance, which can include
seeds, bark, root, or fruit. Spices are not the same
as herbs - herbs are derived from the stems,
flowers, or leaves of a plant.
A condiment is a spice, sauce, or preparation that is
added to food, typically after cooking, to impart a
specific flavor, to enhance the flavor, or to
complement the dish. A table condiment or table
sauce is more specifically a condiment that is
BY- ANANYA