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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

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