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Latin American Foods

How do foods commonly eaten by Latin American communities fit into the four food groups?

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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