Food groups

1. Brown rice

2. Vitamin B

3. -

4. Whole grain food

4.1. Fiber

4.1.1. -

4.1.2. -

4.1.3. Selenium

4.1.3.1. Whole wheat pasta

4.1.3.2. Buckwheat

4.1.4. Rice

4.1.4.1. Millet

4.2. Iron

4.2.1. Quinoa

4.2.2. Barley

4.3. Potassium

4.3.1. Otas

4.3.1.1. -

4.3.2. Whole grain bread

5. -

6. Vegetable and fruits

6.1. Nutrition

6.2. Vitamin A

6.2.1. Vitamin C

6.2.1.1. Broccoli

6.2.1.2. Tomatoes

6.2.1.2.1. Carrot

6.2.1.2.2. Spinach

6.2.2. Vitamin E

6.2.2.1. Apple

6.2.2.1.1. Bananas

6.2.2.1.2. Strawberry

6.2.2.2. Peas

6.2.2.2.1. Orange

6.2.2.2.2. Beetroot

6.3. Folic acid

6.4. Zinc

6.5. Phosphorus

7. Meat and alternatives or proteins food

7.1. Intake of protein

7.2. Meat or substitute

7.2.1. Soya bean

7.2.2. Chicken

7.2.3. Tuna fish

7.2.4. Lamb

7.2.5. Beef

7.2.6. Shell fish

7.2.7. Egg

7.2.8. -

7.3. -

7.4. -

7.5. Fish

7.6. Kidney beans

7.7. Black beans

7.7.1. Tofu

7.7.2. Tempeh

7.7.3. Chickpeas

7.7.4. -

7.8. -

8. Dairy products

8.1. Carbohydrates

8.2. Fat

8.3. Calcium

8.4. Riboflavin

8.4.1. Milk

8.4.1.1. Cream

8.4.1.2. Yogurt

8.4.2. Cheese

8.4.2.1. -

8.4.2.2. Butter

8.4.2.3. -