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Attributes of the twelve food groups and their significance for the organism
David Janitzek
Author
2026-09-24
Date
1 min. read
article.read_time
2
Chapters
Food commodities are divided into twelve groups, based on their constituent ingredients. Each group has its own unique composition of ingredients. By knowing which product can supplement a specific micro- or macro-component, one can more easily formulate a diet that ensures an adequate intake of necessary nutrients.
Dividing the food into 12 groups
Grain products Milk and dairy products Meat, pulses, fish and eggs Butter and cream Other fats Potatoes Vegetables and fruits rich in vitamin C Vegetable and fruit rich in carotene Other vegetables and fruit Dried strawberry seeds Sugar and sweets
Characteristics of food groups
A brief description of each group in terms of content: protein, fat, cholesterol, polyunsaturated fatty acids (PCFs), carbohydrates, fiber and minerals (calcium, phosphorus, iron and magnesium) and vitamins (A, C, B1, B2, B3)..
