Food Types

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Food Types

Foods can be roughly classified into basic types. carbohydrates; breads and cereals, pulses, or legumes; tubers, or starchy roots. Vegetables and fruits. Proteins: meat, fish, nuts and eggs; milk and milk products; fats and oils. Sugar and sugars, preserves, and syrups and we've added herbs & spices.

As you may imagine "food types" is an enormous subject and many books have been written covering only one area. We offer you here "our" summary facts about food types;

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Bread and cereals include wheat, rice, corn, and millet. They are high in starches and are easily procured sources of calories. Although protein is not abundant in whole cereals, the large quantity that is commonly consumed often supplies significant amounts, which, however, must be supplemented with other protein foods to supply all the essential amino acids. White wheat flour and polished rice are low in nutrients, but, as whole grains containing the germ and outer seed layer, wheat and rice supply the body with fibre: the B vitamins thiamine, niacin, and riboflavin; and the minerals zinc, copper, manganese, and molybdenum.

Pulses, or legumes, include a wide variety of beans, peas, lentils, and grains, and even peanuts. All are rich in starch but might provide considerably more protein than do cereals or tubers. Their amino-acid patterns often complement those of rice, corn, and wheat, which are staples in many poor countries.

Tubers and starch roots include various kinds of potato, cassava, yam, and taro. They are rich in starch and relatively low in protein content, but provide a variety of minerals and vitamins.

Vegetables and fruits are a direct source of many minerals and vitamins lacking in cereal diets, especially vitamin C from citrus fruits and vitamin A from the carotene of leafy vegetables and carrots. Sodium, cobalt, chloride, copper, magnesium, manganese, phosphorus, and potassium are present in vegetables. The mostly indigestible cellulose of vegetables supplies the roughage needed to pass food through the digestive tract. Many of the more fragile, water-soluble vitamins exist in vegetables and fruit and can easily be destroyed by overcooking.

Meat, fish, and eggs supply all the essential amino acids that the body needs to assemble its own proteins. Meats usually contain about 20 per cent protein, 20 per cent fat, and 60 per cent water. Organ meats are rich sources of vitamins and minerals. All fish are high in protein, and the oils of some are rich in vitamins D and A. Egg white is the most concentrated form of protein.

Milk and milk products include whole milk, cheese, yoghurt, and ice cream, all of which are well known for their abundant protein, phosphorus, and especially calcium. Milk is also rich in vitamins but contains no iron and, if pasteurized, no vitamin C. Although milk is essential for children, for adults too much can cause unsaturated fatty acids to build in the blood system.

Fats and oils include butter, lard, suet, and vegetable oils. They are all high in calories, but, apart from butter and such vegetable oils as red palm oil, they contain few nutrients.

Sugars, preserves, and syrups are heavily consumed in more affluent countries, where they make up a large portion of the carbohydrate intake. Americans, for example, eat their own weight in sugar every year. Honey and maple syrup are composed of more than 75 per cent sugar and contain few nutrients. Sugar causes tooth decay.

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