six food groups for use in the caribbean l.
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Six Food Groups for use in the Caribbean - PowerPoint PPT Presentation


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Six Food Groups for use in the Caribbean. Cereals: Bread (from whole grain or enriched flour), wheat flour, corn (maize), corn­meal, dried cereals, macaroni, spaghetti, rice, cereal porridges.

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Cereals:

Bread (from whole grain or enriched flour), wheat flour, corn (maize), corn­meal, dried cereals, macaroni, spaghetti, rice, cereal porridges.

Starchy fruits, roots, tubers/ground provisions:Banana, plantain, breadfruit, yam, potato, dasheen, coco/ eddoe, cassava.

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Kidney beans, gungo/pigeon peas, black-eye peas, cow peas, other dried peas and beans, peanuts, cashew nuts, sesame seeds, pumpkin seeds.
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Dark green leafy and yellow vegetables:Callaloo/spinach, dasheen leaves, cabbage bush, pak choy, string beans, pumpkin, carrot.

Other vegetables:

Squash, cho-cho, (christophene, chayote), cucumber, tomato, garden egg/aubergine

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Mango, guava, citrus (orange, grapefruit, limes, tangerine), pineapple, West Indian cherry, pawpaw/papaya, golden apple/Jew/June plum, sugar apple/sweet sop.

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.Meat, poultry, fish (fresh, canned, pickled, dried), milk, cheese, yoghurt, egg, liver, heart, kidney, tripe (offal), trotters, feet, tail, head
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Cooking and salad oils, butter, margarine, shortening, ghee, coconut cream/milk, meat fat, nuts, avocado pear, Jamaican ackee.