Here, you can learn about potatoes,cereals and derivatives.

1. Food groups:
Potatoes, cereals and derivatives

2. 1. Food Groups
 Food groups can be classificated according to:
 Origin: Animal or vegetal
 Organism functions: Energetic, structurals, regulatory…
 Depending on their nutrient content: milk, meat and fish, vegetables…
 Now, we will follow a sort out, depending on their nutrient content:
Milk and dairy products.
Meat, fish, eggs and vegetables.
Patotoes, cereals and vegetables. **
Vegetables.
Fruits.
Fats, oils and nuts.
Sweets and sugar sweets.

3. 2. Cereals and derivatives

4. 2. Cereals and derivatives.
Characteristics:
 The main characteristics of cereals and their derivatives are:
 This is the source of carbon hydrates more denser and the largest contributor.
 Their carbohydrates content are between 65 – 75%, having 1 – 5% of fats and
they have not practically anything of cholesterol.
 They are rich in minerals: phosphorousm iron, potassium and calcium.
 They are rich in group B vitamins. They haven´t got any type of C vitamin.
 Grain products are big sources of fiber and vitamins.
 Gluten is a protein which is abundant in cereals (except in corn). Be careful with
that type of food for “celiac”:

5. 2. Cereals and derivatives. Types:
 There are different types of cereals:
 Wheat derivatives:
 Bread (50% of carbohydrates)
 Grain Bread: More quantity of vitamins and carbohydrates.
 Biscuits: All of them are made with flour, fat and sugar.
 Pasta
 Rice: Is one of the most important cereals. It has almost an 80% of carbohydrates.
Grain cereal contains more vitamins of groups E and B, and also fiber.
 Corn: Is the third more important cereal, and it has got similar nutritive values than
the others, but less quality in their proteins. Cealic are not tolerant for that food.
 Other cereals: Sorghum, barley, millet…

6. 3. The potatoe

7. 3. Potatoe. Characteristics:
 The most important characteristics of potatoes are:
 Approximate carbohydrate content of 16%, mostly in the form of starch.
 They have 2 – 3% of proteins with low quality.
 They are rich in group C vitamins, and in a sorther portion of B1 vitamin.
 They are rich in minerals: potassium, phosphorous and sulfur.
 It is composed by water (77%).
 Has got a good digestibility.
** Cooking potatoes to inhibit trypsin digestion difficult.

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