The five food groups provide a simple system for selecting a range of foods that will meet the daily nutrient requirements. Grouping is based on the main distinguishing nutrients found in these foods. Each food group also provides a significant contribution to other dietary components.

Because the amount of nutrients each food provides varies it is important to select different foods within the five food groups. Example: in the vegetables and legumes group, yellow vegetables contain considerably more vitamin A than potatoes, and cruciferous vegetables (cabbage, broccoli, cauliflower etc) contain components that protect against some cancers. Similarly red meat is a better source of iron than other foods in this group although red meats will contain more saturated fats than fish or legumes. Choosing a variety of foods from the meat group will provide a balance of different types of fats.

Click on each of the illustrations below to find out the nutrients in each food group.