Foods of plant and animal origin

Foods of vegetable origin: They lack retinol and vitamins B12 and D. The carbohydrates in some foods such as:

• Lentils, wheat, corn, potatoes and rice are found, especially, in the form of starch (a polysaccharide made up of dissimilar glucose molecules).

• Cherries, grapes, bananas, sugar cane or sugar beet, accumulate in mono and disaccharides or simple sugars.

• In peas or corn, carbohydrates are found as sugars that are transformed into starch as they mature.

The sweet taste of carrots fades over time as their sugar content decreases. On the other hand, the starch in unripe fruits such as bananas, apples or pears converts to sugar as they ripen, thus providing a sweet and palatable food.

The groups that will be presented below are considered foods of vegetable origin:

• Cereals and derivatives.

• Vegetables and fruits.

• Legumes.

• Oils and culinary or visible fats.

• Sugars and sweets.

Foods of animal origin: The foods of animal origin contribute proteins of high quality since they conform it almost all the indispensable amino acids for the formation of the corporal proteins. In general, they contain practically everything. Except for vitamin C, folic acid and carotenes, which are found in small quantities. They lack carbohydrates (except milk) and fiber. And, unlike foods of vegetable origin, they do contain cholesterol, retinol, vitamins d and b12.

The groups that will be shown below are considered foods of animal origin:

• Milk and derivatives.

• Eggs.

• Meat and meat by-products.

• Fish and seafood.