Some people, such as vegetarians and others, may not eat one or more of these types of food. These people may wish to contact a dietitian or nutrition educator in their community to help answer questions about food choices. Also see 9.324, Vegetarian Diets . Enriched and whole-grain breads and cereals provide starch, thiamin, riboflavin, niacin and iron. Whole grains also are good sources of fiber and provide folic acid, magnesium and zinc.
All fruits are good sources of potassium, folic acid, magnesium and fiber.
Dark green leafy vegetables are good sources of vitamins A and C, riboflavin, folic acid, calcium, magnesium, potassium and fiber. Deep yellow vegetables are excellent sources of vitamin A. Dry beans and peas are good sources of fiber, thiamin, folic acid, iron, phosphorus, zinc, potassium, protein and starch. Other vegetables contain varying amounts of vitamins, minerals and fiber. Meat, poultry, fish, dry beans, eggs and nuts 2-3 servings from entire group. Milk, yogurt, cheese and calcium sources 2-3 servings from entire group.