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Table 13 is a summary list of the basic wholefoods groups. Becoming familiar with these food groups is your first lesson in wholefoods cooking. Until it is fully familiar, it is a good idea to keep a copy pinned up in the kitchen to use as a foundation guide for meal planning. | Whole Grains & Cereals | Rice, Wheat, Oats, Millet, Rye, Corn, Maize, Barley, Buckwheat | | Flours& Breads | Rice, Wheat, Rye, Buckwheat, Besan, Soya, Corn, Maize, Malt | | Pulses | Beans - Aduki Haricot, Black Eye or Navy, Black Turtle, Borlotti, Lima, Mung, Black Mung, Red Kidney, Pidgin, Soy, Broadbeans | | Peas - Chick Peas, Yellow & Green Split | | Lentils - Large Green, Large Brown,Small Red, Small Brown | | Vegetables | Leafy Greens (including Sprouts), Fruiting Vegetables, Root and Ground Vegies | | Nuts & Seeds | Almonds, Brazil, Cashews, Chestnuts, Coconut, Hazelnuts, Macadamia, Peanuts, Pecans, Pine, Pistachio, Poppy Seed, Pepitas, Pumpkin, Sesame, Sunflower Seeds, Walnuts | | Fruits | Fresh and Dried - Tree fruits, Stone Fruits, Citrus, Vines, Melons, Tropical Fruits, Berries | | Herbs & Spices | Fresh and Dried | | Oils | Olive, Sunflower, Safflower, Peanut, Sesame, Mustard, Coconut, Canola, Mixed Vegetable, Corn, Soya Bean, Palm | | Dairy Foods | Milk, Cheeses, Butter, Ghee, Yoghurt | | Sweeteners | Sugars, Honey, Rice Malt, Apple Concentrate | | Drinks | Teas, Coffee, Herbal Teas, Fruit Juices, Chai | | Condiments | Jams, Chutneys, Pickles, Yoghurts, Sauces etc | | Other | Soy Products: Tofu, Shoyu, Tempeh, Miso, Vinegar, Eggs |
Table 13 - Summary Of Wholefoods Groups
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