HOW MANY GRAMS CONSTITUTE A SERVING?
THE RECOMMENDED SERVING FOR EACH PERSON DEPENDS ON MANY FACTORS, BUT IT CAN BE ESTABLISHED FOR EACH FOOD TYPE OR GROUP
FRUITS
| CITRUS | |
|---|---|
| Grapefruit | 150-200 g |
| Lime | |
| Lemon | |
| Tangerine | |
| Orange | |
| POME FRUITS | |
|---|---|
| Quince | 150-200 g |
| Medlar Tree | 2-3 units |
| Pear | 150-200 g |
| Apple | 150-200 g |
| TROPICAL FRUITS | |
|---|---|
| Avocado | 150-200 g |
| Kiwi | 150 g |
| Lychee | 150 g |
| Mango | 1/2-1 unit |
| Papaya | 150-200 g |
| Pineapple | 150-200 g (2 slices) |
| Banana | 150 g (1 piece) |
| Custard Apple | 120-150 g |
VEGETABLES
| TUBERS | |
|---|---|
| Sweet Potato | 180-200 g (1 piece) |
| Potato | |
| ROOT VEGETABLES | |
|---|---|
| Turnip | 1-2 units |
| Carrot | 1 large unit |
| Radish | 250 g |
| Beetroot | 150 g (1 unit) |
| Parsnip | 1-2 units |
| BULB VEGETABLES | |
|---|---|
| Spring onion | 250 g (10-15 units) |
| Onion | 1000-150 g |
| Leek | 250 g |
| STEM VEGETABLES | |
|---|---|
| Endive | 2 units |
| White asparagus | 200-250 g |
| Green asparagus | 200-250 g |