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 |