Starch is the most valuable polysaccharide. The starch molecule is tree-like, with branches of varying length. Starch digestion begins in the mouth with salivary amylase, continuing in the small intestine with pancreatic amylase. Short chains of glucoses are referred to as alpha-dextrin, maltotriose (3GL), and maltose (2GL). Glucoamylase breaks these short chains down to individual glucose molecules which are absorbed. Starch is the best fuel, supplying sustained-release glucose.


Vegetable Group
A vegetable is a part of a plant consumed by humans that is generally savory (not sweet) and not considered grain, fruit, nut, spice, or herb. For example, the stem, root, flower, etc. may be eaten as vegetables. Vegetables contain many vitamins and minerals; however, different vegetables contain different spreads, so it is important to eat a wide variety of types. For example, green vegetables typically contain vitamin A, dark orange and dark green vegetables contain vitamin C,and bushy vegetables like broccoli and related plants contain iron and calcium. Vegetables are very low in fats and calories, but cooking can often add these.

3-5 servings of vegetables in a day. They may be fresh, frozen, canned, or made into juices.


Fruit Group
In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts of plants which do not bear seeds.

These include apples, oranges, plums, and bananas, etc. Fruits are low in calories and fat and are a source of natural sugars, fiber and vitamins. Processing fruits when canning or making into juices unfortunately often adds sugars and removes nutrients; therefore fresh fruit or canned fruit packed in juice rather than syrup is recommended. The fruit food group is sometimes combined with the vegetable food group. It is best to consume 2-4 servings of fruit in a day. They may be fresh, frozen, canned, dried, or made into juice.

Note that many foods that are considered fruits in botany because they bear seeds are not considered fruits in cuisine because they lack the characteristic sweet taste.


Milk, Yogurt, and Cheese Group
Dairy products are produced from the milk of mammals, most usually but not exclusively cattle. They include milk and yogurt and cheese. They are the best source for the mineral calcium, but also provide protein, phosphorus, vitamin A, and in fortified milk, vitamin D. However, many dairy products are high in fat, which is why skimmed products are available as an alternative. For adults, 2-3 servings of dairy products are recommended per day.


Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group
Meat is the tissue - usually muscle - of an animal consumed by humans. Since most parts of many types of animals are edible, there is a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin B12. Meats, poultry, and fish include beef, chicken, pork, salmon, tuna, and shrimp, etc.

However, since many of the same nutrients found in meat can also be found in foods like eggs, dry beans, and nuts, such foods are typically placed in the same category as meats, as meat alternatives. These include tofu, products that resemble meat or fish but are made with soy, eggs, and cheeses. The meat group is one of the major compacted food groups in the food guide pyramid.

Although meats provide energy and nutrients, they are often high in fat and cholesterol, and can be high in sodium. Simply trimming off fatty tissue can go a long way towards reducing this negative effect. However, this tactic may prove to be ineffective, so large portions of meats are not recommended; 2-3 ounces per day of meat or alternatives are recommended. For those who are ethically opposed (see Vegetarianism and Taboo food and drink) to consuming meat or animal products, meat analogues, tofu, beans, lentils, chickpeas, nuts and other high-protein vegetables make up this food group.